Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines
Autori
Lisov, NikolinaPetrović, Aleksandar
Čakar, Uroš
Jadranin, Milka
Tešević, Vele
Bukarica-Gojković, Ljiljana
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV en-zyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Ca-ractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were ob-tained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and my-ricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH f...ree radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP.
Ključne reči:
Cabernet Sauvignon / enzyme preparations / kinetic extraction / maceration time / Ultra Performance Liquid ChromatographyIzvor:
Macedonian Journal of Chemistry and Chemical Engineering, 2020, 39, 2, 185-196Izdavač:
- Macedonian Journal of Chemistry and Chemical Engineering
Finansiranje / projekti:
- Razvoj tehnologije proizvodnje crvenog vina i dijetetskih proizvoda iz vina bogatih biološki aktivnim polifenolima sa kardioprotektivnim dejstvima (RS-MESTD-Technological Development (TD or TR)-31020)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200161 (Univerzitet u Beogradu, Farmaceutski fakultet) (RS-MESTD-inst-2020-200161)
DOI: 10.20450/mjcce.2020.2060
ISSN: 1857-5552
WoS: 000605980400007
Scopus: 2-s2.0-85099123264
Institucija/grupa
PharmacyTY - JOUR AU - Lisov, Nikolina AU - Petrović, Aleksandar AU - Čakar, Uroš AU - Jadranin, Milka AU - Tešević, Vele AU - Bukarica-Gojković, Ljiljana PY - 2020 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3767 AB - In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV en-zyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Ca-ractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were ob-tained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and my-ricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH free radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP. PB - Macedonian Journal of Chemistry and Chemical Engineering T2 - Macedonian Journal of Chemistry and Chemical Engineering T1 - Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines VL - 39 IS - 2 SP - 185 EP - 196 DO - 10.20450/mjcce.2020.2060 ER -
@article{ author = "Lisov, Nikolina and Petrović, Aleksandar and Čakar, Uroš and Jadranin, Milka and Tešević, Vele and Bukarica-Gojković, Ljiljana", year = "2020", abstract = "In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV en-zyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Ca-ractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were ob-tained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and my-ricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH free radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP.", publisher = "Macedonian Journal of Chemistry and Chemical Engineering", journal = "Macedonian Journal of Chemistry and Chemical Engineering", title = "Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines", volume = "39", number = "2", pages = "185-196", doi = "10.20450/mjcce.2020.2060" }
Lisov, N., Petrović, A., Čakar, U., Jadranin, M., Tešević, V.,& Bukarica-Gojković, L.. (2020). Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines. in Macedonian Journal of Chemistry and Chemical Engineering Macedonian Journal of Chemistry and Chemical Engineering., 39(2), 185-196. https://doi.org/10.20450/mjcce.2020.2060
Lisov N, Petrović A, Čakar U, Jadranin M, Tešević V, Bukarica-Gojković L. Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines. in Macedonian Journal of Chemistry and Chemical Engineering. 2020;39(2):185-196. doi:10.20450/mjcce.2020.2060 .
Lisov, Nikolina, Petrović, Aleksandar, Čakar, Uroš, Jadranin, Milka, Tešević, Vele, Bukarica-Gojković, Ljiljana, "Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines" in Macedonian Journal of Chemistry and Chemical Engineering, 39, no. 2 (2020):185-196, https://doi.org/10.20450/mjcce.2020.2060 . .