Impact of vinification procedure on fruit wine inhibitory activity against α-glucosidase
Само за регистроване кориснике
2018
Аутори
Čakar, UrošGrozdanić, Nađa
Pejin, Boris
Vasić, Vesna M.
Čakar, Mira M.
Petrović, Aleksandar V.
Đorđević, Brižita
Чланак у часопису (Објављена верзија)
,
© 2018 Published by Elsevier Ltd
Метаподаци
Приказ свих података о документуАпстракт
α-Glucosidase inhibitory activity (AGL) of fruit wine samples made from blueberry, black chokeberry, blackberry, raspberry and sour cherry cultivars grown in Serbia was studied using an microvinification procedure. More precisely, both sugar and enzyme were added to the fruit must before fermentation for half of the samples. This increased the extraction of phenolic compounds. All the samples showed higher bioactivity compared to acarbose, the compound used as a positive control. Blueberry (IC50 ~27 ± 1 µg/ml) and black chokeberry (IC50 ~28 ± 1 µg/ml) wine samples had the highest values regardless of the vinification method. In addition to this, chlorogenic and caffeic acids were recognised as their key AGL bioactives. Taken all together, the fruit wine samples or their lyophilised extracts may be considered as complementary medicine supplements of potential interest for the control of postprandial hyperglycemia.
Кључне речи:
black chokeberry / blueberry / caffeic acid / chlorogenic acid / fruit wines / gamma-Glucosidase inhibitory activityИзвор:
Food Bioscience, 2018, 25, 1-7
DOI: 10.1016/j.fbio.2018.06.009
ISSN: 2212-4292
WoS: 000444020500001
Scopus: 2-s2.0-85049478465
Колекције
Институција/група
VinčaTY - JOUR AU - Čakar, Uroš AU - Grozdanić, Nađa AU - Pejin, Boris AU - Vasić, Vesna M. AU - Čakar, Mira M. AU - Petrović, Aleksandar V. AU - Đorđević, Brižita PY - 2018 UR - https://vinar.vin.bg.ac.rs/handle/123456789/7772 AB - α-Glucosidase inhibitory activity (AGL) of fruit wine samples made from blueberry, black chokeberry, blackberry, raspberry and sour cherry cultivars grown in Serbia was studied using an microvinification procedure. More precisely, both sugar and enzyme were added to the fruit must before fermentation for half of the samples. This increased the extraction of phenolic compounds. All the samples showed higher bioactivity compared to acarbose, the compound used as a positive control. Blueberry (IC50 ~27 ± 1 µg/ml) and black chokeberry (IC50 ~28 ± 1 µg/ml) wine samples had the highest values regardless of the vinification method. In addition to this, chlorogenic and caffeic acids were recognised as their key AGL bioactives. Taken all together, the fruit wine samples or their lyophilised extracts may be considered as complementary medicine supplements of potential interest for the control of postprandial hyperglycemia. T2 - Food Bioscience T1 - Impact of vinification procedure on fruit wine inhibitory activity against α-glucosidase VL - 25 SP - 1 EP - 7 DO - 10.1016/j.fbio.2018.06.009 ER -
@article{ author = "Čakar, Uroš and Grozdanić, Nađa and Pejin, Boris and Vasić, Vesna M. and Čakar, Mira M. and Petrović, Aleksandar V. and Đorđević, Brižita", year = "2018", abstract = "α-Glucosidase inhibitory activity (AGL) of fruit wine samples made from blueberry, black chokeberry, blackberry, raspberry and sour cherry cultivars grown in Serbia was studied using an microvinification procedure. More precisely, both sugar and enzyme were added to the fruit must before fermentation for half of the samples. This increased the extraction of phenolic compounds. All the samples showed higher bioactivity compared to acarbose, the compound used as a positive control. Blueberry (IC50 ~27 ± 1 µg/ml) and black chokeberry (IC50 ~28 ± 1 µg/ml) wine samples had the highest values regardless of the vinification method. In addition to this, chlorogenic and caffeic acids were recognised as their key AGL bioactives. Taken all together, the fruit wine samples or their lyophilised extracts may be considered as complementary medicine supplements of potential interest for the control of postprandial hyperglycemia.", journal = "Food Bioscience", title = "Impact of vinification procedure on fruit wine inhibitory activity against α-glucosidase", volume = "25", pages = "1-7", doi = "10.1016/j.fbio.2018.06.009" }
Čakar, U., Grozdanić, N., Pejin, B., Vasić, V. M., Čakar, M. M., Petrović, A. V.,& Đorđević, B.. (2018). Impact of vinification procedure on fruit wine inhibitory activity against α-glucosidase. in Food Bioscience, 25, 1-7. https://doi.org/10.1016/j.fbio.2018.06.009
Čakar U, Grozdanić N, Pejin B, Vasić VM, Čakar MM, Petrović AV, Đorđević B. Impact of vinification procedure on fruit wine inhibitory activity against α-glucosidase. in Food Bioscience. 2018;25:1-7. doi:10.1016/j.fbio.2018.06.009 .
Čakar, Uroš, Grozdanić, Nađa, Pejin, Boris, Vasić, Vesna M., Čakar, Mira M., Petrović, Aleksandar V., Đorđević, Brižita, "Impact of vinification procedure on fruit wine inhibitory activity against α-glucosidase" in Food Bioscience, 25 (2018):1-7, https://doi.org/10.1016/j.fbio.2018.06.009 . .