Antioxidant properties and biological activity of fruit wines
Аутори
Petrović, AleksandarPlavšić-Janjatović, Ivana
Lisov, Nikolina
Čebela, Maria
Čakar, Uroš
Stanković, Ivan
Đorđević, Brižita
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The fruit wines from blueberry were made by microvinification procedure. Wines were produced in the absence or presence of sugar and/or enzymatic preparation glycosidase (EPG). Selected phenolic acids were quantified using UPLC/MS-MS analysis. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method. Also, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP) methods were applied. The α-glucosidase inhibitory activity of blueberry wines was also investigated. Wines made with addition of sugar and EPG showed the best results. Phenolic profile and biological activity of blueberry wine depended from microvinification procedure which was used in the production.
Кључне речи:
blueberry wine / phenolic compound / antioxidant activity / antiradical activity / α-glucosidase inhibitory activityИзвор:
Proceedings - 1st International Symposium on Biotechnology, 2023, 405-411Издавач:
- Kragujevac : University, Faculty of Agronomy in Čačak
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200161 (Универзитет у Београду, Фармацеутски факултет) (RS-MESTD-inst-2020-200161)
Институција/група
VinčaTY - CONF AU - Petrović, Aleksandar AU - Plavšić-Janjatović, Ivana AU - Lisov, Nikolina AU - Čebela, Maria AU - Čakar, Uroš AU - Stanković, Ivan AU - Đorđević, Brižita PY - 2023 UR - https://vinar.vin.bg.ac.rs/handle/123456789/11466 AB - The fruit wines from blueberry were made by microvinification procedure. Wines were produced in the absence or presence of sugar and/or enzymatic preparation glycosidase (EPG). Selected phenolic acids were quantified using UPLC/MS-MS analysis. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method. Also, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP) methods were applied. The α-glucosidase inhibitory activity of blueberry wines was also investigated. Wines made with addition of sugar and EPG showed the best results. Phenolic profile and biological activity of blueberry wine depended from microvinification procedure which was used in the production. PB - Kragujevac : University, Faculty of Agronomy in Čačak C3 - Proceedings - 1st International Symposium on Biotechnology T1 - Antioxidant properties and biological activity of fruit wines SP - 405 EP - 411 DO - 10.46793/SBT28.405P ER -
@conference{ author = "Petrović, Aleksandar and Plavšić-Janjatović, Ivana and Lisov, Nikolina and Čebela, Maria and Čakar, Uroš and Stanković, Ivan and Đorđević, Brižita", year = "2023", abstract = "The fruit wines from blueberry were made by microvinification procedure. Wines were produced in the absence or presence of sugar and/or enzymatic preparation glycosidase (EPG). Selected phenolic acids were quantified using UPLC/MS-MS analysis. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method. Also, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP) methods were applied. The α-glucosidase inhibitory activity of blueberry wines was also investigated. Wines made with addition of sugar and EPG showed the best results. Phenolic profile and biological activity of blueberry wine depended from microvinification procedure which was used in the production.", publisher = "Kragujevac : University, Faculty of Agronomy in Čačak", journal = "Proceedings - 1st International Symposium on Biotechnology", title = "Antioxidant properties and biological activity of fruit wines", pages = "405-411", doi = "10.46793/SBT28.405P" }
Petrović, A., Plavšić-Janjatović, I., Lisov, N., Čebela, M., Čakar, U., Stanković, I.,& Đorđević, B.. (2023). Antioxidant properties and biological activity of fruit wines. in Proceedings - 1st International Symposium on Biotechnology Kragujevac : University, Faculty of Agronomy in Čačak., 405-411. https://doi.org/10.46793/SBT28.405P
Petrović A, Plavšić-Janjatović I, Lisov N, Čebela M, Čakar U, Stanković I, Đorđević B. Antioxidant properties and biological activity of fruit wines. in Proceedings - 1st International Symposium on Biotechnology. 2023;:405-411. doi:10.46793/SBT28.405P .
Petrović, Aleksandar, Plavšić-Janjatović, Ivana, Lisov, Nikolina, Čebela, Maria, Čakar, Uroš, Stanković, Ivan, Đorđević, Brižita, "Antioxidant properties and biological activity of fruit wines" in Proceedings - 1st International Symposium on Biotechnology (2023):405-411, https://doi.org/10.46793/SBT28.405P . .