TY  - 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 . .