TY  - CONF
AU  - Čakar, Uroš
AU  - Čebela, Maria
AU  - Petrović, Aleksandar
AU  - Stanković, Ivan
AU  - Đorđević, Brižita
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/12958
AB  - Background and objectives: Blackberry is one of the most important berry fruits growing in Serbia. Crops and derived products are rich sources of many natural active compounds, which possess beneficial health effects. In particular, it is possible to point out the role of blackberry and its derived products in hyperglycemia prevention since it is a very common problem among the general population today. Blackberry wine is a product which could have significant beneficial health effects during moderate consumption. The aim of this study was to investigate the α-glucosidase inhibitory activity of blackberry wine and the contribution of some natural compounds to this activity. Methods: Fruit wines were produced through microvinification during controlled fermentation by using pure yeast strain culture. Samples were lyophilized and dissolved in DMSO. The inhibition of α-glucosidase was evaluated by using α-glucosidase and substrate solution, p-nitrophenyl α-Dglucopyranoside. The identification and quantification of some natural compounds was conducted by using UPLC TQ-MS/MS. Results: After lyophilization of the produced blackberry wine, all of the determinations were conducted in four samples. The results for the α-glucosidase inhibitory activity were in the range of 31.5–55.7 µg/mL. The control showed acarbose whit inhibitory activity of 75.3 µg/mL. Moreover, the estimated amount of epicatehin, catehin, chlorogenic, ellagic, and gallic acids and their contribution to the α-glucosidase inhibitory activity of the sample was from 1.7% to 7.7%. Discussion: The obtained results show that blackberry wine is a good inhibitor of α-glucosidase compared to acarbose. The presence of phenolic compounds in wine is due to its extraction from the skin and seeds of blackberry during alcoholic fermentation. Ethanol, which naturally occurs in wine, has a key role in this process. Fruit wine can be considered as a potential functional food. α-glucosidase activity depends on the synergistic and antagonistic effect of natural active compounds in fruit wine.
PB  - MDPI
C3  - FENS 2023 : 14th European Nutrition Conference : Proceedings
T1  - Fruit Wine and Its Biologically Active Compounds’ Ability in Health Prevention
VL  - 91
IS  - 1
SP  - 393
EP  - 394
DO  - 10.3390/proceedings2023091393
ER  - 

@conference{
author = "Čakar, Uroš and Čebela, Maria and Petrović, Aleksandar and Stanković, Ivan and Đorđević, Brižita",
year = "2023",
abstract = "Background and objectives: Blackberry is one of the most important berry fruits growing in Serbia. Crops and derived products are rich sources of many natural active compounds, which possess beneficial health effects. In particular, it is possible to point out the role of blackberry and its derived products in hyperglycemia prevention since it is a very common problem among the general population today. Blackberry wine is a product which could have significant beneficial health effects during moderate consumption. The aim of this study was to investigate the α-glucosidase inhibitory activity of blackberry wine and the contribution of some natural compounds to this activity. Methods: Fruit wines were produced through microvinification during controlled fermentation by using pure yeast strain culture. Samples were lyophilized and dissolved in DMSO. The inhibition of α-glucosidase was evaluated by using α-glucosidase and substrate solution, p-nitrophenyl α-Dglucopyranoside. The identification and quantification of some natural compounds was conducted by using UPLC TQ-MS/MS. Results: After lyophilization of the produced blackberry wine, all of the determinations were conducted in four samples. The results for the α-glucosidase inhibitory activity were in the range of 31.5–55.7 µg/mL. The control showed acarbose whit inhibitory activity of 75.3 µg/mL. Moreover, the estimated amount of epicatehin, catehin, chlorogenic, ellagic, and gallic acids and their contribution to the α-glucosidase inhibitory activity of the sample was from 1.7% to 7.7%. Discussion: The obtained results show that blackberry wine is a good inhibitor of α-glucosidase compared to acarbose. The presence of phenolic compounds in wine is due to its extraction from the skin and seeds of blackberry during alcoholic fermentation. Ethanol, which naturally occurs in wine, has a key role in this process. Fruit wine can be considered as a potential functional food. α-glucosidase activity depends on the synergistic and antagonistic effect of natural active compounds in fruit wine.",
publisher = "MDPI",
journal = "FENS 2023 : 14th European Nutrition Conference : Proceedings",
title = "Fruit Wine and Its Biologically Active Compounds’ Ability in Health Prevention",
volume = "91",
number = "1",
pages = "393-394",
doi = "10.3390/proceedings2023091393"
}

Čakar, U., Čebela, M., Petrović, A., Stanković, I.,& Đorđević, B.. (2023). Fruit Wine and Its Biologically Active Compounds’ Ability in Health Prevention. in FENS 2023 : 14th European Nutrition Conference : Proceedings
MDPI., 91(1), 393-394.
https://doi.org/10.3390/proceedings2023091393

Čakar U, Čebela M, Petrović A, Stanković I, Đorđević B. Fruit Wine and Its Biologically Active Compounds’ Ability in Health Prevention. in FENS 2023 : 14th European Nutrition Conference : Proceedings. 2023;91(1):393-394.
doi:10.3390/proceedings2023091393 .

Čakar, Uroš, Čebela, Maria, Petrović, Aleksandar, Stanković, Ivan, Đorđević, Brižita, "Fruit Wine and Its Biologically Active Compounds’ Ability in Health Prevention" in FENS 2023 : 14th European Nutrition Conference : Proceedings, 91, no. 1 (2023):393-394,
https://doi.org/10.3390/proceedings2023091393 . .

TY  - CONF
AU  - Čakar, Uroš
AU  - Čolović, Mirjana
AU  - Čebela, Maria
AU  - Petrović, Aleksandar
AU  - Krstić, Danijela
AU  - Stanković, Ivan
AU  - Đorđević, Brižita
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/11491
AB  - Natural active principles are present in the fruit and during its processing pass into the final products. Among many natural active principles it is important to emphasize those which exhibit beneficial health effect on human organism. Beneficial health effect of those compounds is result of antioxidant properties. Wine is fruit derived product which is rich source of those compounds. The aim of this study was to investigate the influence of technological process on the phenolic profile, antioxidant properties and activity of antioxidant protection enzymes in vitro. Fruit wines were produced in controlled conditions during microvinifications. Phenolic profile of fruit wines were obtained by UPLC MS/MS, while antioxidant properties and enzymatic activity determined by spectrophotometric methods. The content of phenolic compounds in fruit wines was significant. It is important to highlight that different applied technology during the production, influenced on the content of above mentioned compounds. Flavonoids and phenolic acids were the most important. Also fruit wines showed ability to activate enzymes of antioxidant protection, which could be used in the protection against free radicals and prevention of oxidative stress.
PB  - Belgrade : University of Belgrade, Institute for Multidisciplinary Research
C3  - Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade
T1  - The Influence of Technological Process on the Content of Natural Active Principles From Fruit Wines and Its Beneficial Health Effects
SP  - 47
EP  - 47
UR  - https://hdl.handle.net/21.15107/rcub_vinar_11491
ER  - 

@conference{
author = "Čakar, Uroš and Čolović, Mirjana and Čebela, Maria and Petrović, Aleksandar and Krstić, Danijela and Stanković, Ivan and Đorđević, Brižita",
year = "2023",
abstract = "Natural active principles are present in the fruit and during its processing pass into the final products. Among many natural active principles it is important to emphasize those which exhibit beneficial health effect on human organism. Beneficial health effect of those compounds is result of antioxidant properties. Wine is fruit derived product which is rich source of those compounds. The aim of this study was to investigate the influence of technological process on the phenolic profile, antioxidant properties and activity of antioxidant protection enzymes in vitro. Fruit wines were produced in controlled conditions during microvinifications. Phenolic profile of fruit wines were obtained by UPLC MS/MS, while antioxidant properties and enzymatic activity determined by spectrophotometric methods. The content of phenolic compounds in fruit wines was significant. It is important to highlight that different applied technology during the production, influenced on the content of above mentioned compounds. Flavonoids and phenolic acids were the most important. Also fruit wines showed ability to activate enzymes of antioxidant protection, which could be used in the protection against free radicals and prevention of oxidative stress.",
publisher = "Belgrade : University of Belgrade, Institute for Multidisciplinary Research",
journal = "Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade",
title = "The Influence of Technological Process on the Content of Natural Active Principles From Fruit Wines and Its Beneficial Health Effects",
pages = "47-47",
url = "https://hdl.handle.net/21.15107/rcub_vinar_11491"
}

Čakar, U., Čolović, M., Čebela, M., Petrović, A., Krstić, D., Stanković, I.,& Đorđević, B.. (2023). The Influence of Technological Process on the Content of Natural Active Principles From Fruit Wines and Its Beneficial Health Effects. in Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade
Belgrade : University of Belgrade, Institute for Multidisciplinary Research., 47-47.
https://hdl.handle.net/21.15107/rcub_vinar_11491

Čakar U, Čolović M, Čebela M, Petrović A, Krstić D, Stanković I, Đorđević B. The Influence of Technological Process on the Content of Natural Active Principles From Fruit Wines and Its Beneficial Health Effects. in Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade. 2023;:47-47.
https://hdl.handle.net/21.15107/rcub_vinar_11491 .

Čakar, Uroš, Čolović, Mirjana, Čebela, Maria, Petrović, Aleksandar, Krstić, Danijela, Stanković, Ivan, Đorđević, Brižita, "The Influence of Technological Process on the Content of Natural Active Principles From Fruit Wines and Its Beneficial Health Effects" in Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade (2023):47-47,
https://hdl.handle.net/21.15107/rcub_vinar_11491 .

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 . .

TY  - CONF
AU  - Čakar, Uroš
AU  - Čolović, Mirjana
AU  - Čebela, Maria
AU  - Petrović, Aleksandar
AU  - Krstić, Danijela
AU  - Stanković, Ivan
AU  - Đorđević, Brižita
PY  - 2022
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/11507
AB  - Fruit and derived product represent a rich source of biologically active compounds which exhibit beneficial health effect on human organism. Among fruit especially berries it is important to highlight blueberries. One of derived products with added value from this fruit is wine. The aim of this study was to investigate in vitro activity of blueberry wine by monitoring activities of antioxidant protection enzymes and lipid peroxidation (malondialdehyde level) in isolated rat synaptosomes. Fruit wines were produced in controlled conditions of different microvinifications in which pure culture of selected wine yeast was used. Synaptosomes were isolated from the brain of Wistar albino rats. Analyzed wine samples influenced on the activity of antioxidant protection enzymes. Wine samples also showed ability to decrease malondialdehyde level. Activity for superoxide dismutase in synaptosomes was in range (6.47–7.21 U/mg) while catalase activity was (0.045–0.061 U/mg). Glutathione peroxidase activity was in range (0.0212– 0.0232 U/mg), as well as malondialdehyde level (2.17–2.35 nmol/mg). Obtained results indicate that blueberry wines possess antioxidant properties and abilities to protect against free radicals generated during oxidative stress.
PB  - University of Belgrade : Institute for Multidisciplinary Research
C3  - 6CSCS : 6th Serbian Ceramic Society Conference : programme and the book of abstracts; June 28-29; Belgrade
T1  - Blueberry wine biologically active compounds protect against oxidative stress
SP  - 65
UR  - https://hdl.handle.net/21.15107/rcub_vinar_11507
ER  - 

@conference{
author = "Čakar, Uroš and Čolović, Mirjana and Čebela, Maria and Petrović, Aleksandar and Krstić, Danijela and Stanković, Ivan and Đorđević, Brižita",
year = "2022",
abstract = "Fruit and derived product represent a rich source of biologically active compounds which exhibit beneficial health effect on human organism. Among fruit especially berries it is important to highlight blueberries. One of derived products with added value from this fruit is wine. The aim of this study was to investigate in vitro activity of blueberry wine by monitoring activities of antioxidant protection enzymes and lipid peroxidation (malondialdehyde level) in isolated rat synaptosomes. Fruit wines were produced in controlled conditions of different microvinifications in which pure culture of selected wine yeast was used. Synaptosomes were isolated from the brain of Wistar albino rats. Analyzed wine samples influenced on the activity of antioxidant protection enzymes. Wine samples also showed ability to decrease malondialdehyde level. Activity for superoxide dismutase in synaptosomes was in range (6.47–7.21 U/mg) while catalase activity was (0.045–0.061 U/mg). Glutathione peroxidase activity was in range (0.0212– 0.0232 U/mg), as well as malondialdehyde level (2.17–2.35 nmol/mg). Obtained results indicate that blueberry wines possess antioxidant properties and abilities to protect against free radicals generated during oxidative stress.",
publisher = "University of Belgrade : Institute for Multidisciplinary Research",
journal = "6CSCS : 6th Serbian Ceramic Society Conference : programme and the book of abstracts; June 28-29; Belgrade",
title = "Blueberry wine biologically active compounds protect against oxidative stress",
pages = "65",
url = "https://hdl.handle.net/21.15107/rcub_vinar_11507"
}

Čakar, U., Čolović, M., Čebela, M., Petrović, A., Krstić, D., Stanković, I.,& Đorđević, B.. (2022). Blueberry wine biologically active compounds protect against oxidative stress. in 6CSCS : 6th Serbian Ceramic Society Conference : programme and the book of abstracts; June 28-29; Belgrade
University of Belgrade : Institute for Multidisciplinary Research., 65.
https://hdl.handle.net/21.15107/rcub_vinar_11507

Čakar U, Čolović M, Čebela M, Petrović A, Krstić D, Stanković I, Đorđević B. Blueberry wine biologically active compounds protect against oxidative stress. in 6CSCS : 6th Serbian Ceramic Society Conference : programme and the book of abstracts; June 28-29; Belgrade. 2022;:65.
https://hdl.handle.net/21.15107/rcub_vinar_11507 .

Čakar, Uroš, Čolović, Mirjana, Čebela, Maria, Petrović, Aleksandar, Krstić, Danijela, Stanković, Ivan, Đorđević, Brižita, "Blueberry wine biologically active compounds protect against oxidative stress" in 6CSCS : 6th Serbian Ceramic Society Conference : programme and the book of abstracts; June 28-29; Belgrade (2022):65,
https://hdl.handle.net/21.15107/rcub_vinar_11507 .