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Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry

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2014
1400.pdf (1.622Mb)
Аутори
Pantelić, Milica
Dabić, Dragana
Matijasevic, Sasa
Davidovic, Sonja
Dojčinović, Biljana
Milojković-Opsenica, Dušanka
Tešić, Živoslav
Natić, Maja
Чланак у часопису (Објављена верзија)
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Апстракт
This paper was aimed at characterizing the wine obtained from Oblacinska, a native sour cherry cultivar. To the best of our knowledge, this is the first paper with the most comprehensive information on chemical characterization of Oblacinska sour cherry wine. The chemical composition was characterized by hyphenated chromatographic methods and traditional analytical techniques. A total of 24 compounds were quantified using the available standards and another 22 phenolic compounds were identified based on the accurate mass spectrographic search. Values of total phenolics content, total anthocyanin content, and radical scavenging activity for cherry wine sample were 1.938 mg gallic acid eqv L-1, 0.113 mg cyanidin-3-glucoside L-1, and 34.56%, respectively. In general, cherry wine polyphenolics in terms of nonanthocyanins and anthocyanins were shown to be distinctive when compared to grape wines. Naringenin and apigenin were characteristic only for cherry wine, and seven anthocyanins were d...istinctive for cherry wine.

Извор:
Scientific World Journal, 2014
Издавач:
  • Hindawi Publishing Corporation, New York
Пројекти:
  • Корелација структуре и особина природних и синтетичких молекула и њихових комплекса са металима (RS-172017)
  • Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a Center of Excellence in the region of WB for Molecular Biotechnology and Food research (EU-256716)

DOI: 10.1155/2014/454797

ISSN: 1537-744X

PubMed: 25101316

WoS: 000343491600001

Scopus: 2-s2.0-84904626435
[ Google Scholar ]
18
16
URI
http://cer.ihtm.bg.ac.rs/handle/123456789/1402
Колекције
  • Radovi istraživača / Researchers' publications
Институција
IHTM
TY  - JOUR
AU  - Pantelić, Milica
AU  - Dabić, Dragana
AU  - Matijasevic, Sasa
AU  - Davidovic, Sonja
AU  - Dojčinović, Biljana
AU  - Milojković-Opsenica, Dušanka
AU  - Tešić, Živoslav
AU  - Natić, Maja
PY  - 2014
UR  - http://cer.ihtm.bg.ac.rs/handle/123456789/1402
AB  - This paper was aimed at characterizing the wine obtained from Oblacinska, a native sour cherry cultivar. To the best of our knowledge, this is the first paper with the most comprehensive information on chemical characterization of Oblacinska sour cherry wine. The chemical composition was characterized by hyphenated chromatographic methods and traditional analytical techniques. A total of 24 compounds were quantified using the available standards and another 22 phenolic compounds were identified based on the accurate mass spectrographic search. Values of total phenolics content, total anthocyanin content, and radical scavenging activity for cherry wine sample were 1.938 mg gallic acid eqv L-1, 0.113 mg cyanidin-3-glucoside L-1, and 34.56%, respectively. In general, cherry wine polyphenolics in terms of nonanthocyanins and anthocyanins were shown to be distinctive when compared to grape wines. Naringenin and apigenin were characteristic only for cherry wine, and seven anthocyanins were distinctive for cherry wine.
PB  - Hindawi Publishing Corporation, New York
T2  - Scientific World Journal
T1  - Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry
DO  - 10.1155/2014/454797
ER  - 
@article{
author = "Pantelić, Milica and Dabić, Dragana and Matijasevic, Sasa and Davidovic, Sonja and Dojčinović, Biljana and Milojković-Opsenica, Dušanka and Tešić, Živoslav and Natić, Maja",
year = "2014",
url = "http://cer.ihtm.bg.ac.rs/handle/123456789/1402",
abstract = "This paper was aimed at characterizing the wine obtained from Oblacinska, a native sour cherry cultivar. To the best of our knowledge, this is the first paper with the most comprehensive information on chemical characterization of Oblacinska sour cherry wine. The chemical composition was characterized by hyphenated chromatographic methods and traditional analytical techniques. A total of 24 compounds were quantified using the available standards and another 22 phenolic compounds were identified based on the accurate mass spectrographic search. Values of total phenolics content, total anthocyanin content, and radical scavenging activity for cherry wine sample were 1.938 mg gallic acid eqv L-1, 0.113 mg cyanidin-3-glucoside L-1, and 34.56%, respectively. In general, cherry wine polyphenolics in terms of nonanthocyanins and anthocyanins were shown to be distinctive when compared to grape wines. Naringenin and apigenin were characteristic only for cherry wine, and seven anthocyanins were distinctive for cherry wine.",
publisher = "Hindawi Publishing Corporation, New York",
journal = "Scientific World Journal",
title = "Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry",
doi = "10.1155/2014/454797"
}
Pantelić M, Dabić D, Matijasevic S, Davidovic S, Dojčinović B, Milojković-Opsenica D, Tešić Ž, Natić M. Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry. Scientific World Journal. 2014;
Pantelić, M., Dabić, D., Matijasevic, S., Davidovic, S., Dojčinović, B., Milojković-Opsenica, D., Tešić, Ž.,& Natić, M. (2014). Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry.
Scientific World JournalHindawi Publishing Corporation, New York..
https://doi.org/10.1155/2014/454797
Pantelić Milica, Dabić Dragana, Matijasevic Sasa, Davidovic Sonja, Dojčinović Biljana, Milojković-Opsenica Dušanka, Tešić Živoslav, Natić Maja, "Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry" (2014),
https://doi.org/10.1155/2014/454797 .

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