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dc.creatorCakar, Uros D.
dc.creatorPetrovic, Aleksandar V.
dc.creatorŽivković, Marijana
dc.creatorVajs, Vlatka
dc.creatorMilovanovic, Miodrag M.
dc.creatorZeravik, Jiri
dc.creatorDordevic, Brizita I.
dc.date.accessioned2019-01-30T17:49:29Z
dc.date.available2019-01-30T17:49:29Z
dc.date.issued2016
dc.identifier.issn0367-598X
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/1911
dc.description.abstractThe composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.en
dc.publisherAssociation of Chemical Engineers of Serbia
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.rightsopenAccess
dc.sourceHemijska industrija
dc.subjectfruit winesen
dc.subjectphenolic compoundsen
dc.subjectantioxidant activityen
dc.subjectDPPHen
dc.subjectFRAPen
dc.subjectHPLC-MS/MSen
dc.titlePhenolic profile of some fruit wines and their antioxidant propertiesen
dc.typearticle
dc.rights.licenseBY-NC-ND
dcterms.abstractВајс, Влатка Е.; Цакар, Урос Д.; Петровиц, Aлександар В.; Миловановиц, Миодраг М.; Зеравик, Јири; Дордевиц, Бризита И.; Живковић, Маријана;
dc.citation.volume70
dc.citation.issue6
dc.citation.spage661
dc.citation.epage672
dc.citation.other70(6): 661-672
dc.citation.rankM23
dc.identifier.doi10.2298/HEMIND150722002C
dc.identifier.rcubConv_3660
dc.identifier.fulltexthttp://cer.ihtm.bg.ac.rs//bitstream/id/8346/1909.pdf
dc.identifier.scopus2-s2.0-85011850902
dc.identifier.wos000392310700006
dc.type.versionpublishedVersion


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