Phenolic profile of some fruit wines and their antioxidant properties
2016
Autori
Cakar, Uros D.Petrovic, Aleksandar V.
Živković, Marijana
Vajs, Vlatka
Milovanovic, Miodrag M.
Zeravik, Jiri
Djordjević, Brizita
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The 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 pres...erved 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.
Ključne reči:
fruit wines / phenolic compounds / antioxidant activity / DPPH / FRAP / HPLC-MS/MSIzvor:
Hemijska industrija, 2016, 70, 6, 661-672Izdavač:
- Association of Chemical Engineers of Serbia
Finansiranje / projekti:
- Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
DOI: 10.2298/HEMIND150722002C
ISSN: 0367-598X
WoS: 000392310700006
Scopus: 2-s2.0-85011850902
Institucija/grupa
IHTMTY - JOUR AU - Cakar, Uros D. AU - Petrovic, Aleksandar V. AU - Živković, Marijana AU - Vajs, Vlatka AU - Milovanovic, Miodrag M. AU - Zeravik, Jiri AU - Djordjević, Brizita PY - 2016 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/1911 AB - The 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. PB - Association of Chemical Engineers of Serbia T2 - Hemijska industrija T1 - Phenolic profile of some fruit wines and their antioxidant properties VL - 70 IS - 6 SP - 661 EP - 672 DO - 10.2298/HEMIND150722002C ER -
@article{ author = "Cakar, Uros D. and Petrovic, Aleksandar V. and Živković, Marijana and Vajs, Vlatka and Milovanovic, Miodrag M. and Zeravik, Jiri and Djordjević, Brizita", year = "2016", abstract = "The 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.", publisher = "Association of Chemical Engineers of Serbia", journal = "Hemijska industrija", title = "Phenolic profile of some fruit wines and their antioxidant properties", volume = "70", number = "6", pages = "661-672", doi = "10.2298/HEMIND150722002C" }
Cakar, U. D., Petrovic, A. V., Živković, M., Vajs, V., Milovanovic, M. M., Zeravik, J.,& Djordjević, B.. (2016). Phenolic profile of some fruit wines and their antioxidant properties. in Hemijska industrija Association of Chemical Engineers of Serbia., 70(6), 661-672. https://doi.org/10.2298/HEMIND150722002C
Cakar UD, Petrovic AV, Živković M, Vajs V, Milovanovic MM, Zeravik J, Djordjević B. Phenolic profile of some fruit wines and their antioxidant properties. in Hemijska industrija. 2016;70(6):661-672. doi:10.2298/HEMIND150722002C .
Cakar, Uros D., Petrovic, Aleksandar V., Živković, Marijana, Vajs, Vlatka, Milovanovic, Miodrag M., Zeravik, Jiri, Djordjević, Brizita, "Phenolic profile of some fruit wines and their antioxidant properties" in Hemijska industrija, 70, no. 6 (2016):661-672, https://doi.org/10.2298/HEMIND150722002C . .