TY  - JOUR
AU  - Čakar, Uroš D.
AU  - Petrović, Aleksandar
AU  - Pejin, Boris
AU  - Cakar, Mira
AU  - Zivković, Marijana B.
AU  - Vajs, Vlatka
AU  - Djordjević, Brizita
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5046
AB  - This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Keckemetska ruza, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.
PB  - Elsevier, Amsterdam
T2  - Scientia Horticulturae
T1  - Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines
EP  - 49
SP  - 42
VL  - 244
DO  - 10.1016/j.scienta.2018.09.020
ER  - 

@article{
author = "Čakar, Uroš D. and Petrović, Aleksandar and Pejin, Boris and Cakar, Mira and Zivković, Marijana B. and Vajs, Vlatka and Djordjević, Brizita",
year = "2019",
abstract = "This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Keckemetska ruza, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.",
publisher = "Elsevier, Amsterdam",
journal = "Scientia Horticulturae",
title = "Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines",
pages = "49-42",
volume = "244",
doi = "10.1016/j.scienta.2018.09.020"
}

Čakar, U. D., Petrović, A., Pejin, B., Cakar, M., Zivković, M. B., Vajs, V.,& Djordjević, B.. (2019). Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. in Scientia Horticulturae
Elsevier, Amsterdam., 244, 42-49.
https://doi.org/10.1016/j.scienta.2018.09.020

Čakar UD, Petrović A, Pejin B, Cakar M, Zivković MB, Vajs V, Djordjević B. Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. in Scientia Horticulturae. 2019;244:42-49.
doi:10.1016/j.scienta.2018.09.020 .

Čakar, Uroš D., Petrović, Aleksandar, Pejin, Boris, Cakar, Mira, Zivković, Marijana B., Vajs, Vlatka, Djordjević, Brizita, "Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines" in Scientia Horticulturae, 244 (2019):42-49,
https://doi.org/10.1016/j.scienta.2018.09.020 . .

TY  - JOUR
AU  - Čakar, Uroš D.
AU  - Grozdanić, Nada
AU  - Pejin, Boris
AU  - Vasić, Vesna
AU  - Cakar, Mira
AU  - Petrović, Aleksandar
AU  - Djordjević, Brižita I.
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4638
AB  - alpha-Glucosidase inhibitory activity (AGL) of fruit wine samples made from blueberry, black chokeberry, blackberry, raspberry and sour cherry cultivars grown in Serbia was studied using an microvinification procedure. More precisely, both sugar and enzyme were added to the fruit must before fermentation for half of the samples. This increased the extraction of phenolic compounds. All the samples showed higher bioactivity compared to acarbose, the compound used as a positive control. Blueberry (IC50 similar to 27 +/- 1 mu g/ml) and black chokeberry (IC50 similar to 28 +/- 1 mu g/ml) wine samples had the highest values regardless of the vinification method. In addition to this, chlorogenic and caffeic acids were recognised as their key AGL bioactives. Taken all together, the fruit wine samples or their lyophilised extracts may be considered as complementary medicine supplements of potential interest for the control of postprandial hyperglycemia.
PB  - Elsevier Science Bv, Amsterdam
T2  - Food Bioscience
T1  - Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase
EP  - 7
SP  - 1
VL  - 25
DO  - 10.1016/j.fbio.2018.06.009
ER  - 

@article{
author = "Čakar, Uroš D. and Grozdanić, Nada and Pejin, Boris and Vasić, Vesna and Cakar, Mira and Petrović, Aleksandar and Djordjević, Brižita I.",
year = "2018",
abstract = "alpha-Glucosidase inhibitory activity (AGL) of fruit wine samples made from blueberry, black chokeberry, blackberry, raspberry and sour cherry cultivars grown in Serbia was studied using an microvinification procedure. More precisely, both sugar and enzyme were added to the fruit must before fermentation for half of the samples. This increased the extraction of phenolic compounds. All the samples showed higher bioactivity compared to acarbose, the compound used as a positive control. Blueberry (IC50 similar to 27 +/- 1 mu g/ml) and black chokeberry (IC50 similar to 28 +/- 1 mu g/ml) wine samples had the highest values regardless of the vinification method. In addition to this, chlorogenic and caffeic acids were recognised as their key AGL bioactives. Taken all together, the fruit wine samples or their lyophilised extracts may be considered as complementary medicine supplements of potential interest for the control of postprandial hyperglycemia.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Food Bioscience",
title = "Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase",
pages = "7-1",
volume = "25",
doi = "10.1016/j.fbio.2018.06.009"
}

Čakar, U. D., Grozdanić, N., Pejin, B., Vasić, V., Cakar, M., Petrović, A.,& Djordjević, B. I.. (2018). Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase. in Food Bioscience
Elsevier Science Bv, Amsterdam., 25, 1-7.
https://doi.org/10.1016/j.fbio.2018.06.009

Čakar UD, Grozdanić N, Pejin B, Vasić V, Cakar M, Petrović A, Djordjević BI. Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase. in Food Bioscience. 2018;25:1-7.
doi:10.1016/j.fbio.2018.06.009 .

Čakar, Uroš D., Grozdanić, Nada, Pejin, Boris, Vasić, Vesna, Cakar, Mira, Petrović, Aleksandar, Djordjević, Brižita I., "Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase" in Food Bioscience, 25 (2018):1-7,
https://doi.org/10.1016/j.fbio.2018.06.009 . .