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  - Petrović, Aleksandar
AU  - Pejin, Boris
AU  - Nastasijević, Branislav
AU  - Marković, Bojan
AU  - Djordjević, Brizita
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4429
AB  - BACKGROUND: Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus and other chronic diseases. Objectives: Potential alpha-glucosidase inhibitory activity of fruit wines made from blueberry, black chokeberry, blackberry, raspberry and sour cherry was the subject of this study. Method: In order to increase the alcohol content due to enriched extraction of total phenolics, sugar was added in the fruit pomace of the half of the examined fruit wine samples. Results: Compared with acarbose used as a positive control (IC50 = 73.78 mu g/mL), all fruit wine samples exhibited higher alpha-glucosidase inhibitory activity. Indeed, blueberry wine samples stood out, both prepared with IC50 = 24.14 mu g/mL, lyophilised extract yield 3.23% and without IC50 = 46.39 mu g/mL, lyophilised extract yield 2.89% and with addition of sugar before fermentation. Chlorogenic acid predominantly contributed to alpha-glucosidase inhibitory activity of the blueberry, black chokeberry and sour cherry wine samples. However, ellagic acid, a potent alpha-glucosidase inhibitor possessing a planar structure, only slightly affected the activity of the blueberry wine samples, due to the lower concentration. In addition to this, molecular docking study of chlorogenic acid pointed out the importance of binding energy (-8.5 kcal/mol) for the inhibition of the enzyme. Conclusion: In summary, fruit wines made from blueberry should be primarily taken into consideration as a medicinal food targeting diabetes mellitus type 2 in the early stage, if additional studies would confirm their therapeutic potential for the control of postprandial hyperglycemia.
PB  - Bentham Science Publ Ltd, Sharjah
T2  - Current Pharmaceutical Biotechnology
T1  - Fruit Wines Inhibitory Activity Against alpha-Glucosidase
EP  - 1272
IS  - 15
SP  - 1264
VL  - 18
DO  - 10.2174/1389201019666180410112439
ER  - 

@article{
author = "Čakar, Uroš D. and Grozdanić, Nada and Petrović, Aleksandar and Pejin, Boris and Nastasijević, Branislav and Marković, Bojan and Djordjević, Brizita",
year = "2017",
abstract = "BACKGROUND: Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus and other chronic diseases. Objectives: Potential alpha-glucosidase inhibitory activity of fruit wines made from blueberry, black chokeberry, blackberry, raspberry and sour cherry was the subject of this study. Method: In order to increase the alcohol content due to enriched extraction of total phenolics, sugar was added in the fruit pomace of the half of the examined fruit wine samples. Results: Compared with acarbose used as a positive control (IC50 = 73.78 mu g/mL), all fruit wine samples exhibited higher alpha-glucosidase inhibitory activity. Indeed, blueberry wine samples stood out, both prepared with IC50 = 24.14 mu g/mL, lyophilised extract yield 3.23% and without IC50 = 46.39 mu g/mL, lyophilised extract yield 2.89% and with addition of sugar before fermentation. Chlorogenic acid predominantly contributed to alpha-glucosidase inhibitory activity of the blueberry, black chokeberry and sour cherry wine samples. However, ellagic acid, a potent alpha-glucosidase inhibitor possessing a planar structure, only slightly affected the activity of the blueberry wine samples, due to the lower concentration. In addition to this, molecular docking study of chlorogenic acid pointed out the importance of binding energy (-8.5 kcal/mol) for the inhibition of the enzyme. Conclusion: In summary, fruit wines made from blueberry should be primarily taken into consideration as a medicinal food targeting diabetes mellitus type 2 in the early stage, if additional studies would confirm their therapeutic potential for the control of postprandial hyperglycemia.",
publisher = "Bentham Science Publ Ltd, Sharjah",
journal = "Current Pharmaceutical Biotechnology",
title = "Fruit Wines Inhibitory Activity Against alpha-Glucosidase",
pages = "1272-1264",
number = "15",
volume = "18",
doi = "10.2174/1389201019666180410112439"
}

Čakar, U. D., Grozdanić, N., Petrović, A., Pejin, B., Nastasijević, B., Marković, B.,& Djordjević, B.. (2017). Fruit Wines Inhibitory Activity Against alpha-Glucosidase. in Current Pharmaceutical Biotechnology
Bentham Science Publ Ltd, Sharjah., 18(15), 1264-1272.
https://doi.org/10.2174/1389201019666180410112439

Čakar UD, Grozdanić N, Petrović A, Pejin B, Nastasijević B, Marković B, Djordjević B. Fruit Wines Inhibitory Activity Against alpha-Glucosidase. in Current Pharmaceutical Biotechnology. 2017;18(15):1264-1272.
doi:10.2174/1389201019666180410112439 .

Čakar, Uroš D., Grozdanić, Nada, Petrović, Aleksandar, Pejin, Boris, Nastasijević, Branislav, Marković, Bojan, Djordjević, Brizita, "Fruit Wines Inhibitory Activity Against alpha-Glucosidase" in Current Pharmaceutical Biotechnology, 18, no. 15 (2017):1264-1272,
https://doi.org/10.2174/1389201019666180410112439 . .

TY  - JOUR
AU  - Čakar, Uroš D.
AU  - Petrović, Aleksandar
AU  - Zivković, Marijana B.
AU  - Vajs, Vlatka
AU  - Milovanović, Miodrag M.
AU  - Zeravik, Jiri
AU  - Djordjević, Brizita I.
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4059
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  - Savez hemijskih inženjera, Beograd
T2  - HEMIJSKA INDUSTRIJA
T1  - Phenolic profile of some fruit wines and their antioxidant properties
EP  - 672
IS  - 6
SP  - 661
VL  - 70
DO  - 10.2298/HEMIND150722002C
ER  - 

@article{
author = "Čakar, Uroš D. and Petrović, Aleksandar and Zivković, Marijana B. and Vajs, Vlatka and Milovanović, Miodrag M. and Zeravik, Jiri and Djordjević, Brizita I.",
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 = "Savez hemijskih inženjera, Beograd",
journal = "HEMIJSKA INDUSTRIJA",
title = "Phenolic profile of some fruit wines and their antioxidant properties",
pages = "672-661",
number = "6",
volume = "70",
doi = "10.2298/HEMIND150722002C"
}

Čakar, U. D., Petrović, A., Zivković, M. B., Vajs, V., Milovanović, M. M., Zeravik, J.,& Djordjević, B. I.. (2016). Phenolic profile of some fruit wines and their antioxidant properties. in HEMIJSKA INDUSTRIJA
Savez hemijskih inženjera, Beograd., 70(6), 661-672.
https://doi.org/10.2298/HEMIND150722002C

Čakar UD, Petrović A, Zivković MB, Vajs V, Milovanović MM, Zeravik J, Djordjević BI. Phenolic profile of some fruit wines and their antioxidant properties. in HEMIJSKA INDUSTRIJA. 2016;70(6):661-672.
doi:10.2298/HEMIND150722002C .

Čakar, Uroš D., Petrović, Aleksandar, Zivković, Marijana B., Vajs, Vlatka, Milovanović, Miodrag M., Zeravik, Jiri, Djordjević, Brizita I., "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 . .