Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase
Samo za registrovane korisnike
2018
Autori
Cakar, UrosGrozdanic, Nada
Pejin, Boris
Vasic, Vesna
Cakar, Mira
Petrović, Aleksandar
Đorđević, Brizita
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
Fruit wines / Chlorogenic acid / Caffeic acid / Blueberry / Black chokeberry / alpha-Glucosidase inhibitory activityIzvor:
Food Bioscience, 2018, 25, 1-7Izdavač:
- Elsevier Science Bv, Amsterdam
DOI: 10.1016/j.fbio.2018.06.009
ISSN: 2212-4292
WoS: 000444020500001
Scopus: 2-s2.0-85049478465
Institucija/grupa
Institut za multidisciplinarna istraživanjaTY - JOUR AU - Cakar, Uros AU - Grozdanic, Nada AU - Pejin, Boris AU - Vasic, Vesna AU - Cakar, Mira AU - Petrović, Aleksandar AU - Đorđević, Brizita PY - 2018 UR - http://rimsi.imsi.bg.ac.rs/handle/123456789/1158 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 = "Cakar, Uros and Grozdanic, Nada and Pejin, Boris and Vasic, Vesna and Cakar, Mira and Petrović, Aleksandar and Đorđević, Brizita", 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" }
Cakar, U., Grozdanic, N., Pejin, B., Vasic, V., Cakar, M., Petrović, A.,& Đorđević, B.. (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
Cakar U, Grozdanic N, Pejin B, Vasic V, Cakar M, Petrović A, Đorđević B. 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 .
Cakar, Uros, Grozdanic, Nada, Pejin, Boris, Vasic, Vesna, Cakar, Mira, Petrović, Aleksandar, Đorđević, Brizita, "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 . .