Приказ основних података о документу

dc.creatorLakicević, Svetlana H.
dc.creatorPopovic-Đorđević, Jelena
dc.creatorPejin, Boris
dc.creatorĐorđević, Aleksandra S.
dc.creatorMatijasević, Sasa M.
dc.creatorLazic, Miodrag L.
dc.date.accessioned2022-04-05T15:26:05Z
dc.date.available2022-04-05T15:26:05Z
dc.date.issued2020
dc.identifier.issn1478-6419
dc.identifier.urihttp://rimsi.imsi.bg.ac.rs/handle/123456789/1315
dc.description.abstractAutochthonous variety 'Prokupac' (Vitis vinifera L.) red wines with the addition of selected aromatic herbs (Artemisia absinthium, Cinnamomum zeylanicum, Glycyrrhiza glabra and Pimpinella anisum L.) were evaluated for chemical composition and biological activity. Furthermore, their polyphenolic profiles were determined by HPLC-DAD. While total phenolic (TPC) and flavonoid (TFC) contents, along with antioxidant activity, were significantly higher in all examined wine samples, the content of total anthocyanins was decreased, compared to a pure 'Prokupac' wine, used as the control one. On the other hand, 'Prokupac' wines with the addition of cinnamon (S. zeylanicum) and wormwood (A. absinthium) displayed highest antioxidant (EC50, 0.021 +/- 0.001 mg/mL) and antibacterial (Enterococcus faecalis, MIC/MBC 15.63/62.50 mu L/mL) activities, respectively. The study showed that 'Prokupac' wine with the addition of cinnamon was significantly enriched both with TPC and TFC, compared to control wine (p lt 0.05), which may contribute to its market potential.en
dc.publisherTaylor & Francis Ltd, Abingdon
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172053/RS//
dc.rightsrestrictedAccess
dc.sourceNatural Product Research
dc.subjecttotal contents of polyphenolics and flavonoidsen
dc.subjectred wineen
dc.subjectpolyphenolic profileen
dc.subjectautochthonous variety 'Prokupac'en
dc.subjectantioxidant activityen
dc.subjectantibacterial activityen
dc.titleAn insight into chemical composition and bioactivity of 'Prokupac' red wineen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage1546
dc.citation.issue11
dc.citation.other34(11): 1542-1546
dc.citation.rankM22
dc.citation.spage1542
dc.citation.volume34
dc.identifier.doi10.1080/14786419.2018.1516219
dc.identifier.pmid30445879
dc.identifier.scopus2-s2.0-85057325368
dc.identifier.wos000537912800007
dc.type.versionpublishedVersion


Документи

ДатотекеВеличинаФорматПреглед

Уз овај запис нема датотека.

Овај документ се појављује у следећим колекцијама

Приказ основних података о документу