Phenolic profile of some fruit wines and their antioxidant properties

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14740%2F16%3A00093927" target="_blank" >RIV/00216224:14740/16:00093927 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.doiserbia.nb.rs/Article.aspx?ID=0367-598X1600002C&AspxAutoDetectCookieSupport=1" target="_blank" >http://www.doiserbia.nb.rs/Article.aspx?ID=0367-598X1600002C&AspxAutoDetectCookieSupport=1</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2298/HEMIND150722002C" target="_blank" >10.2298/HEMIND150722002C</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Phenolic profile of some fruit wines and their antioxidant properties

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Phenolic profile of some fruit wines and their antioxidant properties

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CE - Biochemie

OECD FORD obor

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Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

HEMIJSKA INDUSTRIJA

ISSN

0367-598X

e-ISSN

—

Svazek periodika

70

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

RS - Srbská republika

Počet stran výsledku

12

Strana od-do

661-672

Kód UT WoS článku

000392310700006

EID výsledku v databázi Scopus

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