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dc.creatorPecic, Sonja
dc.creatorVeljović, Mile S.
dc.creatorDespotovic, S.
dc.creatorLeskosek-Cukalovic, I.
dc.creatorJadranin, Milka
dc.creatorTešević, Vele
dc.creatorNiksic, M.
dc.creatorNikicevic, N.
dc.date.accessioned2018-11-22T00:21:43Z
dc.date.available2018-11-22T00:21:43Z
dc.date.issued2012
dc.identifier.issn1438-2377
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/1324
dc.description.abstractljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.en
dc.publisherSpringer, New York
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172053/RS//
dc.rightsrestrictedAccess
dc.sourceEuropean Food Research and Technology
dc.subjectPlum brandyen
dc.subjectPhenol compoundsen
dc.subjectTotal phenol contenten
dc.subjectAntioxidant capacityen
dc.subjectColouren
dc.subjectSensory characteristicsen
dc.titleEffect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandiesen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractЛескосек-Цукаловиц, И.; Тешевић, Веле; Никицевиц, Н.; Пециц, Соња; Никсиц, М.; Вељовиц, М.; Јадранин, М.; Деспотовиц, С.;
dc.citation.volume235
dc.citation.issue3
dc.citation.spage479
dc.citation.epage487
dc.identifier.wos000307513600012
dc.identifier.doi10.1007/s00217-012-1775-y
dc.citation.other235(3): 479-487
dc.citation.rankM22
dc.type.versionpublishedVersionen
dc.identifier.scopus2-s2.0-84865650953
dc.identifier.rcubKon_2348


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