Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry
2014
Аутори
Sredojević, MilicaDabić Zagorac, Dragana
Matijašević, Saša
Davidovic, Sonja
Dojčinović, Biljana P.
Milojković-Opsenica, Dušanka
Tešić, Živoslav Lj.
Natić, Maja
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This paper was aimed at characterizing the wine obtained from Oblacinska, a native sour cherry cultivar. To the best of our knowledge, this is the first paper with the most comprehensive information on chemical characterization of Oblacinska sour cherry wine. The chemical composition was characterized by hyphenated chromatographic methods and traditional analytical techniques. A total of 24 compounds were quantified using the available standards and another 22 phenolic compounds were identified based on the accurate mass spectrographic search. Values of total phenolics content, total anthocyanin content, and radical scavenging activity for cherry wine sample were 1.938 mg gallic acid eqv L-1, 0.113 mg cyanidin-3-glucoside L-1, and 34.56%, respectively. In general, cherry wine polyphenolics in terms of nonanthocyanins and anthocyanins were shown to be distinctive when compared to grape wines. Naringenin and apigenin were characteristic only for cherry wine, and seven anthocyanins were d...istinctive for cherry wine.
Извор:
Scientific World Journal / TSWJ, 2014Издавач:
- Hindawi Publishing Corporation, New York
Финансирање / пројекти:
- Корелација структуре и особина природних и синтетичких молекула и њихових комплекса са металима (RS-MESTD-Basic Research (BR or ON)-172017)
- Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a Center of Excellence in the region of WB for Molecular Biotechnology and Food research (EU-FP7-256716)
DOI: 10.1155/2014/454797
ISSN: 1537-744X
PubMed: 25101316
WoS: 000343491600001
Scopus: 2-s2.0-84904626435
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Sredojević, Milica AU - Dabić Zagorac, Dragana AU - Matijašević, Saša AU - Davidovic, Sonja AU - Dojčinović, Biljana P. AU - Milojković-Opsenica, Dušanka AU - Tešić, Živoslav Lj. AU - Natić, Maja PY - 2014 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1477 AB - This paper was aimed at characterizing the wine obtained from Oblacinska, a native sour cherry cultivar. To the best of our knowledge, this is the first paper with the most comprehensive information on chemical characterization of Oblacinska sour cherry wine. The chemical composition was characterized by hyphenated chromatographic methods and traditional analytical techniques. A total of 24 compounds were quantified using the available standards and another 22 phenolic compounds were identified based on the accurate mass spectrographic search. Values of total phenolics content, total anthocyanin content, and radical scavenging activity for cherry wine sample were 1.938 mg gallic acid eqv L-1, 0.113 mg cyanidin-3-glucoside L-1, and 34.56%, respectively. In general, cherry wine polyphenolics in terms of nonanthocyanins and anthocyanins were shown to be distinctive when compared to grape wines. Naringenin and apigenin were characteristic only for cherry wine, and seven anthocyanins were distinctive for cherry wine. PB - Hindawi Publishing Corporation, New York T2 - Scientific World Journal / TSWJ T1 - Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry DO - 10.1155/2014/454797 ER -
@article{ author = "Sredojević, Milica and Dabić Zagorac, Dragana and Matijašević, Saša and Davidovic, Sonja and Dojčinović, Biljana P. and Milojković-Opsenica, Dušanka and Tešić, Živoslav Lj. and Natić, Maja", year = "2014", abstract = "This paper was aimed at characterizing the wine obtained from Oblacinska, a native sour cherry cultivar. To the best of our knowledge, this is the first paper with the most comprehensive information on chemical characterization of Oblacinska sour cherry wine. The chemical composition was characterized by hyphenated chromatographic methods and traditional analytical techniques. A total of 24 compounds were quantified using the available standards and another 22 phenolic compounds were identified based on the accurate mass spectrographic search. Values of total phenolics content, total anthocyanin content, and radical scavenging activity for cherry wine sample were 1.938 mg gallic acid eqv L-1, 0.113 mg cyanidin-3-glucoside L-1, and 34.56%, respectively. In general, cherry wine polyphenolics in terms of nonanthocyanins and anthocyanins were shown to be distinctive when compared to grape wines. Naringenin and apigenin were characteristic only for cherry wine, and seven anthocyanins were distinctive for cherry wine.", publisher = "Hindawi Publishing Corporation, New York", journal = "Scientific World Journal / TSWJ", title = "Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry", doi = "10.1155/2014/454797" }
Sredojević, M., Dabić Zagorac, D., Matijašević, S., Davidovic, S., Dojčinović, B. P., Milojković-Opsenica, D., Tešić, Ž. Lj.,& Natić, M.. (2014). Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry. in Scientific World Journal / TSWJ Hindawi Publishing Corporation, New York.. https://doi.org/10.1155/2014/454797
Sredojević M, Dabić Zagorac D, Matijašević S, Davidovic S, Dojčinović BP, Milojković-Opsenica D, Tešić ŽL, Natić M. Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry. in Scientific World Journal / TSWJ. 2014;. doi:10.1155/2014/454797 .
Sredojević, Milica, Dabić Zagorac, Dragana, Matijašević, Saša, Davidovic, Sonja, Dojčinović, Biljana P., Milojković-Opsenica, Dušanka, Tešić, Živoslav Lj., Natić, Maja, "Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry" in Scientific World Journal / TSWJ (2014), https://doi.org/10.1155/2014/454797 . .