Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines
Аутори
Lisov, NikolinaPetrovic, Aleksandar
Čakar, Uroš
Jadranin, Milka
Tešević, Vele
Bukarica-Gojković, Ljiljana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV enzyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Caractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were obtained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and myricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH free ...radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP.
Кључне речи:
Cabernet Sauvignon / enzyme preparations / kinetic extraction / maceration time / Ultra Performance Liquid ChromatographyИзвор:
Macedonian Journal of Chemistry and Chemical Engineering, 2020, 39, 2, 185-196Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200161 (Универзитет у Београду, Фармацеутски факултет) (RS-MESTD-inst-2020-200161)
DOI: 10.20450/mjcce.2020.2060
ISSN: 1857-5625; 1857-5552
WoS: 000605980400007
Scopus: 2-s2.0-85099123264
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Lisov, Nikolina AU - Petrovic, Aleksandar AU - Čakar, Uroš AU - Jadranin, Milka AU - Tešević, Vele AU - Bukarica-Gojković, Ljiljana PY - 2020 UR - https://cherry.chem.bg.ac.rs/handle/123456789/4309 AB - In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV enzyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Caractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were obtained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and myricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH free radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP. T2 - Macedonian Journal of Chemistry and Chemical Engineering T1 - Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines VL - 39 IS - 2 SP - 185 EP - 196 DO - 10.20450/mjcce.2020.2060 ER -
@article{ author = "Lisov, Nikolina and Petrovic, Aleksandar and Čakar, Uroš and Jadranin, Milka and Tešević, Vele and Bukarica-Gojković, Ljiljana", year = "2020", abstract = "In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV enzyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Caractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were obtained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and myricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH free radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP.", journal = "Macedonian Journal of Chemistry and Chemical Engineering", title = "Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines", volume = "39", number = "2", pages = "185-196", doi = "10.20450/mjcce.2020.2060" }
Lisov, N., Petrovic, A., Čakar, U., Jadranin, M., Tešević, V.,& Bukarica-Gojković, L.. (2020). Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines. in Macedonian Journal of Chemistry and Chemical Engineering, 39(2), 185-196. https://doi.org/10.20450/mjcce.2020.2060
Lisov N, Petrovic A, Čakar U, Jadranin M, Tešević V, Bukarica-Gojković L. Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines. in Macedonian Journal of Chemistry and Chemical Engineering. 2020;39(2):185-196. doi:10.20450/mjcce.2020.2060 .
Lisov, Nikolina, Petrovic, Aleksandar, Čakar, Uroš, Jadranin, Milka, Tešević, Vele, Bukarica-Gojković, Ljiljana, "Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines" in Macedonian Journal of Chemistry and Chemical Engineering, 39, no. 2 (2020):185-196, https://doi.org/10.20450/mjcce.2020.2060 . .