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dc.creatorSredojević, Milica
dc.creatorDabić-Zagorac, Dragana
dc.creatorDavidovic, Sonja M.
dc.creatorTodić, Slavica
dc.creatorBešlić, Zoran
dc.creatorGašić, Uroš M.
dc.creatorTešić, Živoslav Lj.
dc.creatorNatić, Maja
dc.date.accessioned2018-11-22T00:35:58Z
dc.date.available2018-11-22T00:35:58Z
dc.date.issued2016
dc.identifier.issn0308-8146
dc.identifier.urihttps://cherry.chem.bg.ac.rs/handle/123456789/2260
dc.description.abstractPhenolic profile of 13 grapevine varieties was determined, with respect to three different parts of berries: skin, seed and pulp. Identification and quantification of the phenols was done using ultra -high performance liquid chromatography (UHPLC) coupled with a diode array detector and a triple-quadrupole mass spectrometer. The most abundant phenols in grape seeds were found to be flavan-3-ols, most of which are gallocatechin gallate and catechin. The skins were characterized mostly by flavonols, i.e. quercetin and myricetin. Characterization of anthocyanins in the berry skin by UHPLC coupled with Linear Trap Quadrupole and OrbiTrap mass analyzer revealed a total of twenty derivatives of malvidin, delphinidin, petunidin, cyanidin, and peonidin. To the extent of our knowledge this is the first work that shows the presence of malvidin 3,5-0-dihexoside in the berry skin of 'Merlof, 'Cabernet Franc', 'Shiraz' 'Sangiovese', 'Pinot Noir' and 'Prokupac', untypical for Vitis vinifera Linneo species. (C) 2016 Elsevier Ltd. All rights reserved.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172017/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/43007/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectGrapeen
dc.subjectPhenolic profileen
dc.subjectAnthocyaninsen
dc.subjectAntioxidant activityen
dc.subjectLC/MSen
dc.subjectPCAen
dc.titleIdentification and quantification of phenolic compounds in berry skin, pulp, and seeds in 13 grapevine varieties grown in Serbiaen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractГашић, Урош М.; Давидовиц, Соња М.; Тешић, Живослав Љ.; Средојевић, Милица; Тодиц, Славица Р.; Беслиц, Зоран С.; Натић, Маја; Дабић-Загорац, Драгана;
dc.citation.volume211
dc.citation.spage243
dc.citation.epage252
dc.identifier.wos000377543500029
dc.identifier.doi10.1016/j.foodchem.2016.05.051
dc.citation.other211: 243-252
dc.citation.rankaM21
dc.identifier.pmid27283628
dc.description.otherSupplementary material: [http://cherry.chem.bg.ac.rs/handle/123456789/3529]
dc.type.versionpublishedVersionen
dc.identifier.scopus2-s2.0-84973358467
dc.identifier.rcubKon_3076


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