Free radical scavenging and antibacterial activities of southern Serbian red wines
Само за регистроване кориснике
2009
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Free radical scavenging and antibacterial activities were determined for several red wines from different grape varieties from the southern Serbia wine region. The amount of polyphenols and anthocyanins in selected wines was investigated and the potential antibacterial activity of the wines against pathogenic strains of Staphylococcus aureus and Escherichia coli was also determined. The free radical scavenging and antibacterial activity of the wines was correlated with polyphenolic and anthocyanin content. The significant differences in the antioxidant and antibacterial activities between the wines from grape cultivars (Cobernet Sauvingon and Pinot Noir) and the indigenous varieties (Vranac and Prokupac) were not confirmed. The hypothesis of a protective effect of red wine is supported by our results that show that the red wines with higher amounts of polyphenols and anthocyanins had higher antioxidant and antibacterial properties. (C) 2009 Published by Elsevier Ltd.
Кључне речи:
Red wines / Antibacterial activity / Free radical scavenging activity / Polyphenols / AnthocyaninsИзвор:
Food Chemistry, 2009, 117, 2, 326-331Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- KBBE: Food, Agriculture, and Biotechnology, Project [204756]
- Europen Union [FP7 - REGPOT - 2007-3-01]
DOI: 10.1016/j.foodchem.2009.04.008
ISSN: 0308-8146
WoS: 000267604800023
Scopus: 2-s2.0-67349108769
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Radovanovic, A. AU - Radovanovic, B. AU - Jovančićević, Branimir PY - 2009 UR - https://cherry.chem.bg.ac.rs/handle/123456789/993 AB - Free radical scavenging and antibacterial activities were determined for several red wines from different grape varieties from the southern Serbia wine region. The amount of polyphenols and anthocyanins in selected wines was investigated and the potential antibacterial activity of the wines against pathogenic strains of Staphylococcus aureus and Escherichia coli was also determined. The free radical scavenging and antibacterial activity of the wines was correlated with polyphenolic and anthocyanin content. The significant differences in the antioxidant and antibacterial activities between the wines from grape cultivars (Cobernet Sauvingon and Pinot Noir) and the indigenous varieties (Vranac and Prokupac) were not confirmed. The hypothesis of a protective effect of red wine is supported by our results that show that the red wines with higher amounts of polyphenols and anthocyanins had higher antioxidant and antibacterial properties. (C) 2009 Published by Elsevier Ltd. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Free radical scavenging and antibacterial activities of southern Serbian red wines VL - 117 IS - 2 SP - 326 EP - 331 DO - 10.1016/j.foodchem.2009.04.008 ER -
@article{ author = "Radovanovic, A. and Radovanovic, B. and Jovančićević, Branimir", year = "2009", abstract = "Free radical scavenging and antibacterial activities were determined for several red wines from different grape varieties from the southern Serbia wine region. The amount of polyphenols and anthocyanins in selected wines was investigated and the potential antibacterial activity of the wines against pathogenic strains of Staphylococcus aureus and Escherichia coli was also determined. The free radical scavenging and antibacterial activity of the wines was correlated with polyphenolic and anthocyanin content. The significant differences in the antioxidant and antibacterial activities between the wines from grape cultivars (Cobernet Sauvingon and Pinot Noir) and the indigenous varieties (Vranac and Prokupac) were not confirmed. The hypothesis of a protective effect of red wine is supported by our results that show that the red wines with higher amounts of polyphenols and anthocyanins had higher antioxidant and antibacterial properties. (C) 2009 Published by Elsevier Ltd.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Free radical scavenging and antibacterial activities of southern Serbian red wines", volume = "117", number = "2", pages = "326-331", doi = "10.1016/j.foodchem.2009.04.008" }
Radovanovic, A., Radovanovic, B.,& Jovančićević, B.. (2009). Free radical scavenging and antibacterial activities of southern Serbian red wines. in Food Chemistry Elsevier Sci Ltd, Oxford., 117(2), 326-331. https://doi.org/10.1016/j.foodchem.2009.04.008
Radovanovic A, Radovanovic B, Jovančićević B. Free radical scavenging and antibacterial activities of southern Serbian red wines. in Food Chemistry. 2009;117(2):326-331. doi:10.1016/j.foodchem.2009.04.008 .
Radovanovic, A., Radovanovic, B., Jovančićević, Branimir, "Free radical scavenging and antibacterial activities of southern Serbian red wines" in Food Chemistry, 117, no. 2 (2009):326-331, https://doi.org/10.1016/j.foodchem.2009.04.008 . .