Metrika

  • citati u SCIndeksu: 0
  • citati u CrossRef-u:0
  • citati u Google Scholaru:[]
  • posete u poslednjih 30 dana:7
  • preuzimanja u poslednjih 30 dana:2

Sadržaj

članak: 1 od 1  
2019, vol. 46, br. 2, str. 189-198
Uticaj vrste klona prokupca i postupka vinifikacije na sadržaj rezveratrola u vinu
aUniverzitet u Beogradu, Poljoprivredni fakultet, Srbija
bUniverzitet u Beogradu, Farmaceutski fakultet, Institut za bromatologiju, Srbija
cUniverzitet u Novom Sadu, Medicinski fakultet, Katedra za farmaciju, Srbija
dUniverzitet u Beogradu, Medicinski fakultet, Institut za farmakologiju, kliničku farmakologiju i toksikologiju, Srbija

e-adresazesta@verat.net, uros.cakar@pharmacy.bg.ac.rs
Sažetak
Cilj ovog istraživanja bio je da se ispita uticaj različitih klonova autohtone srpske sorte Prokupac kao i postupak vinifikacije na sadržaj transi cisrezveratrola i sadržaj ukupnih polifenola (SUP) u vinima. Vina su proizvedena od četiri klona sorte Prokupac (PR1, 40/1, PR6 i PR7) primenom različitih dužina trajanja maceracije (1, 5 i 10 dana) za svaki klon. Takođe je ispitivan uticaj različitih izabranih kvasaca i enzimskih preparata glikozidaza na sadržaj rezveratrola i SUP u vinima proizvedenim od klona PR6. Sadržaj transi cisrezveratrola je određen HPLC metodom sa UV detektorom uz prethodnu tečno čvrstu ekstrakciju (SPE). Određivanje SUP je urađeno metodom po FolinČokalteu. Sadržaj transrezveratrola je bio od 0,27 mg/L do 1,46 mg/L. Najviši sadržaj rezveratrola je bio u klonu PR6 dok je najniži PR7. Povećanje sadržaja rezveratrola i SUP je primećeno kod svih klonova kada je maceracija duže trajala. Vino proizvedeno primenom enzimskog preparata glikozidaza b i kvasca 299 je imalo najviši sadržaj ukupnog rezvertrola (4,23 mg/L). Najviši SUP je bio u vinima proizvedenim primenom enzimskog preparata glikozidaza OE i kvasca 299. Dobijeni rezultati ukazuju da je izborom odgovarajućeg klona, dužine maceracije, primene odgovarajućeg kvasca i enzimskog preparata moguće povećati sadržaj rezveratrola i drugih fenolnih jedinjenja u vinu.
Reference
Alencar, N.M.M., Cazarin, C.B.B., Corrêa, L.C., Maróstica, J.M.R., Biasoto, A.C.T., Behrens, J.H. (2018) Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine. Journal of Food Biochemistry, 42, e12471.35
Atanacković, M., Petrović, A., Jović, S., Gojković-Bukarica, L., Bursać, M., Cvejić, J. (2012) Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines. Food Chemistry, 131(2), 513-518
Burns, J., Gardner, P.T., Matthews, D., Duthie, G.G., Lean, J., Crozier, A. (2001) Extraction of phenolics and changes in antioxidant activity of red wines during vinification. Journal of Agricultural and Food Chemistry, 49(12), 5797-5808
Cantos, E., García-Viguera, C., de Pascual-Teresa, S., Tomás-Barberán, F.A. (2000) Effect of postharvest ultraviolet irradiation on resveratrol and other phenolics of CV. Napoleon table grapes. Journal of Agricultural and Food Chemistry, 48(10), 4606-4612
Careri, M., Corradini, C., Elviri, L., Nicoletti, I., Zagnoni, I. (2004) Liquid chromatography-electrospray tandem mass spectrometry ofcis-resveratrol andtrans-resveratrol: Development, validation, and application of the method to red wine, grape, and wine making byproducts. Journal of Agricultural and Food Chemistry, 52(23), 6868-6874
Cvejić, J.M., Đekic, S.V., Petrović, A.V., Atanackovic, M.T., Jović, S.M., Brceski, I.D., Gojković-Bukarica, L.C. (2010) Determination of transand CIS-Resveratrol in Serbian commercial wines. Journal of Chromatographic Science, 48(3), 229-234
Čakar, U., Petrović, A., Janković, M., Pejin, B., Vajs, V., Čakar, M., Đorđević, B. (2018) Differentiation of wines made from berry and drupe fruits according to their phenolic profiles. European Journal of Horticultural Science, 83(1), 49-61
Čakar, U., Petrović, A., Pejin, B., Čakar, M., Živković, M., Vajs, V., Đorđević, B. (2019) Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. Scientia Horticulturae, 244, 42-49
Čakar, U., Grozdanić, N., Pejin, B., Vasić, V., Čakar, M., Petrović, A., Djordjević, B. (2018) Impact of vinification procedure on fruit wine inhibitory activity against a-glucosidase. Food Bioscience, 25, 1-7
Darias-Martı'n, J.J., Rodrı'guez, O., Dı'az, E., Lamuela-Raventós, R.M. (2000) Effect of skin contact on the antioxidant phenolics in white wine. Food Chemistry, 71(4), 483-487
Dourtoglou, V.G., Makris, D.P., Bois-Dounas, F., Zonas, C. (1999) Trans-resveratrol concentration in wines produced in Greece. Journal of Food Composition and Analysis, 12(3), 227-233
Eder, R., Wendelin, S., Vrhovsek, U. (2000) Influence of viticultural and enological factors on the concentracion of resveratrols in grapes and vine. u: XXV Congres Mondial de la Vigne et du Vin, Paris, France, Proceedings, 79-86
Ferreiro-González, M., Carrera, C., Ruiz-Rodríguez, A., Barbero, G.F., Ayuso, J., Palma, M., Barroso, C.G. (2014) A new solid phase extraction for the determination of anthocyanins in grapes. Molecules, 19(12), 21398-21410
Flamini, R. (2003) Mass spectrometry in grape and wine chemistry, part I: Polyphenols. Mass Spectrometry Reviews, 22(4), 218-250
Gambuti, A., Strollo, D., Ugliano, M., Lecce, L., Moio, L. (2004) Trans-resveratrol, quercetin, (+)-catechin, and (-)-epicatechin content in South Italian monovarietal wines: Relationship with maceration time and marc pressing during winemaking. Journal of Agricultural and Food Chemistry, 52(18), 5747-5751
Gojkovic-Bukarica, L., Novakovic, A., Kanjuh, V., Bumbasirevic, M., Lesic, A., Heinle, H. (2008) A role of ion channels in the endothelium-independent relaxation of rat mesenteric artery induced by resveratrol. Journal of Pharmacological Sciences, 108(1), 124-130
Goldberg, D.M., Karumanchiri, A., Yan, J., Diamandis, E.P., Soleas, G.J. (1995) Assay of resveratrol glucosides and isomers in wine by direct-injection high-performance liquid chromatography. Journal of Chromatography A, 708(1), 89-98
Ivanova-Petropulos, V., Durakova, S., Ricci, A., Parpinello, G.P., Versari, A. (2016) Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking. Journal of Food Science and Technology, 53(6), 2634-2643
Jang, M., Cai, L., Udeani, G., Slowing, K., Thomas, C., Beecher, C., Fong, H., Farnsworth, N., Kinghorn, A.D., Mehta, R., Moon, R., Pezzuto, J. (1997) Cancer chemopreventive activity of resveratrol, a natural product derived from grapes. Science, 275(5297), 218-220
Jeandet, P., Bessis, R., Maume, B.F., Meunier, P., Peyron, D., Trollat, P. (1995) Effect of enological practices on the resveratrol isomer content of wine. Journal of Agricultural and Food Chemistry, 43(2), 316-319
Kocabey, N., Yilmaztekin, M., Hayaloglu, A.A. (2016) Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan. Journal of Food Science and Technology, 53(9), 3557-3565
Kolouchová-Hanzlı'ková, I., Melzoch, K., Filip, V., Šmidrkal, J. (2004) Rapid method for resveratrol determination by HPLC with electrochemical and UV detections in wines. Food Chemistry, 87(1), 151-158
La, T.G.L., Lagana, G., Bellocco, E., Vilasi, F., Salvo, F., Dugo, G. (2004) Improvement on enzymatic hydrolysis of resveratrol glucosides in wine. Food Chemistry, 85, 259-266
Moreno-Labanda, J.F., Mallavia, R., Pérez-Fons, L., Lizama, V., Saura, D., Micol, V. (2004) Determination of piceid and resveratrol in Spanish wines deriving frommonastrell (Vitis vinifera L.) grape variety. Journal of Agricultural and Food Chemistry, 52(17), 5396-5403
Pervaiz, S. (2003) Resveratrol: From grapevines to mammalian biology. FASEB Journal, 17(14), 1975-1985
Plavsa, T., Jurinjak, N., Antunović, D., Persurić, Đ., Kovačević-Ganić, K. (1996) The influence of skin maceration time on the phenolic composition and antioxidant activity of red wine Teran (Vitis vinifera L.). Food Technology and Biotechnology, 50, 152-158
Rodriguez-Delgado, M.A., Gonzalez, G., Perez-Trujillo, J.P., Garcia-Montelongo, F.J. (2002) Trans-resveratrol in wines from the Canary Islands (Spain): Analysis by high performance liquid chromatography. Food Chemistry, 76(3), 371-375
Romero-Perez, A.I., Lamuela-Raventos, R.M., Waterhouse, A.L., de la Torre-Bonorat, M.C. (1996) Levels of cisand trans-resveratrol and their glucosides in white and rosé Vitis vinifera wines from Spain. Journal of Agricultural and Food Chemistry, 44(8), 2124-2128
Şener, H., Yıldırım, H.K. (2013) Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines. Food Science and Technology International, 19(6), 523-533
Soleas, G.J., Diamandis, E.P., Goldberg, D.M. (1997) Resveratrol: A molecule whose time has come? and gone?. Clinical Biochemistry, 30(2), 91-113
Stabinger, H., Leopold, H., Kratky, O. (1967) Eine neue Methode zur Präzisionsmessung der Dichte von Flüssigkeiten. Monatshefte für Chemie - Chemical Monthly, 98(2), 436-438
Tan, J., Wang, B., Zhu, L. (2009) DNA binding and oxidative DNA damage induced by a quercetin copper(II) complex: Potential mechanism of its antitumor properties. JBIC Journal of Biological Inorganic Chemistry, 14(5), 727-739
Tanner, H., Brunner, H. (1979) Getränke-Analytik, Scheinfeld Verlag Heller Chemie-und Verwaltungsgesellschaft mbH. Germany: Schwabisch Hall, 24
Vitrac, X., Monti, J., Vercauteren, J., Deffieux, G., Mérillon, J. (2002) Direct liquid chromatographic analysis of resveratrol derivatives and flavanonols in wines with absorbance and fluorescence detection. Analytica Chimica Acta, 458(1), 103-110
 

O članku

jezik rada: engleski
vrsta rada: originalan članak
DOI: 10.5937/FFR1902189P
objavljen u SCIndeksu: 09.01.2020.
Creative Commons License 4.0

Povezani članci

Nema povezanih članaka