Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi

Assessment of Bioactive Phenolic Compounds and Antioxidant Activity of Blackberry Wines (CROSBI ID 285437)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Amidžić Klarić, Daniela: Klarić, Ilija ; Mornar, Ana ; Velić, Natalija ; Velić, Darko Assessment of Bioactive Phenolic Compounds and Antioxidant Activity of Blackberry Wines // Foods, 9 (2020), 11; 1623, 17. doi: 10.3390/foods9111623

Podaci o odgovornosti

Amidžić Klarić, Daniela: Klarić, Ilija ; Mornar, Ana ; Velić, Natalija ; Velić, Darko

engleski

Assessment of Bioactive Phenolic Compounds and Antioxidant Activity of Blackberry Wines

Blackberry wine is a natural source of bioactive phenolic compounds that have profound antioxidant potential. The objectives of the present research were to assess the phenolic compounds and antioxidant activity of blackberry wines (BW), and to use the chemometric analysis to differentiate among the two groups of samples, i.e., conventional and organic. Fifteen BW samples were analyzed for their total polyphenol index, total polyphenols, total flavonoids, total tannins, total monomeric anthocyanins and antioxidant activity by the appropriate spectrophotometric methods. The concentrations of individual phenolic acids (gallic acid, chlorogenic acid, caffeic acid, p-coumaric acid and cinnamic acid) and trans-resveratrol were determined by high- performance liquid chromatography. A comparison between the two groups of investigated BW samples revealed a statistically significant difference in the concentration of caffeic acid and p-coumaric acid, both being higher in the organic BW samples. Furthermore, the results showed a series of statistically highly significant relationships between the analyzed constituents (caffeic acid and p-coumaric acid). The antioxidant activity of the investigated wines was proportional to the concentrations of bioactive phytochemicals.

blackberry wine ; phenolic compounds ; antioxidant activity ; blackberries cultivation methods

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o izdanju

9 (11)

2020.

1623

17

objavljeno

2304-8158

10.3390/foods9111623

Povezanost rada

Farmacija, Prehrambena tehnologija

Poveznice
Indeksiranost