Fruit Products as Inhibitors of Α-Glucosidase
2024
Čakar, U. | Petrović, A. | Živković, N. | Čebela, M. | Đorđević, B.
One of the many products obtained after fruit processing is a wine. Black chokeberry wines were produced by innovative microvinification procedure. In this procedure, wines were produced in the absence or presence of sugar and/or enzymatic preparation glycosidase (EPG). Their chemical and biological activities were investigated. Selected phenolic compounds were identified and quantified using UPLC/MS-MS analysis. Inhibitory activity of black chokeberry wine samples against α-glucosidase was also investigated. It was shown higher content of phenolic compounds and better inhibitory activity against α-glucosidase for wines made with addition of sugar and EPG. In summary, phenolic profile and biological activity of black chokeberry wine depended from microvinification procedure which was used in the production.
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Издатель Vinča Institute of Nuclear Sciences – National Institute of the Republic of Serbia, University of Belgrade
Эту запись предоставил Matica Srpska Library