Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/13487
Full metadata record
DC FieldValueLanguage
dc.rights.licenserestrictedAccess-
dc.contributor.authorŠaćirović, Sabina-
dc.contributor.authorĐorović Jovanović, Jelena-
dc.contributor.authorDimic, Dusan-
dc.contributor.authorPetrović, Zorica-
dc.contributor.authorSimijonović, Dušica-
dc.contributor.authorManojlovic, Nedeljko-
dc.contributor.authorAntić, Mališa-
dc.contributor.authorMarković, Zoran-
dc.date.accessioned2021-09-24T22:44:42Z-
dc.date.available2021-09-24T22:44:42Z-
dc.date.issued2021-
dc.identifier.issn0026-9247-
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/13487-
dc.description.abstractThe phenolic compounds, which are rich in red wine, have gained considerable attention due to their antioxidant potential. Selected Serbian wines were analyzed for their antioxidant activity by DPPH test and the total content of phenolic compounds was determined by employing the Folin–Ciocalteu colorimetric method. The major polyphenols were determined by HPLC. The antioxidant activity was correlated with the amount of specific polyphenols (gallic acid, caffeic acid, catechin, epicatechin, myricetin, and kaempferol) by quantitative structure–activity relationship. The origin of the antioxidant potential of wines was discussed based on the individual activity of identified polyphenols and theoretical calculations (at APFD/6-311++G(d,p) level of theory). The thermodynamic parameters of free radical scavenging activity and reactivity towards DPPH·, HO·, and HOO· were explained with special emphasis on the effect of structure and intramolecular interactions in polyphenols. Based on the presented data, the positive effects of selected Serbian wines on humane health and biologically relevant free radicals are concluded. Graphic abstract: [Figure not available: see fulltext.].-
dc.rightsinfo:eu-repo/semantics/restrictedAccess-
dc.rightsinfo:eu-repo/semantics/restrictedAccess-
dc.rightsinfo:eu-repo/semantics/restrictedAccess-
dc.sourceMonatshefte fur Chemie-
dc.titleOn the origin of the antioxidant potential of selected wines: combined HPLC, QSAR, and DFT study-
dc.typearticle-
dc.identifier.doi10.1007/s00706-021-02828-1-
dc.identifier.scopus2-s2.0-85113282111-
Appears in Collections:Faculty of Medical Sciences, Kragujevac
Faculty of Science, Kragujevac
Institute for Information Technologies, Kragujevac

Page views(s)

1263

Downloads(s)

9

Files in This Item:
File Description SizeFormat 
PaperMissing.pdf
  Restricted Access
29.86 kBAdobe PDFThumbnail
View/Open


Items in SCIDAR are protected by copyright, with all rights reserved, unless otherwise indicated.