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Please use this identifier to cite or link to this item: https://dspace.ffh.bg.ac.rs/handle/123456789/537
DC FieldValueLanguage
dc.contributor.authorŠaćirović, Sabinaen_US
dc.contributor.authorĐorović Jovanović, Jelenaen_US
dc.contributor.authorDimić, Dušanen_US
dc.contributor.authorPetrović, Zoricaen_US
dc.contributor.authorSimijonović, Dušicaen_US
dc.contributor.authorManojlović, Nedeljkoen_US
dc.contributor.authorAntić, Mališaen_US
dc.contributor.authorMarković, Zoranen_US
dc.date.accessioned2022-12-15T16:09:27Z-
dc.date.available2022-12-15T16:09:27Z-
dc.date.issued2021-10-01-
dc.identifier.issn0026-9247en
dc.identifier.urihttps://dspace.ffh.bg.ac.rs/handle/123456789/537-
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.]en
dc.relation.ispartofMonatshefte fur Chemieen
dc.subjectAntioxidantsen
dc.subjectDensity functional theoryen
dc.subjectQSARen
dc.subjectRadicalsen
dc.subjectUV/Vis spectroscopyen
dc.titleOn the origin of the antioxidant potential of selected wines: combined HPLC, QSAR, and DFT studyen_US
dc.typeArticleen_US
dc.identifier.doi10.1007/s00706-021-02828-1-
dc.identifier.scopus2-s2.0-85113282111-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85113282111-
dc.relation.firstpage1173en
dc.relation.lastpage1181en
dc.relation.issue10en
dc.relation.volume152en
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.openairetypeArticle-
item.grantfulltextnone-
crisitem.author.orcid0000-0001-8127-5396-
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University of Belgrade
Faculty of Physical Chemistry
Studentski trg 12-16
11158 Belgrade 118
PAC 105305
SERBIA
University of Belgrade Faculty of Physical Chemistry