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Antioksidativni sinergizam cijeđenog soka aronije i mješavine crnog vina triju sorti grožđa s područja Bujštine
Medicina Fluminensis : Medicina Fluminensis, 57 (2021), 3; 290-298. https://doi.org/10.21860/medflum2021_261191
Mijatović, Ela; Broznić, Dalibor

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Mijatović, E. & Broznić, D. (2021). Antioksidativni sinergizam cijeđenog soka aronije i mješavine crnog vina triju sorti grožđa s područja Bujštine. Medicina Fluminensis : Medicina Fluminensis, 57. (3), 290-298. doi: 10.21860/medflum2021_261191

Mijatović, Ela and Dalibor Broznić. "Antioksidativni sinergizam cijeđenog soka aronije i mješavine crnog vina triju sorti grožđa s područja Bujštine." Medicina Fluminensis : Medicina Fluminensis, vol. 57, no. 3, 2021, pp. 290-298. https://doi.org/10.21860/medflum2021_261191

Mijatović, Ela and Dalibor Broznić. "Antioksidativni sinergizam cijeđenog soka aronije i mješavine crnog vina triju sorti grožđa s područja Bujštine." Medicina Fluminensis : Medicina Fluminensis 57, no. 3 (2021): 290-298. https://doi.org/10.21860/medflum2021_261191

Mijatović, E. and Broznić, D. (2021) 'Antioksidativni sinergizam cijeđenog soka aronije i mješavine crnog vina triju sorti grožđa s područja Bujštine', Medicina Fluminensis : Medicina Fluminensis, 57(3), pp. 290-298. doi: 10.21860/medflum2021_261191

Mijatović E, Broznić D. Antioksidativni sinergizam cijeđenog soka aronije i mješavine crnog vina triju sorti grožđa s područja Bujštine. Medicina Fluminensis : Medicina Fluminensis [Internet]. 2021 September 01 [cited 2024 April 17];57(3):290-298. doi: 10.21860/medflum2021_261191

E. Mijatović and D. Broznić, "Antioksidativni sinergizam cijeđenog soka aronije i mješavine crnog vina triju sorti grožđa s područja Bujštine", Medicina Fluminensis : Medicina Fluminensis, vol. 57, no. 3, pp. 290-298, September 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:518752. [Accessed: 17 April 2024]

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Title (croatian)Antioksidativni sinergizam cijeđenog soka aronije i mješavine crnog vina triju sorti grožđa s područja Bujštine
Title (english)Antioxidative synergism of the squeezed aronia juice and red wine mixtures of three grape varieties from the Bujština area
AuthorEla Mijatović
AuthorDalibor Broznić
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Chemistry and Biochemistry)
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Basic Medical Sciences
Medical Biochemistry
Abstract (croatian)
Cilj: Utvrditi mogući sinergizam antioksidansa iz prirodnih uzoraka soka aronije i crnog vina te ispitati kinetiku reakcija između DPPH radikala i antioksidansa prisutnih u uzorcima. Materijali i metode: Antioksidativna aktivnost u pet metanolnih uzoraka (ARONIJA, VINO, MIX 1 (50 % soka aronije i 50 % crnog vina), MIX 2 (75 % soka aronije i 25 % crnog vina), MIX 3 (25 % soka aronije i 75 % crnog vina)) određena je pomoću DPPH• i TEAC testova i analizirana spektrofotometrijski, dok se kinetika kemijskih reakcija pratila trima monofaznim i jednim bifaznim matematičkim modelom. Rezultati: Prema kvantifikaciji TEAC testa, najjači antioksidacijski kapacitet smjesa, a ujedno i najbolji sinergizam antioksidansa, pokazuje MIX 1 (75 mmol/kg), zatim MIX 3 i MIX 2 (67 i 62 mmol/kg). Gubitak signala DPPH radikala najjači je u uzorku ARONIJA (81 %), dok je najslabiji u uzorku VINO (21 %). Kombinacijom napitaka, kemijske reakcije s radikalom odvijaju se dvjema vrstama antioksidansa čiji se mehanizam djelovanja odvija u dvjema fazama brzine kemijske reakcije. Zaključak: Dodatak soka aronije u crno vino uzrokuje porast njegove antioksidativne aktivnosti. Odnosno, ukoliko se priprema smjesa aronijinog soka i crnog vina, komponente moraju biti u jednakim udjelima (50 : 50) kako bi se postigao što bolji sinergizam ovih dviju vrsta antioksidansa, a time i ostvario jači zdravstveni učinak.
Abstract (english)
Aim: To determine the synergism of antioxidants from natural samples of chokeberry juice and red wine as well as to examine the reaction kinetics between DPPH radical and antioxidants presented in the samples. Materials and Methods: Antioxidant activity in five methanolic samples (ARONIJA, VINO, MIX 1 (50% chokeberry juice and 50% red wine), MIX 2 (75% chokeberry juice and 25% red wine), MIX 3 (25% chokeberry juice and 75% red wine)) was measured spectrophotometrically using DPPH• and TEAC assays, while the chemical reaction of kinetics was analyzed with three monophasic and one biphasic mathematical models. Results: TEAC test shows the best antioxidants synergism of, as well as the strongest antioxidant capacity for mixture, MIX 1 (75 mmol/kg), followed by MIX 3 and MIX 2 (67 and 62 mmol/kg). The inhibition of DPPH radical signal was the strongest in the ARONIJA sample (81%), while it was the weakest in the VINO sample (21%). By combining beverages, two different types of antioxidants inhibited the DPPH radical causing two phases of reaction with different chemical reaction rates. Conclusion: The addition of chokeberry juice to red wine causes an increase in its antioxidant activity. Furthermore, if the chokeberry juice and red wine mixture is prepared, the samples should be in equal amount (50:50) in order to achieve the best antioxidants synergism and also strengthened the health effect.
Keywords (croatian)
Keywords (english)
Languagecroatian
Languageenglish
Publication typeProfessional paper - Professional paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleMedicina Fluminensis : Medicina Fluminensis
Numberingvol. 57, no. 3, pp. 290-298
p-ISSN1847-6864
e-ISSN1848-820X
DOIhttps://doi.org/10.21860/medflum2021_261191
URN:NBNurn:nbn:hr:184:518752
Publication2021-09-01
Document URLhttps://hrcak.srce.hr/261191
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2021-09-01 11:10:14