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Influence of Green Tea Added to Cherry Wine on Phenolic Content, Antioxidant Activity and Alpha-Glucosidase Inhibition during an In Vitro Gastrointestinal Digestion

cris.virtual.author-orcid0000-0003-2170-8932
cris.virtual.author-orcid0000-0001-9893-6090
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid8582b7ca-2d6c-403f-a4d7-fabcfd38e946
cris.virtualsource.author-orcidfa66e9d1-3f64-41a9-b455-e907ebdb62fe
cris.virtualsource.author-orcid7d9477dd-b73d-4a0a-8be7-8586e6381724
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enCherries are a good source of bioactive compounds, with high antioxidant activity as well as nutritional and therapeutic importance. In this study, cherry wines enriched with green tea infusion (mild and concentrated) were produced, and their biological properties were evaluated. During winemaking, the main vinification parameters (alcohol, reducing sugars, acidity, total polyphenol content) as well biological activity (antioxidant activity, alpha-glucosidase inhibition potential) were determined. An in vitro digestion process was also performed to evaluate the impact of the gastrointestinal environment on the biological stability of the wines, and to analyze the interactions of wine-intestinal microflora. The addition of green tea to the cherry wine significantly increased the total polyphenol content (up to 2.73 g GAE/L) and antioxidant activity (up to 22.07 mM TE/L), compared with the control wine. However, after in vitro digestion, a reduction in total polyphenols (53–64%) and antioxidant activity (38–45%) were noted. Wines fortified with green tea expressed a stronger inhibition effect on intestinal microflora growth, of which E. coli were the most sensitive microorganisms. The tea-derived bioactive compounds significantly increased the potential of alpha-glucosidase inhibition. The proposed wines could be a good alternative type of wine, with an increased polyphenol content and the potential to control the insulin response supporting therapy for diabetes.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorLasik-Kurdyś, Małgorzata
dc.contributor.authorGumienna, Małgorzata
dc.contributor.authorGórna, Barbara
dc.contributor.authorAdzahan, Noranizan Mohd
dc.date.access2026-02-16
dc.date.accessioned2026-03-02T14:23:37Z
dc.date.available2026-03-02T14:23:37Z
dc.date.copyright2022-10-21
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,2
dc.description.number20
dc.description.points100
dc.description.versionfinal_published
dc.description.volume11
dc.identifier.doi10.3390/foods11203298
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7571
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/11/20/3298
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 3298
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.encherry wine
dc.subject.engreen tea
dc.subject.enpolyphenols
dc.subject.enalpha-glucosidase inhibition
dc.subject.enin vitro gastrointestinal digestion
dc.titleInfluence of Green Tea Added to Cherry Wine on Phenolic Content, Antioxidant Activity and Alpha-Glucosidase Inhibition during an In Vitro Gastrointestinal Digestion
dc.typeJournalArticle
dspace.entity.typePublication