In silico exploration of RNA aptamers as inhibitors against HIV-1 protease
phenolic content was determined by the Folin-Ciocalteu method expressed as mg GAE/L. Antioxidant activity was determined by FRAP (mmol/L Fe2+) and Briggs-Rauscher (expressed as inhibitory time) methods, while antiradical activity was determined by the DPPH method (expressed as IC50). Results: Sweet cherry wine analysis conducted by UPLC TQ-MS/MS showed the presence of phenolic acids and flavonoids. The most dominant compound was chlorogenic acid, with a content of 232.77 to 317.34 µg/ml. Among other phenolic acids were detected: vanillic (7.62-11.58 µg/ml) and protocatehuic (12.81-22.37 µg/ml). Flavonoids detected in sweet cherry wines were catechin (11.23-21.83 µg/ml), epicatechin (75.81-110.43 µg/ml), quercetin (22.31-47.72 µg/ml) and kaempferol (2.87-7.53 µg/ml). Total phenolic content was in interval 1281.43-1721.52 mg GAE/L. Antioxidant activity detected by the FRAP method indicates that results were from 53.21-61.53 mmol/L Fe2+. Briggs-Rauscher and DPPH methods indicated significant inhibitory activity in sweet cherry wine. It is important to highlight that wines produced with the addition of sugar and enzymatic preparation showed higher contents of selected phenolic compounds and higher antioxidant and antiradical activity.