Antioxidant properties of three argentinean red wines varietals determined by in vivo assays

MARÍA VERÓNICA BARONI; ROMINA DI PAOLA NARANJO; NATALIA S. PODIO; CAROLINA GARCÍA FERREIRA; DANIEL A. WUNDERLIN

Beaune

Congreso; Wine active compounds International Conference; 2011

Universidad de Bourgogne

Recent epidemiological studies support the idea that food, rich in plant bioactive compounds and polyphenols in particular, may exert beneficial health effects. Red wine is widely distributed in the human diet, being the source of many bioactive compounds, such as: polyphenols, minerals, and vitamins that enable its antioxidant activity. It is known that a wide range of variables such as cultivar, viticultural practices, and vinification techniques can affect the phenolic composition of red wines. Antioxidant property of wine has been extensively studied by analyzing its radical scavenging activity, mainly trough in vitro-chemical assays. However, in vivo assays are also necessary to demonstrate this antioxidant behavior in living systems, looking to elucidate metabolic changes induced by polyphenols when used as chemoprotectors. Saccharomyces cerevisiae is one out of several models to study the response to oxidative stress in eukaryotic cells. So far, it is a useful organism for testing antioxidant agents as well as evaluating changes in metabolism induced by such compounds. The main goal of this study was to determine the antioxidant capacity of three Argentinean wine varietals, using a model in vivo with S. cerevisiae as bioindicator of the chemoprotective activity.