ICYTAC   23898
INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Wine polyphenols and their impact on antioxidant capacity in vivo.
Autor/es:
LINGUA, M.; FABANI, M.P.; WUNDERLIN D.A.; BARONI, M.V.
Lugar:
Buenos Aires
Reunión:
Conferencia; VI International Conference on Polyphenols and Health (ICPH 2013),; 2013
Institución organizadora:
ICPH
Resumen:
The moderate red wine consumption has been associated with a lower
incidence of chronic diseases due to its polyphenols content. In this work, we
evaluated the antioxidant capacity (AC) of three Argentinean red wine varietals(Cabernet Sauvignon, Merlot and Syrah) and studied their polyphenolic
profile, in order to identify the
active components responsible for their biological activity. In vitro AC was determined by ABTS, DPPH
and FRAP methods. In vivo AC was
evaluated using a Saccharomyces
cerevisiae model exposed to
oxidative stress with H2O2. The phenolic profile was performed by HPLC-MS/MS. Three wine varieties
showed significant AC, both In vitro
and In vivo, being Syrah the variety
with higher AC. We observed that
protective wine effect in cells exposed to H2O2 was
positively correlated with Glutatione Reductase and Glutatione Peroxidase
activities as well as DPPH assay. Multiple regression analyses showed that this
AC is highly correlated with the content of epicatequin, isorhamnetin and
delphinidin glucoside. Our results suggest that the AC of wine depends upon the
grape variety used, since it largely determines the qualitative and
quantitative composition in polyphenolic compounds. Also, the results highlight the importance of analyzing the polyphenolic
profile, in addition to using In vivo
assays, to understand the differences in the AC of wines.