Wine polyphenols and their impact on antioxidant capacity in vivo

LINGUA, MARIANA; FABANI M.P; WUNDERLIN, D.A.; BARONI, M.V.

Buenos Aires

Congreso; VI International Conference on Polyphenols and Health (ICPH 2013); 2013

Escuela de Farmacia y Bioquímica de la UBA y el Instituto de Bioquímica Molecular y Medicina, UBA-CONICET

Wine polyphenols and their impact on antioxidant capacity in vivo Lingua MS.(1), Fabani MP.(2), Wunderlin DA.(1), Baroni MV.(1) (1)National University of Córdoba-CONICET; ISIDSA-ICYTAC, Córdoba, Argentina. (2)National University of San Juan, Fac. Ing. Qca, IBT, San Juan, Argentina. 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.