Protection capacity against low-density lipoprotein oxidation and antioxidant potential of some organic and non-organic wines


Yildirim H. , Akcay Y. , GUVENC U., Sozmen E.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.55, ss.351-362, 2004 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 55 Konu: 5
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1080/09637480412331319781
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Sayfa Sayıları: ss.351-362

Özet

Current research suggests that phenolics from wine may play a positive role against oxidation of low-density lipoprotein (LDL), which is a key step in the development of atherosclerosis. Considering the effects of different wine-making techniques on phenols and the wine consumption preference influencing the benefical effects of the product, organically and non-organically produced wines were obtained from the grapes of Vitis vinifera origin var: Carignan, Cabernet Sauvignon, Merlot, Grenache, Columbard and Semillon. Levels of total phenols [mg/l gallic acid equivalents (GAE)], antioxidant activity (%) and inhibition of LDL oxidation [%, inhibition of diene and malondialdehyde (MDA) formation] were determined. Some phenolic acids (gallic acid, p-hydroxybenzoic acid, syringic acid, 2,3-dihydroxybenzoic acid, ferulic acid, p-coumaric acid and vanillic acid) were quantified by high-performance liquid chromatography equipped with an electrochemical detection carried at +0.65 V (versus Ag/AgCl, 0.5 muA full scale).