Abstract
Wines have very essential health benefits due to the presence of compounds that possess antioxidant properties like polyphenols such as anthocyanins, and the body is known to carry out complex metabolic reactions which could release free radicals, hence the need for antioxidants. This study was carried out to understand the increasing intake of wines. A total of four selected wine samples (Don Morris, Baron Romero, Capel, Raim D’Or) were analyzed to evaluate their antioxidative capability. A low IC50 value means high scavenging activity by the wine sample. From the results obtained, it was observed that Don Morris had the highest inhibition activity in relation to nitric oxide radical, when compared against the control Sodium nitroprusside (SNP) only. The IC50 for superoxide anion inhibition was significantly low in Don Morris wine (1.63 ± 0.09%) when compared with Raim D’Or wine (18.31 ± 4.16%). Furthermore, in the DPPH radical scavenging assay Don Morris wine had a low IC50 value of (0.63±0.02%) compared to Raim D’Or with (1.31 ± 0.16%), indicating a more efficient DPPH radical inhibiting activity. Conclusively, Don Morris showed high inhibitory effect of DPPH, Nitric oxide and Superoxide anion free radicals, when compared with the other wines used for the research. Therefore, to avoid or manage oxidative stress and its related diseases, it is recommended that Don Morris wine be taken as it has shown its potential in the inhibition of free radicals hence higher antioxidant activity when compared with Baron Romero, Capel and Raim D’Or wines.
Highlights
The body is known to carry out complex metabolic reactions that take place every second and minute to facilitate the various multiple needs of the body
Don Morris wine was the most efficient DPPH radical inhibitor, inhibiting 92.95 ± 2.74 % of DPPH at a concentration of 6.25 % v/v compared to Capel wine which inhibited 90.51 ± 0.42 %, Raim D’Or which inhibited 72.51 ± 15.42 % and Baron inhibited 86.95 ± 6.74 % at same concentration
This study showed that the wine samples in Sodium nitroprusside (SNP) solution decreased levels of nitrite, a stable oxidation product of Nitric oxide (NO). liberated from SNP (Fig. 1)
Summary
The body is known to carry out complex metabolic reactions that take place every second and minute to facilitate the various multiple needs of the body. Most of these reactions involve the need for conversion of a certain dietary or body synthesized substance to a form in which the body can effectively use. Oxidation is a chemical process that can produce free radicals leading to chain reactions that may damage cells. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions. They do this by being oxidized themselves [1]
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