Abstract
The reduction of sulfur dioxide in wine is a consumer’s demand, considering the allergic effects that may occur in people who are sensitive to it. Stilbenes are candidates of great interest for this purpose because of their antioxidant/antimicrobial activities and health properties, and also because they are naturally found in the grapevine. In the present study, the in vitro toxicity of an extract from grapevine shoots (with a stilbene richness of 45.4%) was assessed in two human cell lines. Significant damage was observed from 30 μg/mL after 24 h, and 40 µg/mL after 48 h of exposure. Similarly, the ultrastructural study revealed a significant impairment of cell growing. The extract was able to protect cells against an induced oxidative stress at all concentrations studied. In view of the promising results, a more exhaustive toxicological assessment of the extract is needed to confirm the safety of its further use as additive in wine.
Highlights
The most widely used preservative in the wine industry is sulfur dioxide (SO2 ) so far
The present work entail the first approach to the toxicological studies required before being used in wines
The cytotoxicity study evidenced that the stilbene extract reduced cell viability in both cell lines in the range of concentrations from 40–100 μg/mL after 24 h of exposure and from 30–100 μg/mL at 48 h of exposure
Summary
The most widely used preservative in the wine industry is sulfur dioxide (SO2 ) so far. The exposure to SO2 may have health side effects such as dermatitis, urticarial, angioedema, diarrhea, abdominal pain, bronchoconstriction, and anaphylaxis [1]. The International Organization of Vine and Wine (OIV), in agreement with previous European Commission regulations (Ruling no 606/2009) [2], recommended that the total SO2 content should not exceed 150 mg/L in red wines and 200 mg/L in white and rosé organic/conventional wines [3]. In this regard, the wine industry is developing strategies to reduce and/or replace SO2. None of them have proven to be as effective as Antioxidants 2019, 8, 467; doi:10.3390/antiox8100467 www.mdpi.com/journal/antioxidants
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