Abstract
This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, and apple by different technological processes. For this purpose, the activities of antioxidant enzymes (catalase, glutathione peroxidase (GPx), and superoxide dismutase (SOD)) and malondialdehyde (MDA) content as a marker of membrane damage were determined in wine-treated synaptosomes with hydrogen peroxide-induced oxidative stress. All studied wines induced increased antioxidant enzyme activities and decreased MDA levels compared to hydrogen peroxide-treated synaptosomes (i.e., control). The highest SOD activity was observed in synaptosomes treated with blackberry wine (6.81 U/mg), whereas blueberry wine induced the highest catalase and glutathione peroxidase activities (0.058 U/mg and 0.017 U/mg, respectively). Black chokeberry proved to be the best in lipid peroxidation protection with the lowest MDA value (1.42 nmol/mg). Finally, principal component analysis and hierarchical cluster analysis additionally highlighted a higher antioxidant capacity of wines produced from dark-skinned fruits (i.e., blackberry, black chokeberry, and blueberry). The results suggest protective effects of the fruit wines against oxidative damage, and, accordingly, their promising application as functional food.
Highlights
The obtained results indicate that the highest superoxide dismutase (SOD) activities (6.53 and 6.81 U/mg protein for Lievito Secco and ICV D254, respectively) were observed in synaptosomes treated with blackberry wine with added sugar and enzyme (+sugar, +enzyme), whereas apple wine with no added sugar and enzyme before the fermentation (−sugar, −enzyme) exhibited the lowest SOD values (4.67 and 4.58 U/mg protein for Lievito Secco and ICV D254, respectively) (Table 1)
When comparing the SOD activities of the fruit wines that were produced with added sugar and enzyme (+sugar, +enzyme) with the values of the corresponding ones produced without added sugar and enzyme (−sugar, −enzyme), a statistically significant difference (p < 0.05) can be noticed for all investigated fruit wine samples, for both yeasts applied (Table 1)
The results of this study demonstrated that the investigated fruit wines, primarily those produced from berry fruits with the addition of sugar and enzymatic preparation glycosidase (EPG) before fermentation, activated the antioxidant enzymes and decreased reactive oxygen species, inducing mem
Summary
Free radicals are generated during the physiological processes in live organisms, which is a precondition for life. During evolution of the human body, there was established a system that consisted of all antioxidants involved in the protection against free radicals [1]. Antioxidant enzymes are one group that constitutes this system. The most important enzymes are superoxide dismutase (SOD), catalase, and glutathione peroxidase (GPx), which prevent damage of cells by free radicals [2]. It is possible to highlight flavonoids, phenolic acids, vitamins, coenzyme
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