Antioxidant Activity Of Red Wines Research Articles

Effects of Metal Ions on Antioxidant Activity of Red Wine

AbstractThe biological properties of red wine are attributed to potent antioxidants and the antiradical activity of polyphenols. Recently, it has been noted that metal ions can substantially alter the reactivity of polyphenols. In this study, we observed that the radical scavenging activity of red wine increases when Cu(II), an exemplar of transition metal ions, is either removed or chelated. However, Conversely, the elimination of alkaline earth metal ions such as Mg(II) and Ca(II), representing main group elements, has negligible impact on this activity. We explored the interactions between Cu(II), Mg(II), and Ca(II) with three most abundant phenolic substances –gallic acid, catechin, and caffeic acid – and analyzed the corresponding radical scavenging kinetics in a uniform buffer solution at pH 7.2. Cu(II) formed 1 : 1 complexes with these three polyphenols, substantially diminishing their inherent radical scavenging potential. In accordance with the effect in red wine, Ca(II) and Mg(II) displayed no significant influence on the radical scavenging kinetics of these three polyphenols within the buffer solution. Our findings suggest that the removal of Cu(II), and potentially other transition metal ions, during the wine production process could enhance the antioxidant activity of red wine.

Red Wine and Sexual Function in Men: An Original Point of View.

Red wine is a rich source of nutrients whose biological properties have inspired numerous scientific studies. Indeed, it has been widely reported that there is a correlation between the positive health effects of moderate consumption of red wine and its phenolic content, which, due to its antioxidant activity, has proved to be useful in the improvement of various diseases, such as cardiovascular diseases, metabolic syndrome, cognitive disorders, depression, and cancer. It is a common opinion that the antioxidant activity of red wine is to be ascribed to its entire content of polyphenols, which act synergistically and not as a single component. Furthermore, this health-promoting effect of red wine can also be linked to its ethanol content, which has shown a wide array of biological properties. Beyond this evidence, very little is known about a possible correlation between moderate consumption of red wine and male sexual function. This brief review aimed to evaluate the effects of moderate consumption of red wine on erectile function. To accomplish this, Pubmed and Google Scholar databases were searched to retrieve the most relevant studies on this topic. The evidence so far collected has shown that red wine, if consumed in moderation, can be potentially beneficial for patients with erectile dysfunction as well as can positively influence reproductive function through mechanisms that depend on the vasorelaxant properties of red wine and its antioxidant properties.

Effects of Different Aging Methods on the Phenolic Compounds and Antioxidant Activity of Red Wine

In this study, oak barrels, glazed pottery altars, unglazed pottery altars, and stainless-steel tanks were selected as aging containers for red wine, and phenolic compounds and antioxidant activity were analyzed and compared. The color of red wine in unglazed pottery altars and glazed pottery altars changed to brick red and brownish yellow, respectively; the color of red wine in oak barrels did not change significantly; and color retention was best in stainless-steel tanks. The total content of anthocyanins and nonanthocyanin phenolic compounds was higher in the unglazed pottery altar group (227.68 mg/L and 288.88 mg/L, respectively) than in the oak barrel group (209.46 mg/L and 273.42 mg/L), the stainless-steel tank group (221.92 mg/L and 213.23 mg/L), or the glazed pottery altar group (74.71 mg/L and 204.43 mg/L). After aging, DPPH (1,1-diphenyl-2-picrylhydrazine free radical scavenging ability), I confirm. (ABTS+ free radical scavenging ability), and FRAP (a ferric ion-reducing antioxidant power reduction of Ion Ability) were decreased by 8.8%, 0.5%, and 17.1%, respectively, in the unglazed pottery altar group; by 15.2%, 1.7%, and 19.5%, respectively, in the oak barrel group; by 18.0%, 1.8%, and 20.0%, respectively, in the stainless-steel tank group; and by 18.7%, 4.2%, and 34.9%, respectively, in the glazed pottery altar group. In conclusion, antioxidative ability decreased less in the unglazed pottery altar group than in the other three groups, indicating that unglazed pottery altars retain antioxidant components in red wine well.

Changes of some groups of phenolic compounds, color characteristics and antioxidant activity of red wine from Bulgaria as a result of bentonite and cold treatments

The influence of bentonite and cold treatments on some groups of phenolic compounds, color characteristics and antioxidant activity of young red Cabernet Sauvignon wine from Bulgaria was studied. Bentonite was administered in increasing doses in the range of 0.2-1.6 g/L. The wine was chilled at -5 °C for 24 hours. The influence of bentonite on the index 280, phenolic complex and color characteristics was stronger when it was applied in doses of above 0.6 g/L, whereas antioxidant activity was more substantially affected at doses of above 1 g/L. Cold treatment led to greater changes in the studied indices of the composition and antioxidant activity of the wine in comparison to adding bentonite. It led to a decrease in the index 280 by 19 %, and the concentration of the studied phenolic complex groups decreased by about 6-7 %. Color intensity decreased the most of all studied indices. This index was reduced by about 32 %, without a significant change in the composition of its color and shade. The decrease in the content of phenolic compounds is probably the reason for the 23 % decrease in the antioxidant activity of the studied wine.

Investigation of the Phenolic Component Bioavailability Using the In Vitro Digestion/Caco-2 Cell Model, as well as the Antioxidant Activity in Chinese Red Wine.

Red wine is a well-known alcoholic beverage, and is known to have phenolic compounds (PCs), which contribute to its antioxidant activity and have other beneficial advantages for human health. The aim of this study was to evaluate the effect of the simulated gastro-intestinal digestion and the Caco-2 transepithelial transport assay on the PCs, bioavailability, and the antioxidant capacity of red wines. The contents of PCs in red wine were significantly reduced during most of the digestion phases. Phenolic acid had the greatest permeability, while the flavonols had the weakest. The bioavailability of PCs ranged from 2.08 to 24.01%. The result of the partial least squares structural equation model showed that the three phenols were positively correlated with the antioxidant activity of red wine. The contribution of anthocyanins was the largest (0.8667).

STUDY OF THE PHENOLIC COMPOSITION AND ANTIOXIDANT ACTIVITY OF WHITE AND RED WINES OBTAINED FROM INTRODUCED, LOCAL AND HYBRID GRAPEVINE VARIETIES FROM THE REGION OF CENTRAL NORTHERN BULGARIA

Study on the phenolic composition and antioxidant activity of white and red wines obtained from introduced (Chardonnay, Cabernet Sauvignon), local (Dimyat, Gamza) and hybrid (Druzhba, Rubin) varieties was performed. The wines had optimal chemical parameters. Almost identical total phenolic compounds (TPC) content (700.00 ± 0.0.000 mg/dm3 and 703.33 ± 5.773 mg/dm3) in the white wines of the introduced Chardonnay variety and the local Dimyat was found. The wine of the introduced Cabernet Sauvignon showed the highest quantitative presence of TPC (1666.66 ± 5.773 mg/dm3) from the red wines group. Chardonnay wine showed the highest content of flavonoid phenolic compounds (FPC) (769.84 ± 1.833 mg/dm3), and for the red wines FPC content dominated quantitatively in Rubin (2532.40 ± 49.938 mg/dm3). The wine of the introduced Chardonnay also showed the highest content of non-flavonoid phenolic compounds (NPC) (115.78 ± 0.325 mg/dm3), and in the red wines Gamza (235.63 ± 0.498 mg/dm3) was distinguished by this indicator. The quantitative presence of anthocyanins in the studied red wines followed the order wine - introduced variety > wine - hybrid variety > wine - local variety. The highest antioxidant activity (AA) in white wines was found in Chardonnay. Gamza and Cabernet Sauvignon red wines showed a close percentage of radical scavenging activity, but it was slightly higher in the wine of the local Gamza variety. There was a correlation between the antioxidant activity of red wines and the content of NPC in them, respectively: NPC (AA) Gamza > NPC (AA) Cabernet Sauvignon > NPC (AA) Rubin. The white and red wines from introduced, local and hybrid grapevine varieties from the region of Pleven, Central Northern Bulgaria showed good and balanced phenolic accumulation capacity, resulted in optimal ability for in vitro elimination of free DPPH radicals.

A Novel Fluorimetric Method to Evaluate Red Wine Antioxidant Activity

In the light of the increasing use of red wine in the diet, due to its antioxidant properties, the availability of a simple and fast method to assay the antioxidant activity of this beverage is needed. Here we measured wine antioxidant capacity (WAC) via "crocin bleaching test", wine polyphenol content (WPC), via Folin Ciocalteu method, and fluorimetric response (WF) of 13 Italian red wines. A fairly good correlation between WAC and WF (R = 0.82) was found, thus validating the fluorimetric method as a simple, fast and cheap method to evaluate the antioxidant activity of red wines.

Anthocyanins and antioxidant activity of red wines made from endemic grape varieties

The article deals with the research of qualitative and quantitative content of monomeric anthocyanins of the red wine samples obtained from grapes of endemic varieties (Alexandrouli, Mujuretuli, Saperavi, Otskhanuri Sapere, Ojaleshi), spread in different regions of Georgia, and studied by UPLC-MS and HPLC methods. 9 anthocyanins have been identified and quantified. As a result of the analysis, we established: the difference between the varieties according to quantitative contents of the anthocyanins; the directly proportional correlation between quantitative content of wine anthocyanins and antioxidant activity; the reduce of the monomeric anthocyanins number and antioxidant activity after a year of wine aging.

Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region

Altitude, as an important factor in the expression of terroir, may affect wine quality. We evaluated the effect of altitude and its related climatic conditions on the phenolic characteristics and antioxidant activity of red wines made from grapes originating from high-altitude areas. The content of total phenolic compounds, total flavonoids and total anthocyanins increased with altitude in Merlot (ME) and Cabernet Sauvignon (CS) wines. Cabernet Sauvignon wines showed richer tannins with increasing altitude. Merlot and CS wines from higher altitude vineyards, showed a greater antioxidant capacity. Salicylic acid, syringic acid, caffeic acid, (+)-catechin, (−)-epicatechin, and the sum of individual phenolic compounds in the wines increased with altitude based on the results of HPLC. The scores of the sensory evaluation of ME wines increased with higher altitude. The highest score was determined for CS wine originating from 2 608 m. A clear grouping of wines according to grape cultivar and vineyard altitude was observed by principal component analysis. Regression analysis showed that altitude, followed by sunshine hours, made the greatest contribution to differences in the phenolic characteristics and antioxidant activity of red wines at different sites in a high-altitude region.

Inhibitory Effects of Red Wine on Lipid Oxidation in Fish Oil Emulsion and Angiogenesis in Zebrafish Embryo.

The capabilities of red wine against lipid oxidation and angiogenesis were evaluated by using a fish oil emulsion system and an in vivo zebrafish embryos model, respectively. The red wine contained 12 different antioxidant phenolics which levels were led by anthocyanins (140.46 mg/L), catechin (55.08 mg/L), and gallic acid (46.76 mg/L). The diversity of the phenolics in red wine was greater than the tea, coffee, or white wine selected as a peer control in this study. The total phenolics concentration of red wine was 305.53 mg/L, although the levels of tea, coffee, and white wine were 85.59, 76.85, and 26.57 mg/L, respectively. The activity of red wine in scavenging DPPH (2,2-diphenyl-1-picrylhydrazyl) free radicals was approximately 4 times higher than the tea and 8 times than the coffee or white wine. The red wine showed the highest capability in preventing long chain PUFA oxidation in the fish oil emulsion. Because of the outstanding antioxidant activity of red wine, the red wine dried extract was used to monitor its inhibitory effect against angiogenesis by using transgenic zebrafish embryos (Tg[fli1:egfp]y1 ) with fluorescent blood vessels. After incubated in 100 μg/mL of the extract solution for 26 h pf, each of the embryos had a lower number of intersegmental vessel than the control embryo. The inhibition rate of red wine extract against growing of angiogenic blood vessel reached 100%.

The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines.

The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of red wines were observed. These changes depended on the vinification stage and the amount of seeds (SW: 450 g or DW: 900 g seeds/150 kg grapes) applied. In general, antioxidant activity was greater when a simple dose (SW) was considered. Results indicate that seeds rich in flavonoids could be used as wine additives, which could improve the antioxidant potential of red wines in a warm climate.

Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan.

Effects of different maceration times (5, 10 and 15days) on composition, phenolic compounds and antioxidant activities of red wines made from the Vitis vinifera L. Karaoglan grown in Malatya were investigated. Maceration duration changed some chemical constituents and color of Karaoglan red wines. A linear relationship was observed between antioxidant activity of wine and maceration duration. Major organic acid was tartaric acid which was at the highest concentration in wine macerated for 10days. A total of 25 phenolic compounds was determined in wine samples. Within these phenolics; procyanidin B2, trans-caftaric acid, gallic acid, trans-caffeic acid, (+) catechin, (-) epicatechin and quercetin-3-O-glucoside were the most abundant phenolics regardless of maceration duration. In general, extended maceration duration resulted in increase in the concentration of phenolic compounds, reflecting the antioxidant activities of wine. In conclusion, the highest concentrations of total and individual phenolic compounds as well as antioxidant activities were found in wines macerated for 15days.

Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)

Alternative oenological practices are a key factor in sustainable winemaking. The influence of 6 types of chips with different toasting degrees on chromatic parameters, phenolic families and antioxidant activity of Fetească neagră wines has been studied. Brownish hue was highly influenced by the aging time and increased the most in wines treated with chips of high toasting degree. Color saturation was influenced by the type of chips but neither the aging time nor the dose of chips modifies significantly this parameter. Phenolic acids and catechins decreased with the aging time, whereas flavonols, anthocyanins and high molecular weight procyanidins increased; the antioxidant activity was related to the dosage of chips and the aging time. Chemometric analyses showed a clear difference among the wines aged for three months with chips of different degrees of toast, whereas the differences at 1.5 months of aging were irrelevant. The wines aged with chips of low toast degree showed the highest phenolic content, highlighting the phenolic families related to color properties (anthocyanins and colored pigments) and to astringency (tannin of high molecular weight). Therefore, these types of chips accelerated the aging process of the wine.

Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides

The effect of treating grapes with six fungicides, applied under critical agricultural practices (CAP) on levels of phenolic compounds and antioxidant activity of red wines of Monastrell variety was studied. Vinifications were performed through addition of active dry yeast (ADY). Measurement of phenolic compounds was made with HPLC-DAD. Determination of antioxidant activity was through reaction of the wine sample with the DPPH radical. The wine prepared from grapes treated with quinoxyfen shows a greater increase of phenolic compounds than the control wine. In contrast, the wine obtained from grapes treated with trifloxystrobin showed lower total concentration of phenolic compounds, including stilbenes, whilst treatments with kresoxim-methyl, fluquinconazole, and famoxadone slightly reduced their content. Hence, the use of these last four fungicides could cause a decrease in possible health benefits to consumers. Antioxidant activity hardly varied in the assays with quinoxyfen, fluquinconazole and famoxadone, and decreased in the other wines.

Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization

The aim of this research was to study the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” and to enhance this trait by spore clone selection and hybridization of wine yeasts. This research was carried out using as a model three strains of Saccharomyces cerevisiae (wild types), 24 derived spore clones, three hybrids obtained crossing the derived spore clones and 34 spore clones derived from the three hybrids. Using these yeast strains, micro-winemaking trials were carried out utilizing grape must of the black varieties, Cabernet and Magliocco: the wines showed significant differences, due to the wine starter used, both for Folin–Ciocalteu’s index and for DPPH analysis. Data validate the main role that wine yeast selection plays to enhance red wine content in antioxidant compounds. Data also demonstrate that using spore clone selection and hybridization, it is possible to significantly enhance the natural antioxidant activity of wines, so improving their quality and stability.

Health benefits of wine: Don’t expect resveratrol too much

Moderate consumption of red wine reduces the risk of heart disease and extends lifespan, which these healthy benefits are often attributed to its high antioxidant content. The relative contributions of wine polyphenols in healthy benefits were studied in this study. Among all wine polyphenols, caffeic acid was the richest one, while gallic acid showed the highest free radical scavenging activity. There was no significant difference between the prime red wine and the red wine adding 10-fold resveratrol on neuroprotective effects on SH-SY5Y cell line. The contribution percentage of resveratrol to the antioxidant activity of red wine was less than other tested polyphenols. It suggested that resveratrol may be negligible with respect to healthy benefits of red wine.

In Vitro Antioxidant Activities of Three Red Wine Polyphenols and Their Mixtures: An Interaction Study

The well-known antioxidant activity of red wine is explained mostly by its polyphenols content, where the final effect is based on the wine components’ interaction. The aim of our work was the study of the interaction of three red wine polyphenols—quercetin, resveratrol and caffeic acid—alone and in their equimolar binary and ternary mixtures in different antioxidant/scavenging assays (inhibition of 2-deoxy-D-ribose degradation by hydroxyl radical, FRAP, Fe(III) reducing power, DPPH, ABTS and NO scavenging, respectively). Interaction analysis, based on median effect equation, was performed for the determination of synergy and/or antagonism. The obtained results indicate that the mutual interactions of tested polyphenols in their mixtures are markedly different from each other, depending on the reaction mechanism of the assay used. The measured antioxidant activity of individual polyphenols is not a constant value when other substances are present in the mixture with this polyphenol. Interactions can cause the finally observed synergy/antagonism/additive effects without any possibility of predicting them from the known activities of single compounds. This “unpredictability” claim based on in vitro assay results should be very important in multiple systems and processes in Nature, where the interactions among compounds in mixtures need to be take into account.

Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties

Antioxidant and antimicrobial potentials of Serbian red wines produced from different international Vitis vinifera grape varieties and their correlation with contents of phenolic compounds were studied by spectrophotometric and chromatographic methods. The antioxidant activity of red wines was estimated through their ability to scavenge 2,2'-diphenyl-1-picrylhydrazyl free radical (DPPH(•) ). The red wines, gallic acid, (+)-catechin and quercetin were screened in vitro for antimicrobial activity against Gram-positive and Gram-negative strains using microdilution and disc diffusion techniques. Excellent correlations between the contents of quercetin-3-glucoside (R(2) = 0.9463) and quercetin (R(2) = 0.9337) and DPPH(•) -scavenging ability of the red wines were found. Serbian red wines exhibited significant activity against Staphylococcus aureus, Listeria inocua, Micrococcus flavus, Sarcina lutea, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis and Shigella sonnei strains, which was in correlation with their phenolic composition and antioxidant activity. The compounds gallic acid, quercetin and (+)-catechin showed high activity against B. subtilis, S. aureus, S. lutea and M. flavus Gram-positive and S. enteritidis and P. aeruginosa Gram-negative strains. The results show that quercetin-3-glucoside and quercetin concentrations can be used as markers for the determination of antioxidant and antimicrobial potentials of red wines.

Evaluation of phenolic compounds content and in vitro antioxidant activity of red wines produced from Vitis labrusca grapes

Wine production in the northern Curitiba, Parana, Brazil, specifically the communes of Colombo and Almirante Tamandare, is based mainly on the utilization of Vitis labrusca grapes var. Bordo (Ives). Total sugar content, pH, and total acidity were analyzed in red wine samples from 2007 and 2008 vintages following official methods of analysis. Moreover, total phenolic, flavonoid, and tannin contents were analyzed by colorimetric methodologies and the antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical methodology. Phenolic compounds were identified by high performance liquid chromatography. The total phenolic content of wine samples presented concentrations varying between 1582.35 and 2896.08 mg gallic acid.L-1 since the major part corresponds to flavonoid content. In these compounds' concentration range, a direct relationship between phenolic compounds content and levels of antioxidant activity was not observed. Among the identified phenolic compounds, chlorogenic, caffeic, and syringic acids were found to be the major components. Using three principal components, it was possible to explain 81.36% of total variance of the studied samples. Principal Components Analysis does not differentiate between vintages.

Effect of Addition of Commercial Grape Seed Tannins on Phenolic Composition, Chromatic Characteristics, and Antioxidant Activity of Red Wine

The effect of addition of grape seed tannins on the phenolic composition, chromatic characteristics, and antioxidant activity of red wine was studied. Two highly pure commercial grape seed tannins (GSE100 and GSE300) were selected, and their phenolic compositions were determined. Two types of red wines were made with Castelão/Tinta Miúda (3/2, w/w) grapevine varieties by fermentation on skin using two different maceration times, which correspond to the wines rich and poor in polyphenols, respectively. Each of these wines was used for experimentation with the addition of GSE100 and GSE300 before and immediately after alcoholic fermentation. Phenolic composition, chromatic characteristics, and antioxidant activity of the finished red wines were analyzed by HPLC-DAD, CIElab 76 convention, and DPPH radical test, respectively. The results showed that the addition of grape seed tannins had obvious effects of increasing color intensity and antioxidant activity only in the wines poor in polyphenols. Although GSE300 contained much higher amounts of di- and trimer procyanidins and a lower amount of polymeric proanthocyanidins, it provided effects of increasing the color intensity and antioxidant activity of the wines poor in polyphenols similar to those of GSE100. Furthermore, GSE100 released more gallic acid to wines than GSE300, although no gallic acid was detected in GSE100. Tannins added after alcoholic fermentation had a better effect on phenolic composition of red wine than tannins added before alcoholic fermentation.