Study of the elemental composition of the soil-grape-wine chain and correlation relationships between the chain links is presented. The objects of the study were grapes of the Muscat, Cabernet and Merlot varieties, wine samples produced from them and soils of the viticultural areas. Concentrations of Li, Mg, Al, K, Ca, V, Mn, Fe, Ni, Co, Cu, Zn, Rb, Cd, Pb, Ba, Na, Ti and Sr in soils, grapes and wines were determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). Relationships between the elemental composition of the objects under study were assessed by statistical modelling using the STATISTICA software. The character of metal distribution in the soil-grape chain was studied for three forms of the element extraction from soils. We determined their gross content, the content of acid-soluble and mobile forms. The degree of absorption of mobile forms of metals by grapes was estimated using «biological absorption coefficient»., Values of the biological absorption coefficient (BAC) of different metals depend on the grape variety. High BAC values are observed for Rb, Ti, Mg, Zn, Cu, Na, Fe, Al, and Sr in Merlot grapes; K, Pbm and Ni in Muscat; and for V and Mn in Cabernet. The lowest BAC values were observed for Co, Ba, and Ca in all grape varieties under study. Each grape variety formed its own individual elemental image due to the different nature of absorption of the studied metals. The transfer of metals from grape to wine for all considered varieties was accompanied by a decrease in the concentrations of Mg, Al, K, Ca, Mn, Ni, Cu, Zn, Rb, Ba, Ti, and Sr and by an increase in the content of V, Fe, Co, Pb, and Na. Discriminant analysis revealed the metals with the highest identification properties, considering their form present in the soil. The results obtained can be used when setting markers determining the varietal and regional origin of wines.
A b s t r a c tIn recent years, as cardiovascular mortality is increasing, the interest in studying the influence of polyphenol-rich grape products (PRGP) on cardiovascular risks is constantly growing. The estimation of a safe and effective dose of PRGP deserves special attention, because an excessive consumption can lead to endothelial dysfunction and oxidative stress. The hygienic and curative properties the young branches of grapevine, leaves, berries, juice and wine are used in traditional medicine for a long time. The curative properties of grapes are known to be due to the presence of biologically active grape polyphenols, which are accumulated in grapeskin, pulp, and seeds, etc. Polyphenols are extracted during alcoholic fermentation and determine the antioxidant status and biological activity of wines and other grape products. Here our objective was to analyze polyphenols in red wine (RW) and extracts from red grapes (EPG) and to compare the influence of fixed concentration of polyphenols on cardiovascular parameters, lipid peroxidation (LPO) and lipid metabolism at ischemic heart disease (IHD) and essential hypertension (EH) in the course of the SPA and resort-based treatment of 259 patients. The clinical trials of therapeutic and prophylactic properties of the experimental samples of red wine and extracts of polyphenols from red grapes showed that the use of these products as part of complex therapy contributes to the significant improvement of lipid metabolism, i.e. total cholesterol was reduced by 22 % and the atherogenic index decreased by 10 %, to a reduced free radical oxidation (end products of LPO decreased by 30.3 % when using the RW, and by 32.3 % in case of EPG), as compared to the patients from control groups who were not provided with PRGP in addition to a standard rehabilitation. The normalization of cardiovascular indexes also occurred. In the most patients, the tolerance to physical activity increased by 22.4 % compared to the control group. The clinical effect was achieved during a 14-day course at a daily dose of 3.6 ml/kg for RW, and of 0.45 ml/kg for EPG. The mechanisms of action of these polyphenolic products and the possibility of their use for primary and secondary prevention of disorders in patients with cardiovascular disease are discussed.
Experimental data on the content of biologically valuable components in grape pomace are presented. The presence of organic acids was revealed in an amount from 33.35 g/kg (Saperavi) to 108.2 g/kg (Rebo). The main acid is tartaric. Phenolic compounds have been identified: anthocyanins, flavones, flavan-3-ols, oxycinnamic and hydroxybenzoic acids, procyanidins. The main anthocyanins found in grape pomace are the 3-O-glycosides of malvidin, petunidin, cyanidin, peonidin and delphinidin. The highest total content of hydroxybenzoic acids was in the pomace of Pinot Noir grapes – 720 mg/kg, further in descending order of concentration followed by pomace from Saperavi grapes (708 mg/kg), Cabernet Sauvignon (681 mg/kg), Merlot (575 mg/kg) and Rebo (545 mg/kg). The highest total content of vitamins was found in the pomace of Rebo grapes – 639 mg/kg, the lowest – Merlot (471 mg/kg). In all samples, vitamin B1 prevails, then in decreasing order – ascorbic acid, vitamins B2, B3, B5, B7. Moreover, their concentrations vary significantly depending on the grape variety from which the pomace is obtained. The influence of the grape variety on the content of these biologically valuable components in the pomace has been established, which must be taken into account in the production of biologically active substances that increase the nutritional status of a person.
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