Antioxidative Capacity of Wine on Human LDL Oxidation in Vitro:  Effect of Skin Contact in Winemaking of White Wine

Abstract

To assess the antioxidative effect of the non-alcoholic components of wine, human low-density lipoprotein (LDL) was oxidized in vitro by copper ions in the presence of polyphenolic extracts from three wines: standard red wine (R), standard white wine (W1), and white wine the must of which had been in contact with grape solids during 8 h before fermentation (W2). Lipoprotein peroxidation was monitored as the formation of conjugated dienes, of thiobarbituric acid reactive substances (TBARS), and fluorescent substances. At equal volume-of-extract additions to LDL, the lag phase of diene production increased proportionally with the polyphenol concentration of each extract. By the addition of equal phenolic substance concentration (8 μmol of gallic acid equiv/L) the timing of lag phase was 410 ± 8, 442 ± 11, and 516 ± 37 min for W1, R, and W2 respectively compared to 78 ± 6 min for control LDL without added extract. At 9 h of incubation, TBARS and fluorescence production were drastically inhibited by W1 but completely inhibited by R and W2. At 24 h of oxidation only fluorescence was still inhibited. The results indicate that the polyphenols contained in wines could inhibit protein derivatization but only delay lipid peroxidation and that the type, as well as the concentrations, of polyphenols of the different wines have varying protective effects. The wine-making process that includes the pre-incubation of the must with the grape skin prior to and during fermentation (red and certain white wines) was the most effective in preventing LDL oxidation in vitro. Keywords: Wine extracts; polyphenols; lipoprotein peroxidation; atherosclerosis

Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines

“…Our results confirm a variation in phenolic content among wine samples tested. These results are in agreement with those available in the literature (Campodonico, Barberi, Pizarro, Sotomayor, & Lissy, 1998;Frankel, Waterhouse, & Teissedre, 1995;Hurtado et al, 1997;Kanner, Frankel, Granit, German, & Kinsella, 1995;Sato et al, 1996;Simonetti, Pietta, & Testolin, 1997). The presence of high concentrations of gallic acid in red wines would be expected since this phenolic acid is principally formed by hydrolysis of flavonoid gallate esters, which are largely absent in white wines, due to the lack of skin extraction.…”

Evaluation of the antiradical and reducing properties of selected Greek white wines: correlation with polyphenolic composition

“…It has been pointed out that certain hydroxycinnamates (eg caffeic and p ‐coumaric acids) are less effective antioxidants compared with certain flavonoids (eg quercetin),26–28 but other investigations have indicated that caffeic acid and its derivatives may be potent inhibitors of LDL in vitro oxidation 29–32. Similar results have been reported 33.…”

Effect of the Winemaking Practices and Aging on Phenolic Content of Smederevka and Chardonnay Wines

“…While there are reports in the literature about the concentration of polyphenols in white wines, mainly obtained using HPLC-DAD (Okamura and Watanabe 1981;Hurtado et al 1997;Budić-Leto and Lovrić 2002;Jeffery et al 2008), still there are no data on phenolics in white wines from the Republic of Macedonia. Therefore, it was considered that determination of total phenolics, total flavonoids, and total flavan-3-ols in white wines from the Smederevka and Chardonnay varieties, produced with two doses of SO 2 and two yeasts would be of great importance for obtaining a general overview of their phenolic content and their changes during aging.…”