Chemical analysis and photoprotective effect of an extract of wine from Jacquez grapes

Abstract

The present study was aimed at evaluating the in vitro antioxidant activity and in vivo photoprotective activity of an extract of wine obtained from Jacquez (Vitis aestivalis-cinerea  V vinifera) grapes (JW-E). The chemical profile of the JW-E was characterised by a significant level of proanthocyanidins, together with lower amounts of anthocyanins and hydroxycinnamic acids. The antioxidant activity of the JW-E was assessed by means of various in vitro tests (bleaching of the stable 1,1-diphenyl-2-picrylhydrazyl radical; peroxidation, induced by the water-soluble radical initiator 2,2'-azobis(2-amidinopropane) hydrochloride, on mixed dipalmitoylphosphatidylcholine/linoleic acid unilamellar vesicles; UV radiation-induced peroxidation in phosphatidylcholine multilamellar vesicles). In all in vitro tests employed, the JW-E proved to possess strong antioxidant/free radicalscavenging effectiveness. Furthermore, when topically applied, a gel formulation containing the JW-E afforded significant in vivo protection against UVB light-induced skin erythema (monitored by reflectance spectrophotometry) in healthy human volunteers.

Frutos tropicais silvestres e polpas de frutas congeladas: atividade antioxidante, polifenóis e antocianinas

“…Segundo alguns autores (ARNOUS et al, 2002;KIM et al, 2002), o tempo de medida de reação entre o radical e a amostra de 30 minutos são suficientes, embora alguns autores determinem 20 minutos (SPAGNA et al, 2002;PINELO et al, 2004). Neste trabalho, determinou-se a atividade antioxidante nos tempos de 30 e 60 minutos, com o objetivo de comprovar se existe seqüência na reação dos antioxidantes com o radical DPPH…”

Studies on antidiarrhoeal activity of an extract of wine fromJacquez grapes in mice

“…The JWE was a gift from Bionap (Rome, Italy). A patented process was used to obtain the JWE (Spagna et al, 2002). Briefly, the must was fermented until the total concentration of reducing sugars was <1 g/L; then the wine obtained was applied to a XAD-16 column (12.8 × 3.4 cm; Rohm & Haas, Philadelphia, PA, USA), eluted with ethanol/water solution; finally, ethanol was removed by evaporation and the aqueous residue was spray-dried.…”

“…Herein the antidiarrhoeal effect of a lyophilized extract of wine from Jacquez grapes (JWE) in rodents is reported. This extract contains significant amounts of proanthocyanidins, together with lower levels of anthocyanins and hydroxycinnamic acids (Spagna et al, 2002). The antidiarrhoeal effect of the JWE was investigated by Copyright © 2005 John Wiley & Sons, Ltd.…”

The Topical Protective Effect of Soybean‐Germ Oil against UVB‐Induced Cutaneous Erythema: an in vivo Evaluation

“…The erythema index (EI) obtained from skin reflectance spectral values is thought to give a more accurate and reliable evaluation of skin erythema [18]. Since this is due to an increased hemoglobin content in skin vessels, EI values are calculated by subtracting LIR values at 510 and 610 nm (mainly related to melanin absorbance) from the sum of LIR values at 540, 560, and 580 nm, the absorption peak wavelengths for hemoglobin [15,19].…”

“…From the skin spectral data following UVB exposure the erythema index (EI) was calculated using the following equation, where 1/R are inverse reflectances at a specific wavelengths (560, 540, 580, 510, 610 nm) [15,19] EI baseline values taken before UVB irradiation were subtracted from post-irradiation EI values to give corrected erythema index values (∆EI). For each patch, the area (AUC) underlying the ∆EI-time curve was computed using a suitable software.…”