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

Abstract

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.

In-vitro evaluation of rutin and rutin hydrate as potential radiation countermeasure agents

“…Further, Silva et al (21) have used ethanolic solution of DPPH· and as demonstrated by Sharma and Bhat (22) , DPPH· displayed better sensitivity in methanol than in ethanolic medium. Kurin et al (23) have reported the DPPH· value of quercetin as 4.36 µM which is much close to 5.82 µM as obtained for rutin in the current study. Quercetin has hydroxyl group at position C-3 and higher radical scavenging activity than its glycoside derivatives including rutin.…”

Production of Resveratrol by Piceid Deglycosylation Using Cellulase

“…Resveratrol (trans-3,5,4 1 -trihydroxystilbene) is a kind of phytoalexin belonging to the stilbene family [1]. It is present in natural foods and beverages (e.g., in grapes and red wine) and is widely consumed [2,3]. It has been suggested that moderate drinking of red wine helps to prevent cardiovascular disease; resveratrol in red wine is believed to be the key molecule due to its inhibitory activities against platelet aggregation and oxidation of low-density lipoprotein (LDL) in blood [4].…”

ANTIOXIDANT AND ANTIMUTAGENIC ACTIVITIES OF TAIF GRAPE (<i>VITIS VINIFERA</i>) CULTIVARS

“…The content of caffeic acid in grapes can be as high as 70 mg L −1 (Makhotkina and Kilmartin, 2010). Antioxidant activity of caffeic acid was established (Kurin et al, 2012).…”