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Pregled bibliografske jedinice broj: 1003512

Effects of oxidation and browning of macerated white wine on its antioxidant and direct vasodilatory activity


Milat, Ana Marija; Boban, Mladen; Teissedre, Pierre-Luis; Šešelja-Perišin, Ana; Jurić, Diana; Skroza, Danijela; Generalić Mekinić, Ivana; Ljubenkov, Ivica; Volarević, Josip; Rasines-Perea, Zuriñe et al.
Effects of oxidation and browning of macerated white wine on its antioxidant and direct vasodilatory activity // Journal of Functional Foods, 59 (2019), 138-147 doi:10.1016/j.jff.2019.05.025 (međunarodna recenzija, članak, znanstveni)


Naslov
Effects of oxidation and browning of macerated white wine on its antioxidant and direct vasodilatory activity

Autori
Milat, Ana Marija ; Boban, Mladen ; Teissedre, Pierre-Luis ; Šešelja-Perišin, Ana ; Jurić, Diana ; Skroza, Danijela ; Generalić Mekinić, Ivana ; Ljubenkov, Ivica ; Volarević, Josip ; Rasines-Perea, Zuriñe ; Jourdes, Michael ; Mudnić, Ivana

Izvornik
Journal of Functional Foods (1756-4646) 59 (2019); 138-147

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
White wine ; Maceration ; Oxidation ; Browning ; Antioxidant activity ; Vasodilatory activity

Sažetak
Although naturally produced macerated white wines are increasingly popular, their biological effects are rarely studied. As wines containing no preservatives, they are highly susceptible to oxidation after bottle opening. Our aims were therefore: (1) to compare the antioxidant and direct vasodilatory activity of standard (W) and polyphenols-rich macerated white wine (PW) ; (2) to examine effects of oxidation and browning of PW, associated with its exposure to air for 24 (24 h-OxPW) and 48 h (48 h-OxPW), on measured biological activities. Total phenolics content, direct vasodilatory and antioxidant activity of PW were much higher than those of W. Overall effects of up to 48 h-exposure to air on levels and composition of examined phenolics were minor. Similarly, exposure to air and associated browning did not affect maximal vasodilatory and antioxidant activity of PW. Vasodilatory potency, however, increasingly weakened with exposure to air as oxidized samples had higher half maximal effective concentrations than intact PW.

Izvorni jezik
Engleski

Znanstvena područja
Interdisciplinarne prirodne znanosti, Temeljne medicinske znanosti, Prehrambena tehnologija, Biotehnologija u biomedicini (prirodno područje, biomedicina i zdravstvo, biotehničko područje)



POVEZANOST RADA


Projekt / tema
HRZZ-IP-2013-11-8652 - Biološki učinci vina: utjecaj vinifikacijske tehnologije, dealkoholizacije i starenja vina (Mladen Boban, )

Ustanove
Kemijsko-tehnološki fakultet, Split,
Prirodoslovno-matematički fakultet, Split,
Medicinski fakultet, Split

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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