Naslov
Vasodilatory and antioxidant activity of prošek dessert wine in comparison to standard wine

Autori
Mudnić Ivana ; Budić-Leto Irena ; Zdunić Goran ; Ljubenkov Ivica ; Grga Mia ; Skroza Danijela ; Milat Ana Marija ; Jerčić Iva ; Slišković Antonela ; Cigić Zvonka ; Volarević Josip ; Boban Mladen

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts. 8th Croatian Congress of Pharmacology with International Participation / - , 2016, 88-88

Skup
8th Croatian Congress of Pharmacology with International Participation

Mjesto i datum
Split, Hrvatska, 15.09.2016. - 18.09.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
Prošek, FRAP, DPPH, BR, Vasodilatory Activity

Sažetak
Introduction: Dessert wine Prošek is produced by fermentation of dried grapes. It results with wine of distinctive organoleptic properties, high alcohols and unfermented sugars. In comparison with standard wines, biological effects of dessert wines are scarcely investigated. Our aim was to analyze and compare biochemical, antioxidant and direct vasodilatory activity of Prošek produced from Plavac mali with the corresponding standard red wine. Materials and methods: Three vintages of Prošek (2007, 2008 and 2009) were compared with standard wine from 2007. All wines were analyzed spectrophotometrically for the content of total phenolics, flavonoids, non-flavonoids and anthocyanins and by HPLC for the content of selected flavanols and phenolic acids. The antioxidant activity was determined by Ferric Reducing Antioxidant Power (FRAP), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and Briggs-Rauscher method. The vasodilatory activity was determined in the isolated rat aortic rings (N=24 rats) precontacted by norepinephrine (10-7 M). Wines were applied in cumulative concentrations from 1:10000 to 5:1000. Results: The direct maximal vasodilatory effect of Prošek relative to the standard wine was 20 - 30% lower. Similarly, Prošek had lower antioxidant capacity than corresponding standard wine. While total phenolic and flavonoid content was higher in standard red wine, anthocyanins content did not differ between the wines. Prošek had higher content of nonflavonoids, 4-dihydroxybenzoic acid, epicatechin and epicatechin gallate. Conclusions: Prošek proved inferior to standard red wine in direct vasodilatory and antioxidant activity despite of higher content of individual flavonoid and non- flavonoid compounds.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Nutricionizam, Biotehnologija u biomedicini (prirodno područje, biomedicina i zdravstvo, biotehničko područje)

POVEZANOST RADA