Naslov
MACERATED WHITE WINE: MODIFICATION IN WINE PRODUCTION TECHNOLOGY PROVIDES WHITE WINE WITH VASODILATORY AND ANTIOXIDANT EFFECTS SIMILAR TO THE RED WINE

Autori
Seselja Perisin, Ana ; Mudnic, Ivana ; Murru, Claudia ; Boban, Mladen

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

Izvornik
Periodicum Biologorum / Vitale, Branko - Zagreb : Hrvatsko prirodoslovno društvo, 2013, 90-90

Skup
7th Croatian Congress of Pharmacology With International Participation

Mjesto i datum
Zagreb, Hrvatska, 18.09.2013. - 21.09.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
White Wine; Red Wine; Antioxidant; Vasodilatory

Sažetak
Introduction Although it is known that prolonged maceration of wine is associated with increased total phenolics content, it is not investigated how it affects direct vasodilatory and antioxidant effects of white wines. The aim of this study was to analyze and compare the polyphenolic content, vasodilatory and antioxidant activity of white wines produced by standard (1 day ; control white wine, WWC) and prolonged (55 days ; WW55, 90 days ; WW90 and 217 days ; WW217) maceration. Furthermore, these wines were compared with the red wine ("Teran", Kozlović). Materials and methods All tested white wines were of the same cultivar, "Graševina", Krauthaker. Their total phenolics content was determined spectrophotmetrically. The vasodilatory activity of wines was determined in the isolated rat aortic rings (N=24 rats), exposed to 11 cumulative concentrations (1:10000 to 5:1000 final dilution) of tested wines. The antioxidant capacity was measured by Ferric Reducing Antioxidant Power (FRAP). Results Prolonged maceration of white wine significantly affected composition¸ vasodilatory and antioxidant properties. All three white wine samples produced by prolonged maceration showed strong vasodilatory and antioxidant effects that were 5-10 fold greater in comparison to the control white wine (maximal vasodilation (Emax) of 79, 5±3, 0%, 103, 3±5, 7%, 86, 4±2, 5%, and 13, 7±6, 1% ; antioxidant capacity of 5, 16±0, 09, 5, 81±0, 07, 9, 74±0, 08, 1, 03±0, 01 mmol TE/L for WW55, WW90, WW217 and WWC, respectively). The vasodilatory and antioxidant effects of the macerated white wines were comparable to the red wine (Emax=83, 3±7, 1% ; FRAP=10, 71±0, 05 mmol TE/L) Conclusion Prolonged maceration of white wine improves its biological properties in vitro, which are similar to those of red wine.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Farmacija, Prehrambena tehnologija

POVEZANOST RADA