In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile

LINGUA, M; FABANI MP; WUNDERLIN DA; BARONI, M.V.

Journal of Functional Foods

Elsevier

Año: 2016 vol. 20 p. 332 - 332

1756-4646

he in vivo antioxidant capacity (AC) of natural antioxidants involved in the winemakingof three red grape varieties grown in Argentina and its association with the phenolic compositionwere studied. Polyphenols from grape, wine and pomace were capable of rescuingyeast cells from oxidative stress, probably by the induction of antioxidant enzymes, suchas glutathione reductase (GR) and glutathione peroxidase (GPx). Observed AC was highlycorrelated with phenolic profiles, as shown by canonical correlation analysis (CCA) and multipleregression analysis (MRA). Grape samples showed the highest activity among sampletypes, and according to MRA kaempferol-3-glucoside and fertaric acid contributed positively,whereas ethyl gallate contributed negatively to AC of wines and pomaces.With respectto varieties, Syrah was the one with the highest activity, owing to higher contents of anthocyanins,compounds highly related to bioactivity.