How good antioxidant is the red wine? Comparison of some in methods to assess the antioxidant capacity of Argentinean red wines. vitro and in vivo

MARÍA V. BARONI; ROMINA D. DI PAOLA NARANJO; CAROLINA GARCÍA-FERREYRA; SANTIAGO OTAIZA; DANIEL A. WUNDERLIN

ELSEVIER SCIENCE BV

Año: 2012 vol. 47 p. 1 - 1

here are many reports on the wine composition and their biological activities. However, to our knowledge, there are no reports linking chemical composition and the protective effect from oxidative stress on Saccharomyces cerevisiae. Our main goal was assessing the antioxidant capacity (AC) of three Argentinean red wines (Cabernet Sauvignon, Malbec and Syrah) and its correlation with polyphenols content (TP) and the phenolic pro!le. In vitro AC was measured by TEAC and FRAP assays, while in vivo AC was measured using the eukaryote model S. cerevisiae exposed to H2O2 to induce oxidative stress. Three wine varieties showed signi!cant AC both in vitro and in vivo. Furthermore, we observed some protective effects of wine in cells exposed to H2O2, which was correlated to the increased activity of antioxidant enzymes Glutathione peroxidase (GPx) and Glutathione reductase (GR). Cabernet Sauvignon showed higher AC than other varieties. We did not observe signi!cant correlation between