Protection capacity against low-density lipoprotein oxidation and antioxidant potential of some organic and non-organic wines
Makaleler > Tam Makale · 2004
Yazarlar: Hatice KALKAN YILDIRIM, Yasemin AKÇAY, ULGAR GUVENC, Eser YILDIRIM SÖZMEN
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2004, cilt 55, ss 351-362
DOI: 10.1080/09637480412331319781
Özet
Current research suggests that phenolics from wine may play a positive role against oxidation of low-density lipoprotein (LDL), which is a key step in the development of atherosclerosis. Considering the effects of different wine-making techniques on phenols and the wine consumption preference influencing the benefical effects of the product, organically and non-organically produced wines were obtained from the grapes of Vitis vinifera origin var: Carignan, Cabernet Sauvignon, Merlot, Grenache, Columbard and Semillon. Levels of total phenols [mg/l gallic acid equivalents (GAE)], antioxidant activity (%) and inhibition of LDL oxidation [%, inhibition of diene and malondialdehyde (MDA) formation] were determined. Some phenolic acids (gallic acid, p-hydroxybenzoic acid, syringic acid, 2,3-dihydroxybenzoic acid, ferulic acid, p-coumaric acid and vanillic acid) were quantified by high-performance liquid chromatography equipped with an electrochemical detection carried at +0.65 V (versus Ag/AgCl, 0.5 muA full scale).