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

Autores
Baroni, María Verónica; Di Paola Naranjo, Romina Daniela; García Ferreyra, Carolina; Otaiza González, Santiago Nicolás; Wunderlin, Daniel Alberto
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
There 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 profile. 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 significant 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 significant correlation between TP content with AC, measured neither in vitro nor in vivo. Conversely, canonical correlation and multiple regression analyses showed that AC is highly correlated to their polyphenolic profile, with significant contribution of kaempferol and catechin. So far, our current results point out the importance of analyzing the entire polyphenolic profile instead of TP in addition to the use of in vivo assays to help understanding differences in AC of wines, which should be extensive to other food products.
Fil: Baroni, María Verónica. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Di Paola Naranjo, Romina Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; Argentina
Fil: García Ferreyra, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina
Fil: Otaiza González, Santiago Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; Argentina
Fil: Wunderlin, Daniel Alberto. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Materia
RED WINE
ANTIOXIDANT CAPACITY
S. CEREVISIAE
ANTIOXIDANT ENZYMES
POLYPHENOLIC PROFILE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/269001
Acceder
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network_name_str CONICET Digital (CONICET)
spelling How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red winesBaroni, María VerónicaDi Paola Naranjo, Romina DanielaGarcía Ferreyra, CarolinaOtaiza González, Santiago NicolásWunderlin, Daniel AlbertoRED WINEANTIOXIDANT CAPACITYS. CEREVISIAEANTIOXIDANT ENZYMESPOLYPHENOLIC PROFILEhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1There 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 profile. 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 significant 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 significant correlation between TP content with AC, measured neither in vitro nor in vivo. Conversely, canonical correlation and multiple regression analyses showed that AC is highly correlated to their polyphenolic profile, with significant contribution of kaempferol and catechin. So far, our current results point out the importance of analyzing the entire polyphenolic profile instead of TP in addition to the use of in vivo assays to help understanding differences in AC of wines, which should be extensive to other food products.Fil: Baroni, María Verónica. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Di Paola Naranjo, Romina Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; ArgentinaFil: García Ferreyra, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; ArgentinaFil: Otaiza González, Santiago Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; ArgentinaFil: Wunderlin, Daniel Alberto. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaElsevier Science2012-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/269001Baroni, María Verónica; Di Paola Naranjo, Romina Daniela; García Ferreyra, Carolina; Otaiza González, Santiago Nicolás; Wunderlin, Daniel Alberto; How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines; Elsevier Science; LWT - Food Science and Technology; 47; 1; 6-2012; 1-70023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S002364381200031Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.01.015info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:02:34Zoai:ri.conicet.gov.ar:11336/269001instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:02:35.265CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines
title How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines
spellingShingle How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines
Baroni, María Verónica
RED WINE
ANTIOXIDANT CAPACITY
S. CEREVISIAE
ANTIOXIDANT ENZYMES
POLYPHENOLIC PROFILE
title_short How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines
title_full How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines
title_fullStr How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines
title_full_unstemmed How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines
title_sort How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines
dc.creator.none.fl_str_mv Baroni, María Verónica
Di Paola Naranjo, Romina Daniela
García Ferreyra, Carolina
Otaiza González, Santiago Nicolás
Wunderlin, Daniel Alberto
author Baroni, María Verónica
author_facet Baroni, María Verónica
Di Paola Naranjo, Romina Daniela
García Ferreyra, Carolina
Otaiza González, Santiago Nicolás
Wunderlin, Daniel Alberto
author_role author
author2 Di Paola Naranjo, Romina Daniela
García Ferreyra, Carolina
Otaiza González, Santiago Nicolás
Wunderlin, Daniel Alberto
author2_role author
author
author
author
dc.subject.none.fl_str_mv RED WINE
ANTIOXIDANT CAPACITY
S. CEREVISIAE
ANTIOXIDANT ENZYMES
POLYPHENOLIC PROFILE
topic RED WINE
ANTIOXIDANT CAPACITY
S. CEREVISIAE
ANTIOXIDANT ENZYMES
POLYPHENOLIC PROFILE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv There 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 profile. 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 significant 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 significant correlation between TP content with AC, measured neither in vitro nor in vivo. Conversely, canonical correlation and multiple regression analyses showed that AC is highly correlated to their polyphenolic profile, with significant contribution of kaempferol and catechin. So far, our current results point out the importance of analyzing the entire polyphenolic profile instead of TP in addition to the use of in vivo assays to help understanding differences in AC of wines, which should be extensive to other food products.
Fil: Baroni, María Verónica. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Di Paola Naranjo, Romina Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; Argentina
Fil: García Ferreyra, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina
Fil: Otaiza González, Santiago Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; Argentina
Fil: Wunderlin, Daniel Alberto. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
description There 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 profile. 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 significant 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 significant correlation between TP content with AC, measured neither in vitro nor in vivo. Conversely, canonical correlation and multiple regression analyses showed that AC is highly correlated to their polyphenolic profile, with significant contribution of kaempferol and catechin. So far, our current results point out the importance of analyzing the entire polyphenolic profile instead of TP in addition to the use of in vivo assays to help understanding differences in AC of wines, which should be extensive to other food products.
publishDate 2012
dc.date.none.fl_str_mv 2012-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/269001
Baroni, María Verónica; Di Paola Naranjo, Romina Daniela; García Ferreyra, Carolina; Otaiza González, Santiago Nicolás; Wunderlin, Daniel Alberto; How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines; Elsevier Science; LWT - Food Science and Technology; 47; 1; 6-2012; 1-7
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/269001
identifier_str_mv Baroni, María Verónica; Di Paola Naranjo, Romina Daniela; García Ferreyra, Carolina; Otaiza González, Santiago Nicolás; Wunderlin, Daniel Alberto; How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines; Elsevier Science; LWT - Food Science and Technology; 47; 1; 6-2012; 1-7
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S002364381200031X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.01.015
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
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dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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