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Abstract
Recently wereported about theconsumption of redwines fromgrapes, havingseveral health properties. Thereare different types of wines that originated fromgrapesand other fruits. In the present study fruit wines frompersimmon, kiwifruit and pomegranatewereinvestigated and compared for theirantioxidant ability, usingcupricion reducingantioxidant capacity (CUPRAC)and the 2,2-diphenyl-1-picrylhydrazyl (DPPH)assays. To thefruit wines wereapplied thesamemethods of investigation as to thetraditional ones madefromgrapes. Theresults showed the highest antioxidant activity of pomegranate, followed by kiwifruit and persimmonwines. Fourier transforminfrared (FTIR)spectroscopy was used in order to correlatetheseresults. Theinteraction of wine bioactivecompounds with themain serumproteins in the humanmetabolism, such as human serumalbumin (HSA), globulin (GL),and fibrinogen (FB), showed that pomegranatewine possesses higher quenchingproperties than kiwifruit and persimmonwines. All determined fluorescenceindices havea direct correlationwith the bioactivity of polyphenolsand not with thecontent ofalcohol. We hypothesizethat theresults of theinteraction ofmain human serumproteins with bioactivecompounds of wines can beadditional predictors
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Authors (12)
-
Kim Mo Young
-
Martin Polovka
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Bianka Tobolkova
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Pitipong Thobunluepop
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Yong Seo Park
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Kyung Sik Ham
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Yang Kyun Park
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Seong Gook Kang
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Dinorah Barasch
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Alina Nemirovski
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Shela Gorinstein
Cite as
Full text
- Publication version
- Accepted or Published Version
- DOI:
- Digital Object Identifier (open in new tab) 10.1007/s00217-023-04390-y
- License
- Copyright (2023 Springer Nature)
Keywords
Details
- Category:
- Articles
- Type:
- artykuły w czasopismach
- Published in:
-
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
no. 250,
pages 337 - 350,
ISSN: 1438-2377 - Language:
- English
- Publication year:
- 2024
- Bibliographic description:
- Mo Young K., Lubinska-Szczygeł M., Polovka M., Tobolkova B., Thobunluepop P., Park Y. S., Sik Ham K., Kyun Park Y., Gook Kang S., Barasch D., Nemirovski A., Gorinstein S.: Properties of some fruit wines// EUROPEAN FOOD RESEARCH AND TECHNOLOGY -Vol. 250, (2024), s.337-350
- DOI:
- Digital Object Identifier (open in new tab) 10.1007/s00217-023-04390-y
- Sources of funding:
-
- Free publication
- Verified by:
- Gdańsk University of Technology
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