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Properties of some fruit wines

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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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:
  • COST_FREE
Verified by:
Gdańsk University of Technology

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