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Properties of some fruit wines

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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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Kategoria:
Publikacja w czasopiśmie
Typ:
artykuły w czasopismach
Opublikowano w:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY nr 250, strony 337 - 350,
ISSN: 1438-2377
Język:
angielski
Rok wydania:
2024
Opis bibliograficzny:
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:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1007/s00217-023-04390-y
Źródła finansowania:
  • Publikacja bezkosztowa
Weryfikacja:
Politechnika Gdańska

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