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Protection capacity against low-density lipoprotein oxidation and antioxidant potential of some organic and non-organic wines.
Int J Food Sci Nutr. 2004 Aug; 55(5):351-62.IJ

Abstract

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 microA full scale). The highest concentrations of gallic, syringic and ferulic acids were found in organic Cabernet Sauvignon; 2,3-dihydroxybenzoic acid in organic Carignan and p-coumaric and vanillic acids in non-organic Merlot wine. High levels of antioxidant activity (AOA), inhibition of LDL oxidation and total phenol levels were found in non-organic Merlot (101.950% AOA; 88.570% LDL-diene; 41.000% LDL-MDA; 4700.000 mg/l GAE total phenol) and non-organic Cabernet Sauvignon (92.420% AOA; 91.430% LDL-diene; 67.000% LDL-MDA; 3500.000 mg/l GAE total phenol) grape varieties. Concentrations of some individual phenolic constituents (ferulic, p-coumaric, vanillic) are correlated with high antioxidant activity and inhibition of LDL oxidation. The best r value for all examined characteristics was determined for gallic acid, followed by 2,3-dihydroxybenzoic, syringic, ferulic and p-coumaric acids. Negative correlation of vanillic with MDA and p-hydroxybenzoic acid with LDL were confirmed by principal component analysis (PCA) analyses. Red wines display a higher antioxidant activity (81.110% AOA) than white ones (19.512% AOA). The average level of LDL inhibition capacity in red wine was determined as 87.072% and for the white as 54.867%.

Authors+Show Affiliations

Department of Food Engineering, Ege University, 35100 Bornova, Izmir, Turkey.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15545043

Citation

Kalkan Yildirim, Hatice, et al. "Protection Capacity Against Low-density Lipoprotein Oxidation and Antioxidant Potential of some Organic and Non-organic Wines." International Journal of Food Sciences and Nutrition, vol. 55, no. 5, 2004, pp. 351-62.
Kalkan Yildirim H, Delen Akçay Y, Güvenç U, et al. Protection capacity against low-density lipoprotein oxidation and antioxidant potential of some organic and non-organic wines. Int J Food Sci Nutr. 2004;55(5):351-62.
Kalkan Yildirim, H., Delen Akçay, Y., Güvenç, U., & Yildirim Sözmen, E. (2004). Protection capacity against low-density lipoprotein oxidation and antioxidant potential of some organic and non-organic wines. International Journal of Food Sciences and Nutrition, 55(5), 351-62.
Kalkan Yildirim H, et al. Protection Capacity Against Low-density Lipoprotein Oxidation and Antioxidant Potential of some Organic and Non-organic Wines. Int J Food Sci Nutr. 2004;55(5):351-62. PubMed PMID: 15545043.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Protection capacity against low-density lipoprotein oxidation and antioxidant potential of some organic and non-organic wines. AU - Kalkan Yildirim,Hatice, AU - Delen Akçay,Yasemin, AU - Güvenç,Ulgar, AU - Yildirim Sözmen,Eser, PY - 2004/11/17/pubmed PY - 2005/3/25/medline PY - 2004/11/17/entrez SP - 351 EP - 62 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 55 IS - 5 N2 - 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 microA full scale). The highest concentrations of gallic, syringic and ferulic acids were found in organic Cabernet Sauvignon; 2,3-dihydroxybenzoic acid in organic Carignan and p-coumaric and vanillic acids in non-organic Merlot wine. High levels of antioxidant activity (AOA), inhibition of LDL oxidation and total phenol levels were found in non-organic Merlot (101.950% AOA; 88.570% LDL-diene; 41.000% LDL-MDA; 4700.000 mg/l GAE total phenol) and non-organic Cabernet Sauvignon (92.420% AOA; 91.430% LDL-diene; 67.000% LDL-MDA; 3500.000 mg/l GAE total phenol) grape varieties. Concentrations of some individual phenolic constituents (ferulic, p-coumaric, vanillic) are correlated with high antioxidant activity and inhibition of LDL oxidation. The best r value for all examined characteristics was determined for gallic acid, followed by 2,3-dihydroxybenzoic, syringic, ferulic and p-coumaric acids. Negative correlation of vanillic with MDA and p-hydroxybenzoic acid with LDL were confirmed by principal component analysis (PCA) analyses. Red wines display a higher antioxidant activity (81.110% AOA) than white ones (19.512% AOA). The average level of LDL inhibition capacity in red wine was determined as 87.072% and for the white as 54.867%. SN - 0963-7486 UR - https://www.unboundmedicine.com/medline/citation/15545043/Protection_capacity_against_low_density_lipoprotein_oxidation_and_antioxidant_potential_of_some_organic_and_non_organic_wines_ L2 - http://www.tandfonline.com/doi/full/10.1080/09637480412331319781 DB - PRIME DP - Unbound Medicine ER -