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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

Kalkan Yildirim H
Department of Food Engineering, Ege University, 35100 Bornova, Izmir, Turkey.
Delen Akçay Y
No affiliation info available
Güvenç U
No affiliation info available
Yildirim Sözmen E
No affiliation info available

MeSH

AntioxidantsChromatography, High Pressure LiquidFood HandlingFood, OrganicHumansHydroxybenzoatesLipoproteins, LDLOxidation-ReductionPhenolsWine

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_ DB - PRIME DP - Unbound Medicine ER -