Antioxidant Profile of Red Wines Evaluated by Total Antioxidant Capacity, Scavenger Activity, and Biomarkers of Oxidative Stress Methodologies

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• 作者：M. Dolores Rivero-Pé ; rez ; Pilar Mu&ntilde ; iz ; Maria L. Gonzá ; lez-Sanjosé
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：July 11, 2007
• 年：2007
• 卷：55
• 期：14
• 页码：5476 - 5483
• 全文大小：128K
• 年卷期：v.55,no.14(July 11, 2007)
• ISSN：1520-5118

文摘

The study of the antioxidant capacity of foodstuffs requires the use of diverse determination methodsto gain a wider picture of their multiple effects. The aim of this work was to evaluate the "antioxidantprofile" of red wines applying TAC (total antioxidant capacity) methods: 2,2'-azinobis(3-ethyl-benzthiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl, N,N-dimethyl-p-phenylenediamine dihydrochloride, oxygen radical absorbance capacity, ferric reducing/antioxidant power, hydroxyland superoxide radical scavenger activities, and biomarkers of oxidative stress methods such aslipid peroxidation inhibition and inhibition of damage to DNA. Furthermore, levels of total polyphenols(TPP) of wines were also evaluated. Three bottles of 107 different Spanish red wines (total samples321), made from different grape varieties, aging processes, and vintages, were analyzed. Thevalidation of TAC methods, the first step in this work, provided a good linearity, proportionality, andlow detection limits. Among these methods, the ABTS was the most satisfactory for its rapidity, cost,and precision. All wines showed an important capacity to scavenge hydroxyl radicals and were capableof blocking superoxide radicals but with 10 times lower intensity. Wines also showed importantprotective action on biomarkers of oxidative stress; they were much more active to inhibit lipidperoxidation than DNA oxidation. Few statistically significant correlations among levels of TPP andantioxidant properties of wines were detected. Furthermore, values of these correlations were verylow.