Title | An experimental study for the comparative antioxidant and free radical scavenger potential of polyphenols and ethyl alcohol in red and white wine | |
Authors | Athanasios Valavanidis, Vasilios Zonaras, Sofia Theodoropoulou, Magda Charalabaki and Evangelos NicolopoulosDepartment of Chemistry, University of Athens, University Campus Zografou, 15771 Athens, Greece | |
Citation | Valavanidis, A., Zonaras, V., Theodoropoulou, S., Charalabaki, Nicolopoulos, E.: An experimental study for the comparative antioxidant and free radical scavenger potential of polyphenols and ethyl alcohol in red and white wine, Epitheorese Klin. Farmakol. Farmakokinet. 17(3): 165-176 (2003) | |
Publication Date | Received for publication: 20 August 2003 Accepted for publication: 25 September 2003 | |
Full Text Language | English | |
Order – Buy | Ηλεκτρονική Μορφή: pdf (10 €) – Digital Type: pdf (10 €) pharmakonpress[at]pharmakonpress[.]gr | |
Keywords | red and white wine, polyphenols, ethyl alcohol, free radicals. | |
Other Terms | review article | |
Summary | This study investigated the competitive and synergistic antioxidant activity of polyphenols and ethyl ethanol towards free radicals in red and white wine. Although most studies emphasize the antioxidant importance of wine polyphenols (red wine has >10 times more than white), an open question remained as to the actual role of ethanol, because in vivo experiments showed that the phenolic content alone cannot be considered as an index for wines’ antioxidant activity. We used High Pressure Liquid Chromatography (HPLC) and Electron Paramagnetic Resonance techniques for the analysis of certain important polyphenolic in red and white wines, grape juice and red grape skins. Measurements of antioxidant activities were performed with DPPH (stable free radical) and compared with the water-soluble vitamin E analog Trolox. Electron Paramagnetic Resonance (EPR) and spin trapping techniques were used to establish the radical scavenging capacity of wines and their polyphenol precipitates towards hydroxyl radicals (HO) and superoxide anion (O2), and the formation of 1-hydroxyethyl radicals from wine ethanol. Red wines polyphenols showed, as expected, at least 10-12 times higher antioxidant activity than white wines, but when wines were studied as a whole medium the antioxidant ratio was around 7-8 times for red compared to wines. This result suggests that ethanol plays a role in the antioxidant action. EPR measurements showed that polyphenols and ethanol act in tandem for scavenging hydroxyl and superoxide anion radicals. Also, ethanol is transformed into the 1-hydroxyethyl and and 2-hydroxyethyl radicals. Then, these radicals are scavenged slowly by polyphenols. The polyphenol antioxidant action, aided by better solubility in ethanol, is correlated to postpradial mitigation of increased LDL oxidative susceptibility by red wine. Metabolism of ethanol-derived radicals by liver microsomes is well known that leads to the formation of acetaldehyde and other toxic substances, which are related to oxidative stress and enhanced lipid peroxidation. Thus, only moderate consumption of alcoholic drinks, especially red wine with high content in polyphenols, can be beneficial to health. Polyphenols are the main antioxidants with beneficial effects in red and white wines, but alcohol contributes to the antioxidant potential of wines as an important scavenger of oxygen free radicals. | |
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