Publications Repository - Gdańsk University of Technology

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

Authors

• Kim Mo Young,
• Martyna Lubinska-Szczygeł link open in new tab ,
• Martin Polovka,
• Bianka Tobolkova,
• Pitipong Thobunluepop,
• Yong Seo Park,
• Kyung Sik Ham,
• Yang Kyun Park,
• Seong Gook Kang,
• Dinorah Barasch,
• Alina Nemirovski,
• Shela Gorinstein