Properties of some fruit wines
Recently we reported about the consumption of red wines from grapes, having several health properties. There are different types of wines that originated from grapes and other fruits. In the present study fruit wines from persimmon, kiwifruit and pomegranate were investigated and compared for their...
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| Veröffentlicht in: | European food research & technology 2024, Vol.250 (1), p.337-350 |
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| creator | Kim, Young Mo Lubinska-Szczygeł, Martyna Polovka, Martin Tobolkova, Blanka Thobunluepop, Pitipong Park, Yong Seo Ham, Kyung Sik Park, Yang Kyun Kang, Seong Gook Barasch, Dinorah Nemirovski, Alina Gorinstein, Shela |
| description | Recently we reported about the consumption of red wines from grapes, having several health properties. There are different types of wines that originated from grapes and other fruits. In the present study fruit wines from persimmon, kiwifruit and pomegranate were investigated and compared for their antioxidant ability, using cupric ion reducing antioxidant capacity (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays.
To the fruit wines were applied the same methods of investigation as to the traditional ones made from grapes
.
The results showed the highest antioxidant activity of pomegranate, followed by kiwifruit and persimmon wines. Fourier transform infrared (FTIR) spectroscopy was used in order to correlate these results. The interaction of wine bioactive compounds with the main serum proteins in the human metabolism, such as human serum albumin (HSA), globulin (GL), and fibrinogen (FB), showed that pomegranate wine possesses higher quenching properties than kiwifruit and persimmon wines. All determined fluorescence indices have a direct correlation with the bioactivity of polyphenols and not with the content of alcohol. We hypothesize that the results of the interaction of main human serum proteins with bioactive compounds of wines can be additional predictors of their health properties. The used analytical methods for quality of fruit wines can be applied to a wide range of fruits and vegetables.
Graphical Abstract |
| doi_str_mv | 10.1007/s00217-023-04390-y |
| format | Article |
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To the fruit wines were applied the same methods of investigation as to the traditional ones made from grapes
.
The results showed the highest antioxidant activity of pomegranate, followed by kiwifruit and persimmon wines. Fourier transform infrared (FTIR) spectroscopy was used in order to correlate these results. The interaction of wine bioactive compounds with the main serum proteins in the human metabolism, such as human serum albumin (HSA), globulin (GL), and fibrinogen (FB), showed that pomegranate wine possesses higher quenching properties than kiwifruit and persimmon wines. All determined fluorescence indices have a direct correlation with the bioactivity of polyphenols and not with the content of alcohol. We hypothesize that the results of the interaction of main human serum proteins with bioactive compounds of wines can be additional predictors of their health properties. The used analytical methods for quality of fruit wines can be applied to a wide range of fruits and vegetables.
Graphical Abstract</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-023-04390-y</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Actinidia ; Agriculture ; Analytical Chemistry ; Antioxidants ; Bioactive compounds ; Biological activity ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Cupric ions ; Fibrinogen ; Food Science ; Forestry ; Fourier transforms ; Fruits ; Globulins ; Grapes ; Human serum albumin ; Infrared spectroscopy ; Kiwifruit ; Original Paper ; Persimmons ; Polyphenols ; Proteins ; Serum albumin ; Serum proteins ; Vitaceae ; Wine ; Wines</subject><ispartof>European food research & technology, 2024, Vol.250 (1), p.337-350</ispartof><rights>The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-aeda484dead21d90edeeabb209c21de942e4c9031ba9d03b18e8f56a164b29f53</citedby><cites>FETCH-LOGICAL-c319t-aeda484dead21d90edeeabb209c21de942e4c9031ba9d03b18e8f56a164b29f53</cites><orcidid>0000-0002-4120-6510 ; 0000-0001-8398-2713 ; 0000-0002-5827-3584 ; 0000-0003-1517-7696 ; 0000-0001-8372-6445 ; 0000-0002-0621-8305 ; 0000-0001-8509-7881 ; 0000-0002-2598-0119 ; 0000-0002-8498-120X ; 0000-0002-9609-064X ; 0000-0003-4809-2840 ; 0000-0001-6592-5141</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-023-04390-y$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-023-04390-y$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Kim, Young Mo</creatorcontrib><creatorcontrib>Lubinska-Szczygeł, Martyna</creatorcontrib><creatorcontrib>Polovka, Martin</creatorcontrib><creatorcontrib>Tobolkova, Blanka</creatorcontrib><creatorcontrib>Thobunluepop, Pitipong</creatorcontrib><creatorcontrib>Park, Yong Seo</creatorcontrib><creatorcontrib>Ham, Kyung Sik</creatorcontrib><creatorcontrib>Park, Yang Kyun</creatorcontrib><creatorcontrib>Kang, Seong Gook</creatorcontrib><creatorcontrib>Barasch, Dinorah</creatorcontrib><creatorcontrib>Nemirovski, Alina</creatorcontrib><creatorcontrib>Gorinstein, Shela</creatorcontrib><title>Properties of some fruit wines</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>Recently we reported about the consumption of red wines from grapes, having several health properties. There are different types of wines that originated from grapes and other fruits. In the present study fruit wines from persimmon, kiwifruit and pomegranate were investigated and compared for their antioxidant ability, using cupric ion reducing antioxidant capacity (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays.
To the fruit wines were applied the same methods of investigation as to the traditional ones made from grapes
.
The results showed the highest antioxidant activity of pomegranate, followed by kiwifruit and persimmon wines. Fourier transform infrared (FTIR) spectroscopy was used in order to correlate these results. The interaction of wine bioactive compounds with the main serum proteins in the human metabolism, such as human serum albumin (HSA), globulin (GL), and fibrinogen (FB), showed that pomegranate wine possesses higher quenching properties than kiwifruit and persimmon wines. All determined fluorescence indices have a direct correlation with the bioactivity of polyphenols and not with the content of alcohol. We hypothesize that the results of the interaction of main human serum proteins with bioactive compounds of wines can be additional predictors of their health properties. The used analytical methods for quality of fruit wines can be applied to a wide range of fruits and vegetables.
Graphical Abstract</description><subject>Actinidia</subject><subject>Agriculture</subject><subject>Analytical Chemistry</subject><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Biological activity</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Cupric ions</subject><subject>Fibrinogen</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Fourier transforms</subject><subject>Fruits</subject><subject>Globulins</subject><subject>Grapes</subject><subject>Human serum albumin</subject><subject>Infrared spectroscopy</subject><subject>Kiwifruit</subject><subject>Original Paper</subject><subject>Persimmons</subject><subject>Polyphenols</subject><subject>Proteins</subject><subject>Serum albumin</subject><subject>Serum proteins</subject><subject>Vitaceae</subject><subject>Wine</subject><subject>Wines</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp9kE1LxDAQhoMouK7-AQ9S8BydfLRpjrLoKizoQc8hbSbSxW1q0kX6741W9OZpZuB534GHkHMGVwxAXScAzhQFLihIoYFOB2TBpKgpF3V5-LsrdUxOUtoClLpickEunmIYMI4dpiL4IoUdFj7uu7H46HpMp-TI27eEZz9zSV7ubp9X93TzuH5Y3WxoK5geqUVnZS0dWseZ04AO0TYNB93mG7XkKFsNgjVWOxANq7H2ZWVZJRuufSmW5HLuHWJ432MazTbsY59fGq6Z4JVQoDLFZ6qNIaWI3gyx29k4GQbmy4OZPZjswXx7MFMOiTmUMty_Yvyr_if1Ca_dYAw</recordid><startdate>2024</startdate><enddate>2024</enddate><creator>Kim, Young Mo</creator><creator>Lubinska-Szczygeł, Martyna</creator><creator>Polovka, Martin</creator><creator>Tobolkova, Blanka</creator><creator>Thobunluepop, Pitipong</creator><creator>Park, Yong Seo</creator><creator>Ham, Kyung Sik</creator><creator>Park, Yang Kyun</creator><creator>Kang, Seong Gook</creator><creator>Barasch, Dinorah</creator><creator>Nemirovski, Alina</creator><creator>Gorinstein, Shela</creator><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-4120-6510</orcidid><orcidid>https://orcid.org/0000-0001-8398-2713</orcidid><orcidid>https://orcid.org/0000-0002-5827-3584</orcidid><orcidid>https://orcid.org/0000-0003-1517-7696</orcidid><orcidid>https://orcid.org/0000-0001-8372-6445</orcidid><orcidid>https://orcid.org/0000-0002-0621-8305</orcidid><orcidid>https://orcid.org/0000-0001-8509-7881</orcidid><orcidid>https://orcid.org/0000-0002-2598-0119</orcidid><orcidid>https://orcid.org/0000-0002-8498-120X</orcidid><orcidid>https://orcid.org/0000-0002-9609-064X</orcidid><orcidid>https://orcid.org/0000-0003-4809-2840</orcidid><orcidid>https://orcid.org/0000-0001-6592-5141</orcidid></search><sort><creationdate>2024</creationdate><title>Properties of some fruit wines</title><author>Kim, Young Mo ; Lubinska-Szczygeł, Martyna ; Polovka, Martin ; Tobolkova, Blanka ; Thobunluepop, Pitipong ; Park, Yong Seo ; Ham, Kyung Sik ; Park, Yang Kyun ; Kang, Seong Gook ; Barasch, Dinorah ; Nemirovski, Alina ; Gorinstein, Shela</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-aeda484dead21d90edeeabb209c21de942e4c9031ba9d03b18e8f56a164b29f53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Actinidia</topic><topic>Agriculture</topic><topic>Analytical Chemistry</topic><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>Biological activity</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Cupric ions</topic><topic>Fibrinogen</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Fourier transforms</topic><topic>Fruits</topic><topic>Globulins</topic><topic>Grapes</topic><topic>Human serum albumin</topic><topic>Infrared spectroscopy</topic><topic>Kiwifruit</topic><topic>Original Paper</topic><topic>Persimmons</topic><topic>Polyphenols</topic><topic>Proteins</topic><topic>Serum albumin</topic><topic>Serum proteins</topic><topic>Vitaceae</topic><topic>Wine</topic><topic>Wines</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kim, Young Mo</creatorcontrib><creatorcontrib>Lubinska-Szczygeł, Martyna</creatorcontrib><creatorcontrib>Polovka, Martin</creatorcontrib><creatorcontrib>Tobolkova, Blanka</creatorcontrib><creatorcontrib>Thobunluepop, Pitipong</creatorcontrib><creatorcontrib>Park, Yong Seo</creatorcontrib><creatorcontrib>Ham, Kyung Sik</creatorcontrib><creatorcontrib>Park, Yang Kyun</creatorcontrib><creatorcontrib>Kang, Seong Gook</creatorcontrib><creatorcontrib>Barasch, Dinorah</creatorcontrib><creatorcontrib>Nemirovski, Alina</creatorcontrib><creatorcontrib>Gorinstein, Shela</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>European food research & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kim, Young Mo</au><au>Lubinska-Szczygeł, Martyna</au><au>Polovka, Martin</au><au>Tobolkova, Blanka</au><au>Thobunluepop, Pitipong</au><au>Park, Yong Seo</au><au>Ham, Kyung Sik</au><au>Park, Yang Kyun</au><au>Kang, Seong Gook</au><au>Barasch, Dinorah</au><au>Nemirovski, Alina</au><au>Gorinstein, Shela</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Properties of some fruit wines</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2024</date><risdate>2024</risdate><volume>250</volume><issue>1</issue><spage>337</spage><epage>350</epage><pages>337-350</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>Recently we reported about the consumption of red wines from grapes, having several health properties. There are different types of wines that originated from grapes and other fruits. In the present study fruit wines from persimmon, kiwifruit and pomegranate were investigated and compared for their antioxidant ability, using cupric ion reducing antioxidant capacity (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays.
To the fruit wines were applied the same methods of investigation as to the traditional ones made from grapes
.
The results showed the highest antioxidant activity of pomegranate, followed by kiwifruit and persimmon wines. Fourier transform infrared (FTIR) spectroscopy was used in order to correlate these results. The interaction of wine bioactive compounds with the main serum proteins in the human metabolism, such as human serum albumin (HSA), globulin (GL), and fibrinogen (FB), showed that pomegranate wine possesses higher quenching properties than kiwifruit and persimmon wines. All determined fluorescence indices have a direct correlation with the bioactivity of polyphenols and not with the content of alcohol. We hypothesize that the results of the interaction of main human serum proteins with bioactive compounds of wines can be additional predictors of their health properties. The used analytical methods for quality of fruit wines can be applied to a wide range of fruits and vegetables.
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| subjects | Actinidia Agriculture Analytical Chemistry Antioxidants Bioactive compounds Biological activity Biotechnology Chemistry Chemistry and Materials Science Cupric ions Fibrinogen Food Science Forestry Fourier transforms Fruits Globulins Grapes Human serum albumin Infrared spectroscopy Kiwifruit Original Paper Persimmons Polyphenols Proteins Serum albumin Serum proteins Vitaceae Wine Wines |
| title | Properties of some fruit wines |
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