engleski

Comparison of vasodilatory and antioxidant activity of dessert and standard wines

Dessert wine “Prošek” is produced by fermentation of dried grapes. It results with wine of distinctive organoleptic properties, high alcohols and unfermented sugars. In comparison with standard wines, biological effects of dessert wines are scarcely investigated. Our aim was to analyze and compare biochemical, antioxidant and direct vasodilatory activity of “Prošek” produced from red and white autochthonous Croatian varieties Plavac mali and Pošip, with the corresponding standard red and white wines. Three vintages of red (2007, 2008 and 2009) and one of white “Prošek” (2008) were compared with one standard red (2008) and white (2008) wine. All wines were analyzed spectrophotometrically for the antioxidant activity, content of total phenolics, flavonoids, non-flavonoids and anthocyanins and by HPLC for the content of selected flavanols and phenolic acids. The vasodilatory activity was determined in the isolated rat aortic rings (N=42 rats). Wines were applied in cumulative concentrations from 1:10000 to 5:1000. Maximal vasodilatory effect of red “Prošek” wines relative to the standard wine was 30% lower. Similarly, red “Prošek” wines had lower antioxidant capacity than corresponding standard wine. While total phenolic and flavonoid content was higher in standard wine, anthocyanins content did not differ between the wines. As expected, white wines were less effective vasodilators, with white “Prošek” being half weaker vasodilator than standard white wine. All “Prošek” wines had higher content of non-flavonoids, 4- dihydroxybenzoic acid and epicatechin. “Prošek” proved inferior to standard wine in direct vasodilatory and antioxidant activity despite of higher content of individual flavonoid and non- flavonoid compounds.

Dessert Wines, Vasodilatory Activity, Antioxidant Activity

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