Dependency of phytoprostane fingerprints of must and wine on viticulture and enological processes
Autor/es
Marhuenda Hernández, Javier; Medina, Sonia; Díaz Castro, Alexandra; Martínez Hernández, Pedro; Galano, Jean-Marie; [et al.]Fecha
2015-09-30Disciplina/s
Ciencias de la AlimentaciónMateria/s
PhytoprostanesOxidative stress
Inflammation
Red wine
Lipid peroxidation
Resumen
Wine is one of the most consumed alcoholic beverages around the world. Red wine has demonstrated several
benefits for health maintenance. One group of potential anti-inflammatory compounds is the phytoprostanes, oxidative
degradation products of linolenic acid. The aim of the present study was to measure, for the first time, the phytoprostane content
in wine and must by an UHPLC-QqQ-MS/MS method after solid-phase extraction. The data showed two predominant classes of
phytoprostanes: F1- and D1-phytoprostane series. In wines, the total phytoprostane concentration ranged from 134.1 ± 2.3 to
216.2 ± 3.06 ng/mL. Musts showed concentrations between 21.4 ± 0.8 and 447.1 ± 15.8 ng/mL. The vinification and aging
procedures for the production of wine seem to influence the final phytoprostane levels in red wine and to modify the
phytoprostane profile. The high concentrations observed and previous reports on anti-inflammatory effects of phytoprostanes
make further research on the benefits...