This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, and apple by different technological processes. For this purpose, the activities of antioxidant enzymes (catalase, glutathione peroxidase (GPx), and superoxide dismutase (SOD)) and malondialdehyde (MDA) content as a marker of membrane damage were determined in wine-treated synaptosomes with hydrogen peroxide-induced oxidative stress. All studied wines induced increased antioxidant enzyme activities and decreased MDA levels compared to hydrogen peroxide-treated synaptosomes (i.e., control). The highest SOD activity was observed in synaptosomes treated with blackberry wine (6.81 U/mg), whereas blueberry wine induced the highest catalase and glutathione peroxidase activities (0.058 U/mg and 0.017 U/mg, respectively). Black chokeberry proved to be the best in lipid peroxidation protection with the lowest MDA va...lue (1.42 nmol/mg). Finally, principal component analysis and hierarchical cluster analysis additionally highlighted a higher antioxidant capacity of wines produced from dark-skinned fruits (i.e., blackberry, black chokeberry, and blueberry). The results suggest protective effects of the fruit wines against oxidative damage, and, accordingly, their promising application as functional food.
Keywords:
Lipid peroxidation / Berry fruit / Catalase / Fruit wines / Glutathione peroxidase / Hierarchical cluster analysis (HCA) / In vitro antioxidative properties / Principal component analysis (PCA) / Rat synaptosomes / Superoxide dismutase
TY - JOUR
AU - Čakar, Uroš
AU - Čolović, Mirjana B.
AU - Milenković, Danijela
AU - Medić, Branislava
AU - Krstić, Danijela Z.
AU - Petrović, Aleksandar
AU - Ðoređvić, Brižita
PY - 2021
UR - https://vinar.vin.bg.ac.rs/handle/123456789/9889
AB - This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, and apple by different technological processes. For this purpose, the activities of antioxidant enzymes (catalase, glutathione peroxidase (GPx), and superoxide dismutase (SOD)) and malondialdehyde (MDA) content as a marker of membrane damage were determined in wine-treated synaptosomes with hydrogen peroxide-induced oxidative stress. All studied wines induced increased antioxidant enzyme activities and decreased MDA levels compared to hydrogen peroxide-treated synaptosomes (i.e., control). The highest SOD activity was observed in synaptosomes treated with blackberry wine (6.81 U/mg), whereas blueberry wine induced the highest catalase and glutathione peroxidase activities (0.058 U/mg and 0.017 U/mg, respectively). Black chokeberry proved to be the best in lipid peroxidation protection with the lowest MDA value (1.42 nmol/mg). Finally, principal component analysis and hierarchical cluster analysis additionally highlighted a higher antioxidant capacity of wines produced from dark-skinned fruits (i.e., blackberry, black chokeberry, and blueberry). The results suggest protective effects of the fruit wines against oxidative damage, and, accordingly, their promising application as functional food.
T2 - Agronomy
T1 - Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes
VL - 11
IS - 7
DO - 10.3390/agronomy11071414
ER -
@article{
author = "Čakar, Uroš and Čolović, Mirjana B. and Milenković, Danijela and Medić, Branislava and Krstić, Danijela Z. and Petrović, Aleksandar and Ðoređvić, Brižita",
year = "2021",
abstract = "This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, and apple by different technological processes. For this purpose, the activities of antioxidant enzymes (catalase, glutathione peroxidase (GPx), and superoxide dismutase (SOD)) and malondialdehyde (MDA) content as a marker of membrane damage were determined in wine-treated synaptosomes with hydrogen peroxide-induced oxidative stress. All studied wines induced increased antioxidant enzyme activities and decreased MDA levels compared to hydrogen peroxide-treated synaptosomes (i.e., control). The highest SOD activity was observed in synaptosomes treated with blackberry wine (6.81 U/mg), whereas blueberry wine induced the highest catalase and glutathione peroxidase activities (0.058 U/mg and 0.017 U/mg, respectively). Black chokeberry proved to be the best in lipid peroxidation protection with the lowest MDA value (1.42 nmol/mg). Finally, principal component analysis and hierarchical cluster analysis additionally highlighted a higher antioxidant capacity of wines produced from dark-skinned fruits (i.e., blackberry, black chokeberry, and blueberry). The results suggest protective effects of the fruit wines against oxidative damage, and, accordingly, their promising application as functional food.",
journal = "Agronomy",
title = "Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes",
volume = "11",
number = "7",
doi = "10.3390/agronomy11071414"
}
Čakar, U., Čolović, M. B., Milenković, D., Medić, B., Krstić, D. Z., Petrović, A.,& Ðoređvić, B.. (2021). Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes. in Agronomy, 11(7).
https://doi.org/10.3390/agronomy11071414
Čakar U, Čolović MB, Milenković D, Medić B, Krstić DZ, Petrović A, Ðoređvić B. Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes. in Agronomy. 2021;11(7).
doi:10.3390/agronomy11071414 .
Čakar, Uroš, Čolović, Mirjana B., Milenković, Danijela, Medić, Branislava, Krstić, Danijela Z., Petrović, Aleksandar, Ðoređvić, Brižita, "Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes" in Agronomy, 11, no. 7 (2021),
https://doi.org/10.3390/agronomy11071414 . .
