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Chemical analysis and photoprotective effect of an extract of wine from Jacquez grapes
Author(s) -
Spagna Giovanni,
Tomaino Antonio,
Cimino Francesco,
Barbagallo Riccardo N,
Ventura Dario,
Bonina Francesco,
Saija Antonella
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1259
Subject(s) - chemistry , antioxidant , proanthocyanidin , hydroxycinnamic acid , wine , in vivo , lipid peroxidation , food science , biochemistry , chromatography , polyphenol , biology , microbiology and biotechnology
The present study was aimed at evaluating the in vitro antioxidant activity and in vivo photoprotective activity of an extract of wine obtained from Jacquez ( Vitis aestivalis‐cinerea × V vinifera ) grapes (JW‐E). The chemical profile of the JW‐E was characterised by a significant level of proanthocyanidins, together with lower amounts of anthocyanins and hydroxycinnamic acids. The antioxidant activity of the JW‐E was assessed by means of various in vitro tests (bleaching of the stable 1,1‐diphenyl‐2‐picrylhydrazyl radical; peroxidation, induced by the water‐soluble radical initiator 2,2′‐azobis(2‐amidinopropane) hydrochloride, on mixed dipalmitoylphosphatidylcholine/linoleic acid unilamellar vesicles; UV radiation‐induced peroxidation in phosphatidylcholine multilamellar vesicles). In all in vitro tests employed, the JW‐E proved to possess strong antioxidant/free radical‐scavenging effectiveness. Furthermore, when topically applied, a gel formulation containing the JW‐E afforded significant in vivo protection against UVB light‐induced skin erythema (monitored by reflectance spectrophotometry) in healthy human volunteers. © 2002 Society of Chemical Industry