Stone Fruit Wines as a Sources of Antioxidants

Abstract

Introduction: The consumption of fruit and their product is very important for balanced nutrition. They are rich source of natural compounds which show beneficial health effects on human organism. Fruit wines are rich sources of phenolic compounds which possess an- tioxidant properties and play role in health protection from oxidative stress. Objectives: The aim of this study was to investigate the profile and in vitro antioxidant properties of fruit wines. Method / Design: Total polyphenol content was conducted by using Folin-Ciocalteu method. Anioxidant capacity of samples was determined by DPPH method, by calculating the percent of inhibition of DPPH radical. Discoloration was measured on spectrofotometer at 518 nm. Also was used modern FRAP procedure for determination of antioxidant properties of wine samples. For identification and quantification of some antioxidant compounds HPLC TQ-MS/MS method was used. Results: Wines were made from apricot, peach and plum in winery according to the wine making procedure. From each kind of fruit were made four different types of wine. All determinations were conducted in these 12 samples of wine. The total polyphenol content determined by Folin-Ciocalteu method was in range 358-1389 mg/L expressed through concentration of gallic acid. The results of DPPH analyze of samples were in range 35.69-68.50%. The results of antioxidant capacity analyzed by FRAP procedure were in range 21.75-45.15 mmol/Fe2+. Results of HPLC TQ-MS/MS analysis showed that our samples are sources of compounds such as catechin, epicatechin and phenolic acids. All those compounds have antioxidant properties. Conclusions: The obtained results indicate that fruit wines are sources of antioxidant compounds. Antioxidant properties of fruit wines depend from which kind of fruit they were made. Natural compounds from fruit wines are particularly important in the prevention of non-communicable disease caused by oxidative stress.