getpdf  NLM-PubMed-Logo  doi: 10.17113/ftb.54.02.16.4208

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines


Ana Ljevar, Natka Ćurko*, Marina Tomašević, Kristina Radošević, Višnja Gaurina Srček and Karin Kovačević Ganić


University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia



Article history:
Received  April 10, 2015
Accepted November 30, 2015
cc

Key words:
fruit wines, phenolic compounds, antioxidant capacity, cytotoxicity, spectrophotometry,
HPLC-PDA/MS



Summary:
Fruit wines contain a wide range of phenolic compounds with biological effects, but their composition and potential benefits to human health have been studied to the much lesser extent compared to grape wines. The aim of this research is to study the phenolic profile of different types of fruit wines and to evaluate their antioxidant and biological potential. Commercially available fruit wines from blackberry, cherry, raspberry, blackcurrant, strawberry and apple produced in Croatia were analyzed. To the best of our knowledge, this study represents the first comprehensive screening of Croatian fruit wines. The phenolic characterization was performed by spectrophotometry and HPLC-PDA/MS analysis. The antioxidant capacity was determined using ABTS and FRAP assays, while in vitro biological activity was analyzed by the cytotoxicity assay on human breast (MCF-7), colon (CaCo-2) and cervical (HeLa) cancer cell lines. Among the studied fruit wines, blackberry, cherry and blackcurrant wines contained the highest amount of total phenolics, while the last two also contained the highest amount of total anthocyanins. The analysis of individual phenolic compounds showed distinctive phenolic composition of each type of fruit wine, notably as regards anthocyanins. Blackberry, followed by cherry, raspberry and blackcurrant wines also had a signifi cantly higher antioxidant capacity than strawberry and apple wines. Fruit wines inhibited the growth of human cancer cells in vitro in a dose-dependent manner with diff ering susceptibility among tested cancer cells. Blackberry, cherry, raspberry and blackcurrant wines in the volume ratio of 10 and 20 % showed to be the most effective anti-proliferative agents, with higher susceptibility in HeLa and MCF-7 cells than CaCo-2 cells.




*Corresponding author:  email3 ncurko@pbf.hr
                                      tel3 +385 1 4605 031
                                      fax2 +385 1 4605 072

Search FTB


Follow us


 facebook 1 twitter bird_icon

 

QR Code


qrcode

We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information