National Research Council (CNR), Institute of Agricultural Biology and Biotechnology, Via Moruzzi 1, 56124 Pisa, Italy.
Chemistry and Industrial Chemistry Department, University of Pisa, Via Moruzzi 13, 56124 Pisa, Italy.
Food Chem. 2018 Apr 15;245:1105-1112. doi: 10.1016/j.foodchem.2017.11.060. Epub 2017 Nov 16.
This study analyzed the effect of low sulfur dioxide concentrations on the chromatic properties, phytochemical composition and antioxidant activity of Aglianico red wines with respect to wines produced from conventional winemaking. We determined the phytochemical composition by spectrophotometric methods and HPLC-DAD analysis and the in vitro antioxidant activity of different wine samples by the ORAC assay. The main important classes of fluorophore molecules in red wine were identified by Front-Face fluorescence spectroscopy, and the emission intensity trend was investigated at various sulfur dioxide concentrations. Lastly, we tested the effects of both conventional and low sulfite wines on ex vivo human erythrocytes under oxidative stimulus by the cellular antioxidant activity (CAA) assay and the hemolysis test. The addition of sulfur dioxide, which has well-known side effects, increased the content of certain bioactive components but did not raise the erythrocyte antioxidant capacity.
本研究分析了低二氧化硫浓度对 Aglianico 红葡萄酒的比色性质、植物化学成分组成和抗氧化活性的影响，与传统酿酒法生产的葡萄酒相比。我们通过分光光度法和 HPLC-DAD 分析确定了植物化学成分组成，并通过 ORAC 测定法测定了不同葡萄酒样品的体外抗氧化活性。通过前沿荧光光谱法鉴定了红葡萄酒中主要的荧光团分子类别，并研究了在不同二氧化硫浓度下的发射强度趋势。最后，我们通过细胞抗氧化活性 (CAA)测定法和溶血试验测试了传统和低亚硫酸盐葡萄酒对体外氧化刺激下人类红细胞的影响。添加具有已知副作用的二氧化硫会增加某些生物活性成分的含量，但不会提高红细胞的抗氧化能力。
