Scutarașu Elena Cristina, Niță Răzvan George, Vlase Laurian, Zamfir Cătălin Ioan, Cioroiu Bogdan Ionel, Colibaba Lucia Cintia, Muntean Dana, Luchian Camelia Elena, Vlase Ana Maria, Cotea Valeriu
Faculty of Horticulture, "Ion Ionescu de la Brad" Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania.
Faculty of Pharmacy, "Iuliu Hațieganu" University of Medicine and Pharmacy, V. Babeș Street, 400000 Cluj Napoca, Romania.
Antioxidants (Basel). 2024 Jul 29;13(8):916. doi: 10.3390/antiox13080916.
Melatonin is commonly found in various fruits, juices, and some fermented beverages. Its concentration in wine is influenced by soil properties, climatic factors, and yeast activity. Even if it is found in fermented beverages in relatively low proportions, melatonin still holds significant nutritional value, giving anti-aging properties, anti-inflammatory actions, and antidepressant effects. In this context, this article focuses on evaluating the impact of different Saccharomyces and non-Saccharomyces yeast species on the formation of melatonin and its contribution to wines' total antioxidant capacity. Considering that the antioxidant activity of wine is usually related to the content of phenolic compounds, ten such compounds were analyzed. The evaluation of bioactive compounds was performed using high-performance liquid chromatography (HPLC) coupled with mass spectrometry. The total antioxidant capacity of wine samples was evaluated by the ABTS method. The administration of bâtonnage products increased the efficiency of non- yeasts. The mixtures of and non- yeasts generated higher values for melatonin. The results confirm a significant impact from the grape variety and the specific yeast strains on the melatonin concentration. Also, a strong dependence between antioxidant activity and melatonin levels was observed. Given the limited existing studies on the presence of melatonin in wines, new perspectives are needed for future exploration and understanding.
褪黑素常见于各种水果、果汁和一些发酵饮料中。其在葡萄酒中的浓度受土壤性质、气候因素和酵母活性的影响。即使在发酵饮料中发现的褪黑素比例相对较低，它仍具有重要的营养价值，具有抗衰老特性、抗炎作用和抗抑郁效果。在此背景下，本文着重评估不同酿酒酵母和非酿酒酵母种类对褪黑素形成的影响及其对葡萄酒总抗氧化能力的贡献。鉴于葡萄酒的抗氧化活性通常与酚类化合物的含量有关，对十种此类化合物进行了分析。使用高效液相色谱（HPLC）结合质谱法对生物活性化合物进行评估。通过ABTS法评估葡萄酒样品的总抗氧化能力。添加搅桶剂提高了非酵母的效率。酿酒酵母和非酿酒酵母的混合物产生了更高的褪黑素值。结果证实葡萄品种和特定酵母菌株对褪黑素浓度有显著影响。此外，还观察到抗氧化活性与褪黑素水平之间存在强烈的相关性。鉴于目前关于葡萄酒中褪黑素存在情况的研究有限，未来的探索和理解需要新的视角。
