Spanish Sparkling Wines (Cavas) As Inhibitors of in Vitro Human Low-Density Lipoprotein Oxidation

Abstract

Forty-seven dealcoholized sparkling wines (cava) from the Penedès area in Spain were tested for their antioxidant activity in a low-density lipoprotein system. The effect of different quality-related parameters, such as harvest year or grape variety, was investigated. Twenty-two phenolic compounds were separated by high-performance liquid chromatography and identified by comparing their retention time and their ultraviolet spectra with those of pure standards. When tested at the same total phenol concentration, the antioxidant activity of these white sparkling wines was found to be similar to that reported for red wines. This activity was positively correlated with the total phenolic content, trans-caffeic acid, coumaric acid, protocatechuic acid, and quercetin 3-glucuronide. The wines made of the classic cava wine coupage had superior antioxidant activity compared to those of other cultivars.

Antioxidant Properties of Sparkling Wines Produced with β‐Glucanases and Commercial Yeast Preparations

“…Poor correlation coefficients for DPPH and flavonols, and for DPPH and total hydroxicinnamic esters were found in white wines (De Beer and others 2003). In a study with 47 sparkling wines, total hydroxycinnamates did not show correlation with the antioxidant activity in low‐density lipoprotein system, while the flavonol quercitin 3‐glucuronide showed a limited correlation (Satué‐Gracia and others 1999). …”

“…Insufficient information has been reported concerning the antioxidant characteristics of sparkling wines. The antioxidant activity of sparkling wines toward low‐density lipoprotein oxidation has been correlated with the total phenolic content and other individual phenolic compounds (caffeic acid, coumaric acid, protocatechic acid, quercetin 3‐glucuronide) (Satue‐Gracia and others 1999). Moreover, it has been suggested that the role of phenolic compounds is greater in the antioxidant activity of the sparkling wines made by the Champenoise method than in those elaborated with the Charmat method (Stefenon and others 2010).…”

Anti-Atherogenic Effects of a Phenol-Rich Fraction from Brazilian Red Wine (Vitis labrusca L.) in Hypercholesterolemic Low-Density Lipoprotein Receptor Knockout Mice

“…The antioxidant properties of grape beverages have been shown to protect LDLs from oxidative modifications. 47,51,52 In fact, Napoli et al 4 demonstrated that administration of antioxidants from wine in experimental models diminished the severity of atherosclerosis by reducing oxidative stress and increasing cNO production.…”

Flavonols in grapes, grape products and wines: Burden, profile and influential parameters

“…ranging from 0.1 to 1.2 mg L À1 (Satue´-Gracia, Andre´s-Lacueva, Lamuela-Ravento´s and Frankel, 1999). Further, in seven Spanish wines made from Malvar, Verdejo, Albillo, and Chardonnay, total flavonol concentration varied from 2 to 7 mg L À1 , the average being 4.29 mg L À1 .…”