Unit:
Κατεύθυνση Εφαρμογές της Βιολογίας στην ΙατρικήLibrary of the School of Science
Supervisors info:
Άρτεμις Ντονά, Αναπληρώτρια Καθηγήτρια Τοξικολογίας, Ιατρικής, ΕΚΠΑ (επιβλέπουσα)
Σωτήριος Αθανασέλης, Καθηγητής Τοξικολογίας, Ιατρικής, ΕΚΠΑ
Μαρία Στεφανίδου, Καθηγήτρια Τοξικολογίας, Ιατρικής, ΕΚΠΑ
Original Title:
ΜΕΛΕΤΗ ΤΗΣ ΠΕΡΙΕΚΤΙΚΟΤΗΤΑΣ ΕΛΛΗΝΙΚΩΝ ΚΡΑΣΙΩΝ ΣΤΗΝ ΑΝΤΙΟΞΕΔΩΤΙΚΗ ΟΥΣΙΑ ΡΕΣΒΣΕΡΑΤΡΟΛΗ ΚΑΙ ΣΥΓΚΡΙΣΗ ΜΕ ΞΕΝΑ ΚΡΑΣΙΑ
Translated title:
DETERMINATION OF THE ANTIOXINANT RESVERATROL CONTENT IN GREEK WINES AND COMPARISON WITH THAT OF WINES OF FOREIGN ORIGIN
Summary:
In the present study, we used varieties of red, rosé and white Greek wines in order to determine their content in the antioxidant resveratrol. Wines of several varieties have been selected with the aim to observe whether there is a difference in the content of the compound under study as the different preparation of each wine, at least theoretically, affects resveratrol levels. The reason why we selected resveratrol for studying is related to its beneficial effects, in particular those of the trans-resveratrol on the human body, such as anti-cancer, anti-aging and antioxidant activity that will be analyzed later in the study. The quantitative determination of resveratrol in wine samples was performed after development and optimization of analytical methodology using the technique of gas chromatography in combination with mass spectrometry (GC-MS) after appropriate pre-processing of the samples by solid phase extraction and derivatizasion. The values of the obtained concentrations were compared with resveratrol levels of wines of Greek and French origin that refer to bibliographic sources and were found similar or higher than the aforementioned levels.As a future perspective, further research will be performed in vivo (in humans) to examine whether the analytical method of the present work can be further used to determine resveratrol in biological fluids and specifically in blood. Based on some preliminary results, the above method that detects resveratrol in wine can be used to detect and quantify this substance in blood as well. However, it has been observed that there are relative "losses" of resveratrol obtained through the consumption of wine, when the calculation of resveratrol in the body followed. These losses are not observed when the determination of resveratrol levels is performed in blood in which a known resveratrol concentration has been spiked. This has led to the conclusion that there are functions of the body in which resveratrol binds to glucuronic and/or sulfuric acid so that it is not free in the blood and cannot be determined. For this reason, it is necessary to precede a stage of release, after incubation with appropriate enzymes, which yields the free form, so that it is possible to determine and then calculate the total concentration of resveratrol which is absorbed by the body. In this way, this concentration will be correlated with the pharmacological properties of trans-resveratrol in humans, i.e. the beneficial effects on the body.
Main subject category:
Science
Other subject categories:
Health Sciences
Keywords:
trans-resveratrol, wine, biological role, GC-MS, analytical method
