HEPATOPROTECTIVE ACTIVITY AGAINST ETHANOL INDUCED OXIDATIVE STRESS AND IN-VITRO ANTIOXIDANT ACTIVITIES OF FUNCTIONAL GRAPE WINES
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Date
2016-06
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University of Horticultural Sciences, Bagalkot
Abstract
An investigation on “Hepatoprotective activity against ethanol induced
oxidative stress and in-vitro antioxidant activities of functional grape wines” was
conducted in the Department of Agriculture Microbiology, College of Horticulture in
association with Department of Pharmacology and Toxicology, Hangal Shri
Kumareshwar College of Pharmacy, Bagalkot during the year 2015-16.
Grape wine is a microbiologically fermented beverage consumed all over the
world since thousands of years. Literature says that, consumption of wine for
medicinal purpose dates back to 2200 BC. The health benefits exerted by grape wine
are due to the presence of abundant quantities of phenolic compounds which have
antioxidant properties. Ginger and black pepper are known to have antioxidant and
hepatoprotective activities. Antioxidant properties of Cabernet Sauvignon and
Tempranillo wines were enhanced by using ginger and black pepper solvent
extract and hepatoprotective action of grape wines were also studied in
Sprague dawley (SD) rats.
Among the different solvents tested for extraction, 50 per cent ethanol at
10 per cent concentration of ginger or black pepper yielded higher phytochemicals.
About 77.1 mg of total phenol (GAE), 55.3 mg of total flavonoids, 77.1 mg of total
antioxidants and 68.9 per cent DPPH radical scavenging activity were observed in
ginger extract, while in black pepper extract about 49 mg of total phenol (GAE), 57.6
mg of total flavonoids, 72.6 mg of total antioxidants and 54.9 per cent DPPH radical
scavenging activity were recorded.
The two grape wines fortified with spice extracts were tested for
phytochemicals concentrations, in-vitro antioxidant activities and the in-vivo
hepatoprotective activities in SD rats. Results showed that, wines fortified with 30 per
cent concentration of ginger or pepper extract performed significantly better
compared to non-fortified wines in hepatoprotection against the ethanol induced
toxicity in Sprague dawley (SD) rats.
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