E., RAJASHEKHARAPATIL, A. B.S. L., JAGADEESHPATIL, S. N.AWATI, MALLIKARJUNAD. L., RUDRESHV. M., CHANDRASHEKARAM. V., KAVYA2018-02-192018-02-192016-06UHS14PGM484http://krishikosh.egranth.ac.in/handle/1/5810041121An 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.ennullThesis