RED WINE ANTIOXIDANTS: EVALUATION OF THEIR HYDROPHOBICITY AND BINDING EXTENT TO SALIVARY PROTEINS

Absorption by the organism of the antioxidants present in beverages depends on their hydrophobicity and their capacity to avoid precipitation by the proline rich proteins present in saliva. In the present work, we show that the antioxidants present in red wine samples are compounds of high hydrophil...

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Autores principales:	Pizarro I.,Marta, Lissi G.,Eduardo
Lenguaje:	English
Publicado:	Sociedad Chilena de Química 2003
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072003000300011
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spelling	oai:scielo:S0717-970720030003000112004-01-30RED WINE ANTIOXIDANTS: EVALUATION OF THEIR HYDROPHOBICITY AND BINDING EXTENT TO SALIVARY PROTEINSPizarro I.,MartaLissi G.,EduardoAbsorption by the organism of the antioxidants present in beverages depends on their hydrophobicity and their capacity to avoid precipitation by the proline rich proteins present in saliva. In the present work, we show that the antioxidants present in red wine samples are compounds of high hydrophilicity that are only poorly adsorbed by the proteins present in saliva. The antioxidant capacity of red wine samples is decreased only in 13 % when extracted with n-octanol (1:1 , V:V) , irrespective of the pH of the wine sample. Similarly, only a small fraction of the antioxidants (12.2 ± 3.4 %) is precipitated when wine samples are shaken for a few minutes with non-stimulated human saliva (5:1, V:V). This last result implies that most of the polyphenols present in the red wine samples are able to surpass the barrier imposed by the salivainfo:eu-repo/semantics/openAccessSociedad Chilena de QuímicaJournal of the Chilean Chemical Society v.48 n.3 20032003-09-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072003000300011en10.4067/S0717-97072003000300011
institution	Scielo Chile
collection	Scielo Chile
language	English
description	Absorption by the organism of the antioxidants present in beverages depends on their hydrophobicity and their capacity to avoid precipitation by the proline rich proteins present in saliva. In the present work, we show that the antioxidants present in red wine samples are compounds of high hydrophilicity that are only poorly adsorbed by the proteins present in saliva. The antioxidant capacity of red wine samples is decreased only in 13 % when extracted with n-octanol (1:1 , V:V) , irrespective of the pH of the wine sample. Similarly, only a small fraction of the antioxidants (12.2 ± 3.4 %) is precipitated when wine samples are shaken for a few minutes with non-stimulated human saliva (5:1, V:V). This last result implies that most of the polyphenols present in the red wine samples are able to surpass the barrier imposed by the saliva
author	Pizarro I.,Marta Lissi G.,Eduardo
spellingShingle	Pizarro I.,Marta Lissi G.,Eduardo RED WINE ANTIOXIDANTS: EVALUATION OF THEIR HYDROPHOBICITY AND BINDING EXTENT TO SALIVARY PROTEINS
author_facet	Pizarro I.,Marta Lissi G.,Eduardo
author_sort	Pizarro I.,Marta
title	RED WINE ANTIOXIDANTS: EVALUATION OF THEIR HYDROPHOBICITY AND BINDING EXTENT TO SALIVARY PROTEINS
title_short	RED WINE ANTIOXIDANTS: EVALUATION OF THEIR HYDROPHOBICITY AND BINDING EXTENT TO SALIVARY PROTEINS
title_full	RED WINE ANTIOXIDANTS: EVALUATION OF THEIR HYDROPHOBICITY AND BINDING EXTENT TO SALIVARY PROTEINS
title_fullStr	RED WINE ANTIOXIDANTS: EVALUATION OF THEIR HYDROPHOBICITY AND BINDING EXTENT TO SALIVARY PROTEINS
title_full_unstemmed	RED WINE ANTIOXIDANTS: EVALUATION OF THEIR HYDROPHOBICITY AND BINDING EXTENT TO SALIVARY PROTEINS
title_sort	red wine antioxidants: evaluation of their hydrophobicity and binding extent to salivary proteins
publisher	Sociedad Chilena de Química
publishDate	2003
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072003000300011
work_keys_str_mv	AT pizarroimarta redwineantioxidantsevaluationoftheirhydrophobicityandbindingextenttosalivaryproteins AT lissigeduardo redwineantioxidantsevaluationoftheirhydrophobicityandbindingextenttosalivaryproteins
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RED WINE ANTIOXIDANTS: EVALUATION OF THEIR HYDROPHOBICITY AND BINDING EXTENT TO SALIVARY PROTEINS

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