Properties of some fruit wines

Abstract: Recently we reported about the consumption of red wines from grapes, having several health properties. There are different types of wines that originated from grapes and other fruits. In the present study fruit wines from persimmon, kiwifruit and pomegranate were investigated and compared for their antioxidant ability, using cupric ion reducing antioxidant capacity (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. To the fruit wines were applied the same methods of investigation as to the traditional ones made from grapes. The results showed the highest antioxidant activity of pomegranate, followed by kiwifruit and persimmon wines. Fourier transform infrared (FTIR) spectroscopy was used in order to correlate these results. The interaction of wine bioactive compounds with the main serum proteins in the human metabolism, such as human serum albumin (HSA), globulin (GL), and fibrinogen (FB), showed that pomegranate wine possesses higher quenching properties than kiwifruit and persimmon wines. All determined fluorescence indices have a direct correlation with the bioactivity of polyphenols and not with the content of alcohol. We hypothesize that the results of the interaction of main human serum proteins with bioactive compounds of wines can be additional predictors of their health properties. The used analytical methods for quality of fruit wines can be applied to a wide range of fruits and vegetables. Graphical Abstract: [Figure not available: see fulltext.]