Rasveratrol-analiza u prirodnim proizvodima i ispitivanje rastvorljivosti u micelarnim i lipozomalnim sistemima

Abstract

<p>Nature is a rich source of phenolic compounds, which can express different beneficial effects on the human body. Among these compounds, one of the most important is resveratrol (3,5,4&#39;-trihydroksystilbene), a polyphenol that has been used in traditional medicine. Grapes and wine are one of the most important sources of resveratrol in human nutrition, and it is thought that resveratrol could be responsible for the cardioprotective effects of moderate consumption of red wine. In addition, resveratrol is unstable and poorly soluble in aqueous solutions, which is a limiting factor for its use in pharmaceutical preparations. The aim of this study was the analysis of resveratrol, phenolic content and antioxidant potential of wines obtained from four grape varieties grown in Serbia by different winemaking techniques. Also, the solubility of resveratrol in micellar solutions of bile acids (cholic acid and five of its keto derivatives) as well as liposomal systems with the addition of natural antioxidants was analyzed. Obtained results showed that concerning resveratrol content, analyzed wines are grouped based on the grape variety. The application of the thermovinification increased the content of resveratrol in Pinot Noir wine, while this procedure caused the increase in total phenolic content of all tested varieties. It has been shown that the content of beneficial components in wine also depends on the type of applied yeast during production. Also, results imply that wines obtained by application of different pressure and freezedried wine industry by-products could be important raw material in cosmetic and pharmaceutical industries. Analysis of solubilization of resveratrol showed that keto derivatives of cholic acid have greater ability to solubilize resveratrol than cholic acid, and that this efficiency increases with the number of keto groups present in bile acid. The most effective acid for the solubilization of resveratrol was 3,7,12-triketocholic acid. Also, it has been shown that the efficiency of incorporation of resveratrol in liposomes increases with the amount of added resveratrol during preparation and the presence of vitamin C or E in the formulation, and that these preparations have satisfactory characteristics. Experiments carried out in this study provide useful information on improving the content of biologically active components in wine, as well as the potential development of different dietary and pharmaceutical products.</p>