MEDRANO-PADIAL, Concepción; PUERTO, María; MORENO, F. Javier; RICHARD, Tristan; CANTOS-VILLAR, Emma; PICHARDO, Silvia

doi:10.3390/antiox8100467

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MEDRANO-PADIAL, Concepción

PUERTO, María

MORENO, F. Javier

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Antioxidants. 2019, vol. 8, n° 10, p. 1-16

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The reduction of sulfur dioxide in wine is a consumer's demand, considering the allergic effects that may occur in people who are sensitive to it. Stilbenes are candidates of great interest for this purpose because of their antioxidant/antimicrobial activities and health properties, and also because they are naturally found in the grapevine. In the present study, the in vitro toxicity of an extract from grapevine shoots (with a stilbene richness of 45.4%) was assessed in two human cell lines. Significant damage was observed from 30 μg/mL after 24 h, and 40 µg/mL after 48 h of exposure. Similarly, the ultrastructural study revealed a significant impairment of cell growing. The extract was able to protect cells against an induced oxidative stress at all concentrations studied. In view of the promising results, a more exhaustive toxicological assessment of the extract is needed to confirm the safety of its further use as additive in wine.< Réduire

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Caco-2

Hep-G2

Antioxidant

Cytotoxicity

Stilbene

Wine

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In vitro toxicity assessment of stilbene extract for its potential use as antioxidant in the wine industry

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