In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry

In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry

Blog Article

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 Bundles 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 Bondage safety of its further use as additive in wine.