Mutagenic activity in the wine-making process: Correlations with rutin and quercetin levels

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

Mutagenic activity was monitored during the time course of the vinification process of a Portuguese red wine using the Ames assay. Dependence upon faecalase treatment for detection of mutagenicity was evaluated concurrently with HPLC analysis of the flavonoids rutin and quercetin. Rutin (quercetin-0-3-rutinoside) is liberated from the grapes during the first 10 days of the process and is hydrolysed as the vinification process proceeds. This explains the levels of the free quercetin in the wine and mutagenicity in the absence of faecalase treatment. Mutagenicity in the presence of faecalase during the first 26 days of the process correlates with the levels of rutin, and in the absence of faecalase the highest mutagenic activity detected (160th day) coincides with the highest level of free quercetin. Our results do not rule out the possibility that other mutagens are present in wines, in particular oxidative-type mutagens.

Original languageEnglish
Pages (from-to)393-396
Number of pages4
JournalMutagenesis
Volume5
Issue number4
DOIs
Publication statusPublished - Jul 1990

Fingerprint

Rutin
Wine
Quercetin
Mutagens
Flavonoids
Vitis
High-performance Liquid Chromatography
Assays
High Pressure Liquid Chromatography
Correlate
Winemaking

Cite this

@article{ba6729d6837e44668b9b7d5bfbc763d5,
title = "Mutagenic activity in the wine-making process: Correlations with rutin and quercetin levels",
abstract = "Mutagenic activity was monitored during the time course of the vinification process of a Portuguese red wine using the Ames assay. Dependence upon faecalase treatment for detection of mutagenicity was evaluated concurrently with HPLC analysis of the flavonoids rutin and quercetin. Rutin (quercetin-0-3-rutinoside) is liberated from the grapes during the first 10 days of the process and is hydrolysed as the vinification process proceeds. This explains the levels of the free quercetin in the wine and mutagenicity in the absence of faecalase treatment. Mutagenicity in the presence of faecalase during the first 26 days of the process correlates with the levels of rutin, and in the absence of faecalase the highest mutagenic activity detected (160th day) coincides with the highest level of free quercetin. Our results do not rule out the possibility that other mutagens are present in wines, in particular oxidative-type mutagens.",
author = "Jose Rueff and Antonio Laires and Jorge Gaspar and Antonio Rodrigues",
year = "1990",
month = "7",
doi = "10.1093/mutage/5.4.393",
language = "English",
volume = "5",
pages = "393--396",
journal = "Mutagenesis",
issn = "0267-8357",
publisher = "OXFORD UNIV PRESS INC",
number = "4",

}

TY - JOUR

T1 - Mutagenic activity in the wine-making process: Correlations with rutin and quercetin levels

AU - Rueff, Jose

AU - Laires, Antonio

AU - Gaspar, Jorge

AU - Rodrigues, Antonio

PY - 1990/7

Y1 - 1990/7

N2 - Mutagenic activity was monitored during the time course of the vinification process of a Portuguese red wine using the Ames assay. Dependence upon faecalase treatment for detection of mutagenicity was evaluated concurrently with HPLC analysis of the flavonoids rutin and quercetin. Rutin (quercetin-0-3-rutinoside) is liberated from the grapes during the first 10 days of the process and is hydrolysed as the vinification process proceeds. This explains the levels of the free quercetin in the wine and mutagenicity in the absence of faecalase treatment. Mutagenicity in the presence of faecalase during the first 26 days of the process correlates with the levels of rutin, and in the absence of faecalase the highest mutagenic activity detected (160th day) coincides with the highest level of free quercetin. Our results do not rule out the possibility that other mutagens are present in wines, in particular oxidative-type mutagens.

AB - Mutagenic activity was monitored during the time course of the vinification process of a Portuguese red wine using the Ames assay. Dependence upon faecalase treatment for detection of mutagenicity was evaluated concurrently with HPLC analysis of the flavonoids rutin and quercetin. Rutin (quercetin-0-3-rutinoside) is liberated from the grapes during the first 10 days of the process and is hydrolysed as the vinification process proceeds. This explains the levels of the free quercetin in the wine and mutagenicity in the absence of faecalase treatment. Mutagenicity in the presence of faecalase during the first 26 days of the process correlates with the levels of rutin, and in the absence of faecalase the highest mutagenic activity detected (160th day) coincides with the highest level of free quercetin. Our results do not rule out the possibility that other mutagens are present in wines, in particular oxidative-type mutagens.

UR - http://www.scopus.com/inward/record.url?scp=0024996903&partnerID=8YFLogxK

U2 - 10.1093/mutage/5.4.393

DO - 10.1093/mutage/5.4.393

M3 - Article

VL - 5

SP - 393

EP - 396

JO - Mutagenesis

JF - Mutagenesis

SN - 0267-8357

IS - 4

ER -