საფერავის ჯიშის ყურძნიდან დაყენებული სხვადასხვა ღვინის ანტიოქსიდანტური თვისებების შედარებითი შესწავლა ლუმინოლის ქემილუმინესცენციის მეთოდით

In recent years, the special interest has been paid to the oxidative stress as one of the negative effects of harmful environmental factors affecting living organisms. To protect from oxidative stress, living organisms have developed powerful anti-oxidative systems: enzymatic and non-enzymatic. Flavonoids are the part of non-enzymatic protective system; these compounds are produced in high concentrations by plants. Grapes, especially red grapes, like Sapheravi, contain large amount and wide spectrum of polyphenolic compounds.
It is well known that the positive impact of wine on human body is mainly conditioned by its polyphenolic content and composition. These compounds have a strong antioxidant capacity that is the reason why we mostly use total Polyphenolic concentration determination method to estimate antioxidant properties of wine.
On the other hand, it is also known that polyphenolic content does not always have strong correlation with therapeutic and prophylactic properties of red wine; it is also conditioned by other secondary metabolites, which have strong antioxidant effects and powerful regulatory and messenger properties. Consequently, their common action is due to synergistic and antagonistic relationships. Based on these facts, to evaluate the anti-oxidative effect of wine and its compounds, it is not enough to determine the total concentration of polyphenols, but to appreciate their antiradical properties and then, complex study and assessment in the medicobiological point of view. The procedures mentioned above are hard to fulfil and takes a lot of time.
Accordingly, it is crucial to develop rapid, maximally informative and less costly method that will have strong correlations with adequate characterization of the medico-biological properties of wine.