Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes

This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, apple by different technological processes. For this purpose, activities antioxidant enzymes (catalase, glutathione peroxidase (GPx), superoxide dismutase (SOD)) malondialdehyde (MDA) content as a marker membrane damage were determined wine-treated synaptosomes with hydrogen peroxide-induced oxidative stress. All studied induced increased enzyme decreased MDA levels compared peroxide-treated control). The highest SOD activity was observed treated blackberry wine (6.81 U/mg), whereas blueberry catalase (0.058 U/mg 0.017 U/mg, respectively). Black chokeberry proved be best lipid peroxidation protection lowest value (1.42 nmol/mg). Finally, principal component analysis hierarchical cluster additionally highlighted higher capacity dark-skinned blueberry). results suggest protective effects against damage, and, accordingly, their promising application functional food.