Estudios científicos

Quantification of 2- and 3-isopropylmalic acids in forty Italian wines by UHPLC- MS/MS triple quadrupole and evaluation of their antimicrobial, antioxidant activities andbiocompatibility.


2-Isopropylmalic acid (2-IPMA) and 3-isopropylmalic acid (3-IPMA), recently discovered in wines, were simultaneously quantified in forty wines by UHPLC-MS/MS triple quadrupole. Principal component analysis displayed that red wines were more correlated with high amounts of 2-IPMA (average content 31.60 mg/L); white wines were mostly characterized by low levels of both organic acids. No correlation of theirs levels to other wine features (wine ageing or alcoholic content) were found. 2-IPMA and 3-IPMA showed MICs values of 4096 mg/L and MBCs values of 8192 mg/L or higher against several food borne pathogens. In association, an interesting lower MIC and MBC values (2048 mg/L and 4096 mg/L respectively) were observed against Y. enterocolitica. Interestingly, 3-IPMA showed a mild antioxidant activity by DPPH assay (EC50 = 3940 mg/L), higher than that of 2-IPMA (EC50 > 4800 mg/L). No toxicity of these compounds against human colorectal and liver cells (TB assay) was observed.

Comentarios divulgativos:

Este estudio identifica en el vino dos compuestos, el ácido 2-isopropílico (2-IPMA) y el ácido 3-isopropilmálico (3-IPMA). El 2-IPMA parece ser más frecuente en los vinos tintos.

Ambos compuestos mostraron capacidad antimicrobiana, frente a patógenos alimentarios. El 3- IPMA parecía tener una ligera capacidad antioxidante, superior a la del 2-IPMA.