{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T21:35:53Z","timestamp":1785533753733,"version":"3.56.0"},"reference-count":91,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2024,11,7]],"date-time":"2024-11-07T00:00:00Z","timestamp":1730937600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>(1) Background: A preliminary investigation of Protected Designation of Origin (PDO) wines (red and ros\u00e9) produced from Negroamaro grapes\u2014a native Salento (Apulia, Southern Italy) vine that is part of the Salice s.no PDO area\u2014was performed in this work. (2) Methods: 1H-NMR spectroscopy, in combination with multivariate statistical analysis (MVA), was employed to characterize the metabolic profiles of 39 wine samples. Spectrophotometric methods were used to obtain preliminary information on the phenolic composition of wines and the associated antioxidant activity. The HepG2 liver cell line was used to assess the biological activity (effect on cell viability and genotoxicity activity) of wine samples. (3) Results: The NMR spectra analysis revealed the presence of signals ascribable to phenolic compounds such as gallic, hydroxycinnamic, and syringic acids. Relative content of these metabolites has been shown to be higher in red than in ros\u00e9s wines and related to the wine producers. Interestingly, a similar pattern was observed in biological analyses. Red wines compared to the ros\u00e9 wines display great variations in antioxidant capacity when evaluated as fresh samples using the DPPH and ORAC methods. Furthermore, all red wines exhibited a concentration-dependent decrease in cellular viability and live cells; this phenomenon is much less pronounced in ros\u00e9 wines. (4) Conclusions: The resulting findings from this study reveal that winemaking operations could lead to final products with different chemical compositions and related properties. Even when starting from the same crop variety and cultivation region, significant differences were observed in the wine samples NMR-metabolic profiles and in vitro biotoxicological activity.<\/jats:p>","DOI":"10.3390\/foods13223554","type":"journal-article","created":{"date-parts":[[2024,11,7]],"date-time":"2024-11-07T04:22:56Z","timestamp":1730953376000},"page":"3554","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Preliminary Characterization of \u201cSalice Salentino\u201d PDO Wines from Salento (South Italy) Negroamaro Grapes: NMR-Based Metabolomic and Biotoxicological Analyses"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2782-2798","authenticated-orcid":false,"given":"Francesca","family":"Serio","sequence":"first","affiliation":[{"name":"Department of Biological and Environmental Sciences and Technology, University of Salento, 73100 Lecce, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0085-8539","authenticated-orcid":false,"given":"Chiara Roberta","family":"Girelli","sequence":"additional","affiliation":[{"name":"Department of Biological and Environmental Sciences and Technology, University of Salento, 73100 Lecce, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1808-1999","authenticated-orcid":false,"given":"Mattia","family":"Acito","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Sciences, University of Perugia, 06122 Perugia, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giovanni","family":"Imbriani","sequence":"additional","affiliation":[{"name":"Department of Biological and Environmental Sciences and Technology, University of Salento, 73100 Lecce, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4200-3894","authenticated-orcid":false,"given":"Erika","family":"Sabella","sequence":"additional","affiliation":[{"name":"Department of Biological and Environmental Sciences and Technology, University of Salento, 73100 Lecce, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5038-8619","authenticated-orcid":false,"given":"Massimo","family":"Moretti","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Sciences, University of Perugia, 06122 Perugia, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3073-5772","authenticated-orcid":false,"given":"Francesco Paolo","family":"Fanizzi","sequence":"additional","affiliation":[{"name":"Department of Biological and Environmental Sciences and Technology, University of Salento, 73100 Lecce, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8792-0947","authenticated-orcid":false,"given":"Giuseppe","family":"Valacchi","sequence":"additional","affiliation":[{"name":"Department of Environmental and Prevention Sciences, University of Ferrara, 44121 Ferrara, Italy"},{"name":"Plants for Human Health Institute, North Carolina State University, Kannapolis, NC 28081, USA"},{"name":"Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,11,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodchem.2009.12.004","article-title":"Microbial modulation of aromatic esters in wine: Current knowledge and future prospects","volume":"121","author":"Sumby","year":"2010","journal-title":"Food 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