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Título : | Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells | Autor : | Rocha Parra, Diego F. Chirife, Jorge Zamora, María Clara de Pascual-Teresa, Sonia |
Palabras clave : | VINO TINTO; ANTIOXIDANTES; POLIFENOLES; ENCAPSULACION; NEURONAS; QUIMICA | Fecha de publicación : | 2018 | Editorial : | MDPI | Cita : | Rocha-Parra D, Chirife J, Zamora C, De Pascual-Teresa S. Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells [en línea]. Molecules. 2018;23(4):842. doi:10.3390/molecules23040842 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/8660 | Resumen : | Abstract: Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its composition was determined by means of high-performance liquid chromatography coupled quadrupole time-of-flight mass spectrometry (HPLC-MS-QTOF). More than thirty polyphenols, including anthocyanins, flavanols, flavonols, phenolic acids and stilbenoids, were identified. Some of the main quantified polyphenols were: malvidin-3-O-glucoside, malvidin 3-O-(6″-acetyl-glucose), petunidin-3-O-glucoside, quercetin-3-O-glucuronide, syringenin-3-O-glucoside, epicatechin, gallic acid and syringic acid. The biological activity of this de-alcoholized and encapsulated red wine on human neuroblastoma SH-SY5Y cells was studied. The results showed that the encapsulated red wine powder has active redox properties, as verified by performing reactive oxygen species (ROS) analysis utilizing a neuronal model. This could help explain its action against the neurotoxicity induced by 6-hydroxydopamine (6-OHDA). | URI : | https://repositorio.uca.edu.ar/handle/123456789/8660 | ISSN : | 1420-3049 | Disciplina: | INGENIERIA EN ALIMENTOS | DOI: | 10.3390/molecules23040842 | Derechos: | Acceso Abierto |
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