Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/8660
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 TINTOANTIOXIDANTESPOLIFENOLESENCAPSULACIONNEURONASQUIMICA
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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