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https://repositorio.uca.edu.ar/handle/123456789/8660
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Rocha Parra, Diego F. | es |
dc.contributor.author | Chirife, Jorge | es |
dc.contributor.author | Zamora, María Clara | es |
dc.contributor.author | de Pascual-Teresa, Sonia | es |
dc.date.accessioned | 2019-08-29T19:15:19Z | - |
dc.date.available | 2019-08-29T19:15:19Z | - |
dc.date.issued | 2018 | - |
dc.identifier.citation | 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 | es |
dc.identifier.issn | 1420-3049 | - |
dc.identifier.uri | https://repositorio.uca.edu.ar/handle/123456789/8660 | - |
dc.description.abstract | 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). | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.rights | Acceso Abierto | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | * |
dc.source | Molecules. 2018;23(4):842 | es |
dc.subject | VINO TINTO | es |
dc.subject | ANTIOXIDANTES | es |
dc.subject | POLIFENOLES | es |
dc.subject | ENCAPSULACION | es |
dc.subject | NEURONAS | es |
dc.subject | QUIMICA | es |
dc.title | Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells | es |
dc.type | Artículo | es |
dc.identifier.doi | 10.3390/molecules23040842 | - |
dc.identifier.pmid | 29642422 | - |
uca.disciplina | INGENIERIA EN ALIMENTOS | - |
uca.issnrd | 1 | es |
uca.affiliation | Fil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Rocha Parra, Diego F. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Rocha Parra, Diego F. Spanish National Research Council. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; España | es |
uca.affiliation | Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarías; Argentina | es |
uca.affiliation | Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: de Pascual-Teresa, Sonia. Spanish National Research Council. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; España | es |
uca.version | publishedVersion | es |
item.grantfulltext | open | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.dept | Laboratorio de Ingeniería en Alimentos | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.orcid | 0000-0002-2900-4529 | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
crisitem.author.parentorg | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
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