Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells

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 hi...

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Autores principales: Rocha Parra, Diego F., Chirife, Jorge, Zamora, María Clara, de Pascual-Teresa, Sonia
Formato: Artículo
Lenguaje:Inglés
Publicado: MDPI 2019
Materias:
VINO TINTO
ANTIOXIDANTES
POLIFENOLES
ENCAPSULACION
NEURONAS
QUIMICA
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/8660
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-8660
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic VINO TINTO
ANTIOXIDANTES
POLIFENOLES
ENCAPSULACION
NEURONAS
QUIMICA
spellingShingle VINO TINTO
ANTIOXIDANTES
POLIFENOLES
ENCAPSULACION
NEURONAS
QUIMICA
Rocha Parra, Diego F.
Chirife, Jorge
Zamora, María Clara
de Pascual-Teresa, Sonia
Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells
topic_facet VINO TINTO
ANTIOXIDANTES
POLIFENOLES
ENCAPSULACION
NEURONAS
QUIMICA
description 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).
format Artículo
author Rocha Parra, Diego F.
Chirife, Jorge
Zamora, María Clara
de Pascual-Teresa, Sonia
author_facet Rocha Parra, Diego F.
Chirife, Jorge
Zamora, María Clara
de Pascual-Teresa, Sonia
author_sort Rocha Parra, Diego F.
title Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells
title_short Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells
title_full Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells
title_fullStr Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells
title_full_unstemmed Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells
title_sort chemical characterization of an encapsulated red wine powder and its effects on neuronal cells
publisher MDPI
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/8660
work_keys_str_mv AT rochaparradiegof chemicalcharacterizationofanencapsulatedredwinepowderanditseffectsonneuronalcells
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AT zamoramariaclara chemicalcharacterizationofanencapsulatedredwinepowderanditseffectsonneuronalcells
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bdutipo_str Repositorios
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