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- Title
Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells.
- Authors
Rocha-Parra, Diego; Chirife, Jorge; Zamora, Clara; de Pascual-Teresa, Sonia; Galvano, Fabio
- 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-<italic>O</italic>-glucoside, malvidin 3-<italic>O</italic>-(6″-acetyl-glucose), petunidin-3-<italic>O</italic>-glucoside, quercetin-3-<italic>O</italic>-glucuronide, syringenin-3-<italic>O</italic>-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).
- Subjects
RED wines; POLYPHENOLS; CELL culture; ENCAPSULATION (Catalysis); MALTODEXTRIN; REACTIVE oxygen species; NEUROTOXICOLOGY
- Publication
Molecules, 2018, Vol 23, Issue 4, p842
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules23040842