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Molecules 2018, 23(4), 842; https://doi.org/10.3390/molecules23040842

Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells

1
Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University of Argentina, Buenos Aires C1107AAZ, Argentina
2
National Scientific and Technical Research Council (CONICET), Buenos Aires C1425FQB, Argentina
3
Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), E-28040 Madrid, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Fabio Galvano
Received: 14 March 2018 / Revised: 23 March 2018 / Accepted: 23 March 2018 / Published: 7 April 2018
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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). View Full-Text
Keywords: wine; polyphenol; encapsulation; HPLC-MS-QTOF; cell culture; neuronal; antioxidant wine; polyphenol; encapsulation; HPLC-MS-QTOF; cell culture; neuronal; antioxidant
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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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. Molecules 2018, 23, 842.

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