Rebelo Manuel J, Sousa Carla, Valentão Patrícia, Rego Rosa, Andrade Paula B
REQUIMTE/Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, n.° 228, 4050-313 Porto, Portugal; CQ-VR, Centre of Chemistry - Vila Real, Department of Chemistry, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal.
REQUIMTE/Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, n.° 228, 4050-313 Porto, Portugal.
Food Chem. 2014 Nov 15;163:16-22. doi: 10.1016/j.foodchem.2014.04.070. Epub 2014 Apr 26.
The phenolic profile of two samples of commercial Douro red wines, a table red wine (RM) and a Port wine (PR), was analysed by HPLC-DAD after purification by solid phase extraction (SPE). Eighteen phenolic compounds belonging to benzoic acids, hydroxycinnamic acids and anthocyanins were determined. The presence of tannins in both wines and of polymeric anthocyanins in Port wine could be inferred by the chromatograms registered at 280 and 500 nm, respectively. The wine extracts showed capacity to scavenge sodium nitroprusside-released nitric oxide (NO), RM being more effective than PR, which can be partly attributed to its higher content in monomeric anthocyanins. Using a model of macrophages (RAW 264.7 cells) stimulated with bacterial lipopolysaccharide (LPS) the samples showed a similar potential, which may indicate the importance of polymeric anthocyanins and the higher amount of phenolic acids present in PR to decrease cells NO levels.
通过固相萃取（SPE）纯化后，采用高效液相色谱 - 二极管阵列检测法（HPLC - DAD）分析了两种商业杜罗河红葡萄酒样品的酚类物质，一种是餐酒（RM），另一种是波特酒（PR）。测定了属于苯甲酸、羟基肉桂酸和花青素的18种酚类化合物。分别通过在280和500 nm处记录的色谱图，可以推断出两种葡萄酒中均存在单宁，波特酒中存在聚合花青素。葡萄酒提取物显示出清除硝普钠释放的一氧化氮（NO）的能力，RM比PR更有效，这部分归因于其单体花青素含量较高。使用细菌脂多糖（LPS）刺激的巨噬细胞模型（RAW 264.7细胞），样品显示出类似的潜力，这可能表明聚合花青素和PR中较高含量的酚酸对降低细胞NO水平的重要性。
