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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts

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da Cruz, Richtier Goncalves [1, 2] ; Beney, Laurent [2] ; Gervais, Patrick [2] ; de Lira, Simone Possedente [1] ; Ferreira de Souza Vieira, Thais Maria [1] ; Dupont, Sebastien [2]
Total Authors: 6
[1] Univ Sao Paulo, Coll Agr Luiz de Queiroz, Av Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil
[2] Univ Bourgogne Franche Comte, AgroSup Dijon, PAM UMR A 02 102, F-21000 Dijon - France
Total Affiliations: 2
Document type: Journal article
Source: Food Chemistry; v. 277, p. 698-705, MAR 30 2019.
Web of Science Citations: 8

In this study, we compared the antioxidant activity of ripe and unripe acerola extracts with synthetic antioxidants (BHA and BHT). This activity was assessed by classical approaches (DPPH and ABTS) and by an in vivo method using yeasts. Acerola extracts contain phenolic compounds and ascorbic acid that exhibit radical scavenger capacity and reducing power. The results obtained with yeasts revealed that the acerola extracts and BHT either acted as antioxidants or presented no activity depending on the nature of the oxidant molecule used. BHA decreased yeast resistance to oxidative treatments and also showed deleterious effects even when oxidative treatments were not applied. The unripe acerola was the most efficient antioxidant in the in vitro experiments but not necessarily in the in vivo assays, showing the weakness of in vitro systems in predicting antioxidant responses for biological purposes. BHA presented cell damaging effects even in the absence of oxidizing reagents. (AU)

FAPESP's process: 13/50228-8 - Biodiversity components, and its metabolic characters, of Brazilian Islands
Grantee:Roberto Gomes de Souza Berlinck
Support type: BIOTA-FAPESP Program - Thematic Grants