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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.)

ioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food syste

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Author(s):
Ferreira, Fernanda Silva [1] ; de Oliveira, Vanessa Sales [1] ; Hidalgo Chavez, Davy William [1] ; Chaves, Douglas Siqueira [2] ; Riger, Cristiano Jorge [3] ; Helena Frankland Sawaya, Alexandra Christine [4] ; Guizellini, Gloria Maria [5] ; Sampaio, Geni Rodrigues [5] ; Ferraz da Silva Torres, Elizabeth Aparecida [5] ; Saldanha, Tatiana [1]
Total Authors: 10
Affiliation:
[1] Univ Fed Rural Rio De Janeiro, Inst Technol, Dept Food Technol, Rodovia Br 465, BR-23890000 Seropedica, RJ - Brazil
[2] Univ Fed Rural Rio De Janeiro, Inst Biol Sci & Hlth, Dept Pharmaceut Sci, Rodovia Br 465, BR-23890000 Seropedica, RJ - Brazil
[3] Univ Fed Rural Rio De Janeiro, Inst Chem, Dept Biochem, Rodovia Br 465, BR-23890000 Seropedica, RJ - Brazil
[4] Univ Estadual Campinas, UNICAMP, Fac Pharmaceut Sci, Campinas, SP - Brazil
[5] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Ave Arnaldo, 715, BR-01246904 Sao Paulo, SP - Brazil
Total Affiliations: 5
Document type: Journal article
Source: Food Research International; v. 151, JAN 2022.
Web of Science Citations: 0
Abstract

This study determined the bioactive composition and antioxidant potential of parsley, chives and their mixture (Brazilian cheiro-verde). Additionally, the effect of these herbs against cholesterol oxidation in grilled sardines (Sardinella brasiliensis) was also investigated. Ultra-high Performance Liquid Chromatography-Electrospray Ionization-Mass Spectrometry (UHPLC-ESI-MS) analyses revealed the presence of phenolic acids (caffeic, chlorogenic, and ferulic acids) and flavonoids (apigenin, kaempferol, catechin) in the herbs. Higher levels of phenolics (2.10 +/- 0.02 mg GAE/g) and carotenoids (205.95 +/- 0.17 mu g/g) were determined in parsley extracts. Moreover, parsley also presented higher antioxidant capacity by DPPH (59.21 +/- 0.07 %) and ORAC (109.94 +/- 18.7 mu M TE/g) than the other herbs. In vivo analyses demonstrated that the herbs' extracts decreased the damage on Saccharomyces cerevisiae cells exposed to H2O2, except the chives extract at 10 mu g/mL. Higher levels of cholesterol oxidation products (COPs) were determined after grilling. The total COPs increased from 61.8 +/- 0.7 (raw fish) to 139.7 +/- 10.1 mu g/g (control). However, the addition of herbs effectively reduced cholesterol oxides formation, this effect was more pronounced in fish containing 4% parsley and 4% cheiro-verde. Promising results were found for cheiro-verde; however, it did not present synergic antioxidant effects. (AU)

FAPESP's process: 08/58035-6 - Control of lignin biosynthesis in sugar cane: many gaps still to be filled
Grantee:Paulo Mazzafera
Support Opportunities: Program for Research on Bioenergy (BIOEN) - Thematic Grants