| Texto completo | |
| Autor(es): |
Mariutti, Lilian R. B.
[1]
;
Rodrigues, Eliseu
[2]
;
Chiste, Renan C.
[3]
;
Fernandes, Eduarda
[3]
;
Mercadante, Adriana Z.
[1]
Número total de Autores: 5
|
| Afiliação do(s) autor(es): | [1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP - Brazil
[2] Fed Univ Rio Grande Sul UFRGS, Inst Food Sci & Technol, Dept Food Sci, BR-91501970 Porto Alegre, RS - Brazil
[3] Univ Porto FFUP, Dept Chem Sci, REQUIMTE, Fac Pharm, P-4050313 Oporto - Portugal
Número total de Afiliações: 3
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Food Research International; v. 64, p. 618-625, OCT 2014. |
| Citações Web of Science: | 18 |
| Resumo | |
A hydrophilic extract of murici (Byrsonima crassifolia), a fruit native to the North and Northeast regions of Brazil, was evaluated in relation to its phenolic composition and in vitro antioxidant potential against some physiologically relevant reactive oxygen and nitrogen species. Additionally, the protective effect of murici extract against peroxyl radical (ROM-induced toxicity to human erythrocytes was also determined. The major phenolic compound, determined by HPLC-DAD-MS{''}, was quercetin (2.72 0.35 pg/mL). The extract was able to scavenge ROO (030 0.04 prnol trolox equivalent/mg), hypochlorous acid (IC50 = 10.0 0.1 pg/mL), hydroxyl radical (IC50 = 7 1 pg/mL) and peroxynitrite anion (IC50 = 21.0 0.6 pg/mL and 17.0 1.6 pg/mL, respectively, in absence and presence of NaHCO3). Human erythrocytes were subjected to oxidative damage, but murici extract was not able to inhibit hemolysis, even at the highest tested concentration. On the other hand, the extract inhibited hemoglobin oxidation (IC50 = 271 +/- 44 pg/mL), lipid peroxidation (1000 pg/mL) by 48 5%, depletion of glutathione (100 pg/mL) by 49 2% and formation of its oxidized form (100 pg/mL) by 96 4%. (C) 2014 Elsevier Ltd. All rights reserved. (AU) | |
| Processo FAPESP: | 12/20988-8 - Bioacessibilidade in vitro de carotenóides e de compostos fenólicos em emulsões: compostos formados e influência na capacidade antioxidante |
| Beneficiário: | Adriana Zerlotti Mercadante |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |