Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity

Autor(es)

de Oliveira, Vanessa Sales ^[1] ; Augusta, Ivanilda Maria ^[1] ; da Conceicao Braz, Marcos Vinicius ^[2] ; Riger, Cristiano Jorge ^[2] ; Prudencio, Edlene Ribeiro ^[2] ; Helena Frankland Sawaya, Alexandra Christine ^[3] ; Sampaio, Geni Rodrigues ^[4] ; Ferraz da Silva Torres, Elizabeth Aparecida ^[4] ; Saldanha, Tatiana ^[1]

Afiliação do(s) autor(es)

^[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 Chem, Dept Biochem, Rodovia Br 465, BR-23890000 Seropedica, RJ - Brazil

^[3] Univ Estadual Campinas, UNICAMP, Fac Pharmaceut Sci, Campinas, SP - Brazil

^[4] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Ave Dr Arnaldo 715, BR-01246904 Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 315, JUN 15 2020.
• Citações Web of Science: 11

Resumo

Schinus terebinthifolius Raddi fruit, known as Brazilian pepper or aroeira, is a natural source of bioactive compounds. However, studies about the antioxidant and nutritional contribution of this fruit in food systems are limited. Regarding the presence of bioactive compounds, flavonoids showed the highest level (10.33 +/- 0.34 mg QE/g), and potential antioxidant components such biflavonoids were determined by ultra-high performance liquid chromatography/electrospray ionization mass spectrometry. The aroeira fruit extract showed antioxidant potential in DPPH (42.68 +/- 0.05%), ORAC (43.40 +/- 6.22 mu M TE/g) and beta- carotene/linoleic acid (61.41 +/- 5.30%) assays. Besides that, in vivo analyses demonstrated the ability of aroeira extracts to decrease the damage caused by oxidative stress promoted by H2O2 in Saccharomyces cerevisiae cells. Thus, the presence of phytochemicals with functional properties and the antioxidant capacity of aroeira fruit indicate its use as a potential natural antioxidant for the food industry. (AU)

• Processo FAPESP: 08/58035-6 - Control of lignin biosynthesis in sugar cane: many gaps still to be filled
• Beneficiário: Paulo Mazzafera
• Modalidade de apoio: Auxílio à Pesquisa - Programa BIOEN - Temático