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

Autor(es)

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]

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 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

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 151, JAN 2022.
• Citações Web of Science: 0

Resumo

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)

• 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