Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage

Autor(es):Mostrar menos -

Mariano, Barbara Jardim ; de Oliveira, Vanessa Sales ; Hidalgo Chavez, Davy William ; Castro, Rosane Nora ; Riger, Cristiano Jorge ; Mendes, Jessica Sodre ; Souza, Marcelo da Costa ; Helena Frankland Sawaya, Alexandra Christine ; Sampaio, Geni Rodrigues ; Ferraz da Silva Torres, Elizabeth Aparecida ; Saldanha, Tatiana

• Tipo de documento: Artigo Científico
• Fonte: FOOD BIOSCIENCE; v. 47, p. 12-pg., 2022-06-01.

Resumo

The present study reports bioactive constituents from biquinho pepper, such as carotenoids, capsaicinoids, and capsinoids, identified by UHPLC-MS. Biquinho pepper extract showed an antioxidant potential by DPPH (33.17 +/- 0.08%), ORAC (32.35 +/- 0.02 mu M TE/g), beta-carotene/linoleic acid (55.80 +/- 1.30%), and FRAP (315.88 +/- 4.23 mu mol TE/g) assays. Additionally, in vivo antioxidant analyses demonstrated that the pepper extract (170 mu g/mL) decreased the damage promoted by H2O2 in Saccharomyces cerevisiae cells. Fish balls were prepared using different concentrations of pepper (0.0%, 0.5%, 0.75%, 1.0%) to investigate its antioxidant effect during frozen storage. Biquinho pepper effectively reduced the formation of cholesterol oxides and preserved essential fatty acids, mainly in samples containing 1.0% of pepper. Moreover, this treatment was more efficient than sodium erythorbate (p < 0.05), which was used as standard. The kinetics of cholesterol oxidation was also determined, showing that both cholesterol degradation and cholesterol oxides formation fit a first-order kinetic model (R2 > 0.8). (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