Antioxidant activity of acerola extracts

Nagamine, I.; Sakurai, Hiromi; Nguyen, Huong Thi Thu; Miyahara, M.; Parkanyiova, J.; Réblová, Z.; Pokorný, Jan

doi:10.17221/10645-cjfs

Cited by 5 publications

(4 citation statements)

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“…In this respect, the present results with SpiruZink confirm these observations and demonstrate that the accumulation of zinc from the cultivation medium by Spirulina platensis results in an even more potent inhibition of oxidative stress. Acerola is known to be rich in ascorbic acid, flavonoids and anthocyanins (Nagamine et al, 2004) -all of them are potent antioxidants (Meister, 1992;Rice-Evans, 2001;Kytridis and Manetas, 2006). In fact, ZinkSpirulina + Acerola is even more effective than SpiruZink and is able to inactivate free superoxide radicals or superoxide radicals released from functional neutrophils at the highest test concentration of 1000 μg/mL to a very high degree of about 80% and 65%, respectively.…”

Section: Cell Vitality During Oxidative Burstmentioning

confidence: 99%

Antioxidant potential of selected Spirulina platensis preparations

Dartsch¹

2008

Phytotherapy Research

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Recent studies suggest that Spirulina, a unicellular blue-green alga, may have a variety of health benefits and therapeutic properties and is also capable of acting as an antioxidant and antiinflammatory agent. In this study, a cell-free and a cell-based test assay were used to examine the antioxidant and antiinflammatory properties of four selected Spirulina platensis preparations: (1) Biospirulina, (2) SpiruComplex, a preparation with naturally bound selenium, chromium and zinc, (3) SpiruZink, a preparation with naturally bound zinc, (4) Zinkspirulina + Acerola, a preparation with naturally bound zinc and acerola powder. The cell-free test assay used potassium superoxide as a donor for superoxide radicals, whereas the cell-based test assay used the formation of intracellular superoxide radicals of functional neutrophils upon stimulation by phorbol-12-myristate-13-acetate as a model to investigate the potential of Spirulina preparations to inactivate superoxide radicals. In accordance with the recommended daily dosage, test concentrations ranging from 50 to 1000 microg/mL were chosen. The results showed a dose-dependent inactivation of free superoxide radicals (antioxidant effect) as well as an antiinflammatory effect characterized by a dose-dependent reduction of the metabolic activity of functional neutrophils and a dose-dependent inactivation of superoxide radicals generated during an oxidative burst. The results demonstrate that the tested Spirulina preparations have a high antioxidant and antiinflammatory potential. Especially SpiruZink and Zinkspirulina + Acerola might be useful as a supportive therapeutic approach for reducing oxidative stress and/or the generation of oxygen radicals in the course of inflammatory processes.

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Section: Cell Vitality During Oxidative Burstmentioning

confidence: 99%

Antioxidant potential of selected Spirulina platensis preparations

Dartsch¹

2008

Phytotherapy Research

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“…Buah merah hingga kehitam-hitaman pada buah karamunting masak mengandung senyawa antosianin yang berperan terhadap pembentukan warna alami pada bahan pertanian. Antosianin merupakan pigmen alami yang memberi warna merah dan mempunyai sifat antioksidan yang tinggi (Camire et al, 2002;Nagamine et al, 2004;Supiyanti et al, 2010). Vitamin C, tokoferol, karetonoid, polifenol, dan flavonoid merupakan antioksidan alami pada buah (Rekha et al, 2012).…”

Section: Pendahuluanunclassified

Aktivitas Antioksidan Sirup Buah Karamunting (Rhodomyrtus Tomentosa) dengan Variasi Penambahan Asam Sitrat

Rifkowaty

Wardanu²,

Hastuti³

2018

J. Tek. Ind. Pert. Ind.

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Karamunting (Rhodomyrtus Tomentosa)merupakan salah satu tanaman yang tumbuh liar di daerah kabupaten Ketapang Kalimatan Barat. Tanaman ini memiliki buah yang terasa manis dan mengandung antioksidan tinggi karena memiliki warna buah masak merah hingga kehitam-hitaman. Buah karamunting belum termanfaatkan secara optimal, sehingga dengan diolah menjadi produk sirup dapat meningkatkan nilai ekonomis secara kualitas maupun secara kuantitas. Pada penelitian ini dilakukan pembuatan sirup dari buah karamunting dengan variasi penambahan asam sitrat 0, 0,05, 0,1%. Asam sitrat diharapkan mampu meningkatkan ekstraksi kandungan antioksidan sirup buah karamunting. Sirup yang dihasilkan kemudian dilakukan analisa gula reduksi dan antioksidan menggunakan DDPH. Persentase antioksidan tertinggi dilakukan uji lanjutan menggunakan GC-MS. Kandungan antioksidan buah, sirup karamunting variasi penambahan asam sitrat 0%, 0,05%, dan 0,1% dengan pengujian menggunakan DPPH berturut-turut 98,84%, 43,87%, 81,99%, dan 86,47%, sedangkan gula reduksi 0,21%, 3,62%, 4,11%, dan 11,90%. Berdasarkan GC-MS senyawa yang paling dominan dari bahan baku buah karamunting adalah hydroxy methyl furfurole (41,14%), dan senyawa-senyawa yang dihasilkan dari sirup karamunting dengan konsentrasi asam sitrat 0,1% adalah acetil acid 4,5% dan hydroxy methyl furfurole 3,5%.

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“…A possible alternative could be the use of acerola with high ascorbic acid content. Acerola has been successfully used, among others, to increase the stability of carotenoids (Nagamine et al, 2004;Lima et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Changes in colour parameters and anthocyanin content of aseptically filled sour cherry juice during storage

et al. 2022

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To overcome the problems of seasonality and geographical location in fruit production and processing, the production of aseptic semi-finished juice is an excellent solution. Even without refrigeration, aseptic pressing has a shelf life of more than a year, making it possible to produce finished products all year round. The production technology involves the addition of ascorbic acid to the pulp to fix or preserve colour. There is an increasing customer demand for ascorbic acid substitutes on the international market. In Hungary, one of the most important exports is aseptic sour cherry juice. In our work, ascorbic acid used for colour fixation was replaced by acerola concentrate. The anthocyanin content and colour coordinate values (L*, a*, b*, H, C) of aseptically filled sour cherry juice were determined and compared with the control sample during the 12 months of storage.

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Antioxidant activity of acerola extracts

Cited by 5 publications

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Antioxidant potential of selected Spirulina platensis preparations

Antioxidant potential of selected Spirulina platensis preparations

Aktivitas Antioksidan Sirup Buah Karamunting (Rhodomyrtus Tomentosa) dengan Variasi Penambahan Asam Sitrat

Changes in colour parameters and anthocyanin content of aseptically filled sour cherry juice during storage

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