Bioactive compounds and health benefits of exotic tropical red–black berries

Costa, André Gustavo Vasconcelos; García-Díaz, Diego F.; Jiménez, Paula; Silva, Pollyanna Ibrahim

doi:10.1016/j.jff.2013.01.029

Cited by 198 publications

(112 citation statements)

References 69 publications

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“…Several researches have focused on the health benefits of consumption of mangoes, pomegranate fruit and peanuts claiming these as natural sources of bioactive compounds with highly promising antioxidant and anti-inflammatory and cancer (Maisuthisakul, 2009;Ribeiro-Junior et al, 2008;Costa et al, 2009). The objectives of the current study were to investigate the phenolic content and their constituents in organic and aqueous extracts in byproducts of four varieties of mango and one variety of pomegranate and peanut fruits.…”

Section: Ajabsmentioning

confidence: 99%

“…It has been known that under stress conditions, Reactive Oxygen Species (ROS) and free radicals are produced in an extensive range during metabolism in living organisms. In human, the insufficiency of antioxidant defense mechanisms is associated to chronic diseases such as diabetes, cancer, cardio-vascular and neurodegenerative diseases (Costa et al, 2009). Recent reports demonstrated that by-products of vegetables and fruits could be act as a good source of natural antioxidants due to the presence of high levels of carotenoids, tocopherols, flavonoids and ascorbic acid.…”

Section: Ajabsmentioning

confidence: 99%

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Natural Antioxidant Ingredient From by-Products of Fruits

El-Baroty

Khalil²,

Mostafa³

2014

American Journal of Agricultural and Biological Sciences

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The contents of total phenolics compounds and their phenolic constituents were quantified in organic and aqueous of four varieties (Zebdia, Sukkari, taimor and Hindi) of mango (Mangifera indica L.), seeds pulp and kernel, one varieties of pomegranate (Punica ranatum L., peel) and peanut (Arachis hypogaea L., Giza 6, shell) by-products. The antioxidant activities of all by products extracts were assessed by five antioxidant methods as well as by rancimate test. The total Phenolic content of aqueous and organic extracts of among all mango varieties, pomegranate and peanut shell showed the content values ranging from 71.06 to 124.18 mg/100g, 95.07 to 124.18 mg/100g and 41.64 to 71.06, respectively. Nineteen phenolic compounds were identified by High Performance Liquid Chromatography (HPLC) among all mango varieties, of which vanillic acid, benzoic acid and mangiferin were occurred in high amounts. The major phenolic compounds were detected in pomegranate and peanut shell were chlorogenic and gallic and caffeic (24.42%), respectively. All fruits by products were exhibited remarkable antioxidant activity, with various degrees in all tested methods. However, among all by-products extracts, organic extract had higher antioxidant than that aqueous extracts toward all antioxidant tested. Mango kernel peel and pomegranates showed high radical scavenging activity, which could be compared with the synthetic antioxidants Butylated Hydroxyanisol (BHA). However, all by-products extracts exhibited high inhibit effect against the lipid peroxidation of sunflower oil (at 100°C) as assessed by rancimat methods. However, this antioxidant activity was found to be strong significant correlation with phenolic contents (p<0

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Section: Ajabsmentioning

confidence: 99%

Section: Ajabsmentioning

confidence: 99%

Natural Antioxidant Ingredient From by-Products of Fruits

El-Baroty

Khalil²,

Mostafa³

2014

American Journal of Agricultural and Biological Sciences

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“…As recorded in many research, the presence of bioactive compounds, especially polyphenols, flavonoid as anthocyanins and pigments responsible for most the colors in berry fruits [24]. The consumption of colored berries brings a positive impact on several chronic conditions, such as obesity, diabetes, cancer, cardiovascular and neurodegenerative diseases.…”

Section: Histopathological Of Organsmentioning

confidence: 99%

Antioxidant Activity of White (Morus alba L.) and Black (Morus nigra L.)Berries against CCl4 Hepatotoxic Agent

Mnaa¹,

Aniess²,

Olwy³

et al. 2015

Adv Tech Biol Med

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Background and Aim: Our research investigates black, white and mixture of fresh berries role in liver injury caused by CCl 4 through biochemical parameters and histopathological determinations.Methods: Using berry as preventing or caring agents in comparing with treating or relieving or might curing agents against CCl 4 hepatotoxicity. Injection with CCl 4 was in the second 10 days, while preventing showed that feeding with berry on the first 10 days and relieving was feeding with berry on the third 10 days.Results: Preventing infected rats with white berry increased weight (17%), food efficiency ratio FER (6%), decreased aspartate aminotransferase (AST) (81%), urea (25.5%) comparing to infected rat group. Risk factor in lipid profile showed improvement by preventing black, white followed by mixture berries (26-58%) compared with CCl 4 group. Preventing with black, white then mixture berry showed significant improvement for risk factor. Generally, optimistic data has been found for preventing black berry in malondialdehyde (MDA) and fucosidase values in the final stage. In the first stage, preventing white and mixture fresh berry showed significant increase for antioxidant and fucosidase activity, respectively. Histopathological profiles indicated that relieving black berry and protected mixture were much enhanced than protected black and relieving mixture, respectively. Conclusion:Carbon tetrachloride is showing infection and hepatotoxicity in liver diseases due to its reactive intermediates. White, black and their equal mixture in the diet of Sprague-Dawley rats showed protective and even relieving for CCl 4 toxicity.

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“…Seeds are a valuable raw material, because contain a wide variety of compounds such as etheric oils and fatty acids [11,13,14], nutrients necessary in animal feeding [15,16], cutin [17,18], lignans [19], polyphenols [20], lipids and lipoproteins [21] and have antioxidative properties [22]. These compounds can be extracted and used as food supplements [23] and in cosmetic industry [24,25]. Berries seed oils have also pharmaceutical potential [26].…”

Section: Introductionmentioning

confidence: 99%