Effect of antioxidant potential of tropical fruit juices on antioxidant enzyme profiles and lipid peroxidation in rats

Pereira, Ana Carolina da Silva; Dionísio, Ana Paula; Wurlitzer, Nédio Jair; Alves, Ricardo Elesbão; Brito, E. S. de; Silva, Ana Mara de Oliveira e; Brasil, Isabella Montenegro; Filho, Jorge Mancini

doi:10.1016/j.foodchem.2014.01.090

Cited by 31 publications

(21 citation statements)

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“…Anteriormente à execução do presente estudo, a pesquisa realizada por Pereira et al (2014) forneceu as condições otimizadas para a preparação das polpas mistas. Foram preparadas, portanto, as seguintes polpas mistas, codificadas como: P1 -polpa tropical mista composta por acerola (10%), abacaxi (20%), açaí (5%), caju (5%), cajá (5%) e camu-camu (5%); P2 -polpa tropical mista composta por acerola (10%), abacaxi (20%), açaí (10%) e cajá (10%).…”

Section: Methodsunclassified

“…Como as polpas de frutas mistas foram desenvolvidas com o objetivo de gerar bebidas semiprontas para o consumo, isto é, com o consumidor adicionando-lhes somente água e sacarose, a caracterização física e físico-química e a capacidade antioxidante foram realizadas após o descongelamento e formulação das polpas mistas. A adição de água e açúcar às polpas na elaboração das bebidas mistas foi realizada de forma a resultar em teor de sólidos solúveis final na faixa de 12ºBrix, de acordo com as formulações propostas por Pereira et al (2014 Estudo da estabilidade de polpas de frutas tropicais mistas congeladas utilizadas na formulação de bebidas Carvalho, A. V. et al caju (5%), cajá (5%), camu-camu (5%), água (43,1%) e açúcar (6,9%) e F2: suco tropical misto de acerola (10%), abacaxi (20%), açaí (10%), cajá (10%), água (43,4%) e açúcar (6,6%). As formulações (F1 e F2) de sucos mistos foram analisadas a cada 45 dias, pelo período de um ano, sendo que foram preparadas nos dias de análise.…”

Section: Methodsunclassified

Section: Determinação Da Capacidade Antioxidante Total Pelo Método Dpunclassified

“…Pereira et al (2014), no desenvolvimento de bebida mista à base de água de coco, polpa de abacaxi e acerola, encontraram a maior atividade antioxidante para a formulação contendo 65% de água de coco, 15% de polpa de abacaxi e 20% de polpa de acerola, correspondendo a 12,67 μM trolox g . Observou-se que a formulação F1 apresentou valor superior, no tempo zero, quando comparado àquele encontrado por Pereira et al (2014). Dionisio et al (2016), ao estudarem a estabilidade de uma bebida funcional pasteurizada à base de yacon e frutas tropicais (camu-camu, acerola, caju, cajá, açaí e abacaxi), observaram, para a atividade antioxidante total pelo método do ABTS Observou-se que, embora tenham sido determinados maiores teores de carotenoides totais e antocianinas totais para a formulação F1, isso não resultou em maior capacidade antioxidante para essa formulação (Tabela 2).…”

Section: Determinação Da Capacidade Antioxidante Total Pelo Método Dpunclassified

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Estudo da estabilidade de polpas de frutas tropicais mistas congeladas utilizadas na formulação de bebidas

Carvalho

Mattietto

Beckman

2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Estudo da estabilidade de polpas de frutas tropicais mistas congeladas utilizadas na formulação de bebidas Study of the stability of frozen mixed tropical fruit pulps used in the formulation of beverages ResumoO objetivo deste trabalho foi avaliar a estabilidade de duas polpas de frutas tropicais mistas, armazenadas sob congelamento (-18 °C), durante 365 dias, a partir de sucos tropicais mistos: F1 -suco tropical misto de acerola (10%), abacaxi (20%), açaí (5%), caju (5%), cajá (5%), camu-camu (5%), água (43,1%) e açúcar (6,9%) e F2 -suco tropical misto de acerola (10%), abacaxi (20%), açaí (10%), cajá (10%), água (43,4%) e açúcar (6,6%). Análises físicas, químicas e de capacidade antioxidante foram realizadas a cada 45 dias. Os sucos tropicais mistos mostraram-se adequados em termos da legislação vigente no que se refere à acidez e aos sólidos solúveis. Quanto à presença de constituintes bioativos, o suco tropical misto com maior concentração de açaí e cajá apresentou os maiores teores de antocianinas totais e carotenoides totais. Depois de 365 dias de armazenamento congelado, as perdas observadas para o teor de carotenoides foram 2,80% para a formulação F1 e 10,07% para a formulação F2. Já para antocianinas totais, as perdas foram maiores, 44,35% e 73,48%, para as formulações F1 e F2, respectivamente. De maneira geral, observou-se que o armazenamento sob congelamento foi eficaz na manutenção das características químicas e de atividade antioxidante das polpas de frutas mistas estudadas, resultando, após o descongelamento e adição de água e sacarose, em sucos tropicais mistos com boa qualidade nutricional e funcional. Palavras-chave: Caracterização físico-química; Constituintes bioativos; Sucos mistos; Armazenamento congelado. AbstractThe aim of this study was evaluate two formulations of mixed tropical fruit pulps stored frozen (-18 °C) for 365 days as from the mixed tropical juices obtained from them: F1 -mixed tropical juice of acerola (10%), pineapple (20%), acai (5%), cashew (5%), yellow mombin (5%), camu-camu (5%), water (43.1%) and sucrose (6.9%); and F2 -mixed tropical juice of acerola (10%), pineapple (20%), acai (10%), yellow mombin (10%), water (43.4%) and sucrose (6.6%). Physical and chemical analyses and the antioxidant capacity were determined every 45 days. The tropical juices obtained were suitable in terms of current legislation referring to acidity and soluble solids. With respect to the presence of bioactive constituents, the mixed tropical juice with the highest concentrations of acai and yellow mombin showed the highest levels of total anthocyanins and total carotenoids. After 365 days of frozen storage, the losses of carotenoid contents were 2.80% for formulation F1 and 10.07% for formulation F2. As for the total anthocyanins, the losses were higher, 44.35% and...

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Section: Methodsunclassified

Section: Determinação Da Capacidade Antioxidante Total Pelo Método Dpunclassified

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Estudo da estabilidade de polpas de frutas tropicais mistas congeladas utilizadas na formulação de bebidas

Carvalho

Mattietto

Beckman

2017

Braz. J. Food Technol.

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“…The beneficial effects of plant extracts in the reduction of lipid peroxidation by the decrease of TBARS levels in liver and serum tissues is also observed in several other studies. 42,43 The enhanced activities of antioxidant enzyme (CAT) and GSH level with reduction of MDA level may provide an effective defense of MHGE from the damaging effects of free radicals in vital tissues. It is believed that the enhanced activities of antioxidant enzymes were partially due to the increased mRNA expression of these enzymes.…”

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confidence: 99%

In vitro and in vivo Antioxidant, Antihemolytic and Anti-inflammatory Activities of Santolina chamaecyparissus Extracts

Djarmouni¹,

Baghiani²,

Adjadj³

et al. 2018

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Introduction: Santolina chamaecyparissus L. is a small medicinal herb, cultivated in Europe, Asia and Africa due to the antihelmintic, antiseptic, anti spasmodic, bactericidal, fungicidal, digestive and vulnerary properties. Despite this, S. chamaecyparissus aerial part extractions have not been examined for antioxidant, antihemolytic and anti-inflammatory properties. Methods: S. chamaecyparissus aerial parts were extracted with solvents of varying polarity: methanol (crude) extract (CrE) chloroform extract (CHE), ethyl acetate extract (EAE), and aqueous extract (AE). The content of total phenolics, and flavonoids in all the extracts were determined with spectrophotometric methods. Both enzymatic and non-enzymatic methods were used to evaluate the antioxidant activity of the extracts. Antioxidant activity of all the extracts were investigated using free radical scavenging activity (1,1-diphenyl-2-picrylhydrazyl, DPPH• and 2,2'-azino-bis-3-ethyl benzthiazoline-6-sulfonic acid (ABTS) assay), capacity of the inhibition of linoleic acid peroxidation (β-carotene assay), chelation of metals (iron chelating assay) and inhibition of xanthine oxidase (XO) activity. To investigate antihemolytic activity of the extracts, the 2, 2,-azobis (2-amidinopropane) dihydrochloride (AAPH) assay was used to induce erythrocyte oxidative hemolysis. An in vivo approach was carried out on mice treated with the methanol extract at a dose of 100 mg/kg/day for 21 consecutive days, and one group was treated with vitamin C (vitamin C 50 mg/kg) as a standard drug. To determine the improvement of antioxidant potential, basic biochemical parameters were used in tissue (liver), plasma and whole blood. Phorbol 12-myristate 13-acetate (PMA)-induced ear edema was used to investigate the antiinflammatory activity of methanolic extract in mice. Results: Among all the extracts analyzed, the EAE exhibited a higher phenolic and flavonoids content (373.83 ± 0.23 mg gallic acid/g, and 61.51±7.86 mg quercetin/g respectively), followed by CE and CHE. DPPH and ABTS scavenging assays showed that EAE exhibited the highest effect in the both assays, with an IC 50 of 0.01 mg/ml and 0.0085 mg/ml respectively. All extracts moderately inhibited linoleic acid oxidation, with 57 % inhibition. The CE had a considerable chelating activity on ferrous iron (IC 50 = 0.32 mg/ml). In the enzymatic method by xanthine oxidase, results demonstrated that EAE had the highest XO inhibitory effect on both XO activity and Cyt-c reduction with IC50= 0.052±0.0003 mg/ml and 0.057±0.0006 mg/ml, respectively followed by CHE and CE. In the cellular system, CrE and CHE showed a hemolysis effect with % hemolysis (62.81% ± 1.43), (62.71% ± 1.01). However, EAE provided protection against AAPH-induced hemolysis with 53.67% ± 0.97. The in vivo assay exhibited a significant decrease (79.56%) of the content of malondialdehyde (MDA) in the liver and increased glutathione (GSH) and catalase (71.95% and 59.16% respectively). The methanol extract clearly demonstrated anti-inflammatory effects...

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The Contribution of Fruit and Vegetable Consumption to Human Health

Yahia

Celis

Svendsen

2017

Fruit and Vegetable Phytochemicals

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Fruit and Vegetable Phytochemicals showed that in areas where garlic or onion production is very high, mortality rates from stomach cancer are very low. Colon Consumption of fruits and vegetables, and the associated vitamin C, carotene, and fiber, has been reported to reduce risk of colon cancer (Ziegler and others 1981). Since plant sterols are plentiful in vegetarian diets, the effect of ␤-sitosterol on colon tumor formation in rats treated with the carcinogen N-methyl-N-nitrosourea was studied by Raicht and others (1980). They have demonstrated that ␤-sitosterol nullified in part the effect of this direct-acting carcinogen on the colon. They suggest that plant sterols may have a protective dietary action to retard colon tumor formation, and therefore the beneficial effects of vegetarian diets may be enhanced because of the presence of these compounds. An increased risk of colon cancer has been associated with decreases in the frequency with which vegetables were eaten in a study of 214 females with cancer of the colon, and 182 females with cancer of the rectum yielded similar results (Graham and others 1978). The decrease in risk was found to be associated with frequent ingestion of vegetables, especially cabbage, Brussels sprouts, and broccoli, and it is consistent with the decreased numbers of tumors observed in animals challenged with carcinogens and fed compounds found in these same vegetables. Associations between fruit, vegetable, and dietary fiber consumption and colorectal cancer risk were investigated in a population that consumes relatively low amounts of fruit and vegetables and high amounts of cereals (Terry and others 2001). Data were examined from a food-frequency questionnaire used in a population-based prospective mammography screening study of women in central Sweden. Women with a diagnosis of colorectal cancer were identified by linkage to regional cancer registries, and Cox proportional hazards models were used to estimate relative risks; all statistical tests were two-sided. During an average 9.6 years of follow-up of 61,463 women, 460 incident cases of colorectal cancer were observed. In the entire studied population, total fruit and vegetable consumption was inversely associated with colorectal cancer risk, but subanalyses showed that this association was largely due to fruit consumption. The association was stronger and the dose-response effect was more evident among individuals who consumed the lowest amounts of fruit and vegetables; individuals who consumed less than 1.5 servings of fruit and vegetables/day had a higher relative risk of developing colorectal cancer compared with individuals who consumed greater than 2.5 servings. Diets containing citrus fiber have been reported to reduce the risk of intestinal cancer. The effect of dietary dehydrated citrus fiber on carcinogenesis of the colon and small intestine was studied in male F344 rats by Reddy and others (1981). Weanling rats were fed semipurified diets containing 5% fat and 15% citrus fiber; at 7 weeks of age, all animals, exc...

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Effect of antioxidant potential of tropical fruit juices on antioxidant enzyme profiles and lipid peroxidation in rats

Cited by 31 publications

References 32 publications

Estudo da estabilidade de polpas de frutas tropicais mistas congeladas utilizadas na formulação de bebidas

Estudo da estabilidade de polpas de frutas tropicais mistas congeladas utilizadas na formulação de bebidas

In vitro and in vivo Antioxidant, Antihemolytic and Anti-inflammatory Activities of Santolina chamaecyparissus Extracts

The Contribution of Fruit and Vegetable Consumption to Human Health

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