In Vitro Studies of Anti-Hemolytic and Cytotoxic Activity of Procyanidin-Rich Extract from the Leaves of Actinidia arguta

Cyboran-Mikołajczyk, Sylwia; Csonka, Ákos; Molnár, Joséph; Szabó, Dolóresz; Oszmiański, Jan; Kleszczyńska, Halina

doi:10.1515/pjfns-2017-0021

Cited by 8 publications

(2 citation statements)

References 23 publications

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“…Plants have been reported to be an excellent source of phenolic compounds, which are deeply related to antioxidant activities, but they are useless if the extracts present any side effects such as hemolysis, an indicator of erythrocytes lysis [ 43 ]. Hemolysis assays showed that Mexican rambutan husk polyphenolic extract and its compounds are not hemolytic and pose no threat to human blood cells if consumed.…”

Section: Resultsmentioning

confidence: 99%

Recovery of Bioactive Ellagitannins by Ultrasound/Microwave-Assisted Extraction from Mexican Rambutan Peel (Nephelium lappaceum L.)

et al. 2022

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Rambutan (Nephelium lappaceum L.) is a tropical fruit from Asia which has become the main target of many studies involving polyphenolic analysis. Mexico produces over 8 million tons per year of rambutan, generating a huge amount of agro-industrial waste since only the pulp is used and the peel, which comprises around 45% of the fruit’s weight, is left behind. This waste can later be used in the recovery of polyphenolic fractions. In this work, emerging technologies such as microwave, ultrasound, and the hybridization of both were tested in the extraction of phenolic compounds from Mexican rambutan peel. The results show that the hybrid technology extraction yielded the highest polyphenolic content (176.38 mg GAE/g of dry rambutan peel). The HPLC/MS/ESI analysis revealed three majoritarian compounds: geraniin, corilagin, and ellagic acid. These compounds explain the excellent results for the biological assays, namely antioxidant activity evaluated by the DPPH, ABTS, and LOI (Lipid oxidation inhibition) assays that exhibited great antioxidant capacity with IC50 values of 0.098, 0.335, and 0.034 mg/mL respectively, as well as prebiotic activity demonstrated by a µMax (maximum growth) of 0.203 for Lactobacillus paracasei. Lastly, these compounds have shown no hemolytic activity, opening the door for the elaboration of different products in the food, cosmetic, and pharmaceutical industries.

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Section: Resultsmentioning

confidence: 99%

Recovery of Bioactive Ellagitannins by Ultrasound/Microwave-Assisted Extraction from Mexican Rambutan Peel (Nephelium lappaceum L.)

et al. 2022

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“…Such properties of flavonoids make these compounds important in combating and preventing various conditions accompanied by oxidative stress, including inflammatory processes, type 2 diabetes, atherosclerosis, neurodegenerative diseases or cancer [5]. In the case of phenolic acids, the antioxidant potential is a result of the reducing nature of the molecule; the ability to bind free radicals, chelate metal ions of enzymes catalyzing oxidation reactions and interrupt radical chain reactions; and the ability to inhibit oxidases [48][49][50][51].…”

Section: Antioxidant Properties Of Kiwiberry Fruit Pulpmentioning

confidence: 99%

Antioxidant Activity and Fatty Acid Profile of Sous-Vide Beef Marinated with Kiwiberry Fruit Pulp: Effects of Level Addition and Refrigerated Storage

Haraf,

Goluch,

Teleszko

et al. 2024

Foods

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The purpose of the study was to determine the antioxidant activity (AA) and fatty acid (FA) profile of sous-vide beef previously marinated in brine with a 10, 20 and 30% addition of kiwiberry (Actinidia arguta cv. ‘Ananasnaya’) fruit pulp, as well as changes in the parameters studied after 0, 1, 2 and 3 weeks of refrigerated storage in a vacuum package. The FA profile, FRAP (ferric-reducing antioxidant power assay), ABTS (2,2′-azinobis (3-ethylbenzthiazoline-6-acid)), total polyphenols, chlorophylls and carotenoids were also determined in the fruit pulp. Lipid indices for meat were calculated based on the obtained FA profile. The values of FRAP and ABTS of experimental meat products were significantly (p ≤ 0.05) higher than those of control samples but decreased with storage time. The proportion of unsaturated FA in the lipids of sous-vide meat was higher in samples with pulp than in control samples and insignificantly decreased with storage time. Meat marinated with kiwiberry pulp was characterized by a significantly (p ≤ 0.05) higher proportion of ALA (α-linolenic acid) and LA (linoleic acid), considerably affecting the more favorable value of polyunsaturated FA/saturated FA ratio. A troubling finding was the heightened level of palmitic acid (C16:0) in the lipids of beef subjected to 30% kiwiberry pulp, a factor recognized to play a significant role in the development of various diseases. Beef marinated with 20% kiwiberry pulp addition provides greater nutritional and health benefits than other sample variants because of optimal AA and FA profile changes during refrigerated storage.

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Characteristics and pro-health properties of mini kiwi (Actinidia arguta)

Baranowska‐Wójcik

Szwajgier

2019

Hortic. Environ. Biotechnol.

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In Vitro Studies of Anti-Hemolytic and Cytotoxic Activity of Procyanidin-Rich Extract from the Leaves of Actinidia arguta

Cited by 8 publications

References 23 publications

Recovery of Bioactive Ellagitannins by Ultrasound/Microwave-Assisted Extraction from Mexican Rambutan Peel (Nephelium lappaceum L.)

Recovery of Bioactive Ellagitannins by Ultrasound/Microwave-Assisted Extraction from Mexican Rambutan Peel (Nephelium lappaceum L.)

Antioxidant Activity and Fatty Acid Profile of Sous-Vide Beef Marinated with Kiwiberry Fruit Pulp: Effects of Level Addition and Refrigerated Storage

Characteristics and pro-health properties of mini kiwi (Actinidia arguta)

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