Influence of pasteurization on antioxidant and in vitro anti-proliferative effects of jambolan (Syzygium cumini (L.) Skeels) fruit pulp

• Autor(a) principal: Branco, Ivanise Guilherme [UNESP]
• Data de Publicação: 2016
• Outros Autores: Moraes, Izabel Cristina Freitas, Argandoña, Eliana Janet Sanjinez, Madrona, Grasiele Scaramal, dos Santos, Catarina [UNESP], Ruiz, Ana Lúcia Tasca Góis, de Carvalho, João Ernesto, Haminiuk, Charles Windson Isidoro
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/j.indcrop.2016.04.055; http://hdl.handle.net/11449/178029
• topic: Antioxidant and anti-tumour effects; Jambolan; Pasteurization; Phenolic compounds; Syzygium cumini (L.) skeels

Here we analyze jambolan pulp phenolic compounds in order to establish a correlation with antioxidant and in vitro anti-proliferative effects, both before and after pasteurization. Total levels of phenolic compounds, flavonoids and anthocyanins were quantified using UV-vis techniques. Major phenolic compounds were identified by standard compound co-injection in HPLC-DAD/UV-vis. Antioxidant activity was measured by radical scavenging ability, as determined by DPPH assay. In vitro anti-proliferative activity was determined against nine human tumour cell lines using the methodology described by the Developmental Therapeutics Program at NCI/NIH. Pasteurization led to an increase in the levels of total soluble solids (6.7%), phenolic compounds (7.2%) and flavonoids (16.4%). Anthocyanin content was largely preserved (91%) when compared with pulp without treatment. S. cumini preserved 56% of its original antioxidant activity after pasteurization, while thermal treatment revealed cytostatic activity in kidney (786-0) and ovary (OVCAR-3) lineages. Therefore, pasteurization can be applied successfully to S. cumini pulp.