Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability

Detalhes bibliográficos
Autor(a) principal: Silva, A.M.
Data de Publicação: 2019
Outros Autores: Pinto, D., Fernandes, I., Albuquerque, T.G., Costa, H.S., Freitas, V., Rodrigues, F., Oliveira, M.B.P.P.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/6528
Resumo: Actinidia deliciosa and A. arguta fruits (kiwifruit and kiwiberry, respectively) are an excellent source of bioactive compounds. The aim of this paper is to valorize the fruits that are not commercialized (e.g. due to inadequate size or physical damage) in infusions and decoctions. The antioxidant activity, the scavenging activity against reactive species, the phenolic profile and the intestinal effects of infusions and decoctions of dehydrated fruits were evaluated and compared. Decoctions presented the highest antioxidant activity and a good ability to capture HOCl and NO. The phenolic composition of A. arguta present quinic acid, cis-caftaric acid and its derivatives, caffeoyl hexoside, luteolin glucuronide, quercetin derivatives and myristin, while A. deliciosa extracts were characterized by the presence of quinic acid, caffeic acid and its derivatives and caffeoyl hexoside. No adverse effects were observed on Caco-2 and HT29-MTX cells. Kiwiberry decoctions showed to be the best option to keep the fruits benefits.
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spelling Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viabilityNutritional CompositionKiwifruitKiwiberryInfusionDecoctionPhenolic ProfileComposição dos AlimentosActinidia deliciosa and A. arguta fruits (kiwifruit and kiwiberry, respectively) are an excellent source of bioactive compounds. The aim of this paper is to valorize the fruits that are not commercialized (e.g. due to inadequate size or physical damage) in infusions and decoctions. The antioxidant activity, the scavenging activity against reactive species, the phenolic profile and the intestinal effects of infusions and decoctions of dehydrated fruits were evaluated and compared. Decoctions presented the highest antioxidant activity and a good ability to capture HOCl and NO. The phenolic composition of A. arguta present quinic acid, cis-caftaric acid and its derivatives, caffeoyl hexoside, luteolin glucuronide, quercetin derivatives and myristin, while A. deliciosa extracts were characterized by the presence of quinic acid, caffeic acid and its derivatives and caffeoyl hexoside. No adverse effects were observed on Caco-2 and HT29-MTX cells. Kiwiberry decoctions showed to be the best option to keep the fruits benefits.Diana Pinto is thankful for the research grant from project UID/QUI/50006. Tânia Gonçalves Albuquerque is grateful for the PhD fellowship (SFRH/BD/99718/2014) funded by Foundation for Science and Technology. Francisca Rodrigues is thankful for her postdoc research grant from the project Operação NORTE-01-0145-FEDER-000011. Iva Fernandes is grateful for the Post-Doctoral Grant SFRH/BPD/86173/2012 from Foundation for Science and Technology. This work received financial support from the European Union (FEDER funds through COMPETE), under the Partnership Agreement PT2020, and National Funds (FCT, Foundation for Science and Technology) through project LAQV/UID/QUI/50006/2013 and NORTE-07-0124-FEDER-000069 – Food Science.ElsevierRepositório Científico do Instituto Nacional de SaúdeSilva, A.M.Pinto, D.Fernandes, I.Albuquerque, T.G.Costa, H.S.Freitas, V.Rodrigues, F.Oliveira, M.B.P.P.2020-04-27T07:41:59Z2019-08-152019-08-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/6528engFood Chem. 2019 Aug 15;289:625-634. doi: 10.1016/j.foodchem.2019.03.105. Epub 2019 Mar 210308-814610.1016/j.foodchem.2019.03.105info:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:41:24Zoai:repositorio.insa.pt:10400.18/6528Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:41:04.014395Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability
title Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability
spellingShingle Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability
Silva, A.M.
Nutritional Composition
Kiwifruit
Kiwiberry
Infusion
Decoction
Phenolic Profile
Composição dos Alimentos
title_short Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability
title_full Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability
title_fullStr Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability
title_full_unstemmed Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability
title_sort Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability
author Silva, A.M.
author_facet Silva, A.M.
Pinto, D.
Fernandes, I.
Albuquerque, T.G.
Costa, H.S.
Freitas, V.
Rodrigues, F.
Oliveira, M.B.P.P.
author_role author
author2 Pinto, D.
Fernandes, I.
Albuquerque, T.G.
Costa, H.S.
Freitas, V.
Rodrigues, F.
Oliveira, M.B.P.P.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Nacional de Saúde
dc.contributor.author.fl_str_mv Silva, A.M.
Pinto, D.
Fernandes, I.
Albuquerque, T.G.
Costa, H.S.
Freitas, V.
Rodrigues, F.
Oliveira, M.B.P.P.
dc.subject.por.fl_str_mv Nutritional Composition
Kiwifruit
Kiwiberry
Infusion
Decoction
Phenolic Profile
Composição dos Alimentos
topic Nutritional Composition
Kiwifruit
Kiwiberry
Infusion
Decoction
Phenolic Profile
Composição dos Alimentos
description Actinidia deliciosa and A. arguta fruits (kiwifruit and kiwiberry, respectively) are an excellent source of bioactive compounds. The aim of this paper is to valorize the fruits that are not commercialized (e.g. due to inadequate size or physical damage) in infusions and decoctions. The antioxidant activity, the scavenging activity against reactive species, the phenolic profile and the intestinal effects of infusions and decoctions of dehydrated fruits were evaluated and compared. Decoctions presented the highest antioxidant activity and a good ability to capture HOCl and NO. The phenolic composition of A. arguta present quinic acid, cis-caftaric acid and its derivatives, caffeoyl hexoside, luteolin glucuronide, quercetin derivatives and myristin, while A. deliciosa extracts were characterized by the presence of quinic acid, caffeic acid and its derivatives and caffeoyl hexoside. No adverse effects were observed on Caco-2 and HT29-MTX cells. Kiwiberry decoctions showed to be the best option to keep the fruits benefits.
publishDate 2019
dc.date.none.fl_str_mv 2019-08-15
2019-08-15T00:00:00Z
2020-04-27T07:41:59Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.18/6528
url http://hdl.handle.net/10400.18/6528
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Chem. 2019 Aug 15;289:625-634. doi: 10.1016/j.foodchem.2019.03.105. Epub 2019 Mar 21
0308-8146
10.1016/j.foodchem.2019.03.105
dc.rights.driver.fl_str_mv info:eu-repo/semantics/embargoedAccess
eu_rights_str_mv embargoedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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