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, Ana Margarida
Data de Publicação: 2019
Outros Autores: Pinto, Diana, Fernandes, Iva, Albuquerque, Tânia Gonçalves, Costa, Helena S., Freitas, Vitor, Rodrigues, Francisca, Oliveira, M. Beatriz 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/10400.22/16011
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 viabilityKiwifruitKiwiberryDecoctionInfusionPhenolic profileActinidia 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 fel-lowship (SFRH/BD/99718/2014) funded by Foundation for Scienceand Technology. Francisca Rodrigues is thankful for her postdoc re-search 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. Thiswork receivedfinancial support from the European Union (FEDERfunds 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 Politécnico do PortoSilva, Ana MargaridaPinto, DianaFernandes, IvaAlbuquerque, Tânia GonçalvesCosta, Helena S.Freitas, VitorRodrigues, FranciscaOliveira, M. Beatriz P.P.2020-06-25T13:35:34Z2019-08-152019-08-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.22/16011eng0308-814610.1016/j.foodchem.2019.03.105info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-13T13:01:37Zoai:recipp.ipp.pt:10400.22/16011Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:35:43.763056Repositório 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, Ana Margarida
Kiwifruit
Kiwiberry
Decoction
Infusion
Phenolic profile
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, Ana Margarida
author_facet Silva, Ana Margarida
Pinto, Diana
Fernandes, Iva
Albuquerque, Tânia Gonçalves
Costa, Helena S.
Freitas, Vitor
Rodrigues, Francisca
Oliveira, M. Beatriz P.P.
author_role author
author2 Pinto, Diana
Fernandes, Iva
Albuquerque, Tânia Gonçalves
Costa, Helena S.
Freitas, Vitor
Rodrigues, Francisca
Oliveira, M. Beatriz P.P.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico do Porto
dc.contributor.author.fl_str_mv Silva, Ana Margarida
Pinto, Diana
Fernandes, Iva
Albuquerque, Tânia Gonçalves
Costa, Helena S.
Freitas, Vitor
Rodrigues, Francisca
Oliveira, M. Beatriz P.P.
dc.subject.por.fl_str_mv Kiwifruit
Kiwiberry
Decoction
Infusion
Phenolic profile
topic Kiwifruit
Kiwiberry
Decoction
Infusion
Phenolic profile
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
2020-06-25T13:35:34Z
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/10400.22/16011
url http://hdl.handle.net/10400.22/16011
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0308-8146
10.1016/j.foodchem.2019.03.105
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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
instacron_str RCAAP
institution RCAAP
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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