Hardy kiwifruit leaves (Actinidia arguta): an extraordinary source of value-added compounds for food industry

Detalhes bibliográficos
Autor(a) principal: Almeida, Diana
Data de Publicação: 2018
Outros Autores: Pinto, Diana, Santos, Joana, Ferreira da Vinha, Ana, Palmeira, Josman, Ferreira, Helena N., 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/10284/9728
Resumo: The present study reports for the first time the identification and quantification of phenolic compounds, the antioxidant and antimicrobial activities as well as the in vitro radical scavenging activity and intestinal cell effects of A. arguta leaves extracts. Extractions were carried out under water, water:ethanol (50:50) and ethanol. The highest antioxidant activity were obtained in alcoholic extract (IC50 = 53.95 ± 3.09 μg/mL for DPPH; 6628.42 ± 382.49 µmol/mg dry weight basis for FRAP) while the phenolic profile confirmed by HPLC analysis revealed highest amounts of phenolic acids (hydroxycinnamic acid derivatives) and flavonoids (flavan-3-ol and flavonols derivatives). An excellent scavenging activity against reactive oxygen and nitrogen species were determined for all extracts as well as no adverse effects on Caco-2 and HT29-MTX cells in concentrations below 100 μg/mL and 1000 μg/mL, respectively. These results highlight the potentialities of hardy kiwi leaves valorization.
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spelling Hardy kiwifruit leaves (Actinidia arguta): an extraordinary source of value-added compounds for food industryHardy kiwifruit leavesValue-added compoundsBioactivityCell viabilityIndustrial applicationsThe present study reports for the first time the identification and quantification of phenolic compounds, the antioxidant and antimicrobial activities as well as the in vitro radical scavenging activity and intestinal cell effects of A. arguta leaves extracts. Extractions were carried out under water, water:ethanol (50:50) and ethanol. The highest antioxidant activity were obtained in alcoholic extract (IC50 = 53.95 ± 3.09 μg/mL for DPPH; 6628.42 ± 382.49 µmol/mg dry weight basis for FRAP) while the phenolic profile confirmed by HPLC analysis revealed highest amounts of phenolic acids (hydroxycinnamic acid derivatives) and flavonoids (flavan-3-ol and flavonols derivatives). An excellent scavenging activity against reactive oxygen and nitrogen species were determined for all extracts as well as no adverse effects on Caco-2 and HT29-MTX cells in concentrations below 100 μg/mL and 1000 μg/mL, respectively. These results highlight the potentialities of hardy kiwi leaves valorization.ElsevierRepositório Institucional da Universidade Fernando PessoaAlmeida, DianaPinto, DianaSantos, JoanaFerreira da Vinha, AnaPalmeira, JosmanFerreira, Helena N.Rodrigues, FranciscaOliveira, M. Beatriz P.P.2021-04-19T10:25:10Z2018-09-01T00:00:00Z2018-09-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10284/9728engAlmeida, D., Pinto, D., Santos, J., Vinha, A.F., Palmeira, J., Ferreira, H.N., Rodrigues, F., Oliveira, M.B.P.P. 2018. Hardy kiwifruit leaves (Actinidia arguta): an extraordinary source of value-added compounds for food industry. Food Chemistry, 259, 113-121. (doi: 10.1016/j.foodchem.2018.03.113).0308-814610.1016/j.foodchem.2018.03.113info: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:RCAAP2022-09-06T02:09:02Zoai:bdigital.ufp.pt:10284/9728Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:46:32.664422Repositório 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 Hardy kiwifruit leaves (Actinidia arguta): an extraordinary source of value-added compounds for food industry
title Hardy kiwifruit leaves (Actinidia arguta): an extraordinary source of value-added compounds for food industry
spellingShingle Hardy kiwifruit leaves (Actinidia arguta): an extraordinary source of value-added compounds for food industry
Almeida, Diana
Hardy kiwifruit leaves
Value-added compounds
Bioactivity
Cell viability
Industrial applications
title_short Hardy kiwifruit leaves (Actinidia arguta): an extraordinary source of value-added compounds for food industry
title_full Hardy kiwifruit leaves (Actinidia arguta): an extraordinary source of value-added compounds for food industry
title_fullStr Hardy kiwifruit leaves (Actinidia arguta): an extraordinary source of value-added compounds for food industry
title_full_unstemmed Hardy kiwifruit leaves (Actinidia arguta): an extraordinary source of value-added compounds for food industry
title_sort Hardy kiwifruit leaves (Actinidia arguta): an extraordinary source of value-added compounds for food industry
author Almeida, Diana
author_facet Almeida, Diana
Pinto, Diana
Santos, Joana
Ferreira da Vinha, Ana
Palmeira, Josman
Ferreira, Helena N.
Rodrigues, Francisca
Oliveira, M. Beatriz P.P.
author_role author
author2 Pinto, Diana
Santos, Joana
Ferreira da Vinha, Ana
Palmeira, Josman
Ferreira, Helena N.
Rodrigues, Francisca
Oliveira, M. Beatriz P.P.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Institucional da Universidade Fernando Pessoa
dc.contributor.author.fl_str_mv Almeida, Diana
Pinto, Diana
Santos, Joana
Ferreira da Vinha, Ana
Palmeira, Josman
Ferreira, Helena N.
Rodrigues, Francisca
Oliveira, M. Beatriz P.P.
dc.subject.por.fl_str_mv Hardy kiwifruit leaves
Value-added compounds
Bioactivity
Cell viability
Industrial applications
topic Hardy kiwifruit leaves
Value-added compounds
Bioactivity
Cell viability
Industrial applications
description The present study reports for the first time the identification and quantification of phenolic compounds, the antioxidant and antimicrobial activities as well as the in vitro radical scavenging activity and intestinal cell effects of A. arguta leaves extracts. Extractions were carried out under water, water:ethanol (50:50) and ethanol. The highest antioxidant activity were obtained in alcoholic extract (IC50 = 53.95 ± 3.09 μg/mL for DPPH; 6628.42 ± 382.49 µmol/mg dry weight basis for FRAP) while the phenolic profile confirmed by HPLC analysis revealed highest amounts of phenolic acids (hydroxycinnamic acid derivatives) and flavonoids (flavan-3-ol and flavonols derivatives). An excellent scavenging activity against reactive oxygen and nitrogen species were determined for all extracts as well as no adverse effects on Caco-2 and HT29-MTX cells in concentrations below 100 μg/mL and 1000 μg/mL, respectively. These results highlight the potentialities of hardy kiwi leaves valorization.
publishDate 2018
dc.date.none.fl_str_mv 2018-09-01T00:00:00Z
2018-09-01T00:00:00Z
2021-04-19T10:25:10Z
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/10284/9728
url http://hdl.handle.net/10284/9728
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Almeida, D., Pinto, D., Santos, J., Vinha, A.F., Palmeira, J., Ferreira, H.N., Rodrigues, F., Oliveira, M.B.P.P. 2018. Hardy kiwifruit leaves (Actinidia arguta): an extraordinary source of value-added compounds for food industry. Food Chemistry, 259, 113-121. (doi: 10.1016/j.foodchem.2018.03.113).
0308-8146
10.1016/j.foodchem.2018.03.113
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
repository.mail.fl_str_mv
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