Determination of antioxidant activity and total phenols of pequi (Caryocar brasiliense Camb.)
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/9781 |
Resumo: | Natural antioxidants in fruits draws enormous attention from the scientific community due to their role in the prevention and control of diseases associated with oxidative stress. The aim of this study was to evaluate the antioxidant activity of different concentrations of the aqueous extract obtained from the pequi pulp, using the combination of different methodologies. From 4 % (g/dL) of such extract, determined the concentration of total phenolic compounds and the in vitro analysis of the antioxidant potential were determined by assays of the sequestering activity of the radical 2,2-diphenyl-1-picryl-hydrazil (DPPH) and metal reducing power. For the ex vivo evaluation, the capacity of inhibiting lipid peroxidation, estimated by the formation of substances reactive to thiobarbituric acid, was determined in rat brain homogenate. The total phenolic content was 2.22 ± 0.045 g of tannic acid equivalents/100 g. DPPH test showed that all fractions of the processed samples had activity at different concentrations. Regarding the inhibition of lipid peroxidation, the Tukey test showed a reduction in levels, with a significant difference (p<0,05) from the concentration of 0.02 g/dL. These results emphasize the importance of the consumption of pequi and suggest that, in addition to its high nutritional value, it has excellent bioactive properties and can, therefore, be a promising strategy for the development of new agroindustrial perspectives. |
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Determination of antioxidant activity and total phenols of pequi (Caryocar brasiliense Camb.)Determinación de actividad antioxidante y fenoles totales del pequi (Caryocar brasiliense Camb.)Determinação da atividade antioxidante e de fenóis totais do pequi (Caryocar brasiliense Camb.)Alimento funcionalesEstrés oxidativoExtractos de plantasFruta TropicalPequi.Alimento FuncionalEstresse oxidativo.Extratos vegetaisFruta tropicalPequi.Functional foodOxidative stressPlant extractsTropical fruitPequi.Natural antioxidants in fruits draws enormous attention from the scientific community due to their role in the prevention and control of diseases associated with oxidative stress. The aim of this study was to evaluate the antioxidant activity of different concentrations of the aqueous extract obtained from the pequi pulp, using the combination of different methodologies. From 4 % (g/dL) of such extract, determined the concentration of total phenolic compounds and the in vitro analysis of the antioxidant potential were determined by assays of the sequestering activity of the radical 2,2-diphenyl-1-picryl-hydrazil (DPPH) and metal reducing power. For the ex vivo evaluation, the capacity of inhibiting lipid peroxidation, estimated by the formation of substances reactive to thiobarbituric acid, was determined in rat brain homogenate. The total phenolic content was 2.22 ± 0.045 g of tannic acid equivalents/100 g. DPPH test showed that all fractions of the processed samples had activity at different concentrations. Regarding the inhibition of lipid peroxidation, the Tukey test showed a reduction in levels, with a significant difference (p<0,05) from the concentration of 0.02 g/dL. These results emphasize the importance of the consumption of pequi and suggest that, in addition to its high nutritional value, it has excellent bioactive properties and can, therefore, be a promising strategy for the development of new agroindustrial perspectives.Los antioxidantes naturales en frutas reciben una enorme atención por parte de la comunidad científica mundial debido a su papel en la prevención y en el control de enfermedades asociadas al estrés oxidativo. El objetivo de este estudio fue evaluar la actividad antioxidante de las diferentes concentraciones del extracto acuoso obtenido de la pulpa de pequi mediante la combinación de diferentes metodologías. A partir del 4 % (g/dL) de dicho extracto, se determinó la concentración de compuestos fenólicos totales y se hizo el análisis in vitro del potencial antioxidante mediante ensayos de la actividad secuestrante del radical 2,2-difenil-1-picryl-hidrazil (DPPH) y del poder reductor de metales. Para la evaluación ex vivo, se determinó la capacidad de inhibir la peroxidación lipídica, estimada por la formación de sustancias reactivas al ácido tiobarbitúrico, en homogeneizado de cerebro de rata. El contenido fenólico total fue de 2,22 ± 0,045 g de equivalentes de ácido tánico/100 g. La prueba DPPH mostró que todas las fracciones de las muestras procesadas tenían actividad en sus diferentes concentraciones. En cuanto a la inhibición de la peroxidación lipídica, la prueba de Tukey mostró una reducción en los niveles, con una diferencia significativa de la concentración de 0.02 g/dL. Los resultados enfatizan la importancia del consumo de pequi y sugieren que la fruta, además de su alto valor nutricional, tiene excelentes propiedades bioactivas y puede, por tanto, ser una estrategia prometedora para el desarrollo de nuevas perspectivas agroindustriales.Antioxidantes naturais em frutas recebem enorme atenção da comunidade científica mundial devido seu papel na prevenção e no controle de doenças associadas ao estresse oxidativo. O objetivo deste estudo foi avaliar a atividade antioxidante das diferentes concentrações do extrato aquoso obtido da polpa do pequi, utilizando a combinação de diferentes metodologias. A partir de 4 % (g/dL) de tal extrato foi determinada a concentração de compostos fenólicos totais e a análise in vitro do potencial antioxidante pelos ensaios da atividade sequestrante do radical 2,2-difenil-1-picril-hidrazila (DPPH) e poder redutor de metais. Para a avaliação ex vivo, determinou-se em homogeneizado de cérebro de ratos a capacidade de inibição da peroxidação lipídica, estimada pela formação de substâncias reativas ao ácido tiobarbitúrico. O conteúdo fenólico total foi de 2,22 ± 0,045 g de equivalentes de ácido tânico/100 g. O teste de DPPH evidenciou que todas as frações das amostras processadas possuíram atividade em suas diferentes concentrações. Em relação a inibição da peroxidação lipídica, o teste de Tukey mostrou redução dos níveis, existindo diferença significativa (p<0,05) a partir da concentração de 0,02 g/dL. Os resultados ressaltam a importância do consumo de pequi e sugerem que, além do seu alto valor nutricional, apresenta excelentes propriedades bioativas e pode, portanto, ser uma estratégia promissora para o desenvolvimento de novas perspectivas agroindustriais.Research, Society and Development2020-11-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/978110.33448/rsd-v9i11.9781Research, Society and Development; Vol. 9 No. 11; e2859119781Research, Society and Development; Vol. 9 Núm. 11; e2859119781Research, Society and Development; v. 9 n. 11; e28591197812525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/9781/8783Copyright (c) 2020 Ana Paula Ferreira Lima Denger; Livia de Oliveira Kawano; Ramon Alves de Oliveira Paula; Letícia Barbosa Santos; Maria Rita Rodrigues; Fernanda Borges de Araújo Paula; Stella Maris da Silveira Duartehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessDenger, Ana Paula Ferreira LimaKawano, Livia de OliveiraPaula, Ramon Alves de Oliveira Santos, Letícia Barbosa Rodrigues, Maria RitaPaula, Fernanda Borges de AraújoDuarte, Stella Maris da Silveira 2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/9781Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:58.861141Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Determination of antioxidant activity and total phenols of pequi (Caryocar brasiliense Camb.) Determinación de actividad antioxidante y fenoles totales del pequi (Caryocar brasiliense Camb.) Determinação da atividade antioxidante e de fenóis totais do pequi (Caryocar brasiliense Camb.) |
| title |
Determination of antioxidant activity and total phenols of pequi (Caryocar brasiliense Camb.) |
| spellingShingle |
Determination of antioxidant activity and total phenols of pequi (Caryocar brasiliense Camb.) Denger, Ana Paula Ferreira Lima Alimento funcionales Estrés oxidativo Extractos de plantas Fruta Tropical Pequi. Alimento Funcional Estresse oxidativo. Extratos vegetais Fruta tropical Pequi. Functional food Oxidative stress Plant extracts Tropical fruit Pequi. |
| title_short |
Determination of antioxidant activity and total phenols of pequi (Caryocar brasiliense Camb.) |
| title_full |
Determination of antioxidant activity and total phenols of pequi (Caryocar brasiliense Camb.) |
| title_fullStr |
Determination of antioxidant activity and total phenols of pequi (Caryocar brasiliense Camb.) |
| title_full_unstemmed |
Determination of antioxidant activity and total phenols of pequi (Caryocar brasiliense Camb.) |
| title_sort |
Determination of antioxidant activity and total phenols of pequi (Caryocar brasiliense Camb.) |
| author |
Denger, Ana Paula Ferreira Lima |
| author_facet |
Denger, Ana Paula Ferreira Lima Kawano, Livia de Oliveira Paula, Ramon Alves de Oliveira Santos, Letícia Barbosa Rodrigues, Maria Rita Paula, Fernanda Borges de Araújo Duarte, Stella Maris da Silveira |
| author_role |
author |
| author2 |
Kawano, Livia de Oliveira Paula, Ramon Alves de Oliveira Santos, Letícia Barbosa Rodrigues, Maria Rita Paula, Fernanda Borges de Araújo Duarte, Stella Maris da Silveira |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
Denger, Ana Paula Ferreira Lima Kawano, Livia de Oliveira Paula, Ramon Alves de Oliveira Santos, Letícia Barbosa Rodrigues, Maria Rita Paula, Fernanda Borges de Araújo Duarte, Stella Maris da Silveira |
| dc.subject.por.fl_str_mv |
Alimento funcionales Estrés oxidativo Extractos de plantas Fruta Tropical Pequi. Alimento Funcional Estresse oxidativo. Extratos vegetais Fruta tropical Pequi. Functional food Oxidative stress Plant extracts Tropical fruit Pequi. |
| topic |
Alimento funcionales Estrés oxidativo Extractos de plantas Fruta Tropical Pequi. Alimento Funcional Estresse oxidativo. Extratos vegetais Fruta tropical Pequi. Functional food Oxidative stress Plant extracts Tropical fruit Pequi. |
| description |
Natural antioxidants in fruits draws enormous attention from the scientific community due to their role in the prevention and control of diseases associated with oxidative stress. The aim of this study was to evaluate the antioxidant activity of different concentrations of the aqueous extract obtained from the pequi pulp, using the combination of different methodologies. From 4 % (g/dL) of such extract, determined the concentration of total phenolic compounds and the in vitro analysis of the antioxidant potential were determined by assays of the sequestering activity of the radical 2,2-diphenyl-1-picryl-hydrazil (DPPH) and metal reducing power. For the ex vivo evaluation, the capacity of inhibiting lipid peroxidation, estimated by the formation of substances reactive to thiobarbituric acid, was determined in rat brain homogenate. The total phenolic content was 2.22 ± 0.045 g of tannic acid equivalents/100 g. DPPH test showed that all fractions of the processed samples had activity at different concentrations. Regarding the inhibition of lipid peroxidation, the Tukey test showed a reduction in levels, with a significant difference (p<0,05) from the concentration of 0.02 g/dL. These results emphasize the importance of the consumption of pequi and suggest that, in addition to its high nutritional value, it has excellent bioactive properties and can, therefore, be a promising strategy for the development of new agroindustrial perspectives. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-11-14 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/9781 10.33448/rsd-v9i11.9781 |
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https://rsdjournal.org/index.php/rsd/article/view/9781 |
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10.33448/rsd-v9i11.9781 |
| dc.language.iso.fl_str_mv |
por |
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por |
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https://rsdjournal.org/index.php/rsd/article/view/9781/8783 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 11; e2859119781 Research, Society and Development; Vol. 9 Núm. 11; e2859119781 Research, Society and Development; v. 9 n. 11; e2859119781 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052781853409280 |