ORAC Methods Research Articles

Dietary fiber chemical structures and physicochemical properties of edible Pouteria glomerata fruits, native from Brazilian Pantanal

Pouteria glomerata is a native species from the Brazilian Pantanal, whose fruit is edible and still underexploited. The objective of this study was to carried out the chemical, nutritional and antioxidant properties of this tropical fruit, as well as to isolate e characterize the chemical strucutre of their dietary fibers. DPPH and ORAC methods were used to determine the antioxidant capacity. Minerals were quantified using inductively coupled plasma optical emission spectrometry. Soluble and insoluble dietary fiber fractions were obtained by the standard enzymatic–gravimetric method and chemically characterized by monosaccharide composition, gel permeation and NMR spectroscopy. Results showed that P. glomerata fruits presented high antioxidant capacity and high levels of vitamin C, minerals, insoluble dietary fiber, and malic acid. The soluble dietary fiber was mainly composed of uronic acids, arabinose, and galactose, and NMR analysis indicated the presence of highly methylesterified homogalacturonan, arabinan and/or arabinogalactan as pectic polysaccharides. Hemicelluloses present in insoluble dietary fiber fraction were solubilized by alkaline treatment, and characterized as (1 → 4)-β-D-xylan. The results brings new chemical information about this native fruit and may open new opportunities for using it as a potential ingredient for health improvement by human comsumption.

Colour stability and antioxidant activity of C-phycocyanin-added ice creams after in vitro digestion

C-phycocyanin (C-PC) is a protein with bioactive properties, which is found mainly in cyanobacteria and that is used as a natural food dye. Even though it is extensively studied, few authors have reported C-PC’s colour stability and antioxidant activity when applied to food matrices. Therefore, the aim of this research was to evaluate the colour stability over time and the antioxidant capacity of a food grade C-PC extract applied to milk-based ice creams. The C-PC-added ice creams showed insignificant colour loss during 182 d. Regarding antioxidant activity, the C-PC-added ice creams presented low ABTS●+ and peroxyl radicals scavenging capacities before in vitro simulated digestion. However, after in vitro digestion, the ice creams with C-PC extract addition showed antioxidant capacities of 134.63 ± 15.68 and 1425.19 ± 54.93 μmolTE.g−1 by the ORAC and ABTS methods, values 2- and 13-fold higher than the achieved by the controls, respectively. Thus, the results demonstrate that C-PC extract can be applied as a stable blue dye in ice creams and highlight the increased antioxidant activity of the C-PC-added products after in vitro simulated digestion, which can encourage the formulation of food products that attract consumers’ attention for both their colour and biological activities.

New insights into the phenolic compounds and antioxidant capacity of feijoa and cherry fruits cultivated in Brazil

Acca sellowiana (feijoa) and Eugenia involucrata (cherry) are fruits species of Brazilian biodiversity (Myrtaceae family). In this study, a sampling process was used with three different harvesting sites. The composition of phenolic compounds of these fruits was determined by HPLC–DAD–MS/MS. Moreover, the antioxidant capacity of hydroethanolic extracts against hydrogen peroxide (H2O2), hydroxyl (OH), peroxyl (ROO–) and ABTS radicals was evaluated. Thirty and twenty-seven phenolic compounds were identified in feijoa and cherry, respectively. The major phenolic compounds found were pedunculagin isomer (5040.87, 3443.66 and 1324.95 μg·g−1) in feijoa and procyanidin (1406.54, 1888.00 and 1380.64 μg·g−1) in cherry. Hydroethanolic extract of these fruits was a potent scavenger of free radicals and excellent source of phenolic compounds. In hydroethanolic extracts of feijoa, the phenolic content increased by around 50%, while in the cherry the content was similar to that found in the fruit. For ORAC method, sample 2 of feijoa and cherry showed values of 383 and 126 µM·TE·g−1, respectively, featuring the highest antioxidant capacity. This study is the first to report the identification of castalagin, catechin and epicatechin in feijoa, and rutin in cherry. Besides, the health benefits, these fruits can contribute to biodiversity conservation.

Chemical characterization, antioxidant and antimicrobial activities of açaí seed (Euterpe oleracea Mart.) extracts containing A- and B-type procyanidins

Açaí seed extracts are reported for containing polyphenols with pharmacological properties against inflammation, hypertension, and metabolic syndrome. However, presently, those seeds accumulate as waste, causing environmental problems. Therefore, we aimed to characterize the polyphenol profile of açaí seed extracts to investigate its composition and biological effects. Multiple techniques were used for the identification of the extract's metabolites, such as HPLC, mass spectrometry, and mass spectrometry imaging (MALDI-IMS). The extract was majorly composed of B-type and A-type oligomeric procyanidins with a mean degree of polymerization of 11.4 (>3000 Da), formed by catechin and epicatechin as starter and extension subunits, respectively. MALDI-IMS confirmed, for the first time, the presence of A-type procyanidins in the seed's tegument. The extract was not cytotoxic to THP1 (macrophage cell line) and LLC-MK2 (epithelial cell) and, moreover, it efficiently protected macrophages from oxidative stress, which correlated to its high antioxidant capacity, confirmed by DPPH, TEAC and ORAC methods. Additionally, the extract presented antimicrobial activity against gram-positive bacterial strains and Candida albicans. These data indicate the potential use of seed extracts for cosmetic and pharmaceutical formulations.

Biological properties of almond proteins produced by aqueous and enzyme-assisted aqueous extraction processes from almond cake

The almond cake is a protein-rich residue generated by the mechanical expression of the almond oil. The effects of the aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) on the biological properties of the almond cake protein were evaluated. Total phenolic content (TPC), antioxidant capacity, inhibitory effects against crucial enzymes related to metabolic syndrome, antimicrobial potential, and in vitro protein digestibility profile were assessed. EAEP provided the best results for antioxidant capacity by both ORAC (397.2 µmol TE per g) and ABTS (650.5 µmol TE per g) methods and also showed a high (~ 98%) potential for α-glucosidase inhibition. The AEP resulted in protein extracts with the highest lipase inhibition (~ 70%) in a dose-dependent way. Enzymatic kinetic analyses revealed that EAEP generated uncompetitive inhibitors against α-glucosidase, while EAEP, AEP, and HEX-AEP (used as control) generated the same kind of inhibitors against lipase. No protein extract was effective against any of the bacteria strains tested at antimicrobial assays. An in silico theoretical hydrolysis of amandin subunits corroborated with the results found for antioxidant capacity, enzyme inhibitory experiments, and antimicrobial activity. Digestibility results indicated that the digestive proteases used were efficient in hydrolyzing almond proteins, regardless of the extraction applied and that HEX-AEP presented the highest digestibility (85%). In summary, EAEP and AEP skim proteins have the potential to be used as a nutraceutical ingredient. The biological properties observed in these extracts could help mitigate the development of metabolic syndrome where EAEP and AEP skim proteins could be potentially used as a prophylactic therapy for diabetes and obesity, respectively.

The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines

The oak chip is an alternative to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process in phenolic compounds profile and antioxidant activity. The American (Quercus Alba) and/or French (Quercus Petreae) oak chips were added (4g L−1 doses) in the alcoholic fermentation and malolactic fermentation or solemnly in the malolactic fermentation. Results indicated that Syrah tropical wines presented higher levels (≥265,44 mg L−1) of phenolic compounds compared to wines fermented with oak chips (222,71–254,36 mg L−1). However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity for ORAC method. This study offers a practical application of oak chips in winemaking process as an alternative to produce quality young red wines with low cost to the wineries in places of oak barrels.

Phenolics from the Bolivian highlands food plant Ombrophytum subterraneum (Aspl.) B. Hansen (Balanophoraceae): Antioxidant and α-glucosidase inhibitory activity

The Balanophoraceae Ombrophytum subterraneum is an endemic highland food plant occurring in Bolivia, northern Argentina and Chile. The upper part of this parasitic plant is eaten fresh. The aim of this work was to characterize the compounds occurring in the edible part and to assess any differences between the inflorescence and tuber. Ethanol extracts of the different plant parts were analyzed for antioxidant activity by the ORAC, TEAC, FRAP, CUPRAC and DPPH methods as well as for the effect on enzymes related to metabolic syndrome (α-amylase, α-glucosidase and pancreatic lipase). The main constituents were isolated by a combination of gel permeation in Sephadex LH-20 and countercurrent chromatography (CCC). Five compounds were isolated and fully identified by spectroscopic and spectrometric means. The new 3′,5,5′,7-tetrahydroxyflavanone 7-O-β-D-1 → 6 diglucoside was isolated for the first time. HPLC-ESI-MS/MS analysis allowed the identification of 19 compounds, including flavanones, flavanols, flavonols, dehydroflavonols and lignans, mainly as glycosides. A strong inhibition towards α-glucosidase was observed for the edible parts (IC50: 1.46 µg/mL) as well as for the tuber and inflorescence (IC50: 1.56 µg/mL and 0.87 µg/mL, respectively). A significant correlation was established between the total phenolic and the antioxidant capacity of the extracts as well as with the content of the new flavanone diglucoside. This is the first comprehensive report on the naturally occurring antioxidants and enzyme inhibitors from this native highland food resource.

Metabolomic Analysis, Fast Isolation of Phenolic Compounds, and Evaluation of Biological Activities of the Bark From Weinmannia trichosperma Cav. (Cunoniaceae).

Weinmannia trichosperma Cav. (Cunoniaceae) (local name, tineo; Mapuche names, madén, mëdehue) is an endemic species of Chile and Argentina used in Mapuche traditional medicine in the treatment of chronic diarrhea, inflammation, and wound healing. This study focused on the isolation, analysis, and characterization of the biological activity of compounds and bark extracts from this plant for the first time. The infusion and tincture of the bark were characterized regarding antioxidant and important enzyme inhibitory activities, phenolics, and flavonoids content and UHPLC-ESI-OT-MS metabolite profiling. Twenty-five metabolites were detected in the medicinal infusion of W. trichosperma, three flavonols were isolated: isoastilbin, neoisoastilbin, and neoastilbin ((2R,3S)-, (2S,3R)-, and (2S,3S)-dihydroquercetin 3-O-alpha-l-rhamnoside) by countercurrent chromatography, and the isomers were quantified in the bark using a validated analytical HPLC methodology. The antioxidant properties were measured by ABTS, DPPH, FRAP, ORAC, and TEAC methods. The infusion displayed a strong DPPH and ABTS scavenging activity (IC50 = 20.58 and 3.070 µg ml−1, respectively) while a moderated effect was observed in the FRAP, ORAC, and ABTS assays. The infusion showed a content of phenolic and flavonoid compounds of 442.1 mg GAE g−1 and 15.54 mg QE g−1, respectively. Furthermore, the infusion showed a good and promissory inhibitory activity (33.80%, 33.12%, and 82.86% for AChE, BuChE, and 5-hLOX, respectively) and isoastilbin (51.70%, 50.10%, and 34.29–80.71% for AChE, BuChE, and 5-hLOX, respectively). The biomolecules identified in this study support the traditional uses of this bark and the potential industrial interest from this Valdivian plant species.

ISOLATION OF BABY LIMA BEAN (PHASEOLUS LUNATUS) PROTEINS FRACTIONS AND EVALUATION OF THEIR ANTIOXIDANT ACTIVITY

The aim of this work was to obtain fractions of baby Lima Bean Protein Concentrate (LBPC) from ( Phaseolus lunatus ) and to evaluate their antioxidant activity. LBPC was prepared by alkaline extraction and isoelectric precipitation at pH 4.5. LBPC was subject to gastrointestinal digestion simulation. LBPC was fractionated using a DEAE Affi-Gel Blue Gel column. LBPC presented a protein content of 77.20% with a protein solubility capacity ranging between 37.34% to 99.98%. The antioxidant activity was evaluated using the FRAP, DPPH and ORAC methods. LBPC cationic fractions presented a high antioxidant activity when using the ORAC method with values ranging between 0.47 to 3.37 ?mol TE/?mol of sample.

Preliminary evaluation and nutritional properties of Spondias mombin L. fruits from different native plants

The cajá fruit stands out for its peculiar flavor, but little is known about its physical, physical-chemical and nutritional characteristics. The knowledge of fruit and seed biometrics, physicochemical and nutritional composition provides information for the conservation and exploitation of resources of economic value, and can be exploited by genetic improvement programs to obtain cultivars that provide fruits with important characteristics for commercialization. Thus, it aimed to evaluate the characteristics we sought to evaluate these characteristics considering samples from different trees / regions of the municipality of Montes Claros of Goiás. The cajá fruit biometry (density, volume, mass, fruit and seed size and pulp yield) was measured. Titratable acidity, soluble solids content, pH, vitamin C content and mineral content were also measured. Total phenolic compounds and antioxidant activity were evaluated by the Folin-Ciocalteau, ORAC and ABTS methods, respectively. With the results obtained, it was possible to infer that the fruits harvested in different trees of different places differed statistically. The fruits of Region 2 had the highest fruit and seed length and diameter, as well as the highest pulp thickness, macro and micronutrient content and total phenolic compounds content, compared to fruit from other areas probably influenced by type of soil. The knowledge of the characteristics of the fruits from different trees / regions is necessary because the industrialization needs parameters for standardization in the formulation of different foods.

Jambolan nectar: physical and chemical properties due to formulation ingredients

The objective of this work was to evaluate the influence of different proportions of jambolan pulp, sugar and water on the physical and chemical characteristics to obtain information that allows the use of jambolan and, consequently, the evaluation of these fruits. Six jambolan nectar formulations were established through Simplex design. Ingredients significantly affected luminosity (32,14-34,24), apparent viscosity (7.8-73.8 cP), total soluble solids (8.87-26.43 °Brix), titratable acidity (0.55 -0.83g citric acid 100g-1) and the TSS / TA ratio (16.05-34.96) in jambolan nectars. Jambolan nectar with 55g 100g-1 of jambolan pulp, 15g 100g-1 of sugar and 30g 100g-1 of water has the highest desirability in relation to physical and physicochemical properties, 85.1% DPPH inhibition, 10526.12 μg TE mL-1 and 27014.25 μmol TE mL-1 by ABTS and ORAC method, respectively. It could be concluded that it is possible to produce jambolan nectar which can increase the possibilities of applying fruit as an ingredient in the food industry.

Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration

The effect of PEF pre-treatment prior to osmotic dehydration on mass transfer parameters, colour, antioxidant and antimicrobial properties in organic strawberries and kiwifruits was evaluated. An increase of water loss in both fruits upon the application of combined processes was noticed (up to 21.6%), while a decrease of solid gain was observed only in kiwifruit samples dehydrated in sucrose (about 45%). In general, the combined treatments were beneficial for colour maintenance in both fruit tissues. The antioxidant capacity (DPPH) and activity (ORAC) increased after PEF treatment, however, all the combined treatments reduced significantly these values (of about 20 and 28% for strawberry and of about 56 and 35% for kiwifruit, respectively for DPPH and ORAC methods). In general, PEF treatment alone was also effective with regard to an increase in the antimicrobial activity of the samples against the tested microorganisms (B. subtilis, E.coli, S. cerevisiae). Industrial relevancePEF pre-treatment coupled with osmotic dehydration could be applied at industrial level to obtain semi-dried fruit products. Moreover, both processes could be used as pre-treatments for drying process, in order to develop healthy and microbiologically stable fruit snacks. In fact, in the present work we observed that PEF pre-treatment alone promoted higher antioxidant and antimicrobial activity. The combined process decreased both parameters, suggesting that an accurate study is necessary to evaluate the benefits of these processes in terms of bioactive compounds retention and time and energy consumption in further drying process. The results of the present study could be used as a starting point for the industries to design novel products with intermediate moisture content intended for further processing.

Aqueous extract from Luehea divaricata Mart. Leaves reduces nociception in rats with neuropathic pain

Ethnopharmacological relevanceLuehea divaricata, popularly known in Brazil as “açoita-cavalo”, has been widely explored by different ethnic groups native to Brazil to treat different pathologic conditions, including inflammatory pain. However, no report could be found on the effect that extract of L. divaricata has on neuropathic pain. This is an important topic because convergent and divergent mechanisms underlie inflammatory vs. neuropathic pain indicate that there may not always be a clear mechanistic delineation between these two conditions. Aim of the studyThe study aimed to determine antioxidant activity and macronutrient composition of aqueous extract from leaves of L. divaricata, and the effect of oral administration on nociception in rats with chronic constriction injury (CCI) of sciatic nerve-induced neuropathic pain, one of the most commonly employed animal models of neuropathic pain. Materials and methodsThe antioxidant activity of the extract was evaluated by total phenolic content and DPPH, ABTS●+ and ORAC methods. Vitexin was determined by HPLC to show that the composition of the extract of the present study is similar to that used in previous studies with this genus. Total sugar and sucrose concentrations were assessed by the anthrone method, while glucose and triacilglycerides were determined using commercially available kits. Fructose concentration was calculated from values for total sugars, glucose and sucrose. Total protein was determined by Bradford assay. The effect on DNA strand breaking was investigated by inhibition of strand breaking of supercoiled DNA by hydroxyl radical. The antinociceptive effects of aqueous extract (100, 300, 500, and 1000 mg/kg, i.g.) were evaluated on thermal and mechanical thresholds for neuropathic pain induced by chronic constriction injury (CCI) of the sciatic nerve in rats. We also compared the antinociceptive effect of the extract (500 mg/kg, i.g.) with that induced by gabapentin (50 mg/kg, i.g.), a first-line clinical treatment for neuropathic pain. The effect of co-administration of extract (500 mg/kg, i.g.) and low-dose gabapentin (30 mg/kg, i.g.) was also assessed. In addition, the effect of the extract on body weight, and blood and hepatic parameters were investigated to reveal possible side effects of treatment. ResultsThe extract showed high content of total phenol; good reducing capacity for DPPH, ABTS●+ and ORAC assays; presence of vitexin; and a high capacity to inhibit strand breaking of supercoiled DNA. The predominant sugar was sucrose, followed by glucose and fructose. Total protein was greater than triacylglycerides, with the latter being present in a trace amount in the extract. The extract increased the thermal and mechanical thresholds, which was reduced by CCI. The antinociceptive effect was comparable to gabapentin and was also found after co-administration of extract and low-dose gabapentin. No significant change was found in body weight and blood and hepatic indicators after extract treatment. ConclusionsAqueous extract from L. divaricata leaves was as effective as gabapentin at attenuating CCI-induced neuropathic pain, indicating for first time the therapeutic potential of this species for this type of pain.

Enhancement of Norway spruce bark side-streams: Modification of bioactive and protective properties of stilbenoid-rich extracts by UVA-irradiation

Bark of Norway spruce (Picea abies [L.] Karst.) trees contains large amounts of polyphenolic stilbene glucosides. Stilbene-rich bark extracts could be utilized as e.g., preservatives due to their antioxidative, antifungal, and antibacterial properties. As stilbenes are photosensitive compounds, ultraviolet (UV) light induces a well-known intramolecular cyclization, leading to the formation of substituted phenanthrenes via a dihydro-phenanthrene intermediate. The possible UV-induced changes in the biological activities of the stilbene extracts remain, however, poorly known. Such information is crucial for practical application development. This study elucidated for the first time, how UVA-treatments of spruce bark extracts affect the chemical composition of the extracts, and further change their antimicrobial and antioxidative activities. Norway spruce inner bark was extracted (‘Extract’) and soluble mono- and disaccharides removed using Amberlite XADHP7 (‘Extract XAD’). These extracts were then treated with UVA-light (‘Extract UV’, ‘Extract XAD UV’), and chemical properties analyzed by GC–MS and HP-SEC. The antimicrobial activities of untreated and modified extracts against Staphylococcus aureus, Candida albicans, and Escherichia coli, were evaluated. Additionally, differences in the antioxidant activity between the untreated and UV-treated bark extracts were measured at a total stilbene concentration of 0.5 mg/mL EtOH, using the FRAP and ORAC methods. Also, antioxidant effects were evaluated in a liposome model to assess the ability of the extract to prevent lipid oxidation. Our novel results show that UVA-induced modification of the stilbene-rich inner bark extracts increased the radical scavenging activity. However, UVA-irradiation decreased the capacity of the extracts to prevent lipid oxidation in the liposome system method. The results also indicate a maintained or slightly increased antimicrobial activity after UVA-modification. This study shows that Norway spruce bark stilbenoids and the compounds formed by UVA-irradiation thereof show biological activity, and thus have commercial potential as e.g., preservatives.

Roots and Leaf Extracts of Dipsacus fullonum L. and Their Biological Activities.

The aim of the study was to identify and evaluate the content of iridoids and phenolic compounds in the leaves and roots of Dipsacus fullonum L. They were identified and quantified by UPLC-PDA-MS/MS. Five iridoid compounds (loganic acid, loganin, sweroside, cantleyoside, and sylvestroside III) were identified in Dipsacus fullonum L. leaves and roots. Seven phenolic acids and three flavones were identified in the leaves, and seven phenolic acids were detected in the roots. The leaves contained more iridoids and phenolic compounds than the roots. We also evaluated the antimicrobial (anti-bacterial and anti-yeast), antioxidant (ORAC methods), and antiacetylcholinesterase (AChE) activities of Dipsacus fullonum L. leaves and roots. Leaf extract demonstrated the strongest antioxidant activity, but roots showed stronger antiacetylcholinesterase activity than leaves. The study also confirmed antibacterial activity of root-derived compounds against Staphylococcus aureus DSM 799 and Escherichia coli ATCC 10536.

CHEMICAL CONSTITUENTS OF Sinningia mauroana AND SCREENING OF ITS EXTRACTS FOR ANTIMICROBIAL, ANTIOXIDANT AND CYTOTOXIC ACTIVITIES

Phytochemical study of aerial parts from Sinningia mauroana Chautems (Gesneriaceae) yielded 17 known compounds: sitosterol, stigmasterol, betulinic acid, oleanolic acid, hederagenin, maslinic acid, ursolic acid, pomolic acid, soranjidiol, methyl 4-hydroxyphenylacetate, 6-hydroxy-7-methoxy-α-dunnione, 7-hydroxy-6-methoxy-α-dunnione, jacaranone, calceolarioside A, conandroside, luteolin, and luteolin-7-O-glucoside. Complete NMR data of 6-hydroxy-7-methoxy-α-dunnione and 7-hydroxy-6-methoxy-α-dunnione were obtained in two different solvents. Hexane, ethyl acetate and ethanol extracts were screened for antimicrobial, antioxidant and cytotoxic activities. The antimicrobial activity was assayed against Staphylococcus aureus, S. epidermidis, Escherichia coli, Pseudomonas aeruginosa, Candida albicans, C. parapsilosis, C. dubliniensis, and C. glabrata, using the microdillution method. All extracts were inactive (MIC > 100 µg mL-1). The antioxidant activity was evaluated with the ORAC method; the ethyl acetate and ethanol extracts were active (TE relative > 800 µg g-1). The cytotoxic activity was tested against PC-3 (prostate) and SKMEL-103 (melanoma) human tumor cell lines, and 3T3 fibroblast cell line, using the MTT assay. The hexane extract showed strong activity against PC-3 and SKMEL-103 human tumor cell lines (IC50 50 µg mL-1).

Extraction, characterization and microencapsulation of isoflavones from soybean molasses

ABSTRACT: This study aimed to extract isoflavones from soybean molasses with different solvents, furthermore, the selected extract, which showed overall desirable characteristics was selected to evaluate the potentials of different encapsulating agents. The encapsulating agents employed for the study included 18% Maltodextrin DE20 (T1), 18% Hi-maize (T2), and a mixture of equal proportions of 9% Maltodextrin DE20 and 9% of Hi-maize (T3). Solvents such as 80% ethanol and methanol, and grain alcohol in varying different concentrations of 50 and 80% were used for the studies. The best solvent for the extraction of phenolics and total isoflavones was 50% cereal alcohol, this extract also presented higher antioxidant activity. Evaluation of the encapsulating agents revealed that 18% Hi-maize with inlet air of 130 °C was best suited for the encapsulation of isoflavones. The ORAC method showed that microcapsules with the 18% Hi-maize encapsulating agent also had higher antioxidant activity.

Neuroprotective potential of Myrciaria plinioides D. Legrand extract in an in vitro human neuroblastoma model.

Neurodegenerative diseases are multifactorial debilitating disorders of the nervous system affecting approximately 30 million individuals worldwide. Mitochondrial dysfunction and oxidative stress have also been implicated in causing neurodegeneration. As life expectancy is increasing, neurodegenerative disorders are becoming a major social issue. None of the drugs currently available for treatment are capable of healing the patient. This means that new molecules should be explored. Plants have been used for treatment of countless medical conditions and extensive research is being carried out on species of the Myrtaceae family, widely used in traditional medicine. To date, Myrciaria plinioides D. Legrand has not been studied for its therapeutic use. To evaluate the neuroprotective effect of aqueous and ethanol extracts of this plant, we investigated the protective effects in human neuroblastoma cells (SH-SY5Y). High-performance liquid chromatography fingerprinting of extracts revealed the presence of phenolic compounds and flavonoids. Extracts showed antioxidant activity in the ORAC, DPPH, FRAP and GAE methods. Ethanol extract presented a strong inhibitory activity toward p38 and JNK3 MAPKs and AChE activity and also toward TNF-α release in human whole blood. None of the extracts significantly affected cell viability; the ethanol extract, however, reversed 6-OHDA-induced toxicity. Particularly the ethanol extract suggests neuroprotective effects by preventing membrane depolarization and by significantly decreasing H2O2 production and caspase-3 activity. The present results indicate that the ethanol extract protects SH-SY5Y cells against oxidative damage and apoptosis, as shown by the antioxidative activity of the extract as well as by the inhibition of important proteins such as caspase-3, p38 and JNK3 and the cytokine TNF-α.

Study of the interactions of bioactive compounds and antioxidant capacity of an exotic fruits beverage that sweetened with stevia

A functional beverages, with a high content in bioactive compounds, based on exotic fruits (mango juice, papaya juice and acai) mixed with orange juice, oat and sweetened with different concentrations (0, 1.25 and 2.5%w/v) of Stevia rebaudiana (Stevia) extracts, a natural source of non-caloric sweeteners (steviol glycosides) were formulated and studied. Ascorbic acid, total carotenoids, total phenolics, anthocyanins, total antioxidant capacity (TEAC and ORAC methods) and steviol glycosides were evaluated. Beverages sweetened with 1.25 and 2.5% (w/v) Stevia showed a significant increase (3-fold and 4-fold higher, respectively) in phenolic compounds as well as in antioxidant properties in comparison with the beverage without Stevia. The displayed results indicate the potential use of Stevia as an alternative non-caloric sweetener in the preparation of beverages based on fruit juice mixtures and oat, as it may provide good nutritional and physicochemical properties and also enhance the already existing beneficial effects of fruit juices. Synergistic interactions observed between phytochemicals and steviol glycosides in the complex food beverages when TEAC method was used suggest an improved solubility or stability of antioxidant compounds and hence, the combined antioxidant capacity measured by TEAC assay is potentiated in the complex food matrix.

Comparative antioxidant study of onion and garlic waste and bulbs

Among vegetables, onion and garlic production occupies a leading position worldwide due to their wide usage in various sectors of the food industry. Husk is the main waste from onion and garlic processing. The biological properties of onion and garlic bulbs are well studied, but the husks are not well investigated to date. The total antioxidant capacities of aqueous and ethanol extracts of onion and garlic husks and bulbs were determined by the ORAC method and expressed in μmol equiv. Trolox/g of sample. The husks demonstrated the greatest total antioxidant capacities and significantly exceeded those of the bulbs. Onion husk was the most active, and its total antioxidant capacity was 521.24±11.23 μmol equiv. Trolox/g of sample for aqueous extract and 1206.93±8.37 23 μmol equiv. Trolox/g of sample for ethanol extract. Antioxidant capacity depended on extractant type.