| Autor: |
Silva-BeltrÁn NP; Instituto Tecnológico de Sonora, Departamento de Biotecnología y Ciencias Alimentarias, Col. Centro, C.P. 85000, Ciudad Obregón, Sonora, México.; Universidad de Sonora, Departamento de Investigación y Posgrado en Alimentos, C.P. 83000, Hermosillo, Sonora, México., Chaidez-Quiroz C; Universidad de Sonora. Campus Cajeme. Departamento de Ciencias de la Salud, Ejido Providencia, C.P. 85010, Cajeme, Sonora, México., López-Cuevas O; Universidad de Sonora. Campus Cajeme. Departamento de Ciencias de la Salud, Ejido Providencia, C.P. 85010, Cajeme, Sonora, México., Ruiz-Cruz S; Instituto Tecnológico de Sonora, Departamento de Biotecnología y Ciencias Alimentarias, Col. Centro, C.P. 85000, Ciudad Obregón, Sonora, México., López-Mata MA; Universidad de Sonora, Departamento de Investigación y Posgrado en Alimentos, C.P. 83000, Hermosillo, Sonora, México., Del-Toro-SÁnchez CL; Centro de Investigación en Alimentación y Desarrollo A.C. Unidad Cuauhtémoc, C.P. 31570., Cd. Cuauhtémoc, Chihuahua, México., Marquez-Rios E; Centro de Investigación en Alimentación y Desarrollo A.C. Unidad Cuauhtémoc, C.P. 31570., Cd. Cuauhtémoc, Chihuahua, México., Ornelas-Paz JJ; Laboratorio Nacional para la Investigacion en Inocuidad Alimentaria, Centro de Investigación en Alimentación y Desarrollo A.C. Unidad CuliacÁn, C.P. 80110, México. |
| Abstrakt: |
Potato peels (PP) contain several bioactive compounds. These compounds are known to provide human health benefits, including antioxidant and antimicrobial properties. In addition, these compounds could have effects on human enteric viruses that have not yet been reported. The objective of the present study was to evaluate the phenolic composition, antioxidant properties in the acidified ethanol extract (AEE) and water extract of PP, and the antiviral effects on the inhibition of Av-05 and MS2 bacteriophages, which were used as human enteric viral surrogates. The AEE showed the highest phenolic content and antioxidant activity. Chlorogenic and caffeic acids were the major phenolic acids. In vitro analysis indicated that PP had a strong antioxidant activity. A 3 h incubation with AEE at a concentration of 5 mg/ml was needed to reduce the PFU/ml (plaque-forming unit per unit volume) of Av-05 and MS2 by 2.8 and 3.9 log₁₀, respectively, in a dose-dependent manner. Our data suggest that PP has potential to be a source of natural antioxidants against enteric viruses. |
