| Autor: |
Paludo MC; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, Campinas, SP, 13083-862, Brazil., de Oliveira LF; Institute of Chemistry, University of Campinas, P. O. Box 6194, 13084-971, Campinas, São Paulo, Brazil., Hermosín-Gutiérrez I; Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Campus Universitario s/n, 13071, Ciudad Real, Spain., Ballus CA; Department of Food Science and Technology, Center for Agrarian Sciences, Federal University of Santa Maria, Avenida Roraima 1000, Santa Maria, RS, 97105-900, Brazil., Ribeiro AB; Graduate Program of Materials Science -Federal University of Piaui, Campus Ministro Petrônio Portella, Teresina-Piauí, PI, CEP 64049-550, Brazil., de Oliveira SBP; Department of Structural and Functional Biology, State University of Campinas, Av. Bertrand Russel, CP 6109, Campinas, SP, 13083-865, Brazil., Godoy HT; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, Campinas, SP, 13083-862, Brazil. helenatg@unicamp.br. |
| Abstrakt: |
Jabuticaba has a high concentration of phenolic compounds, which have a significant antioxidant capacity. Methodologies have been developed to evaluate the ability of plant extracts to fight free radicals such as H 2 O 2 , O 2 • -, HOCl, ONOO- and ROO • . Thus, the capacity of deactivation of reactive oxygen species (ROS) and reactive nitrogen species (RNS) in peel and seed extracts of five varieties of jabuticaba was evaluated. Sabará peel (SFP) deactivated HOCl with IC 50 9.24 μg. mL -1 ; Paulista seed (PF) deactivated O 2 • - with IC 50 16.15 μg. mL -1 ; Coroada seed (CFP) deactivated ONOO- with IC 50 3.84 μg. mL -1 ; the peel of CFP deactivated ONOO- with IC 50 5.88 μg. mL -1 ; the peel of SFP deactivated the ROO • at 918.16 μmol TE. g -1 ; and Sabará seed deactivated H 2 O 2 with 49.11% inhibition at a concentration of 125 μg. mL -1 of extract. These results demonstrate the high antioxidant potential of this fruit, indicating that it could be extremely beneficial to human health. |
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