Bioassay of oxidative properties and toxic side effects of apple juice

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2022-03-30 DOI:10.21603/2308-4057-2022-1-176-184

A. Samoylov, N. Suraeva, M. Zaytseva, A. Petrov

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引用次数: 4

Abstract

Introduction. Apple juice owes its beneficial properties to various biologically active compounds, e.g. antioxidants. Therefore, food science needs effective methods that would cover all the mechanisms of their effect on human metabolism. However, fruit juice production raises certain safety issues that are associated not only with production risks, but also with some natural components in the raw material. The Allium cepa test seems to be an effective solution to the problem. This plant bioassay has a good correlation tested on mammalian cell cultures. Study objects and methods. Onion roots (A. cepa) were treated with aqueous solutions of juices and sorbic acid to assess their antioxidant profile. The toxic effects on root tissues were described according to biomass growth, malondialdehyde (MDA) concentration, and proliferative and cytogenetic disorders. Results and discussion. The study revealed the optimal conditions for the A. cepa assay of the antioxidant properties of apple juice. The antioxidant activity was at its highest when the juice was diluted with water 1:9 and the onion roots were treated with sorbic acid. The lipid oxidation of the A. cepa roots decreased by 43%. A comparative analysis of three different juice brands showed that the difference in their antioxidant profiles was ≤ 3%. As for toxic side effects, the chromosome aberrations increased by six times in all samples. Conclusion. The research offers a new in vivo method for determining the antioxidant profile of apple juice. Three juice brands proved to have irreversible cytotoxic and genotoxic effects.

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苹果汁氧化特性及毒副作用的生物测定

介绍。苹果汁的有益特性归功于各种生物活性化合物，例如抗氧化剂。因此，食品科学需要有效的方法来涵盖它们对人体代谢影响的所有机制。然而，果汁生产提出了某些安全问题，这些问题不仅与生产风险有关，还与原材料中的一些天然成分有关。大蒜试验似乎是解决这一问题的有效方法。该植物生物测定法在哺乳动物细胞培养中具有良好的相关性。研究对象和方法。洋葱根(A. cepa)用果汁和山梨酸水溶液处理，以评估其抗氧化特性。根据生物量增长、丙二醛(MDA)浓度、增殖和细胞遗传学紊乱描述了对根组织的毒性作用。结果和讨论。本研究揭示了A. cepa测定苹果汁抗氧化性能的最佳条件。水1:9稀释洋葱汁和山梨酸处理洋葱根时，抗氧化活性最高。根脂质氧化降低了43%。对三种不同品牌果汁的对比分析表明，它们的抗氧化特性差异≤3%。毒副作用方面，所有样本的染色体畸变增加了6倍。结论。本研究为体内测定苹果汁抗氧化特性提供了一种新的方法。三种果汁品牌被证明具有不可逆的细胞毒性和基因毒性作用。

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来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.