Marty Jean Louis, Magda Becker, G. Catanante, Inés Mármol, M. Rodríguez-Yoldi, R. Mishra, Sergio Barbosa, O. Núñez, G. Nunes, J. Marty, Sift Desk Journals Open Access Journals
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Phenolic Composition, Antioxidant Capacity and Antiproliferative Activity of Ten Exotic Amazonian fruit
The socioeconomic, cultural, therapeutic, and nutritional potential of Amazonian fruits has been limited due to the scarce information about its phytochemical profile. The aim of this study was to determine the total phenolic content profiles by Folin colorimetric miniaturized assay, the identification of phenolic compounds by UHPLCHRMS, the antioxidant capacity by DPPH, ABTS, and NBT assays, as well as, the antiproliferative activity by sulforhodamine B assay of extracts obtained from ten native fruits to the Amazon region, some of these consumed especially by indigenous population. A strong positive correlation between the content of total phenolic compounds and antioxidant capacity was demonstrated. The antiproliferative activities against Caco-2 cell line didn‘t necessarily be associated with a high antioxidant capacity and the total phenolic concentration, possibly, qualitative and quantitative differences in phenolic composition of these fruits influenced the antiproliferative activities. This research presented, for the first time, important characteristics of Amazon exotic fruits.
期刊介绍:
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.