十种亚马逊外来水果的酚类成分、抗氧化能力和抗增殖活性

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
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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引用次数: 2

摘要

由于缺乏关于其植物化学特征的信息,亚马逊水果的社会经济、文化、治疗和营养潜力受到限制。本研究的目的是用Folin比色法测定总酚含量,用UHPLCHRMS鉴定酚类化合物,用DPPH、ABTS和NBT测定抗氧化能力,以及用硫磺胺B测定亚马逊地区10种本地水果提取物的抗增殖活性,其中一些是土著居民特别食用的。结果表明,总酚类化合物含量与抗氧化能力呈正相关。对Caco-2细胞系的抗增殖活性不一定与高抗氧化能力和总酚含量有关,可能是这些果实中酚类成分的定性和定量差异影响了抗增殖活性。本研究首次揭示了亚马逊外来水果的重要特征。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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.
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
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.
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