Your browser doesn't support javascript.
loading
Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts.
Cruz, Richtier Gonçalves da; Beney, Laurent; Gervais, Patrick; Lira, Simone Possedente de; Vieira, Thais Maria Ferreira de Souza; Dupont, Sebastien.
Afiliación
  • Cruz RGD; Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Univ. of São Paulo, College of Agriculture "Luiz de Queiroz", Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo, Brazil.
  • Beney L; Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
  • Gervais P; Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
  • Lira SP; Univ. of São Paulo, College of Agriculture "Luiz de Queiroz", Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo, Brazil.
  • Vieira TMFS; Univ. of São Paulo, College of Agriculture "Luiz de Queiroz", Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo, Brazil.
  • Dupont S; Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France. Electronic address: sebastien.dupont@u-bourgogne.fr.
Food Chem ; 277: 698-705, 2019 Mar 30.
Article en En | MEDLINE | ID: mdl-30502205
In this study, we compared the antioxidant activity of ripe and unripe acerola extracts with synthetic antioxidants (BHA and BHT). This activity was assessed by classical approaches (DPPH and ABTS) and by an in vivo method using yeasts. Acerola extracts contain phenolic compounds and ascorbic acid that exhibit radical scavenger capacity and reducing power. The results obtained with yeasts revealed that the acerola extracts and BHT either acted as antioxidants or presented no activity depending on the nature of the oxidant molecule used. BHA decreased yeast resistance to oxidative treatments and also showed deleterious effects even when oxidative treatments were not applied. The unripe acerola was the most efficient antioxidant in the in vitro experiments but not necessarily in the in vivo assays, showing the weakness of in vitro systems in predicting antioxidant responses for biological purposes. BHA presented cell damaging effects even in the absence of oxidizing reagents.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Extractos Vegetales / Malpighiaceae / Antioxidantes Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Extractos Vegetales / Malpighiaceae / Antioxidantes Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido