HPLC and in vitro evaluation of antioxidant properties of fruit from Malpighia glabra (Malpighiaceae) at different stages of maturation

被引：19
|
作者：
Nascimento, Eidla M. M. [1 ]
Rodrigues, Fabio F. G. [1 ]
Costa, Wegila D. [1 ]
Teixeira, Raimundo N. P. [1 ]
Boligon, Aline A. [2 ]
Sousa, Erlanio O. [3 ]
Rodrigues, Fabiola F. G. [1 ]
Coutinho, Henrique D. M. [4 ]
da Costa, Jose Galberto M. [1 ]
机构：
[1] Reg Univ Cariri, Program Postgrad Mol Bioprospect, Lab Res Nat Prod, Dept Biol Chem, BR-63105000 Crato, CE, Brazil
[2] Fed Univ Santa Maria Campus, Program Postgrad Biol Sci Biochem Toxicol, Campus Camobi, BR-97105900 Santa Maria, RS, Brazil
[3] Technol Coll FATEC CENTEC CARIRI, Super Course Food Technol, BR-63041190 Juazeiro Do Norte, CE, Brazil
[4] Reg Univ Cariri, Lab Microbiol & Mol Biol, Dept Biol Chem, Program Postgrad Mol Bioprospect, BR-63105000 Crato, CE, Brazil
来源：
FOOD AND CHEMICAL TOXICOLOGY | 2018年 / 119卷
关键词：
Malpighia glabra; Phenolics; Flavonoids; Antioxidant; HPLC; HEPATOPROTECTIVE ACTIVITY; PHENOLIC PROFILE; OXIDATIVE STRESS; HUMAN HEALTH; EXTRACTS; DAMAGE; POLYPHENOLS; STRAWBERRY; DISEASE; PHYTOCHEMICALS;
D O I：
10.1016/j.fct.2017.11.042
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Malpighia glabra L. is indicated for the treatment of diseases due presenting several medicinal properties. The aim of the present study was quantify phenolic compounds and carotenoids, additionally, evaluate the antioxidant potential of different methanolic fractions (mature stage, intermediate stage and green maturity stage) of Malpighia glabra. Methanolic fractions of the three stages of maturation were characterized using HPLC-DAD. The antioxidant activity of fractions was evaluated using in vitro assay systems: iron-chelating activity (Fe2+), inhibition of the radical 1-1-diphenyl-2-picrylhydrazyl (DPPH) and inhibition of production of thiobarbituric acid reactive substances (TSARS). In quantifying compounds by HPLC-DAD showed that the compounds rutin and quercetin showed the highest peaks in the three samples tested. Regarding carotenoids, the beta-carotene stood in the analyze. The methanolic fraction of lyophilized pulp of green fruits showed better results for iron chelation and DPPH tests; TSARS by the methanolic fraction of the ripe fruits showed lower IC50 as the basal. When in the presence of iron as an inducer of peroxidation, the methanolic fraction of the pulp of green fruits showed the lowest IC50. Our research indicates that the o fruits of M. glabra good potential in scavenging free radicals and can be an important source of antioxidant phytochemical.
引用
收藏
页码：457 / 463
页数：7
相关论文
共 50 条
  • [31] Chemical composition and antioxidant capacity of proanthocyanidins from Chinese quince (Chaenomeles sinensis) fruit at different growth stages
    Lv, Ting-Ting
    Qin, Zhao
    Liu, Hua-Min
    Wang, Xue-De
    He, Jing-Ren
    [J]. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2024, 18 (03) : 2318 - 2330
  • [32] Chemical composition and antioxidant capacity of proanthocyanidins from Chinese quince (Chaenomeles sinensis) fruit at different growth stages
    Ting-Ting Lv
    Zhao Qin
    Hua-Min Liu
    Xue-De Wang
    Jing-Ren He
    [J]. Journal of Food Measurement and Characterization, 2024, 18 : 2318 - 2330
  • [33] REAL-TIME EVALUATION OF THE DIFFERENT STAGES OF MEIOSIS DURING SPONTANEOUS IN VITRO MATURATION OF HUMAN GV OOCYTES.
    Escrich, L.
    Grau, N.
    Garcia-Bautista, A.
    Galan, A.
    Pellicer, A.
    Escriba, M. J.
    [J]. FERTILITY AND STERILITY, 2010, 94 (04) : S141 - S141
  • [34] Evaluation of Antioxidant Properties and Mineral Composition of Purslane (Portulaca oleracea L.) at Different Growth Stages
    Uddin, Md Kamal
    Juraimi, Abdul Shukor
    Ali, Md Eaqub
    Ismail, Mohd Razi
    [J]. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 2012, 13 (08) : 10257 - 10267
  • [35] Antioxidant and Nutritional Properties of Date Fruit from Elche Grove as Affected by Maturation and Phenotypic Variability of Date Palm
    Amoros, A.
    Pretel, M. T.
    Almansa, M. S.
    Botella, M. A.
    Zapata, P. J.
    Serrano, M.
    [J]. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2009, 15 (01) : 65 - 72
  • [36] Antioxidant Properties and Evaluation of Phytochemical Composition of Salvia verbenaca L. Extracts at Different Developmental Stages
    Mouna Ben Farhat
    Rym Chaouch-Hamada
    Jose A. Sotomayor
    Ahmed Landoulsi
    María J. Jordán
    [J]. Plant Foods for Human Nutrition, 2015, 70 : 15 - 20
  • [37] Antioxidant Properties and Evaluation of Phytochemical Composition of Salvia verbenaca L. Extracts at Different Developmental Stages
    Ben Farhat, Mouna
    Chaouch-Hamada, Rym
    Sotomayor, Jose A.
    Landoulsi, Ahmed
    Jordan, Maria J.
    [J]. PLANT FOODS FOR HUMAN NUTRITION, 2015, 70 (01) : 15 - 20
  • [38] An in Vitro Study on Antifungal Properties, Total Polyphenolic Content and Antioxidant Activity of Different Parts of Selected Fruit Trees
    Ustaomer, Derya
    Topaloglu, Elif
    Yilmaz, Bilge
    Serencam, Huseyin
    Deniz, Ilhan
    [J]. DRVNA INDUSTRIJA, 2020, 71 (04) : 355 - 363
  • [39] Supplementation of hCG, progesterone and 17β-oestradiol on in vitro maturation of oocytes from bitches at different stages of the oestrus cycle
    Apparicio, M.
    Pires, E. A.
    Ribeiro, A. P. C.
    Saraiva, N. Z.
    Alves, A. E.
    Covizzi, G. J.
    Vicente, W. R. R.
    [J]. REPRODUCTION IN DOMESTIC ANIMALS, 2006, 41 (04) : 336 - 336
  • [40] Hydrolysable tannins, physicochemical properties, and antioxidant property of wild-harvested Terminalia ferdinandiana (exell) fruit at different maturity stages
    Phan, Anh Dao Thi
    Zhang, Jiale
    Seididamyeh, Maral
    Srivarathan, Sukirtha
    Netzel, Michael E. E.
    Sivakumar, Dharini
    Sultanbawa, Yasmina
    [J]. FRONTIERS IN NUTRITION, 2022, 9
12345