Produção Nacional
Revisado por pares
Influence of pasteurization on antioxidant and in vitro anti-proliferative effects of jambolan (Syzygium cumini (L.) Skeels) fruit pulp
2016; Elsevier BV; Volume: 89; Linguagem: Inglês
10.1016/j.indcrop.2016.04.055
ISSN1872-633X
AutoresIvanise Guilherme Branco, Izabel Cristina Freitas Moraes, Eliana Janet Sanjinez‐Argandoña, Grasiele Scaramal Madrona, Catarina dos Santos, Ana Lúcia Tasca Góis Ruiz, João Ernesto de Carvalho, Charles Windson Isidoro Haminiuk,
Tópico(s)Plant tissue culture and regeneration
ResumoHere we analyze jambolan pulp phenolic compounds in order to establish a correlation with antioxidant and in vitro anti-proliferative effects, both before and after pasteurization. Total levels of phenolic compounds, flavonoids and anthocyanins were quantified using UV–vis techniques. Major phenolic compounds were identified by standard compound co-injection in HPLC-DAD/UV–vis. Antioxidant activity was measured by radical scavenging ability, as determined by DPPH assay. In vitro anti-proliferative activity was determined against nine human tumour cell lines using the methodology described by the Developmental Therapeutics Program at NCI/NIH. Pasteurization led to an increase in the levels of total soluble solids (6.7%), phenolic compounds (7.2%) and flavonoids (16.4%). Anthocyanin content was largely preserved (91%) when compared with pulp without treatment. S. cumini preserved 56% of its original antioxidant activity after pasteurization, while thermal treatment revealed cytostatic activity in kidney (786-0) and ovary (OVCAR-3) lineages. Therefore, pasteurization can be applied successfully to S. cumini pulp.
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