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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| Online Access: | https://www.redalyc.org/articulo.oa?id=395945199024 |
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Table of Contents:
- In vitro and in vivo antioxidant activity of the pulp of Jatobá-do-cerrado Daniela Granja ARAKAKI Camila Jordão CANDIDO Anderson Fernandes da SILVA Rita de Cássia Avellaneda GUIMARÃES Priscila Aiko HIANE Agrociencias rats fruits of cerrado Bioactive compounds Dxygen metabolism in cells causes the production of free radicals, which produce damage, including changes in cell structure and function. Antioxidants are substances that, at low concentrations, slow down or prevent oxidation. Fruits and vegetables contribute to the dietary supply of these compounds. The flora of the Cerrado in Brazil has shown to have high levels of bioactive compounds. This study aimed to characterize the antioxidant activity of the pulp of jatobá-do-cerrado in vitro and in vivo . In vitro antioxidant activity of the aqueous, ethanol and aqueous acetone extracts was evaluated by the DPPH method. We determined total phenols by the Folin-Ciocalteu assay and tannins by the Folin-Denis method. In vivo antioxidant potential of the aqueous acetone extract was evaluated by the TBARS technique. The aqueous acetone extract had the highest antioxidant capacity, followed by the aqueous and ethanol extracts. The same pattern occurred in the extraction of phenols and in the extraction of tannins. In vivo administration of the aqueous acetone extract inhibited lipid peroxidation compared to the control group. The inhibition of peroxidation has increased by elevating the dosage concentration of the extracts, demonstrating a significant antioxidant potential in vivo as well as in vitro. 2016 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395945199024 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.36