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Polyphenols, antioxidants, and antimutagenic effects of Copaifera langsdorffii fruit.
Food Chem. 2016 Apr 15; 197 Pt B:1153-9.FC

Abstract

Copaifera langsdorffii (copaiba) is a Brazilian exotic fruit, poorly studied regarding its bioactive composition. The aim of this study was to determine bioactive compounds, antioxidant and antimutagenic activities of copaiba pulp. The samples were extracted with different solvents in order to analyze polyphenol compounds (Folin Ciocalteau and HPLC-DAD), total flavonoids (reaction with AlCl3) and antioxidant capacity (FRAP, ORAC, DPPH). The copaiba fruit showed high polyphenol content and antioxidant capacity. Phenolic compounds, such as gallic acid, epicatechin gallate, catechin, epicatechin and isoquercitrin, were identified in the copaiba pulp. Despite the antioxidant capacity, the highest dose of copaiba showed no antimutagenic effects in the in vivo study. The dose which showed antimutagenic activity was 100 mg kg(-1).

Authors+Show Affiliations

School of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas-SP, Brazil.School of Nutrition, Federal University of Alfenas, MG (UNIFAL-MG), Brazil.School of Nutrition, Federal University of Alfenas, MG (UNIFAL-MG), Brazil.School of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas-SP, Brazil.School of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas-SP, Brazil.Brazilian Agricultural Research Corporation, Embrapa Tropical Semi-arid, Petrolina, Pernambuco 56302-970, Brazil.School of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas-SP, Brazil.School of Nutrition, Federal University of Alfenas, MG (UNIFAL-MG), Brazil.Nutrition Department, Federal University of Vales do Jequitinhonha e Mucuri (UFVJM), Diamantina, Minas Gerais, Brazil.School of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas-SP, Brazil. Electronic address: mario@fea.unicamp.br.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26675852

Citation

Batista, Ângela Giovana, et al. "Polyphenols, Antioxidants, and Antimutagenic Effects of Copaifera Langsdorffii Fruit." Food Chemistry, vol. 197 Pt B, 2016, pp. 1153-9.
Batista ÂG, Ferrari AS, da Cunha DC, et al. Polyphenols, antioxidants, and antimutagenic effects of Copaifera langsdorffii fruit. Food Chem. 2016;197 Pt B:1153-9.
Batista, Â. G., Ferrari, A. S., da Cunha, D. C., da Silva, J. K., Cazarin, C. B., Correa, L. C., Prado, M. A., Carvalho-Silva, L. B., Esteves, E. A., & Maróstica Júnior, M. R. (2016). Polyphenols, antioxidants, and antimutagenic effects of Copaifera langsdorffii fruit. Food Chemistry, 197 Pt B, 1153-9. https://doi.org/10.1016/j.foodchem.2015.11.093
Batista ÂG, et al. Polyphenols, Antioxidants, and Antimutagenic Effects of Copaifera Langsdorffii Fruit. Food Chem. 2016 Apr 15;197 Pt B:1153-9. PubMed PMID: 26675852.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Polyphenols, antioxidants, and antimutagenic effects of Copaifera langsdorffii fruit. AU - Batista,Ângela Giovana, AU - Ferrari,Angélica Simões, AU - da Cunha,Débora Cristina, AU - da Silva,Juliana Kelly, AU - Cazarin,Cinthia Baú Betim, AU - Correa,Luiz Claudio, AU - Prado,Marcelo Alexandre, AU - Carvalho-Silva,Luciano Bruno de, AU - Esteves,Elizabethe Adriana, AU - Maróstica Júnior,Mário Roberto, Y1 - 2015/11/18/ PY - 2015/04/17/received PY - 2015/10/21/revised PY - 2015/11/17/accepted PY - 2015/12/18/entrez PY - 2015/12/18/pubmed PY - 2016/9/10/medline KW - (+)-Catechin (PubChem CID: 964) KW - (−)-Epicatechin (PubChem CID: 72276) KW - (−)-Epicatechin gallate (PubChem CID: 367141) KW - Antioxidant capacity KW - Copaiba KW - Gallic acid KW - Gallic acid (PubChem CID: 370) KW - Isoquercitrin (PubChem CID: 5280804) KW - Micronuclei SP - 1153 EP - 9 JF - Food chemistry JO - Food Chem VL - 197 Pt B N2 - Copaifera langsdorffii (copaiba) is a Brazilian exotic fruit, poorly studied regarding its bioactive composition. The aim of this study was to determine bioactive compounds, antioxidant and antimutagenic activities of copaiba pulp. The samples were extracted with different solvents in order to analyze polyphenol compounds (Folin Ciocalteau and HPLC-DAD), total flavonoids (reaction with AlCl3) and antioxidant capacity (FRAP, ORAC, DPPH). The copaiba fruit showed high polyphenol content and antioxidant capacity. Phenolic compounds, such as gallic acid, epicatechin gallate, catechin, epicatechin and isoquercitrin, were identified in the copaiba pulp. Despite the antioxidant capacity, the highest dose of copaiba showed no antimutagenic effects in the in vivo study. The dose which showed antimutagenic activity was 100 mg kg(-1). SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26675852/Polyphenols_antioxidants_and_antimutagenic_effects_of_Copaifera_langsdorffii_fruit_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(15)30238-7 DB - PRIME DP - Unbound Medicine ER -