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Extracts of Peels and Seeds of Five Varieties of Brazilian Jabuticaba Present High Capacity to Deactivate Reactive Species of Oxygen and Nitrogen

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Abstract

Jabuticaba has a high concentration of phenolic compounds, which have a significant antioxidant capacity. Methodologies have been developed to evaluate the ability of plant extracts to fight free radicals such as H2O2, O2•ˉ, HOCl, ONOOˉ and ROO•. Thus, the capacity of deactivation of reactive oxygen species (ROS) and reactive nitrogen species (RNS) in peel and seed extracts of five varieties of jabuticaba was evaluated. Sabará peel (SFP) deactivated HOCl with IC50 9.24 μg. mL−1; Paulista seed (PF) deactivated O2•ˉ with IC50 16.15 μg. mL−1; Coroada seed (CFP) deactivated ONOOˉ with IC50 3.84 μg. mL−1; the peel of CFP deactivated ONOOˉ with IC50 5.88 μg. mL−1; the peel of SFP deactivated the ROO• at 918.16 μmol TE. g−1; and Sabará seed deactivated H2O2 with 49.11% inhibition at a concentration of 125 μg. mL−1 of extract. These results demonstrate the high antioxidant potential of this fruit, indicating that it could be extremely beneficial to human health.

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Acknowledgements

The authors are thankful to CNPq - Coordenação Nacional de Desenvolvimento Científico e Tecnológico (process no. 145652/2014-9) for its financial support for this study and to CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES Foundation, Brazil) for the financial assistance provided to the research laboratory.

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Authors and Affiliations

  1. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, Campinas, SP, 13083-862, Brazil

    Michelly Cristiane Paludo & Helena Teixeira Godoy

  2. Institute of Chemistry, University of Campinas, P. O. Box 6194, 13084-971, Campinas, São Paulo, Brazil

    Luciana Fontes de Oliveira

  3. Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Campus Universitario s/n, 13071, Ciudad Real, Spain

    Isidro Hermosín-Gutiérrez

  4. Department of Food Science and Technology, Center for Agrarian Sciences, Federal University of Santa Maria, Avenida Roraima 1000, Santa Maria, RS, 97105-900, Brazil

    Cristiano Augusto Ballus

  5. Graduate Program of Materials Science -Federal University of Piaui, Campus Ministro Petrônio Portella, Teresina-Piauí, PI, CEP 64049-550, Brazil

    Alessandra Braga Ribeiro

  6. Department of Structural and Functional Biology, State University of Campinas, Av. Bertrand Russel, CP 6109, Campinas, SP, 13083-865, Brazil

    Silvia Borges Pimentel de Oliveira

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  1. Michelly Cristiane Paludo
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  2. Luciana Fontes de Oliveira
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  7. Helena Teixeira Godoy
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Correspondence to Helena Teixeira Godoy.

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Paludo, M.C., de Oliveira, L.F., Hermosín-Gutiérrez, I. et al. Extracts of Peels and Seeds of Five Varieties of Brazilian Jabuticaba Present High Capacity to Deactivate Reactive Species of Oxygen and Nitrogen. Plant Foods Hum Nutr 74, 135–140 (2019). https://doi.org/10.1007/s11130-019-0712-7

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  • DOI: https://doi.org/10.1007/s11130-019-0712-7

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