Advertisement

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

  • Michelly Cristiane Paludo
  • Luciana Fontes de Oliveira
  • Isidro Hermosín-Gutiérrez
  • Cristiano Augusto Ballus
  • Alessandra Braga Ribeiro
  • Silvia Borges Pimentel de Oliveira
  • Helena Teixeira GodoyEmail author
Original Paper
  • 80 Downloads

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, O2ˉ, 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 O2ˉ 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.

Keywords

Myrciaria coronata MattosPlinia ssp. • reactive oxygen species • reactive nitrogen species 

Notes

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.

Compliance with Ethical Standards

Conflict of Interest

All the authors of this manuscript declare that there is no conflict of interest and that this article does not contain any studies with human or animal subjects.

Supplementary material

11130_2019_712_MOESM1_ESM.docx (2.5 mb)
ESM 1 (DOCX 2.54 mb)

References

  1. 1.
    Silva FJG (2010) Formulação e Estabilidade de Corantes de Antocianinas Extraídas das Cascas de Jabuticaba (Myrciaria ssp.). Alim Nutr 21:429–436Google Scholar
  2. 2.
    Leite-Legatti AV, Batista AG, Dragano NRV, Marques AC, Malta LG, Riccio MF (2012) Jaboticaba peel: antioxidant compounds, antiproliferative and antimutagenic activities. Food Res Int 49:596–603.  https://doi.org/10.1016/j.foodres.2012.07.044 CrossRefGoogle Scholar
  3. 3.
    Xie X, Zhao R, Shen GX (2012) Influence of delphinidin-3-glucoside on oxidized low density lipoprotein-induced oxidative stress and apoptosis in cultured endothelial cells. J Agric Food Chem 60:1850–1856.  https://doi.org/10.1021/jf204461z CrossRefPubMedGoogle Scholar
  4. 4.
    Halliwell B, Gutteridge JM (2007) The chemistry of free radicals and related reactive species. In: Halliwell B, Gutteridge JM (eds) Free radicals in biology and medicine, 4th edn. Oxford University Press, New York, chapter 2Google Scholar
  5. 5.
    Almeida JF, Fernandes E, Lima JL, Costa PC, Bahia MF (2009) In vitro protective effect of Hypericuman drosaemum extract against oxygen and nitrogen reactive species. Basic Clin Pharmacol Toxicol 105:222–227.  https://doi.org/10.1111/j.1742-7843.2009.00458.x CrossRefPubMedGoogle Scholar
  6. 6.
    Winterbourn CC (2008) Reconciling the chemistry and biology of reactive oxygen species. Nat Chem Biol 4:278–286.  https://doi.org/10.1038/nchembio.85 CrossRefPubMedGoogle Scholar
  7. 7.
    Halliwell B (2001) Free radical reactions in human disease. In: Fuchs J, Packer L (eds) Environmental stressors in health and disease, 1st edn. Marcel Dekker, New York, chapter 1Google Scholar
  8. 8.
    Rodrigues APN, Benassi TM, Bragagnolo N (2014) Scavenging capacity of coffee brews against oxygen and nitrogen reactive species and the correlation with bioactive compounds by multivariate analysis. Food Res Int 61:228–235.  https://doi.org/10.1016/j.foodres.2013.09.028 CrossRefGoogle Scholar
  9. 9.
    Gomes A, Fernandes E, Silva AMS, Santos CM, Pinto DC, Cavaleiro JA, Lima JL (2007) 2-Styrylchromones: novel strong scavengers of reactive oxygen and nitrogen species. Bioorgan Med Chem 15:6027–6036.  https://doi.org/10.1016/j.bmc.2007.06.046 CrossRefGoogle Scholar
  10. 10.
    Ribeiro AB, Berto A, Chisté RC, Freitas M, Visentainer JV, Fernandes E (2015) Bioactive compounds and scavenging capacity of extracts from different parts of Vismia cauliflora against reactive oxygen and nitrogen species. Pharm Biol 53:1267–1276.  https://doi.org/10.3109/13880209.2014.974063 CrossRefPubMedGoogle Scholar
  11. 11.
    Chisté RC, Mercadante AZ, Gomes A, Fernandes E, Lima JL, Bragagnolo N (2011) In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen species. Food Chem 127:419–426.  https://doi.org/10.1016/j.foodchem.2010.12.139 CrossRefPubMedGoogle Scholar
  12. 12.
    Dávalos A, Gómez-Cordovés C, Bartolomé B (2004) Extending applicability of the oxygen radical absorbance capacity (ORAC−fluorescein) assay. J Agric Food Chem 52:48–54.  https://doi.org/10.1021/jf0305231 CrossRefPubMedGoogle Scholar
  13. 13.
    Pennathur S, Maitra D, Byun J, Sliskovic I, Abdulhamid I, Saed GM, Diamond MP, Abu-Soud HM (2010) Potent antioxidative activity of lycopene: a potential role in scavenging hypochlorous acid. Free Radic Biol Med 49:205–213.  https://doi.org/10.1016/j.freeradbiomed.2010.04.003 CrossRefPubMedPubMedCentralGoogle Scholar
  14. 14.
    Boeing JS, Ribeiro D, Chisté RC, Visentainer JV, Costa VM, Freitas M, Fernandes E (2017) Chemical characterization and protective effect of the Bactris setosa Mart. fruit against oxidative/nitrosative stress. Food Chem 220:427–437.  https://doi.org/10.1016/j.foodchem.2016.09.188 CrossRefPubMedGoogle Scholar
  15. 15.
    Berto A, Ribeiro BA, De Souza EM, Fernandes E, Chisté CR (2015) Bioactive compounds and scavenging capacity of pulp, peel and seed extracts of the Amazonian fruit Quararibea cordata against ROS and RNS. Food Res Int 77:236–243.  https://doi.org/10.1016/j.foodres.2015.06.018 CrossRefGoogle Scholar
  16. 16.
    Miller ER, Pastor-Barriuso R, Dalal D, Riemesma RA, Appel LJ, Guallaar E (2005) Meta-analysis: high-dosage vitamin E supplementation may increase all-cause mortality. Ann Intern Med 142:37–46.  https://doi.org/10.7326/0003-4819-142-1-200501040-00110 CrossRefPubMedGoogle Scholar
  17. 17.
    Valko M, Leibfritz D, Moncol J, Cronin MTD, Mazur M, Telser J (2007) Free radicals and antioxidants in normal physiological functions and human disease. Int J Biochem Cell Biol 39:44–84.  https://doi.org/10.1016/j.biocel.2006.07.001 CrossRefPubMedGoogle Scholar
  18. 18.
    Ribeiro AB, Chisté RC, Freitas M, Da Silva AF, Visentainer JV, Fernandes E (2014) Psidium cattleianum fruit extracts are efficient in vitro scavengers of physiologically relevant reactive oxygen and nitrogen species. Food Chem 165:140–148.  https://doi.org/10.1016/j.foodchem.2014.05.079 CrossRefPubMedGoogle Scholar
  19. 19.
    Beckman JS, Chen J, Ischiropoulos H, Crow JP (1994) Oxidative chemistry of peroxynitrite. Methods Enzymol 233:229–240.  https://doi.org/10.1016/S0076-6879(94)33026-3 CrossRefPubMedGoogle Scholar
  20. 20.
    Laguerre M, Lecomte J, Villeneuve P (2007) Evaluation of the ability of antioxidants to counteract lipid oxidation: existing methods, new trends and challenges. Prog Lipid Res 46:244–282.  https://doi.org/10.1016/j.plipres.2007.05.002 CrossRefPubMedGoogle Scholar
  21. 21.
    Choe E, Min DB (2006) Chemistry and reactions of reactive oxygen species in foods. Crit Rev Food Sci Nutr 46:1–22.  https://doi.org/10.1080/10408390500455474 CrossRefPubMedGoogle Scholar
  22. 22.
    Inada KOP, Oliveira AA, Revorêdo TB, Martins ABM, Lacerda ECQ, Freire AS, Braz BF, Santelli RE, Torres AG, Perrone D, Monteiro MC (2015) Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and Jussara (Euterpe edulis) fruits and their fractions. J Funct Foods 17:422–433.  https://doi.org/10.1016/j.jff.2015.06.002 CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Michelly Cristiane Paludo
    • 1
  • Luciana Fontes de Oliveira
    • 2
  • Isidro Hermosín-Gutiérrez
    • 3
  • Cristiano Augusto Ballus
    • 4
  • Alessandra Braga Ribeiro
    • 5
  • Silvia Borges Pimentel de Oliveira
    • 6
  • Helena Teixeira Godoy
    • 1
    Email author
  1. 1.Department of Food Science, Faculty of Food EngineeringUniversity of Campinas (UNICAMP)CampinasBrazil
  2. 2.Institute of ChemistryUniversity of CampinasSão PauloBrazil
  3. 3.Instituto Regional de Investigación Científica AplicadaUniversidad de Castilla-La ManchaCiudad RealSpain
  4. 4.Department of Food Science and Technology, Center for Agrarian SciencesFederal University of Santa MariaSanta MariaBrazil
  5. 5.Graduate Program of Materials Science -Federal University of PiauiTeresina-PiauíBrazil
  6. 6.Department of Structural and Functional BiologyState University of CampinasCampinasBrazil

Personalised recommendations