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Plant Foods for Human Nutrition

, Volume 62, Issue 2, pp 71–77 | Cite as

Antioxidant and Antimutagenic Activities of Randia echinocarpa Fruit

  • María Elena Santos-Cervantes
  • María Emilia Ibarra-Zazueta
  • Guadalupe Loarca-Piña
  • Octavio Paredes-López
  • Francisco Delgado-VargasEmail author
Article

Abstract

We report for the first time the antioxidant and antimutagenic activities of fractions from Randia echinocarpa fruit, which is a Rubiaceae plant native to Sinaloa, Mexico. This fruit has been traditionally used in the prevention or treatment of cancer, among other diseases. The pulp of the fruit was sequentially extracted with solvents of different polarity (i.e. hexane, chloroform, methanol and water). A high extraction yield was obtained with methanol (72.17% d.w.). The aqueous extract showed the highest content of phenolics (2.27 mg/g as ferulic acid equivalents) and the highest antioxidant activity based on the β-carotene bleaching method (486.15). The commercial antioxidant BHT was used as control (835.05). Antimutagenic activity of the aqueous extract (0–500 μg/tube) was evaluated using the Salmonella microsuspension assay (YG1024 strain) and 1-NP as the mutagen (50 and 100 ng/tube). The aqueous extract was neither toxic nor mutagenic and the percentage of inhibition on 1-NP mutagenicity was 32 and 53% at doses of 50 and 100 ng/tube, respectively. The results of the double incubation assay suggest that the extract inhibited the mutagenicity of 1-NP by a combination of desmutagenic and bioantimutagenic effects.

Keywords

Antimutagenic activity Antioxidant activity Desmutagen and bioantimutagen Randia echinocarpa Salmonella typhimurium Total phenolics 

Abbreviations

PAE

aqueous extract from pulp of Randia echinocarpa fruit

1-NP

1-nitropyrene

AAC

antioxidant activity coefficient

BHT

butylated hydroxytoluene

BHA

butylated hydroxyanisole

Notes

Acknowledgements

We acknowledge the help of the following institutions/ persons: Consejo Nacional de Ciencia y Tecnología, CECYT, SEP and UAS for the financial support; Dr. Rito Vega-Aviña, Agronomy Faculty, UAS, Culiacan, Sinaloa, Mexico, for his help in the taxonomical identification of the plant material, and Jose A. Lopez-Valenzuela, Faculty of Chemical and Biological Sciences, UAS, Culiacan, Sinaloa, Mexico, for his technical assistance.

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Copyright information

© Springer Science+Business Media, Inc. 2007

Authors and Affiliations

  • María Elena Santos-Cervantes
    • 1
  • María Emilia Ibarra-Zazueta
    • 1
  • Guadalupe Loarca-Piña
    • 3
  • Octavio Paredes-López
    • 2
  • Francisco Delgado-Vargas
    • 1
    Email author
  1. 1.Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico BiológicasUniversidad Autónoma de SinaloaCuliacán Sin.Mexico
  2. 2.Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad IrapuatoIrapuato Gto.Mexico
  3. 3.PROPAC (Programa de Posgrado en Alimentos del Centro de la República), Research and Graduated Studies in Food Science, School of ChemistryUniversidad Autónoma de QuerétaroQuerétaro Qro.México

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