期刊
FOOD CHEMISTRY
卷 277, 期 -, 页码 698-705出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.10.099
关键词
Acerola extracts; Antioxidant; Phenolic compounds; Ascorbic acid; Yeast
资金
- Regional Council of Bourgogne - Franche Comte
- Fonds Europeen de DEveloppement Regional (FEDER)
- AgroSup Dijon
- National Council for the Improvement of Higher Education (CAPES)
- National Council for the Improvement of Higher Education (BRAFAGRI CAPES)
- FAPESP [2014:15760-3]
- BIOTA/BIOprospecTA FAPESP from Brazil [2013/50228-8]
In this study, we compared the antioxidant activity of ripe and unripe acerola extracts with synthetic antioxidants (BHA and BHT). This activity was assessed by classical approaches (DPPH and ABTS) and by an in vivo method using yeasts. Acerola extracts contain phenolic compounds and ascorbic acid that exhibit radical scavenger capacity and reducing power. The results obtained with yeasts revealed that the acerola extracts and BHT either acted as antioxidants or presented no activity depending on the nature of the oxidant molecule used. BHA decreased yeast resistance to oxidative treatments and also showed deleterious effects even when oxidative treatments were not applied. The unripe acerola was the most efficient antioxidant in the in vitro experiments but not necessarily in the in vivo assays, showing the weakness of in vitro systems in predicting antioxidant responses for biological purposes. BHA presented cell damaging effects even in the absence of oxidizing reagents.
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