Influence of pasteurization on antioxidant and in vitro anti-proliferative effects of jambolan (Syzygium cumini (L.) Skeels) fruit pulp
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Data
2016-10-30
Autores
Branco, Ivanise Guilherme [UNESP]
Moraes, Izabel Cristina Freitas
Argandoña, Eliana Janet Sanjinez
Madrona, Grasiele Scaramal
dos Santos, Catarina [UNESP]
Ruiz, Ana Lúcia Tasca Góis
de Carvalho, João Ernesto
Haminiuk, Charles Windson Isidoro
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Resumo
Here we analyze jambolan pulp phenolic compounds in order to establish a correlation with antioxidant and in vitro anti-proliferative effects, both before and after pasteurization. Total levels of phenolic compounds, flavonoids and anthocyanins were quantified using UV-vis techniques. Major phenolic compounds were identified by standard compound co-injection in HPLC-DAD/UV-vis. Antioxidant activity was measured by radical scavenging ability, as determined by DPPH assay. In vitro anti-proliferative activity was determined against nine human tumour cell lines using the methodology described by the Developmental Therapeutics Program at NCI/NIH. Pasteurization led to an increase in the levels of total soluble solids (6.7%), phenolic compounds (7.2%) and flavonoids (16.4%). Anthocyanin content was largely preserved (91%) when compared with pulp without treatment. S. cumini preserved 56% of its original antioxidant activity after pasteurization, while thermal treatment revealed cytostatic activity in kidney (786-0) and ovary (OVCAR-3) lineages. Therefore, pasteurization can be applied successfully to S. cumini pulp.
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Antioxidant and anti-tumour effects, Jambolan, Pasteurization, Phenolic compounds, Syzygium cumini (L.) skeels
Como citar
Industrial Crops and Products, v. 89, p. 225-230.