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|Type:||Artigo de periódico|
|Title:||Influence Of Pasteurization On Antioxidant And In Vitro Anti-proliferative Effects Of Jambolan (syzygium Cumini (l.) Skeels) Fruit Pulp|
|Abstract:||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. © 2016.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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