Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/319427
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.
Editor: Elsevier
Rights: fechado
Identifier DOI: 10.1016/j.indcrop.2016.04.055
Address: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84969165385&partnerID=40&md5=5f0c4d5378fdb1e40e8770b0e89b23cf
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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