Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/344007
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampChisté, Renan Campos-
dc.contributor.authorunicampMercadante, Adriana Zerlotti-
dc.contributor.authorunicampBragagnolo, Neura-
dc.typeArtigopt_BR
dc.titleIn vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen speciespt_BR
dc.contributor.authorChisté, Renan Campos-
dc.contributor.authorMercadante, Adriana Zerlotti-
dc.contributor.authorGomes, Ana-
dc.contributor.authorFernandes, Eduarda-
dc.contributor.authorLima, José Luís Fontes da Costa-
dc.contributor.authorBragagnolo, Neura-
dc.subjectCompostos fenólicospt_BR
dc.subject.otherlanguagePhenolic compoundspt_BR
dc.description.abstractBixa orellana L. (annatto), from Bixaceae family, is a native plant of tropical America, which accumulates several carotenoids (including bixin and norbixin), terpenoids, tocotrienols and flavonoids with potential antioxidant activity. In the present study, the in vitro scavenging capacity of annatto seed extracts against reactive oxygen species (ROS) and reactive nitrogen species (RNS) was evaluated and compared to the bixin standard. Annatto extracts were obtained using solvents with different polarities and their phenolic compounds and bixin levels were determined by high performance liquid chromatography coupled to diode array detector. All annatto extracts were able to scavenge all the reactive species tested at the low μg/mL range, with the exception of superoxide radical. The ethanol:ethyl acetate and ethyl acetate extracts of annatto seeds, which presented the highest levels of hypolaetin and bixin, respectively, were the extracts with the highest antioxidant capacity, although bixin standard presented the lowest IC50 valuespt_BR
dc.relation.ispartofFood chemistrypt_BR
dc.relation.ispartofabbreviationFood chem.pt_BR
dc.publisher.cityAmsterdam pt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2011-
dc.date.monthofcirculationJulypt_BR
dc.language.isoengpt_BR
dc.description.volume127pt_BR
dc.description.issuenumber2pt_BR
dc.description.firstpage419pt_BR
dc.description.lastpage426pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0308-8146pt_BR
dc.identifier.eissn1873-7072pt_BR
dc.identifier.doi10.1016/j.foodchem.2010.12.139pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0308814611000483pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.date.available2020-06-30T23:34:51Z-
dc.date.accessioned2020-06-30T23:34:51Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-06-30T23:34:51Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-06-30T23:34:51Z (GMT). No. of bitstreams: 0 Previous issue date: 2011en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/344007-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordBixa orellanapt_BR
dc.subject.keywordAntioxidant capacitypt_BR
dc.subject.keywordBixinpt_BR
dc.subject.keywordROSpt_BR
dc.subject.keywordRNSpt_BR
dc.identifier.source000288836400006pt_BR
dc.creator.orcid0000-0002-4549-3297pt_BR
dc.creator.orcid0000-0003-4547-6064pt_BR
dc.creator.orcid0000-0003-2847-7161pt_BR
dc.type.formArtigopt_BR
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