Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351764
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampDa Silva, Juliana Kelly-
dc.contributor.authorunicampCazarin, Cínthia Baú Betim-
dc.contributor.authorunicampBatista, Ângela Giovana-
dc.contributor.authorunicampMaróstica Junior, Mário Roberto-
dc.typeArtigopt_BR
dc.titleEffects of passion fruit (Passiflora edulis) byproduct intake in antioxidant status of Wistar rats tissuespt_BR
dc.contributor.authorda Silva, J.K.-
dc.contributor.authorCazarin, C.B.B.-
dc.contributor.authorBatista, T.G.-
dc.contributor.authorMaróstica, M.-
dc.subjectPassiflora edulispt_BR
dc.subjectMaracujápt_BR
dc.subjectAntioxidantespt_BR
dc.subject.otherlanguagePassion fruitpt_BR
dc.subject.otherlanguageAntioxidantspt_BR
dc.subject.otherlanguagePassiflora edulispt_BR
dc.description.abstractPassion fruit (Passiflora edulis) is a native species from Brazil explored in fruit culture. Peels are byproducts of juice industrial processing and are usually discarded. They are source of fibers and other bioactive substances, which may have antioxidant role and to protect cells against oxidative stress. This study aimed to evaluate the antioxidant status of P. edulis peel flour in vivo. The male Wistar rats (77 days old) were divided in Peel and Control groups (n = 4). Control group was fed with standard diet (AIN-93M) and Peel group, received a diet in which fifty percent of the cellulose content was replaced by fiber from PPF. After 15 days, the animals were anaesthetized and sacrificed. Peel group consumed greater amount of diet without alterations in body weight of animals. The experimental group showed no differences in serum antioxidant status (FRAP and TBARS assays) (P > 0.05), but they presented lower antioxidant potential according to ORAC assay (P < 0.05). In the kidneys of Peel group, a reduction in lipid peroxidation by TBARS assay (P < 0.05) was observed. In addition, the liver of the animals fed with PPF showed high TBARS levels, increased glutathione reductase activity (GR), decreased glutathione peroxidased activity (GPx) and superoxide dismutase activity (SOD).pt_BR
dc.relation.ispartofFood science and technologypt_BR
dc.relation.ispartofabbreviationLWT: food sci. technol.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2014-
dc.date.monthofcirculationDec.pt_BR
dc.language.isoengpt_BR
dc.description.volume59pt_BR
dc.description.issuenumber2pt_BR
dc.description.issuepart2pt_BR
dc.description.firstpage1213pt_BR
dc.description.lastpage1219pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.eissn1096-1127pt_BR
dc.identifier.doi10.1016/j.lwt.2014.06.060pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0023643814004289pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_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.description.sponsordocumentnumber2010/10131-7 ; 2010/16752-3pt_BR
dc.date.available2020-11-03T12:52:38Z-
dc.date.accessioned2020-11-03T12:52:38Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-11-03T12:52:38Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-03T12:52:38Z (GMT). No. of bitstreams: 0 Previous issue date: 2014en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351764-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source2-s2.0-84907598122pt_BR
dc.creator.orcid0000-0002-7970-534Xpt_BR
dc.creator.orcid0000-0002-9849-2546pt_BR
dc.creator.orcid0000-0002-1650-6589pt_BR
dc.creator.orcid0000-0001-8877-3160pt_BR
dc.type.formArtigopt_BR
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