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Type: Artigo de periódico
Title: Antioxidant activity of aqueous extract of passion fruit (Passiflora edulis) leaves: In vitro and in vivo study
Author: da Silva, JK
Cazarin, CBB
Colomeu, TC
Batista, AG
Meletti, LMM
Paschoal, JAR
Bogusz, S
Furlan, MF
Reyes, FGR
Augusto, F
Marostica, MR
Zollner, RD
Abstract: Passion fruit (Passiflora edulis), including its leaves, is a rich source of bioactive compounds, as polyphenols. This study investigated the in vitro and in vivo antioxidant potential of aqueous extract of P. edulis leaves and identification of phenolic compounds by HPLC-PDA and ESI-MS/MS analysis. Male Wistar rats were divided in two groups (n = 6 per group). Control group received water and experimental group received P. edulis leaf extract (Tea) (1.1 mg dry leaves mL(-1)), both ad libitum. Total phenols and antioxidant potential (DPPH, FRAP, ABTS and ORAC assay) were determined in aqueous extract. Antioxidant status was analyzed by FRAP, ORAC in serum and by SOD, GR and GPx activities, GSH contents and TBARS in liver, brain and kidneys. Gut microbiota profile and short-chain fatty acids were determined in feces. Vitexin, isovitexin and isoorientin were analyzed in the extract of P. edulis leaves. The animals which received tea showed a decrease of 20% of TBARS in liver. GSH contents in kidneys increased 40% relative to control group. The GR activity was 2 times higher and GPx 3.2 times lower in liver than control group. Animals from TEA group showed a 45% reduction on SOD activities in liver and brain. Serum antioxidant potential was not altered. Tea intake also promoted colonic bacteria growth, although there was a decreasing in the SCFA production. Therefore, P. edulis leaf extract could be an option to enhance the supply of antioxidants and to safeguard against oxidative stress. (C) 2013 Elsevier Ltd. All rights reserved.
Subject: Passiflora edulis leaves
Antioxidant potential
Oxidative stress
Bioactive compounds
Country: Holanda
Editor: Elsevier Science Bv
Citation: Food Research International. Elsevier Science Bv, v. 53, n. 2, n. 882, n. 890, 2013.
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2012.12.043
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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