In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen species
Renan Campos Chisté, Adriana Zerlotti Mercadante, Ana Gomes, Eduarda Fernandes, José Luís Fontes da Costa Lima, Neura Bragagnolo
ARTIGO
Inglês
Bixa 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...
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Bixa 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 values
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FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP
CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ
Fechado
In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen species
Renan Campos Chisté, Adriana Zerlotti Mercadante, Ana Gomes, Eduarda Fernandes, José Luís Fontes da Costa Lima, Neura Bragagnolo
In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen species
Renan Campos Chisté, Adriana Zerlotti Mercadante, Ana Gomes, Eduarda Fernandes, José Luís Fontes da Costa Lima, Neura Bragagnolo
Fontes
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Food chemistry Vol. 127, no. 2 (July, 2011), p. 419-426 |