Potencial antioxidante de extratos de sementes de limão (Citrus limon)

Luzia, Débora Maria Moreno; Jorge, Neuza

doi:10.1590/s0101-20612010000200029

Cited by 10 publications

(3 citation statements)

References 11 publications

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“…Microbial activity in the fresh pulp was high (IC 50 = 0.49±0.00 mg mL -1 ), considering that lower values indicate greater antioxidant capacity (Luzia & Jorge, 2010).…”

Section: Resultsmentioning

confidence: 96%

Drying and storage of macaúba fruit: chemical and oxidative stability

Silva¹,

Guimarães²,

Campos³

et al. 2020

SCA

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The objective of this study was to evaluate the chemical and oxidative stability of dried macaúba (Acrocomia totai) fruit in different air conditions and stored for up to 120 days. The macaúba fruits were collected, sanitized, dried at the temperatures of 40, 50, 60 and 70 °C and stored in raffia bags at room temperature. Drying at higher temperatures resulted in pulps with a darker and orangish color and pulp oil with lower titratable acidity contents and acidity indices. Throughout storage, there was an increase in the acidity index of pulp oil and a reduction in the ascorbic acid and carotenoid contents in the pulp. Drying and storage reduced the ascorbic acid and carotenoid contents of the pulp. Drying at lower temperatures results in pulps with a higher free-radical sequestering ability. Pulp oil quality was compromised by drying and storage time. Newly harvested macaúba fruits can be dried at 40, 50, 60 or 70 °C and stored for up to 120 days without compromising nut oil quality.

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“…Microbial activity in the fresh pulp was high (IC 50 = 0.49±0.00 mg mL -1 ), considering that lower values indicate greater antioxidant capacity (Luzia & Jorge, 2010).…”

Section: Resultsmentioning

confidence: 96%

Drying and storage of macaúba fruit: chemical and oxidative stability

Silva¹,

Guimarães²,

Campos³

et al. 2020

SCA

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“…Os citros são importantes fontes de ácido hidroxicinâmico, flavonoides e de óleo essencial a partir do flavedo (casca), sendo quase sua composição quase que exclusivamente de D-Limoneno, β-Pineno, γ-Terpineno e de Citral (Neral e Geranial). Os inúmeros compostos extraídos da casca do limão apresentam importantes atividades biológicas, pois atuam como eficientes agentes antioxidantes inibidores ou supressores de oxigênio singleto, dentre outros radicais e superóxidos, inativadores de metais pró-oxidantes, com ação larvicida, inseticida e antifúngica (DIMITRIOS, 2006;LIMA et al 2008;LUZIA;JORGE, 2010).…”

Section: Introductionunclassified

AVALIAÇÃO QUÍMICA E ATIVIDADES ANTIFÚNGICA E ANTIOXIDANTE DOS ÓLEOS ESSENCIAIS DOS FRUTOS VERDES E MADUROS DE Citrus limonia Osbeck. (LIMÃO-CHINA)

Filho¹

2020

Glob. Sci. Technol.

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The objective of the work was to evaluate the chemical composition and the antioxidant and antifungal activities of the essential oils of green and ripe fruits of Citrus limonia. The essential oil was produced from the peel of lemons by hydrodistillation and the percentage yield. The chemical profile performed in a gas chromatograph with mass spectrometer. The antioxidant and antifungal activity was carried out in dilutions of the essential oil in reducing the DPPH radical, and by the agar diffusion method. The yield was 2.63 and 3.44%, the major compounds were Limonene 80.05%, 3-Carene 15.12% for the essential oil of green fruits, and Limonene 74.54%, 3-Carene 9.11 and α-Pinene with 8.31% for the ripe fruit essential oil, respectively. The antioxidant activity was between 49.82 to 100%, and 21.23 to 96.39% for green and ripe fruits, respectively. The antifungal activity was 1.08 to 88.17% and 9.17 to 71.45% for Sclerotinia sclerotiorum, 44.13 to 96.18%, and 6.51 to 93.51% for Colletotrichum acutatum, and 71,94 to 100%, and 25.18 to 90.03% for Aspergillus flavus, respectively, for green and ripe fruits of C. limonia. The essential oil of both maturation periods for Citrus limonia showed an important result as antioxidant and antifungal agents.

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“…São fontes naturais de antioxidantes substâncias como vitaminas, minerais e compostos fenólicos, que funcionam como sequestradores de ER, e que podem também agir como quelantes de metais. Dentre os compostos típicos estão a classe de fenóis, ácidos fenólicos e seus derivados, flavonóides, tocoferóis, fosfolipídios, aminoácidos, ácido fítico, ácido ascórbico, pigmentos e esteróis (ROESLER et.al.,2007;LUZIA;JORGE, 2010).…”

Section: Fontes Alimentares De Compostos Antioxidantesunclassified

Estudo da capacidade antioxidante, antimicrobiana e anti-hemolítica do gengibre (Zingiber offinale)

Dalgê¹

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The aim of this study was to determinate antioxidant capacity, antimicrobial activity and anti hemolytic action of ginger (Zingiber officinale) extract obtained by different solvents. For this purpose, dried ginger flakes were powdered and used in ratio 1:50 (w/v) in the four different extractions: water, ethanol (70%), acetone/acetic acid (70%/2%) and acetone (70%). The extract was centrifuged and used for phenolic compounds determination by Folin-Ciocalteau and action on ABTS +. and DPPH . radicals. The best extractor solvent was selected by its antioxidant properties and easier elimination from the matrix. The select extract was submitted on evaporation and lyophilization, and subsequent re-suspension on phosphate buffer saline (PBS). Then, this suspension was used in biologic studies as NO scavenging, antioxidant action on induced hemolysis and effect on S. aureus growth. The values were express as mean and standard deviation. Statistical analysis carried out by Minitab® using ANOVA and Tukey to p< 0.05. Acetone ginger extract showed highest value of phenolic content (8.52 ± 1.24 mg galic acid equivalent /g of ginger). The acetone extract showed the lowest EC50 value and higher antioxidant action on ABTS +. , 0.07 ± 0.01 mg of dry weight of the extract/mL of assay and 10.93 ± 0.79 mg trolox equivalents (TE)/g of ginger, respectively. These values did not show significant difference in relation to ethanol and acetone/acid extracts. For DPPH . assay, acetone extract showed lower value of EC50 (0.15 ± 0.01 mg dry weight of extract/mL assay) and higher antioxidant action (8.35 ± 0.60 mg TE/g of ginger), without significant difference in relation to ethanolic extract. Among all extracts, aqueous extract showed lesser satisfactory results. Acetone extract was selected for biological assays. Ginger extract (17.25 mg of dry weigth/mL) inhibited 50% of products formation on NO scavenging assay, similarly to galic acid results. Lower extract concentrations as 1.25 mg/mL inhibited 33% of NO. The 100% of hemolysis prevention was obtained by concentrations of ginger extract higher than 113 μg of dry weight of extract/mL of assay. Similar result was observed by presence of ascorbic acid. Erythrocytes lysis was avoided in 44% by 57 μg/mL of ginger extract. Ginger extract did not show antimicrobial action on S. aureus. In conclusion, ginger extract, in present conditions, showed antioxidant action on ABTS+ . and DPPH . assays and in biological model systems as in NO scavenging assay and cell membrane lysis.

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Potencial antioxidante de extratos de sementes de limão (Citrus limon)

Cited by 10 publications

References 11 publications

Drying and storage of macaúba fruit: chemical and oxidative stability

Drying and storage of macaúba fruit: chemical and oxidative stability

AVALIAÇÃO QUÍMICA E ATIVIDADES ANTIFÚNGICA E ANTIOXIDANTE DOS ÓLEOS ESSENCIAIS DOS FRUTOS VERDES E MADUROS DE Citrus limonia Osbeck. (LIMÃO-CHINA)

Estudo da capacidade antioxidante, antimicrobiana e anti-hemolítica do gengibre (Zingiber offinale)

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