Structural and Functional Characterization of Polyphenols Isolated from Acerola (<i>Malpighia emarginata</i>DC.) Fruit

Hanamura, Takayuki; Hagiwara, Toshihiko; Kawagishi, Hirokazu

doi:10.1271/bbb.69.280

Cited by 132 publications

(105 citation statements)

References 31 publications

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“…The yellow flavonoid quercetin is a powerful antioxidant accumulated during ripening in acerola, adding to its nutritional bioactive properties. According to Hanamura, Kawagishi and Hagiwara (2005), the cyanidin-3-rhamnoside showed a strong neutralizing capacity of the superoxide radical (O 2 -), similar to that presented by quercetin and the authors explained that antioxidant activity is strongly correlated the number of B-ring hydroxyls of the structure of polyphenols. However and despite quercetin being present throughout acerola fruit development, its content was much lower when compared to cyanidin in stage IV fruits explaining the red color characteristic of ripe acerola fruit.…”

Section: Quality and Non-enzymatic Antioxidantsmentioning

confidence: 78%

Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366

Souza¹,

Moura

Brito

et al. 2014

Rev. Bras. Frutic.

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-Information on antioxidant properties at different ontological stages may help producers and food technologists to identify which cultivar and/or maturity stage are most adequate for their need, therefore this work aimed to study the changes in the antioxidant metabolism during acerola development. Fruit from cv. Flor Branca, BRS366 and Florida Sweet were harvested at different stages: immature green colored (I), physiologically mature with green color and maximum size (II), breaker (III) and full red ripe (IV). After harvest, fruits were selected, divided into four replications with 500 g each and evaluated regarding their titratable acidity, pH, soluble solids, total soluble sugar, vitamin C, polyphenol, anthocyanin, yellow flavonoid, total antioxidant activity and antioxidant enzyme activity. Anthocyanin and flavonoid were determined through LC-DAD-ESI/MS and all analysis followed a completely randomized factorial 3 x 4 design. Fruits of 'Florida Sweet' presented significantly higher soluble solids (9.46°Brix). Vitamin C content decreased during ripening, but ripe 'BRS 366' fruits showed the greatest values (1363 mg.100 g -1 ) and highest TAA with 42.36 µM TEAC.g -1 FW. Cyanidin 3-rhamnoside (520.76 mg.100 g -1 DM) and quercetin 3-rhamnoside (33.72 mg.100 g -1 DM) were the most abundant anthocyanin and yellow flavonoids found mainly in 'Flor Branca' fruit of acerola, whose antioxidant enzymes activities were also higher. Ripe 'Florida Sweet' fruit presents a great potential for fresh consumption, meanwhile physiologically mature 'BRS 366' fruit seems the best option for the bioactive compounds processing industry. As 'Flor Branca' fruit of acerola kept the highest activity levels, it could be an indicative of greater potential for postharvest conservation. Index Terms: Malpighia emarginata, development, vitamin C, enzymes, polyphenols. COMPOSTOS ANTIOXIDANTES E ATIVIDADE ANTIOXIDANTE TOTAL EM FRUTOS DAS VARIEDADES FLOR BRANCA, FLORIDA SwEET E BRS 366 DE ACEROLEIRARESUMO -Informações sobre propriedades antioxidantes em diferentes estádios ontológicos podem ajudar os produtores e tecnólogos de alimentos a identificar quais cultivares e/ou estádio de maturidade são os mais adequados para a sua necessidade; portanto, o objetivo deste trabalho foi estudar as alterações no metabolismo antioxidante durante o desenvolvimento de frutos da aceroleira. Frutos das cv. FlorBranca, BRS 366 e Florida Sweet foram colhidos em diferentes estádios: imaturos com cor verde (I), fisiologicamente maduros com cor verde e tamanho máximo (II), com cor predominantemente vermelha (III) e totalmente vermelha, maduro (IV). Após a colheita, os frutos foram selecionados, divididos em quatro repetições com 500 g cada e avaliados quanto à acidez titulável, pH, sólidos solúveis, açúcares solúveis totais, vitamina C, polifenóis, antocianinas, flavonoides amarelo, atividade antioxidante total e atividade de enzimas antioxidantes. Antocianina e flavonoides foram determinados por meio LC-DAD-ESI/MS, e todas as análises seguiram um deline...

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Section: Quality and Non-enzymatic Antioxidantsmentioning

confidence: 78%

Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366

Souza¹,

Moura

Brito

et al. 2014

Rev. Bras. Frutic.

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“…Melanin is also used for diverse purposes in the pharmaceutical 3,5 , cosmetic 6,7 , food 8 , electronics 9 , and other industries 10,11 , as it has strong antioxidant activities, anti-radiation functions, anti-virus functions, hepatoprotective effects, and photoconductivity. It can be obtained by chemical synthesis from tyrosine or its derivatives 12,13 , or extracted from either animals 14,15 or plants 16,17 . Some microorganisms also produce melanins 18 , with physical and chemical properties that include high molecular weight, insolubility in water 19 , aqueous acids and common organic solvents, decolourization by oxidizing agents (KMnO 4 , NaOCl, and H 2 O 2 ), metal ion chelating ability, and strong UV-Vis absorption.…”

Section: Introductionmentioning

confidence: 99%

Characterization of melanin extracted from apricot (Armeniaca sibirica) and its effect on hydrazine-induced rat hepatic injury

Li¹,

Li²,

Zhao³

2016

ScienceAsia

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ABSTRACT:Melanin is a complex, highly coloured natural antioxidant with potent biological activities and diverse applications. A potential source of melanin is the Siberian apricot (Armeniaca sibirica) whose kernel skin is currently a waste by-product. To explore its potential, melanin from apricot kernel skin was extracted. The molecular mass was determined by gel chromatography and its structure was examined by elemental analysis, UV-Vis, infrared, and solid-state nuclear magnetic resonance ( 13 C-NMR) spectroscopy. In addition, its protective effect against hydrazineinduced hepatic injury in rats was evaluated. The results showed that melanin has < 5% sulphur (S) content, indicating that it consists mostly of eumelanin. Its UV-Vis, infrared and 13 C-NMR spectra were very similar to those of synthetic melanin, although it had relatively high carboxylate, aliphatic, and phenol-skeleton content. Two distinct fractions (2.4 ± 0.12 and 0. ± 560.1 kDa) were detected. Injections of hydrazine at 65 mg/kg body-weight (b.wt.) doses resulted in significant (p < 0.01) increases in lipid peroxidation (malondialdehyde contents) in liver homogenates and serum alanine aminotransferase and aspartate aminotransferase activities (64%, 69%, and 98% increase relative to the controls, respectively). It also induced significant (p < 0.05 or 0.01) decreases in liver homogenate catalase, glutathione peroxidase, and superoxide dismutase activities and reduced glutathione content (48%, 28%, 7%, and 98% reduction, respectively). Administering melanin prior to hydrazine, at 10 mg/kg b.wt., strongly inhibited these changes and ameliorated histopathological hepatic injury. The results indicated that melanin alleviated hydrazine-induced liver injury by relieving oxidative stress, which may provide a novel protective strategy for protection against liver diseases.

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“…Como nos cromatogramas obtidos nesta pesquisa, os picos foram registrados antes de 15 min, infere-se que esses pigmentos não possuem ácidos em suas moléculas. Este resultado corrobora os obtidos por HANAMURA, HAGIWARA & KAWAGISHI [15], os quais relataram, em acerolas cedidas pela Nichirei do Brazil (Recife, Brasil), a ausência de acilação nas moléculas das antocianinas identificadas.…”

Section: -Resultados E Discussãounclassified

“…Este achado concorda com MACHEIX, FLEURIET & BILLOT [24], ao afirmarem que a maioria dos frutos con- tém duas antocianidinas, das quais a cianidina é a mais encontrada, acompanhada pela peonidina, delfinidina ou pelargonidina e concorda, também, com HANAMURA, HAGIWARA & KAWAGISHI [15], ao relatarem que, em acerolas, as antocianinas identificadas foram cianidina 3-ramnosídeo e a pelargonidina 3-ramnosídeo, as mesmas agliconas encontradas neste estudo.…”

Section: -Resultados E Discussãounclassified

Identificação de antocianidinas em acerolas do Banco Ativo de Germoplasma da Universidade Federal Rural de Pernambuco

Lima¹,

Pinheiro²,

Nascimento³

et al. 2006

Ciênc. Tecnol. Aliment.

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RESUMOAs antocianinas, pigmentos responsáveis pela cor vermelha da acerola madura, foram extraídas e purificadas de 12 genótipos cultivados no Banco Ativo de Germoplasma da Universidade Federal Rural de Pernambuco, com o objetivo de determinar a sua composição. As antocianinas e suas respectivas agliconas, obtidas pela hidrólise ácida, foram separadas por cromatografia líquida de alta eficiência (CLAE) usando uma coluna de fase reversa (C 18 ). A identificação foi realizada pela ordem de eluição e pelos tempos de retenção dos padrões de referência e das antocianidinas obtidas por hidrólise ácida de uvas Isabel, Patrícia e Red Globe, ameixa, cebola roxa, morango e da casca de manga Tommy Atkins. Os cromatogramas obtidos demonstraram que o perfil antociânico dos genótipos de acerola é relativamente simples, apresentando de três a cinco picos comuns entre eles. Após hidrólise ácida foram obtidas somente duas agliconas identificadas como cianidina e pelargonidina. Comparando os cromatogramas das antocianinas e das antocianidinas e, avaliando os tempos de retenção, foi constatada a presença de antocianinas com diferentes graus de glicosilação e ausência de ácidos acilados em suas moléculas e que as agliconas identificadas, cianidina e pelargonidina, encontravam-se em diferentes proporções nos genótipos estudados. Palavras-chave: antocianidinas, Malpighia emarginata D.C., genótipos, cromatografia líquida de alta eficiência. SUMMARYANTHOCYANIDINS IDENTIFICATION OF ACEROLA FRUITS FROM ACTIVE GERMOPLASM BANK OF THE RURAL FEDERAL UNIVERSITY OF PERNAMBUCO. The red color of mature acerola is due to the presence of anthocyanins. These pigments were extracted and purified from 12 genotypes cultivated at the Active Germoplasm Bank of the Rural Federal University of Pernambuco in order to determine their composition. The aglycon forms of the anthocyanins were revealed by acid hydrolysis. Anthocyanins and anthocyanidins were separated by using high-performance liquid chromatography (HPLC) using a C 18 reversed phase analytical column. Anthocyanidins were identified by comparing HPLC elution order and retention times relative to authentic standards and to anthocyanidins obtained from acid hydrolysis of Isabel, Patrícia and Red Globe grapes, plum, red onion, strawberry and Tommy Atkins mango skin. The chromatograms showed that the acerola genotype anthocyanins profile is simple, showing three to five peaks, similar between them. After the acid hydrolysis, the chromatograms revealed the presence of two aglycons which were identified as cyanidin and pelargonidin. By comparing chromatograms of anthocyanins and anthocyanidins and analyzing the retention times, the presence of anthocyanins with different glycosylation patterns and the absence of acylation in their molecules could be clearly seen. The aglycons identified (cyanidin and pelargonidin) were found in different proportions in these acerola genotypes. Keywords: anthocyanidins, Malpighia emarginata D.C., genotypes, high performance liquid chromatography. -INTRODUÇÃOAs antociani...

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Structural and Functional Characterization of Polyphenols Isolated from Acerola (Malpighia emarginataDC.) Fruit

Cited by 132 publications

References 31 publications

Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366

Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366

Characterization of melanin extracted from apricot (Armeniaca sibirica) and its effect on hydrazine-induced rat hepatic injury

Identificação de antocianidinas em acerolas do Banco Ativo de Germoplasma da Universidade Federal Rural de Pernambuco

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