From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model.
作者： Marina Fidelis , Stephanie Maiara de Oliveira , Jânio Sousa Santos , Graziela Bragueto Escher , Ramon Silva Rocha
关键词: Food science 、 Procyanidin A2 、 Ellagitannin 、 Gallic acid 、 Ingredient 、 Myrciaria dubia 、 Castalagin 、 Chemistry 、 Antioxidant 、 Composition (visual arts)
摘要: ABSTRACT This work aimed to characterize the phenolic composition and in vitro antioxidant antiproliferative properties of lyophilized camu-camu (Myrciaria dubia) seed extract (LCE), assess effects LCE on sensory traits yogurt. The contained 46.3% (wt/wt) total content; main compounds quantified were vescalagin, castalagin, gallic acid, procyanidin A2, (−)-epicatechin. had activity, as measured by different chemical assays (2,2-diphenyl-1-picrylhydrazyl, Folin–Ciocalteu reducing capacity, ferric power, Cu2+ chelating capacity), inhibited cell proliferation HepG2 cells (human hepatoma carcinoma; IC50 = 1,116 µg/mL) Caco-2 colorectal adenocarcinoma epithelial cells; 608.5 µg/mL). In addition, activity α-amylase, α-glucosidase, angiotensin-converting enzyme, protected DNA from peroxyl radical–induced scission. When added yogurts, concentrations (0, 0.25, 0.5, 0.75, 1.0 g/100 g) increased capacities. yogurt containing at 0.25 g an acceptance index 84%, showing that may be a potential ingredient for addition yogurts.
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