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Antioxidant properties of mashua (Tropaeolum tuberosum) phenolic extracts against oxidative damage using biological in vitro assays
Antioxidant properties of mashua (Tropaeolum tuberosum) phenolic extracts against oxidative damage using biological in vitro assays
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Fecha
2008
Autores
Chirinos R.
Campos D.
Warnier M.
Pedreschi R.
Rees J.-F.
Larondelle Y.
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Editor
Elsevier Ltd
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Abstracto
Purified mashua extracts (PME) from four different coloured mashua genotypes were assayed for oxidative damage prevention. Three in vitro assays for oxidative damage to biological structures rich in polyunsaturated fatty acids (PUFA), such as LDL and erythrocytes, were tested: AAPH-induced TBARS assay
and Cu2+-induced conjugated dienes assay for LDL oxidation and AAPH-induced oxidative hemolysis of
erythrocytes. Additionally, ORAC antioxidant capacity, total phenolics (TP), total flavanoids (TFA) and
total anthocyanins (TA) were evaluated. In the presence of 5 lM of gallic acid equivalents (GAE), inhibitions of LDL oxidation for the PME ranged from 29.1% to 34.8% and from 51.8% to 58.1% when the TBARS
and conjugated dienes assays were performed, respectively. PME inhibited the hemolysis of erythrocytes
within the range 20.8–25.1%. Thus, mashua phenolic extracts are capable of scavenging peroxyl radicals,
as well as chelating redox metal ions in vitro. ORAC and LDL protection (TBARS and conjugated dienes
assays) showed good correlations with the TP and TFA, suggesting that these compounds have a good
ability to protect LDL molecules under the employed conditions. In contrast, inhibition of hemolysis
did not show any correlation with the evaluated phenolic assays (TP, TA, TFA) or with any of the evaluated oxidative LDL assays, suggesting a specific action of some non-evaluated compounds present in the
PME. The results of this study indicate that the mashua polyphenol extracts displayed good antioxidant
properties against oxidative damage in biological structures rich in PUFA. The displayed antioxidant
properties could be applied in the field of food or cosmetic industry.
Descripción
We thank Dr. Carlos Arbizu, International Potato Center (Lima, Peru) for providing the mashua genotypes and Alexandrine During and Yves-Jacques Schneider for their suggestions in the discussion of this paper. This research was supported by the CUI project of the Belgian Coopération Universitaire au Développement (CUD, Belgium) and by the Consejo Nacional de Ciencia y Tecnología (CONCYTEC, Peru).
Palabras clave
polyunsaturated fatty acid,
alkadiene,
anthocyanin,
copper,
flavanoid,
gallic acid,
low density lipoprotein,
metal ion,
oxygen radical,
peroxy radical,
phenol derivative,
plant extract