In vitro and in vivo antioxidant activity of the pulp of Jatobá-do-cerrado

• Published in: Ciência e tecnologia de alimentos Vol. 36; no. 1; pp. 166 - 170
• Main Authors: ARAKAKI, Daniela Granja, CANDIDO, Camila Jordão, SILVA, Anderson Fernandes da, GUIMARÃES, Rita de Cássia Avellaneda, HIANE, Priscila Aiko
• Format: Journal Article
• Language: English; Portuguese
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 01.01.2016
• Subjects: FOOD SCIENCE & TECHNOLOGY; bioactive compounds; fruits of cerrado; rats
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/1678-457X.0084

Abstract Oxygen metabolism in cells causes the production of free radicals, which produce damage, including changes in cell structure and function. Antioxidants are substances that, at low concentrations, slow down or prevent oxidation. Fruits and vegetables contribute to the dietary supply of these compounds. The flora of the Cerrado in Brazil has shown to have high levels of bioactive compounds. This study aimed to characterize the antioxidant activity of the pulp of jatobá-do-cerrado in vitro and in vivo.In vitro antioxidant activity of the aqueous, ethanol and aqueous acetone extracts was evaluated by the DPPH method. We determined total phenols by the Folin-Ciocalteu assay and tannins by the Folin-Denis method.In vivo antioxidant potential of the aqueous acetone extract was evaluated by the TBARS technique. The aqueous acetone extract had the highest antioxidant capacity, followed by the aqueous and ethanol extracts. The same pattern occurred in the extraction of phenols and in the extraction of tannins. In vivo administration of the aqueous acetone extract inhibited lipid peroxidation compared to the control group. The inhibition of peroxidation has increased by elevating the dosage concentration of the extracts, demonstrating a significant antioxidant potential in vivo as well as in vitro.