TY - JOUR
T1 - From byproduct to a functional ingredient
T2 - Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model
AU - Fidelis, Marina
AU - de Oliveira, Stephanie Maiara
AU - Sousa Santos, Jânio
AU - Bragueto Escher, Graziela
AU - Silva Rocha, Ramon
AU - Gomes Cruz, Adriano
AU - Araújo Vieira do Carmo, Mariana
AU - Azevedo, Luciana
AU - Kaneshima, Tai
AU - Oh, Won Young
AU - Shahidi, Fereidoon
AU - Granato, Daniel
N1 - Publisher Copyright:
© 2020 American Dairy Science Association
PY - 2020/2
Y1 - 2020/2
N2 - This work aimed to characterize the phenolic composition and in vitro antioxidant and antiproliferative properties of lyophilized camu-camu (Myrciaria dubia) seed extract (LCE), and to assess the effects of LCE on the antioxidant and sensory traits of yogurt. The LCE contained 46.3% (wt/wt) total phenolic content; the main compounds quantified were vescalagin, castalagin, gallic acid, procyanidin A2, and (−)-epicatechin. The LCE had antioxidant activity, as measured by different chemical assays (2,2-diphenyl-1-picrylhydrazyl, Folin–Ciocalteu reducing capacity, total reducing capacity, ferric reducing antioxidant power, and Cu2+ chelating capacity), and inhibited the cell proliferation of HepG2 cells (human hepatoma carcinoma; IC50 = 1,116 µg/mL) and Caco-2 cells (human colorectal adenocarcinoma epithelial cells; IC50 = 608.5 µg/mL). In addition, LCE inhibited the in vitro activity of α-amylase, α-glucosidase, and angiotensin-converting enzyme, and protected DNA from peroxyl radical–induced scission. When added to yogurts, different concentrations of LCE (0, 0.25, 0.5, 0.75, and 1.0 g/100 g) increased the chemical antioxidant and reducing capacities. The camu-camu yogurt containing LCE at 0.25 g/100 g had an acceptance index of 84%, showing that camu-camu seed extract may be a potential ingredient for addition to yogurts.
AB - This work aimed to characterize the phenolic composition and in vitro antioxidant and antiproliferative properties of lyophilized camu-camu (Myrciaria dubia) seed extract (LCE), and to assess the effects of LCE on the antioxidant and sensory traits of yogurt. The LCE contained 46.3% (wt/wt) total phenolic content; the main compounds quantified were vescalagin, castalagin, gallic acid, procyanidin A2, and (−)-epicatechin. The LCE had antioxidant activity, as measured by different chemical assays (2,2-diphenyl-1-picrylhydrazyl, Folin–Ciocalteu reducing capacity, total reducing capacity, ferric reducing antioxidant power, and Cu2+ chelating capacity), and inhibited the cell proliferation of HepG2 cells (human hepatoma carcinoma; IC50 = 1,116 µg/mL) and Caco-2 cells (human colorectal adenocarcinoma epithelial cells; IC50 = 608.5 µg/mL). In addition, LCE inhibited the in vitro activity of α-amylase, α-glucosidase, and angiotensin-converting enzyme, and protected DNA from peroxyl radical–induced scission. When added to yogurts, different concentrations of LCE (0, 0.25, 0.5, 0.75, and 1.0 g/100 g) increased the chemical antioxidant and reducing capacities. The camu-camu yogurt containing LCE at 0.25 g/100 g had an acceptance index of 84%, showing that camu-camu seed extract may be a potential ingredient for addition to yogurts.
KW - antioxidants
KW - antiproliferative activity
KW - ellagitannin
KW - food innovation
KW - phenolic compound
UR - http://www.scopus.com/inward/record.url?scp=85076025724&partnerID=8YFLogxK
U2 - 10.3168/jds.2019-17173
DO - 10.3168/jds.2019-17173
M3 - Article
C2 - 31759605
AN - SCOPUS:85076025724
SN - 0022-0302
VL - 103
SP - 1131
EP - 1140
JO - Journal of Dairy Science
JF - Journal of Dairy Science
IS - 2
ER -