TY - JOUR
T1 - Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products
AU - de Camargo, Adriano Costa
AU - Biasoto, Aline Camarão Telles
AU - Schwember, Andrés R.
AU - Granato, Daniel
AU - Rasera, Gabriela Boscariol
AU - Franchin, Marcelo
AU - Rosalen, Pedro L.
AU - Alencar, Severino Matias
AU - Shahidi, Fereidoon
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/8/30
Y1 - 2019/8/30
N2 - Free radical imbalance is associated with several chronic diseases. However, recent controversies have put in check the validity of colorimetric methods to screen the functionality of polyphenols. Therefore, in this study two antioxidant methods, based on chemical reactions, were tested for their ability in anticipating the reduction of the activation of NF-κB using LPS-activated RAW 264.7 macrophages, selected as a biological model. Grape processing by-products from winemaking showed higher total phenolic content (TPC), antioxidant capacity towards peroxyl radical (31.1%) as well as reducing power (39.5%) than those of grape juice by-products. The same trend was observed when these samples were tested against LPS-activated RAW 264.7 macrophages by reducing the activation NF-κB. Feedstocks containing higher TPC and corresponding ORAC and FRAP results translated to higher reduction in the activation of NF-κB (36.5%). Therefore, this contribution demonstrates that colorimetric methods are still important screening tools owing their simplicity and widespread application.
AB - Free radical imbalance is associated with several chronic diseases. However, recent controversies have put in check the validity of colorimetric methods to screen the functionality of polyphenols. Therefore, in this study two antioxidant methods, based on chemical reactions, were tested for their ability in anticipating the reduction of the activation of NF-κB using LPS-activated RAW 264.7 macrophages, selected as a biological model. Grape processing by-products from winemaking showed higher total phenolic content (TPC), antioxidant capacity towards peroxyl radical (31.1%) as well as reducing power (39.5%) than those of grape juice by-products. The same trend was observed when these samples were tested against LPS-activated RAW 264.7 macrophages by reducing the activation NF-κB. Feedstocks containing higher TPC and corresponding ORAC and FRAP results translated to higher reduction in the activation of NF-κB (36.5%). Therefore, this contribution demonstrates that colorimetric methods are still important screening tools owing their simplicity and widespread application.
KW - Bioactive phenolics
KW - Cytotoxicity
KW - Ferric reducing antioxidant power
KW - Folin-Ciocalteu
KW - High-performance liquid chromatography
KW - NF-κB activation
KW - Oxygen radical absorbance capacity
KW - RAW 264.7 macrophages
UR - http://www.scopus.com/inward/record.url?scp=85063739810&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2019.03.145
DO - 10.1016/j.foodchem.2019.03.145
M3 - Article
C2 - 31000041
AN - SCOPUS:85063739810
SN - 0308-8146
VL - 290
SP - 229
EP - 238
JO - Food Chemistry
JF - Food Chemistry
ER -