Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation

Fibre microparticles (MPCs) obtained from Japanese plum (Prunus salicina) skin and flesh through ethanolic extraction retained polyphenolic compounds, mainly proanthocyanidins, in 170-200 mg/100 g MPCs levels. Also, phenolics such as anthocyanins (cyanidin 3-galactoside and 3-rutinoside), responsibl...

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Autores principales: Basanta, M.F., Marin, A., De Leo, S.A., Gerschenson, L.N., Erlejman, A.G., Tomás-Barberán, F.A., Rojas, A.M.
Formato: JOUR
Materias:
Antioxidant food preservation
Flavonoids
Oxidative stress
Pectins
Plum fibre microparticles
Proanthocyanidins
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_17564646_v24_n_p287_Basanta
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_17564646_v24_n_p287_Basanta2023-10-03T16:32:39Z Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation Basanta, M.F. Marin, A. De Leo, S.A. Gerschenson, L.N. Erlejman, A.G. Tomás-Barberán, F.A. Rojas, A.M. Antioxidant food preservation Flavonoids Oxidative stress Pectins Plum fibre microparticles Proanthocyanidins Fibre microparticles (MPCs) obtained from Japanese plum (Prunus salicina) skin and flesh through ethanolic extraction retained polyphenolic compounds, mainly proanthocyanidins, in 170-200 mg/100 g MPCs levels. Also, phenolics such as anthocyanins (cyanidin 3-galactoside and 3-rutinoside), responsible for red-purple colour, and flavonoids (quercetin derivatives), were found in significant proportions only in the skin MPCs. The MPCs-polyphenolic extract showed antioxidant capability (DPPH and FRAP assays) as well as protective effect against the oxidative stress induced by tert-butylhydroperoxide (t-BOOH) when biologically evaluated on kidney cells, joined to a low cytotoxicity (50%-cytotoxic concentration >100 μg/mL). This is important since health benefits of barely absorbed proanthocyanidins rest on their permanence into the intestine, interfering with oxidative stress implicated in inflammatory disorders. Higher proportions of pectins found in flesh MPCs and of lignin in skin MPCs can provide different fibre functionality. Plum MPCs obtained can be useful as antioxidant natural additives and ingredients for functional food preservation. © 2016 Elsevier Ltd. Fil:Basanta, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_17564646_v24_n_p287_Basanta
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Antioxidant food preservation
Flavonoids
Oxidative stress
Pectins
Plum fibre microparticles
Proanthocyanidins
spellingShingle Antioxidant food preservation
Flavonoids
Oxidative stress
Pectins
Plum fibre microparticles
Proanthocyanidins
Basanta, M.F.
Marin, A.
De Leo, S.A.
Gerschenson, L.N.
Erlejman, A.G.
Tomás-Barberán, F.A.
Rojas, A.M.
Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation
topic_facet Antioxidant food preservation
Flavonoids
Oxidative stress
Pectins
Plum fibre microparticles
Proanthocyanidins
description Fibre microparticles (MPCs) obtained from Japanese plum (Prunus salicina) skin and flesh through ethanolic extraction retained polyphenolic compounds, mainly proanthocyanidins, in 170-200 mg/100 g MPCs levels. Also, phenolics such as anthocyanins (cyanidin 3-galactoside and 3-rutinoside), responsible for red-purple colour, and flavonoids (quercetin derivatives), were found in significant proportions only in the skin MPCs. The MPCs-polyphenolic extract showed antioxidant capability (DPPH and FRAP assays) as well as protective effect against the oxidative stress induced by tert-butylhydroperoxide (t-BOOH) when biologically evaluated on kidney cells, joined to a low cytotoxicity (50%-cytotoxic concentration >100 μg/mL). This is important since health benefits of barely absorbed proanthocyanidins rest on their permanence into the intestine, interfering with oxidative stress implicated in inflammatory disorders. Higher proportions of pectins found in flesh MPCs and of lignin in skin MPCs can provide different fibre functionality. Plum MPCs obtained can be useful as antioxidant natural additives and ingredients for functional food preservation. © 2016 Elsevier Ltd.
format JOUR
author Basanta, M.F.
Marin, A.
De Leo, S.A.
Gerschenson, L.N.
Erlejman, A.G.
Tomás-Barberán, F.A.
Rojas, A.M.
author_facet Basanta, M.F.
Marin, A.
De Leo, S.A.
Gerschenson, L.N.
Erlejman, A.G.
Tomás-Barberán, F.A.
Rojas, A.M.
author_sort Basanta, M.F.
title Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation
title_short Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation
title_full Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation
title_fullStr Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation
title_full_unstemmed Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation
title_sort antioxidant japanese plum (prunus salicina) microparticles with potential for food preservation
url http://hdl.handle.net/20.500.12110/paper_17564646_v24_n_p287_Basanta
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AT gerschensonln antioxidantjapaneseplumprunussalicinamicroparticleswithpotentialforfoodpreservation
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