Antioxidant activity and mechanism of commercial Rama Forte persimmon fruits (Diospyros kaki)

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dc.creatorDalvi, Luana Taquette
dc.creatorMoreira, Daniel Carneiro
dc.creatorAlonso, Antonio
dc.creatorAvellar, Isa Gomes Jorge de
dc.creatorLima, Marcelo Hermes
dc.date.accessioned2023-04-17T11:22:27Z
dc.date.available2023-04-17T11:22:27Z
dc.date.issued2018
dc.description.abstractThis study aimed to characterize the antioxidant properties of Rama Forte persimmon, a tannin-rich fruit variety produced in Brazil. Extracts prepared with lyophilized pulps from fruits obtained in local markets were analyzed individually to evaluate the extent of antioxidant protection and investigate the antioxidant mechanism. Iron-mediated hydroxylation of 5,5-dimethyl-1-pirrolidine-N-oxide, determined by electron paramagnetic resonance (EPR), and oxidative degradation of 2-deoxyribose (2-DR) were inhibited by fruit extracts in a dose-dependent manner. There was a considerable individual variability in inhibition of 2-DR degradation by individual fruits. Higher protection of 2-DR degradation (by the extracts) was observed in Fe(III)-citrate/ascorbate in comparison with Fe(III)-EDTA/ascorbate system; however, antioxidant effectiveness of fruit extracts was not diminished by increasing EDTA concentration by 10-fold. Other competition experiments using the 2-DR assay (varying pre-incubation time and 2-DR concentration) indicated that protection comes mainly from free radical scavenging, rather that metal chelation antioxidant activity. Persimmon extracts prevented iron-mediated lipid peroxidation in rat liver homogenates, which correlated significantly with the inhibition of 2-DR oxidation. Finally, sugar content of individual fruits correlated inversely with inhibition of 2-DR degradation, which could indicate that maturation decreases soluble antioxidant concentration or efficiency. In conclusion, lipid peroxidation, 2-DR and EPR experiments indicated that extracts from commercial fruits showed mainly radical-scavenger activity and relevant antioxidant activity.pt_BR
dc.identifier.citationDALVI, Luana T.; MOREIRA, Daniel C.; ALONSO, Antonio; AVELLAR, Isa G.J. de; HERMES-LIMA, Marcelo. Antioxidant activity and mechanism of commercial Rama Forte persimmon fruits ( Diospyros kaki ). PeerJ, Corte Madera, v. 6, e5223, 2018. DOI: 10.7717/peerj.5223. Disponível em: https://www-ncbi-nlm-nih.ez49.periodicos.capes.gov.br/pmc/articles/PMC6064204/pdf/peerj-06-5223.pdf. Acesso em: 14 abr. 2023.pt_BR
dc.identifier.doi10.7717/peerj.5223
dc.identifier.issn 2167-8359
dc.identifier.urihttp://repositorio.bc.ufg.br/handle/ri/22353
dc.language.isoengpt_BR
dc.publisher.countryEstados unidospt_BR
dc.publisher.departmentInstituto de Física - IF (RG)pt_BR
dc.rightsAcesso Abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectFruit maturationpt_BR
dc.subjectTanninpt_BR
dc.subjectOxidative stresspt_BR
dc.subjectLipid peroxidationpt_BR
dc.subjectPolyphenolpt_BR
dc.titleAntioxidant activity and mechanism of commercial Rama Forte persimmon fruits (Diospyros kaki)pt_BR
dc.typeArtigopt_BR

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