(+)-catechin and (-)-epicatechin levels of concentrated and ready-to-drink grape juices through storage

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Commercial concentrated Concord (CCJ) and Isabel (CIJ) grapes juices were stored at 4-5 degrees C while pasteurised ready-to-drink juices of the same grape cultivars (PCJ and PIJ) were kept at 20-25 degrees C under indirect light for 10 months, simulating industrial storage conditions. (+)-catechin preservation during storage ranged between 63% (PCJ) and 52% (PIJ); (-)-epicatechin retention was of 32% (CCJ) and 15% (CIJ). Total phenols retention ranged from 93% (CCJ) to 84% (PCJ) and radical scavenging activity (RSA) from 87% (PIJ) to 85% (CCJ and PCJ). Concentrated juices showed higher monomeric flavan-3-ols amounts and CCJ depicted superior phenolic contents. PIJ yielded the highest RSA during storage per phenolic unit. Process and storage impacted flavan-3-ols and not total phenolics and RSA during 10-month ageing.431018551859Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)CNPq [131016/2006-7

Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The total phenolic (TP) and radical scavenging activity (RSA) of concentrated grape juices during process and storage were characterized and quantified. TP were determined using the Folin-Ciocalteu method and RSA by the DPPH assay. The main phenolic components of juices were investigated by direct infusion electrospray ionization-mass spectrometry (ESI-MS) in the negative ion mode. Concord juice (CJ) demonstrated higher RSA and TP contents than Isabel juice (IJ) with some differences at each processing step. During storage, retention of TP and RSA were 90% and 77% in CJ and of 81% and 86% in IJ, respectively. During processing, peonidin and peonidin-3-0-glucoside gave place to malvidin and dimethoxy-flavylium as major significant components; piceatannol-O-glucoside became significant after concentration and malvidin decreased after 8 months of storage. Concentrated and refrigerated storage were effective in preserving total phenolics and antioxidative status of grape juices, although changes in compounds were observed. (c) 2008 Elsevier Ltd. All rights reserved.1124868873Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Brazilian Ministry of Science and Technology (MCT) [131016/2006-7]Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Brazilian Ministry of Science and Technology (MCT) [131016/2006-7

Grape juice concentrate prevents oxidative DNA damage in peripheral blood cells of rats subjected to a high-cholesterol diet

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The goal of the present study was to investigate whether subchronic treatment with grape juice concentrate is able to protect liver and peripheral blood cells against cholesterol-induced injury in rats. The effects of the grape juice concentrate treatment on histopathological changes, immunohistochemistry for cyclo-oxygenase-2 (COX-2), and basal and oxidative DNA damage induced by H2O2 using a single-cell gel (comet) assay were evaluated. Male Wistar rats (n 18) were divided into three groups: group 1 - negative control; group 2 - cholesterol at 1% (w/w) in their diet, treated for 5 weeks; group 3 - cholesterol at 1% in their chow, treated for 5 weeks, and grape juice concentrate at 222 mg/d in their drinking-water in the final week only. The results indicated that the treatment with grape juice concentrate did not show remarkable differences regarding liver tissue in group 3 compared with group 2. However, grape juice concentrate was able to decrease oxidative DNA damage induced by H2O2 in peripheral blood cells, as depicted by the tail moment results. COX-2 expression in the liver did not show statistically significant differences (P>0.05) between groups. Taken together, the present results suggest that the administration of subchronic grape juice concentrate prevents oxidative DNA damage in peripheral blood cells.o TEXTO COMPLETO DESTE ARTIGO, ESTARÁ DISPONÍVEL À PARTIR DE AGOSTO DE 2015.1055694702Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)FAPESP [07/01228-4

Protective effects of green tea against hepatic injury induced by high-cholesterol diet in rats: histopathological analysis, oxidative DNA damage and COX-2 expression

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Purpose The goal of this study was to investigate whether daily administration of green tea is able to protect the liver injury induced by cholesterol. Methods Male Wistar rats (n = 24) were distributed into four groups: group 1, negative control; group 2, cholesterol at 1% (w/w) in the diet treated for 5 weeks; group 3, cholesterol at 1% treated for 5 weeks and green tea at 1% (w/v) in drinking water in the last week only and group 4, cholesterol and green tea at 1% in drinking water for 5 weeks. Results The results pointed out that treatment with green tea in the last week (group 3) showed mild degenerative changes of liver tissue in cholesterol exposed group when compared to group 2. Green tea aqueous extract was not able to reduce cholesterol levels, that is, no significant statistical differences (p > 0.05) were noticed when compared to positive control group. Nevertheless, green tea was able to decrease oxidative deoxyribonucleic acid (DNA) damage either to peripheral blood or to liver cells as depicted by significant statistical differences (p < 0.05) in the mean tail moment between groups treated with green tea and cholesterol and cholesterol only. Furthermore, histomorphometric analysis of COX-2 expression revealed that in groups exposed to green tea they were significantly decreased (p < 0.05), regardless of time exposure adopted. Conclusion Taken together, our results suggest that daily administration of green tea for at least 7 days displays some preventive properties as indicated by COX-2 downregulation and decreased oxidative DNA damage.54965974Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq