Effects of pomegranate seed oil and fermented juice polyphenols fraction in different solvents on copper-induced LDL oxidation

Die dieser Dissertation zugrundeliegende Studie analysiert die Wirkung verschiedener Granatapfelextrakte (mittels superkritischer Flüssigkeitsextraktion (SFE) oder Kaltpressung (CP) gewonnenes Granatapfelkernöl (PSO), unverseifbare Fraktion von CP-PSO (N-Fraktion), Polyphenolfraktion von fermentiertem Granatapfelsaft (W-Fraktion)) sowie von Olivenöl (Kontrollöl) und Alpha-Tocopherol (bekanntes lipidlösliches Antioxidans) in unverdünnter Form oder in verschiedenen Lösungsmitteln auf die kupferinduzierte Low-density-Lipoprotein-(LDL)-Oxidation. Darüber hinaus wurden mögliche synergistische Effekte zwischen der W- und N-Fraktion untersucht. Die Substanzen Olivenöl und Alpha-Tocopherol wurden als Nachweis in den Assay aufgenommen

Effects of pomegranate seed oil and fermented juice polyphenols fraction in different solvents on copper-induced LDL oxidation

Effects of pomegranate seed oils extracted with supercritical fluid or cold press methods (SFE-PSO and CP-PSO), unsaponifiable (N), and fermented juice polyphenols (W) fractions of pomegranate as well as olive oil and alpha-tocopherol, as pure or in different solvents were evaluated on preventing copper-induced LDL oxidation. The results showed addition of pure SFE-PSO, CP-PSO, N fractions, and olive oil had no significant effect on LDL oxidation. Also using various solvents did not help in the term of extending the oxidation lag phase. However, adding 0.5, 1, 1.5, and 3 µL of the W solution in EtOH could delay the lag phase 103.5, 145.9, 200, and 199.1 min, respectively. There was no synergistic effect between W and N on inhibiting the oxidation. It can be concluded that polyphenolic fraction of pomegranate juice can act as antiatherogenic supplementation and natural preservative for meat and fatty foods through direct inhibition of LDL oxidation