Scavenging Capacity of Marine Carotenoids against Reactive Oxygen and Nitrogen Species in a Membrane-Mimicking System

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Carotenoid intake has been associated with the decrease of the incidence of some chronic diseases by minimizing the in vivo oxidative damages induced by reactive oxygen (ROS) and nitrogen species (RNS). The carotenoids are well-known singlet oxygen quenchers; however, their capacity to scavenge other reactive species, such as peroxyl radical (ROO center dot), hydroxyl radical (HO center dot), hypochlorous acid (HOCl) and anion peroxynitrite (ONOO-), still needs to be more extensively studied, especially using membrane-mimicking systems, such as liposomes. Moreover, the identification of carotenoids possessing high antioxidant capacity can lead to new alternatives of drugs or nutritional supplements for prophylaxis or therapy of pathological conditions related to oxidative damages, such as cardiovascular diseases. The capacity to scavenge ROO center dot, HO center dot, HOCl and ONOO- of seven carotenoids found in marine organisms was determined in liposomes based on the fluorescence loss of a fluorescent lipid (C-11-BODIPY581/591) due to its oxidation by these reactive species. The carotenoid-bearing hydroxyl groups were generally more potent ROS scavengers than the carotenes, whilst beta-carotene was the most efficient ONOO- scavenger. The role of astaxanthin as an antioxidant should be highlighted, since it was a more potent scavenger of ROO center dot, HOCl and ONOO- than alpha-tocopherol.10817841798Fundação 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

Lipid and Cholesterol Oxidation in Chicken Meat Are Inhibited by Sage but Not by Garlic

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The effects of the addition of sage and garlic in chicken meat on lipid and cholesterol oxidation, having as prooxidant factors the addition of salt, thermal treatment, and frozen storage, were evaluated. The content of unsaturated fatty acids did not change in the presence of sage; on the contrary, with garlic, the content of these fatty acids decreased after cooking and storage. Hexanal and pentanal contents were lower in patties containing sage, and higher in those with garlic. The 7-ketocholesterol was the cholesterol oxide found in higher amount in raw chicken on day 0, while the formation of 7 beta- and 7 alpha-hydroxycholesterol was verified only from day 30 on. Cooking and storage resulted in increase of total cholesterol oxides and decrease of alpha- and gamma-tocopherol. Sage was effective in controlling lipid and cholesterol oxidation, minimizing the prooxidant effects of salt, cooking, and storage. However, garlic presented no effect as antioxidant and accelerated lipid oxidation.766C909C915Fundação 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

The effects of colorifico on lipid oxidation, colour and vitamin E in raw and grilled chicken patties during frozen storage

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Colorifico is a spice consisting essentially of a mixture of annatto (Bixa orellana) and corn flour. The effects of colorifico addition (0.4 g/100 g) to chicken meat on the development of lipid oxidation, colour stability, and degradation of bixin and vitamin E was investigated in raw and grilled patties during storage at -18 degrees C for 120 days. Colorifico was able to provide a more stable and intense red and yellow colour in both raw and grilled chicken patties when compared to the meat without spice. Lipid oxidation was delayed by colorifico in the grilled patties until 30 days of storage; however, no effect was observed in the raw patties. Vitamin E content was significantly higher in raw meat with colorifico and heat treatment resulted in relatively less loss when compared to the meat without spice; however, during storage both presented the same degradation pattern. Bixin content was stable during storage but not after grilling. The observed antioxidant mechanism suggests that vitamin E, probably the tocotrienols, is acting along with bixin to protect the unsaturated lipids from oxidation. (C) 2010 Elsevier Ltd. All rights reserved.1241126131Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)FAEPEX-UNICAMPFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Carotenoids and Phenolic Compounds from Solanum sessiliflorum, an Unexploited Amazonian Fruit, and Their Scavenging Capacities against Reactive Oxygen and Nitrogen Species

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The composition of carotenoids and phenolic compounds from mana-cubiu (Solanum sessiliflorum), a fruit native to Amazonia, was determined by high-performance liquid chromatography coupled to diode array and mass spectrometry detectors (HPLC-DAD-MS'). The antioxidant capacities of the hydrophilic and carotenoid extracts against some reactive oxygen (ROO center dot, H2O2, HOCl, and HO center dot) and nitrogen (ONOO-) species were also determined. Seventeen carotenoids and three phenolic compounds were found in mana-cubiu. The major carotenoids were (all-E)-beta-carotene (7.15 mu g/g of dry weight) and (all-E)-lutein (2.41 mu g/g of dry weight). The 5-caffeoylquinic acid (1351 mu g/g of dry weight) was the major phenolic compound, representing more than 78% (w/w) of the total phenolic compounds. Moreover, two dihydrocaffeoyl spermidines were found in the hydrophilic extract. Both mana-cubiu extracts were able to scavenge all the tested reactive species. The carotenoid extract was shown to be a potent scavenger of peroxyl radical, while the hydrophilic extract was a potent hydrogen peroxide and hypochlorous acid scavenger.611230223029Fundação 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

Optimization and validation of analytical conditions for cholesterol and cholesterol oxides extraction in chicken meat using response surface methodology

The analytical conditions for the extraction of cholesterol and cholesterol oxides in chicken meat were optimized by means of response surface methodology. The separation and identification were performed by normal phase HPLC using UV and refractive index (RI) detectors, and the confirmation of the 11 cholesterol oxides identities in the samples was verified by HPLC-APCI-MS. The developed methodology showed good analytical performance, presenting recovery levels from 84 to 103% and detection limits varying from 0.01 to 0.06 mu g/g for UV detection and from 1.98 to 2.12,mu g/g for RI detection. The present study demonstrated the presence of 22R-hydroxycholesterol, 24S-hydroxy-cholesterol, and 22S-hydroxycholesterol for the first time in chicken meat.5692913291

Development of a novel micro-assay for evaluation of peroxyl radical scavenger capacity: Application to carotenoids and structure-activity relationship

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)A micro-assay was developed and validated, using a microplate reader in 96-well format, C-11-BODIPY581/591 as fluorescent probe and AIBN as ROO generator. The structure-activity relationship was established for 15 carotenoid standards, indicating that the opening of the beta-ionone ring and the increase of chromophore extension in the carotenoid structure were the major factors leading to the increase of ROO scavenging capacity. The values for ROO- scavenging capacity were calculated using alpha-tocopherol as reference compound. Among the studied carotenoids, all-trans-lycopene was the most efficient ROO- scavenger (8.67 +/- 0.74) followed by all-trans-astaxanthin (6.50 +/- 0.62). All the carotenoids showed to be more effective Roa scavengers than alpha-tocopherol and some hydrophilic compounds. Finally, the method was successfully applied to assay the ROO scavenging capacity of carotenoid extracts from two Amazonian fruits, peach palm (7.83 +/- 0.21) and mamey (6.90 +/- 0.44). (C) 2012 Elsevier Ltd. All rights reserved.135321032111Fundação 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

Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat

Sage was found to protect minced chicken breast processed with high hydrostatic pressure up to 800 MPa for 10 min against lipid oxidation during subsequent chilled storage for 2 weeks. Garlic showed prooxidative effects especially at moderate high pressure around 300 MPa, an effect partly counteracted by simultaneous addition of sage. From the rate of lipid oxidation, measured as thiobarbituric acid reactive substances, the apparent volume of activation for pressure-induced lipid oxidation during subsequent chilled storage was estimated, which showed that the prooxidative effect of garlic and pressure-induced lipid oxidation were additive. Based on electron spin resonance (ESR) spectroscopy radical formation was measured in pressurized lipid and aqueous phases of minced chicken thighs, and a high radical scavenging capacity of sage in the lipid phase was identified as most important for the protective effect of sage.227233734

Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheeses

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The aim of this study was to evaluate the changes in the lipid profile, especially in conjugated linoleic acid (CLA), in 12 cream cheese batches with different prebiotic (inulin) and probiotic (Bifidobacterium animalis and Lactobacillus acidophilus) concentrations stored for 45 days at 8 +/- 0.5 degrees C and analyzed every 15 days. A Central Rotational Composite Design was used to establish the prebiotic and probiotic concentrations. The effect of the pre- and probiotic concentrations on CLA contents (mg g(-1) of fat) was verified by plotting the response surface. The linear, quadratic, and interaction coefficients of the multiple linear regression for both prebiotic and probiotics were not significant (p > 0.05). No significant changes were observed neither in the lipid profile nor in the CLA content among the different batches, in which fatty acid composition and CLA concentrations were similar to the milk used in the preparation of the cream cheese and also to the control batch.2334667675Usina Escola de Laticinios (UNI-UFSM)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Further Insights on the Carotenoid Profile of the Echinoderm Marthasterias glacialis L.

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)In this study, the carotenoid profile of the echinoderm Marthasterias glacialis L. was established using HPLC-DAD-APCI-MS/MS equipped with a C-30 column. This approach rendered the identification of 20 compounds, eight of them reported for the first time in this marine organism. Differentiation of carotenoid isomers was also achieved.10714981510Fundacao para a Ciencia e a Tecnologia (FCT) [PEst-C/EQB/LA0006/2011]FCT [SFRH/BD/62663/2009]Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Fundacao para a Ciencia e a Tecnologia (FCT) [PEst-C/EQB/LA0006/2011]FCT [SFRH/BD/62663/2009]FAPESP [2010/16522-8