Effects of anthocyanin-rich purple potato flakes on antioxidant status in F344 rats fed a cholesterol-rich diet (original) (raw)
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Protective Effect of Sweet Potato Peel against Oxidative Stress in Hyperlipidemic Albino Rats
Food and Nutrition Sciences,, 2019
In the present investigation, the valorization of sweet potato (Ipomoea batatas L.) wastes into food application with health benefits was studied. A growing interest in the replacement of synthetic food antioxidants by natural ones has fostered research on vegetable sources and screening of raw materials to identify new antioxidants. Different parts of sweet potato contain various phenol-ic activities. The sweet potato peel had the highest antioxidant activity as compared to other parts. It was reported that sweet potato contains bioactive compounds such as Flavonoids, Polyphenols, The present study was executed to examine the antioxidant components of sweet potato peel and their addition to fermented cow's milk to improve lipid profile in rats fed high fat diet. Fermented milk was prepared from cow's milk fortified with 1% and 2% of sweet potato peels (SPP), before inoculation with starter culture containing (S. thermophilus TH4, L. acidophilus La5, and L. bulgaricus). It was found that the addition of SPP had no significant effects on the sensory attributes (appearance, body, texture, and flavor) as compared to the control samples. Increasing the percentage of SPP resulted in a decrease in the viscosity of the fermented milk. When SPP powder was included in the diet and fed to rats, there was a significant decrease in the activities of serum transaminases (ALT and AST). Results also showed that the fermented milk administration to hyperlipidemic/hypercholesterolemic rats induced a significant decrease in the total cholesterol, LDL, protein and triglycerides, and a significant increase in HDL concentration. Histopathological examination showed that groups fed with SPP blended fermented milk showed less pathological changes compared to the positive control group. The main results indicated that there is a high potential for sweet potato peel extract to be utilized as an antioxidant in food systems due to its high phenolic contents.
A novel purple potato variety, Purple Majesty (PM) contains an abundance of phenolic compounds, especially anthocyanins. The aim of this study was to assess the bioavailability of phenolic compounds in plasma measured as total polyphenols and urinary excretion of phenolic-derived metabolites after acute consumption of cooked PM. Five healthy male subjects (27-60 years; mean BMI: 26.7 ± 4.1) participated in a bioavailability study. Blood and urine was sampled at baseline and following consumption of 400 g cooked PM at 1h, 2h, 4h and 24h. A peak plasma antioxidant capacity was reached 1-2 hours post-consumption (from 1044 ± 281 μmol/L Fe2+ at baseline and increased to 1257 ± 180 and 1112 ± 251 μmol/L Fe2+ after 1 hour (borderline significance of p = 0.06) and 2 hours (p = 0.05). Total phenols level in plasma was reached after 2 hours (from 342.4 ± 28.3 at baseline to 368.4 ± 25 mg/L GAE). Liquid chromatography mass spectrometric (LC-MS) analysis was used to track the levels of anthocyanin-like derivatives and metabolites in the urine of volunteers after intake of the cooked Purple Majesty potatoes. No anthocyanin derivatives were detected in urine by liquid chromatography mass spectrometry indicating levels were < 2 nM. The majority of peaks that increased after intake were putatively identified as sulphated phenolic metabolites. Phenolic glucuronides were identified but other peaks remain unidentified. Hippuric acid was identified as a major phenolic derivative. Hydroxy benzoic derivatives, characteristic of intake of anthocyanins, were not detected in urine, however metabolites expected from the B-ring of petunidin (i.e. methyl gallic acid) may have been obscured by other peaks. Some metabolites could have arisen through metabolism of chlorogenic acid, which is present at ~ equivalent amounts to anthocyanins in cooked PM. In conclusion, acute consumption of PM resulted in an increase in excretion of urinary phenolic-derived metabolites. Identifying these unknown phenolic derivatives warrants further investigation.
The impact of cooking procedures on antioxidant capacity of potatoes
Recent studies have strongly supported the efficacy of diet rich in phytochemicals in reducing the risk of cardiovascular disorders, high cholesterol and cancer. Phytochemicals, such as plant polyphenols, vitamins and carotenoids, exert multiple beneficial effects due to their antioxidant properties. Being the most consumed vegetable of human daily food consumption, potato has attracted considerable interest as a potential source of dietary antioxidants. Current study includes a comparative analysis of antioxidant properties of yellow, red and blue potatoes typical for the Czech Republic, with the relation to their phenolic contents in fresh, cooked, cooked in steam, microwave-heated and fried potato samples. The objective was to find the relationship between the antioxidant capacity, total phenolics and potato variety in 12 samples of different potato cultivars. The impact of cooking procedures on antioxidant capacity of potatoes is also examined. Total antioxidant capacity in pota...
2019
The objective of this study was to investigate the ability of Purple Corn Anthocyanin Extract (PCAE) in improving oxidative stress of rats fed High Fat Diet (HFD) as well as possible mechanism involved. Twenty-four Wistar rats were divided into 6 groups. Five groups were given HFD for 4 weeks to induced oxidative stress and added the following injection orally for 6 weeks later: pioglitazone 1.35 mg/kg body weight (bw) (positive control group, PC), PCAE at dose 6.25, 12.5, and 25 mg cyanidin-3-glucoside (CGE)/kg bw (LA, MA, and HA groups, respectively), and nothing (negative control group, NC). Normal control group (NLC) was given AIN93M for along 10 weeks. Plasma malondialdehyde (MDA), total antioxidant capacity of plasma and liver, body weight, liver weight, plasma superoxide dismutase (SOD), liver histopathology were measured, while lipid peroxidation and liver index were calculated. High fat diet increased plasma and liver malondialdehyde (MDA), lipid peroxidation index of plasm...
International Journal of Pharmacy and Pharmaceutical Sciences, 2016
Objective: Purple sweet potato (Ipomoea batatas L.) contains antioxidant compounds like anthocyanins (cyanidin and peonidin). Therefore, the current study was conducted to obtain anthocyanins fractions from purple sweet potato with evaluation of its antioxidant activity following ferrous ion chelating (FIC) method and comparing its activity with Na2 Methods: Evaluating antioxidant activity by using FIC method performed by observing the absorbance of a mixed solution of (NH4) EDTA. Furthermore, the oxidative molecular mechanism of purified fractions was investigated by in silico molecular docking to superoxide dismutase (SOD) and glutathione peroxidase (GPX). 2 Fe(SO4)2, ferrozine and purified fraction measured using a UV-Vis spectrophotometer. Linear regression was used to calculate the IC50 Results: Anthocyanin purified fraction has strong antioxidant capabilities with IC value. Molecular docking was performed using 4.2 Autodock program. Data obtained in the form of docking score. Lower binding energy value show the more stable bond between the active compound and its target protein, SOD and GPX. 50 value of 74.44±1.29 µg/ml, but was significantly lower with Na2 Conclusion: Anthocyanin purified fraction of purple sweet potato has a very potent antioxidant activity through two mechanisms as well as the metal chelating by using in vitro assay and free radical scavenger by inducing SOD. EDTA (p<0.05). The other mechanism is its ability to induce the target protein such as SOD and GPX intracellular defense body to capture free radicals. But it still lower affinity than native ligand to the target protein GPX is-4.28 kcal/mol while the native ligand with GPX of-7.12 kcal/mol. While the bond between peonidin with SOD is greater affinity (-4.21 kcal/mol) than the native ligand (-0.86 kcal/mol).