Bird Cherry (Prunus padus) Fruit Extracts Inhibit Lipid Peroxidation in PC Liposomes: Spectroscopic, HPLC, and GC–MS Studies (original) (raw)
Related papers
Antioxidants, 2019
The aim of this study was to evaluate and compare the content of a number of bioactive compounds and antioxidant activity of fruits of selected local and commercial sweet cherry (Prunus avium L.) cultivars. The experiment showed that the selected cultivars of sweet cherries differ significantly in the content of polyphenolic compounds and carotenoids. The fruits of commercial sweet cherry cultivars were, on average, richer in polyphenols (the sum of phenolic compounds determined chromatographically), flavonoids, as well as anthocyanins and were characterized by higher antioxidant activity when compared to the local, traditional cultivars. In the group of the traditional sweet cherry cultivars, particular attention could be paid to Black Late cv., showing the highest antioxidant activity of fruits. In the group of commercial sweet cherry cultivars, Cordia and Sylvia fruits could be recognized as being rich in bioactive compounds with high antioxidant activity. Yellow skin cultivars w...
Interactions of antioxidants isolated from tart cherry ( Prunus cerasus) fruits
Food Chemistry, 2010
Tart cherry produces various kinds of polyphenolics in its fruits that include cyanidin derivatives (mostly cyanidin 3-glucosylrutinoside, cyanidin 3-rutinoside, cyanidin sophoroside), peonidin 3-glucoside; kaempferol, quercetin, and isorhamnetin and their derivatives, as well as the alkaloid, melatonin. The antioxidant capacities of these constituents were analysed using the TEAC antioxidant assay. Kaempferol, quercetin, isorhamnetin 3-rutinoside, cyanidin 3-rutinoside, and melatonin showed significant antioxidant capacities; of these, kaempferol proved to be the most active. In order to determine how these constituents interact in terms of expression of their antioxidant action, we performed an isobolographic analysis. Using different dose ratios (e.g., 1:1, 1:2, 1:4) for the selected polyphenol constituents, we found evidence that three types of interactions may occur: synergistic, additive, and negative. The most important and new finding here was that pairs of compounds with the highest antioxidant capacity (e.g., kaempferol and melatonin at a dose ratio of 2:1, respectively, and cyanidin 3-rutinoside and isorhamnetin 3-rutinoside at a dose ratio of 1:4, respectively) showed strong synergistic types of interactions. Additive or negative types of interactions occurred for pairs of compounds that had lower antioxidant capacities. Thus, not all polyphenols in tart cherry fruits are equally effective in alleviating oxidative stress. Those which are most effective are likely to be acting synergistically.
molecules Cherry Antioxidants: From Farm to Table
The dietary consumption of fruits and vegetables is associated with a lower incidence of degenerative diseases such as cardiovascular disease and certain types of cancers. Most recent interest has focused on the bioactive phenolic compounds found in vegetable products. Sweet and sour cherries contain several antioxidants and polyphenols that possess many biological activities, such as antioxidant, anticancer and antiinflammation properties. The review describes the effect of environment and other factors (such as production, handling and storage) on the nutritional properties of cherries, with particular attention to polyphenol compounds. Moreover the health benefits of cherries and their polyphenols against human diseases such as heart disease, cancers, diabetes are reviewed.
Analysis of Antioxidant Activity of Different Species of Wild Cherry (Prunus avium L.)
The results of determination of antioxidant capacity of methanolic extract of wild cherry (Prunus avium L.), cultivars B and R, are presented in this paper. Content of total phenols determined with modified Folin-Ciocalteu method is 107.56 ± 5.09 mg GAE/g of dry extract for R cultivar and 139.78 ± 3.85 mg GAE/g of dry extract for B cultivar. Content of flavones determined with method to respect to Kumaran and Karunakaran is 22.09 ± 0.2 mg Q/g of dry extract for R cultivar and 9.50 ± .073 mg Q/g of dry extract for B cultivar. Content of flavonoids determined with method to respect to Ordoñez is 51.36 ± 1.18 mg Q/g of dry extract for cultivar R and 48.55 ± 0.31 mg Q/g of dry extract for cultivar B. Total and monomerous anthocyanins content is 13.66 mg/g of fresh sample for cultivar B and 0.5276 mg/g of fresh sample for cultivar R. The results of antioxidant activity of methanolic extract of wild cherry obtained using DPPH, FRAP and ABTS methods show that the significantly larger antio...
Food and Chemical Toxicology, 2012
This study was designed in order to investigate in vitro antioxidant potentials of 80% methanolic extracts prepared from three edible fruits, Cornus mas L., Diospyros kaki L., Laurocerasus officinalis Roem. For this purpose, 8 different tests were performed including 2,2-diphenyl-1-picrylhydrazyl (DPPH) and superoxide radical scavenging tests, ferric reducing antioxidant power (FRAP), cupric reducing antioxidant capacity (CUPRAC), metal-chelating capacity, determination of total antioxidant capacity, b-carotene bleaching test in a linoleic acid emulsion system and trolox equivalent antioxidant capacity. In addition, for evaluating the phenolic profile, total phenolic, flavonoid and proanthocyanidin contents were measured spectrophotometrically. Among the three fruits analyzed, Diospyros kaki L. showed the highest activity in all tests, except b-carotene bleaching test. Whereas, neither of three fruits showed metal-chelating activity. Also, a good correlation was found between the phenolic content and antioxidant parameters.
Food and Nutrition Sciences, 2014
Sweet and sour cherries contain several polyphenols that possess antioxidant and anti-inflammatory properties. Aim of this study was to investigate the effect of the maturity stage on phenol content and biological properties of extract of a local Morello-type of sour cherry (Prunus cerasus L.), "visciola". The study of total phenol content and total antioxidant potential was associated with the evaluation of the antioxidant property of extracts using a copper catalyzed human low density lipoproteins (LDL) oxidation as experimental model. Moreover, using albumin glycated by methylglyoxal, we evaluated the anti-glycation effect of fruit extract. The results demonstrated that fully ripened fruits exert higher antioxidant and anti-glycation properties when compared with partially ripened fruits. Information about the health-promoting components of "visciola" could lead to a better understanding and an increased consumption of these, including its use as functional food.
Molecules (Basel, Switzerland), 2016
Oxidative stress is one of the key phenomena behind the most common types of chronic diseases. Therefore, the modulation of oxidative stress is an interesting target for acting either through prevention or as a therapeutic approach. In this work, a Portuguese variety of cherry (Saco Cherry) was processed in order to obtain a potent in vitro antioxidant phenolic-rich extract (Ch-PRE), which was further explored to evaluate its potential application as nutraceutical agent against cellular oxidative stress damage. Ch-PRE was mainly composed of anthocyanins, particularly cyanidin-3-rutinoside, cyanidin-3-glucoside, peonidin-3-glucoside and neochlorogenic acid, and exhibited a potent chemical antioxidant activity expressed by its oxygen radical absorbance capacity (ORAC) and hydroxyl radical averting capacity (HORAC) values. Ch-PRE also displayed effective intracellular radical scavenging properties in intestinal epithelial and neuronal cells challenged with oxidative stress but showed a...
Cherry Antioxidants: From Farm to Table
Molecules, 2010
The dietary consumption of fruits and vegetables is associated with a lower incidence of degenerative diseases such as cardiovascular disease and certain types of cancers. Most recent interest has focused on the bioactive phenolic compounds found in vegetable products. Sweet and sour cherries contain several antioxidants and polyphenols that possess many biological activities, such as antioxidant, anticancer and antiinflammation properties. The review describes the effect of environment and other factors (such as production, handling and storage) on the nutritional properties of cherries, with particular attention to polyphenol compounds. Moreover the health benefits of cherries and their polyphenols against human diseases such as heart disease, cancers, diabetes are reviewed.
European Journal of Lipid Science and Technology, 2013
The edible fruits of four wild small trees or shrubs (Arbutus unedo, Crataegus monogyna, Prunus spinosa, and Rubus ulmifolius) traditionally consumed in the Iberian Peninsula were studied to evaluate their potential for human nutrition, considering their content in bioactive compounds. Lipophilic phytochemicals, such as fatty acids and tocopherols, as well as some hydrophilic antioxidants, such as vitamin C and organic acids, were analyzed. In addition, the antioxidant activity, measured as lipid peroxidation inhibition (b-carotene/linoleate and TBARS assays), was evaluated in each fruit. As far as we know, this is the first report relating to bioactive compounds in wild fruits with relation to the lipid peroxidation inhibition. Data revealed that these wild edible fruits are good sources of bioactive compounds as organic acids, vitamin C, tocopherols, and polyunsaturated fatty acids. They could be considered as functional foods or potential sources of bioactive compounds with antioxidant synergism effect, to be included as antioxidant food ingredients or in dietary supplements, mainly Rubus ulmifolius, due to its high content in tocopherols. This study provides useful and relevant information that justify tocopherols influence in the prevention of lipid peroxidation, due to the strong correlation observed (r>0.95) between these lipophilic bioactive compounds and the antioxidant activity.
Chemical profile and antioxidant capacities of tart cherry products
Food Chemistry, 2009
The levels of anthocyanins and other flavonoids, as well as melatonin, in various tart cherry products (frozen and dried cherries, powders from individually quick frozen (IQF) cherry and juice concentrate) from two tart cherry cultivars, 'Montmorency' and 'Balaton' were analysed comparatively by HPLC and electrospray mass spectrometry (EMS). Our results show that the major anthocyanin compound in these two tart cherry cultivars is cyanidin 3-glucosylrutinoside, followed by cyanidin 3-rutinoside, cyanydin sophoroside, and peonidin 3-glucoside. Studies on antioxidant activities (total antioxidant status assay) of crude extracts of ten tart cherry products show that these products preserve their antioxidant capacities after processing and storage. We have also compared the antioxidant activities of several single constituents that are present in tart cherry. When TEAC (trolox equivalent antioxidant capacity) values were evaluated conceptually against the cherry phytochemical profile, cyanidin and its derivatives were found to be the significant contributors to the antioxidant systems of tart cherries. It was shown that standard compounds with common aglycon moieties show similar antioxidant activities.