medigraphic.com
ISSN 1561-2988 (Impreso)

2022, Número 1

<< Anterior Siguiente >>

Rev Cubana Farm 2022; 55 (1)


Influencia del método de extracción en la actividad antioxidante del extracto acuoso de Punica granatum (granada)

Bezerra AML, Bessa PR, Oliveira LB, Gonçalves AT

Idioma: Portugués
Referencias bibliográficas: 48
Paginas: 1-18
Archivo PDF: 907.62 Kb.


RESUMEN

Introducción: Los compuestos antioxidantes de origen vegetal representan una fuente importante de compuestos bioactivos para la industria cosmética, farmacéutica y alimentaria, lo cual despierta un creciente interés en la investigación relacionada con los métodos de procesamiento y evaluación de la eficacia. Punica granatum (granada) es una especie de amplia distribución geográfica, se utiliza en la medicina tradicional en varios países y es rica en compuestos fenólicos. Entre las actividades farmacológicas del extracto de cáscara de fruta se encuentran actividades antioxidantes, antimutagénicas, anticancerígenas, antimicrobianas y antiinflamatorias.
Objetivo: Realizar una revisión sistemática sobre la influencia del método de extracción en la actividad antioxidante del extracto acuoso de Punica granatum (granada).
Métodos: La revisión se realizó de abril a septiembre de 2020 con artículos publicados entre 2015 y 2020 en el Portal Periódicos da Capes, en portugués, inglés y español. Se utilizaron bases de datos especializadas y combinaciones de palabras claves para la Biblioteca Virtual en Salud BVS (Bireme) Lilas.
Conclusiones: Los compuestos fenólicos se asocian con el poder antioxidante de Punica granatum (romã) Sin embargo, otros compuestos, como carotenoides, también pueden contribuir al potencial antioxidante de esta fruta.


REFERENCIAS (EN ESTE ARTÍCULO)

  1. Ahmad S, Zeb A, Ayaz M, Murkovic M. Characterization of phenolic compoundsusing UPLC–HRMS and HPLC–DAD and anti-cholinesterase and anti-oxidantactivities of Trifolium repens L. leaves. European Food Research Technology. 2020;246(3),485-96. DOI: 10.1007/s00217-019-03416-8

  2. Andrade MA, Lima V, Sanches Silva A, Vilarinho F, Castilho MC, Khwaldia K, eta.l. Pomegranate and grape by-products and their active compounds: Are they avaluable source for food applications? Trends in Food Science Technology.2019;86:68-84. DOI: 10.1016/j.tifs.2019.02.010

  3. Carocho M, Barreiro MF, Morales P, Ferreira ICFR. Adding Molecules to Food,Pros and Cons: A Review on Synthetic and Natural Food Additives.Comprehensive Reviews in Food Science and Food Safety. 2014;13(4):377-99.DOI: 10.1111/1541-4337.12065

  4. Jiang J, Xiong Y. Natural antioxidants as food and feed additives to promotehealth benefits and quality of meat products: A review. Meat Science.2016;120:107-17. DOI: 10.1016/j.meatsci.2016.04.005

  5. Barraza-Garza G, Pérez-León JA, Castillo-Michel H, de la Rosa LA, Martinez-Martinez A, Cotte M, et al. Antioxidant effect of phenolic compounds (PC) atdifferent concentrations in IEC-6cells: A spectroscopic analysis. SpectrochimicaActa Part A: Molecular and Biomolecular Spectroscopy. 2020;227:117570. DOI:10.1016/j.saa.2019.117570

  6. Yousefian M, Shakour N, Hosseinzadeh H, Hayes AW, Hadizadeh F, Karimi G.The natural phenolic compounds as modulators of NADPH oxidases inhypertension. Phytomedicine: international journal of phytotherapy andphytopharmacology. 2019;55:200-213. DOI: 10.1016/j.phymed.2018.08.002

  7. Granato D, Mocan A, Cˆamara JS. Is a higher ingestion of phenolic compoundsthe best dietary strategy? A scientific opinion on the deleterious effects ofpolyphenols in vivo. Trends in Food Science Technology. 2020;98:162-166. DOI:10.1016/j.tifs.2020.01.010

  8. Bodoira R, Maestri D. Phenolic Compounds from Nuts: Extraction, ChemicalProfiles and Bioactivity. Journal of Agricultural and Food Chemistry.2020;68(4):927-942. DOI: 10.1021/acs.jafc.9b07160

  9. Magrone T, Magrone M, Russo MA, Jirillo E. Recent Advances on the Anti-Inflammatory and Antioxidant Properties of Red Grape Polyphenols: In Vitro andIn Vivo Studies. Antioxidants. 2019;9(1):35. DOI: 10.3390/antiox9010035

  10. Russo M, Fanali C, Tripodo G, Dugo P, Muleo R, Dugo L, et al. Analysis ofphenolic compounds in different parts of pomegranate (Punica granatum) fruitby HPLC-PDA-ESI/MS and evaluation of their antioxidant activity: application todifferent Italian varieties. Analytical and Bioanalytical Chemistry.2018;410(15):3507-3520. DOI: 10.1007/s00216-018-0854-8

  11. Fischer UA, Carle R, Kammerer DR. Identification and quantification ofphenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp,aril and differently produced juices by HPLC-DAD–ESI/MSn. Food Chemistry.2011;127(2):807-21. DOI: 10.1016/j.foodchem.2010.12.156

  12. Nascimento M, Cardoso J, Santos T, Tavares L, Pashirova T, Severino P, et al.Development and Characterization of Biointeractive Gelatin Wound DressingBased on Extract of Punica granatum Linn. Pharmaceutics. 2020;12(12):1204.DOI: 10.3390/pharmaceutics12121204

  13. Magangana TP, Makunga NP, Fawole OA, Opara UL. Processing FactorsAffecting the Phytochemical and Nutritional Properties of Pomegranate (Punicagranatum L.) Peel Waste: A Review. Molecules. 2020;25(20):4690. DOI:10.3390/molecules25204690

  14. Akalın AC, Bayram M, Anlı RE. Antioxidant phenolic compounds ofpomegranate wines produced by different maceration methods. Journal of theInstitute of Brewing. 2018;124(1):38-44. DOI: 10.1002/jib.468

  15. Sreekumar S, Sithul H, Muraleedharan P, Azeez J, Sreeharshan S.Pomegranate Fruit as a Rich Source of Biologically Active Compounds. BioMedresearch international. 2014;2014:686921. DOI: 10.1155/2014/686921

  16. Qahir A, Kakar AUR, Khan N, Samiullah, Hakeem A, Kamal R, et al. Theantioxidant, antimicrobial, and clinical effects with elemental contents ofPomegranate (Punica granatum) Peel Extraction: A Review. Baghdad Journal ofBiochemistry and Applied Biological Sciences. 2021;2:21-8. DOI:10.47419/bjbabs.v2i01.33

  17. Morzelle M, Salgado J, Massarioli A, Bachiega P, Rios A, Alencar S, et al.Potential benefits of phenolics from pomegranate pulp and peel in Alzheimer’sdisease: antioxidant activity and inhibition of acetylcholinesterase. Journal ofFood Bioactives. 2019;5:136-141. DOI: 10.31665/JFB.2019.5181

  18. Dzugan M, Weso lowska M, Zagu la G, Puchalski C. The comparison of thephysicochemical parameters and antioxidant activity of homemade andcommercial pomegranate juices. Acta Scientiarum Polonorum TechnologiaAlimentaria. 2018;17(1):59-68. DOI: 10.17306/J.AFS.0529

  19. Vazquez-Olivo G, Gutiérrez-Grijalva EP, Heredia JB. Prebiotic compoundsfrom agro-industrial by-products. Journal of Food Biochemistry. 2019;43(6):e12711. DOI: 10.1111/jfbc.12711

  20. Chen J, Yang J, Ma L, Li J, Shahzad N, Kim C. Structure-antioxidant activityrelationship of methoxy, phenolic hydroxyl, and carboxylic acid groups ofphenolic acids. Scientific Reports. 2020;10:2611. DOI: 10.1038/s41598-020-59451-z

  21. Wang G, Liu Y, Zhang L, An L, Chen R, Liu Y, et al. Computational study onthe antioxidant property of coumarin-fused coumarins. Food Chemistry.2020;304:125446. DOI: 10.1016/j.foodchem.2019.125446

  22. Kandylis P, Kokkinomagoulos E. Food Applications and Potential HealthBenefits of Pomegranate and its Derivatives. Foods. 2020;9(2):122. DOI:10.3390/foods9020122

  23. Tamborlin L, Sumere B, Souza M, Pestana N, Aguiar A, Eberlin M, et al.Characterization of pomegranate peel extracts obtained using different solventsand their effects on cell cycle and apoptosis in leukemia cells. Food ScienceNutrition. 2020;08:5483-96. DOI: 10.1002/fsn3.1831

  24. Bai R, Yong H, Zhang X, Liu J, Liu J. Structural characterization andprotective effect of gallic acid grafted O-carboxymethyl chitosan against hydrogen peroxide-induced oxidative damage. International Journal of BiologicalMacromolecules. 2020;143:49-59. DOI: 10.1016/j.ijbiomac.2019.12.037

  25. Shahidi F, Vamadevan V, Oh W, Peng H. Phenolic compounds in agri-food byproducts,their bioavailability and health effects. J. Food Bioact. 2019;5:57-119.DOI: 10.31665/JFB.2019.5178

  26. da Silva Lima R, Ferreira SRS, Vitali L, Block JM. May the superfruit red guavaand its processing waste be a potential ingredient in functional foods? FoodResearch International. 2019;115:451-459. DOI: 10.1016/j.foodres.2018.10.053

  27. Chukwuma CI, Mashele SS, Akuru EA. Evaluation of the in vitro -amylaseinhibitory, antiglycation, and antioxidant properties of Punica granatum L.(pomegranate) fruit peel acetone extract and its effect on glucose uptake andoxidative stress in hepatocytes. Journal of Food Biochemistry..2020;44(5):e13175. DOI: 10.1111/jfbc.13175

  28. Harnly J. Antioxidant methods. Journal of Food Composition and Analysis.2017;64:145-146. DOI: 10.1016/j.jfca.2017.08.011

  29. Golmakani MT, Keramat M, Zare Darniyani L. A Kinetic Approach to theOxidation of Linseed Oil as Influenced by Fruit Peel and Seeds of Pomegranate.European Journal of Lipid Science and Technology. 2019;122(2):1900084. DOI:10.1002/ejlt.201900084

  30. Sridhar K, Charles AL. In vitro antioxidant activity of Kyoho grape extracts inDPPH and ABTS assays: Estimation methods for EC50 using advanced statisticalprograms. Food Chemistry. 2019;275:41-49. DOI:10.1016/j.foodchem.2018.09.040

  31. Ruiz-Torralba A, Guerra-Hernández EJ, García-Villanova B. Antioxidant capacity,polyphenol content and contribution to dietary intake of 52 fruits sold inSpain. CyTA - Journal of Food. 2018;16(1):1131-8. DOI:10.1080/19476337.2018.1517828

  32. Pengkumsri N, Kaewdoo K, Leeprechanon W, Sivamaruthi BS. Influence ofExtraction Methods on Total Phenolic Content and Antioxidant Properties ofSome of the Commonly Used Plants in Thailand. Pakistan journal of biologicalsciences : PJBS. 2019;22(3):117-26. DOI: 10.3923/pjbs.2019.117.126

  33. Aboelsoued D, Abo-Aziza F, Mahmoud M, Abdel Megeed K, El Ezz N, Abu-Salem F. Anticryptosporidial effect of pomegranate peels water extract inexperimentally infected mice with special reference to some biochemicalparameters and antioxidant activity. Journal of Parasitic Diseases.2019;43(2):215-228. DOI: 10.1007/s12639-018-01078-z

  34. Sandhya S, Khamrui K, Prasad W, Kumar MCT. Preparation of pomegranatepeel extract powder and evaluation of its effect on functional properties andshelf life of curd. LWT. 2018;92:416-21. DOI: 10.1016/j.lwt.2018.02.057

  35. Zago G, Gottardo F, Bilibio D, Freitas C, Bertol C, Dickel E, et al.Pomegranate (Punica granatum L.) peel lyophilized extract delays lipid oxidationin tuscan sausages. Ciência Rural. 2020:50(4);e20190689. DOI: 10.1590/0103-8478cr20190689

  36. Uddandrao VVS, Parim B, Nivedha P, Swapna K, Rameshreddy P, VadivukkarasiS, et al. Anticancer activity of pomegranate extract: effect on hematologicaland antioxidant profile against ehrlich-ascites-carcinoma in Swiss albino mice.Oriental Pharmacy and Experimental Medicine. 2018:243-50 DOI:10.1007/s13596-018-0348-4

  37. Andrés AI, Petrón MJ, Adámez JD, López M, Timón ML. Food byproducts aspotential antioxidant and antimicrobial additives in chill stored raw lambpatties. Meat Science. 2017;129:62-70. DOI: 10.1016/j.meatsci.2017.02.013

  38. Sharayei P, Azarpazhooh E, Zomorodi S, Ramaswamy HS. Ultrasound assistedextraction of bioactive compounds from pomegranate (Punica granatum L.) peel.LWT- Food Science and Technology. 2019;101:342-50. DOI:10.1016/j.lwt.2018.11.031

  39. Sharayei P, Azarpazhooh E, Ramaswamy H. Effect of microencapsulation onantioxidant and antifungal properties of aqueous extract of pomegranate peel.Journal of Food Science and Technology. 2020;57(2):723-33. DOI:10.1007/s13197-019-04105-w

  40. Jacob J, Lakshmanapermalsamy P, Illuri R, Bhosle D, Sangli G, MundkinajedduD. In vitro Evaluation of Antioxidant Potential of Isolated Compounds and VariousExtracts of Peel of Punica granatum L. Pharmacognosy Research. 2018;10(1):44-8. DOI: 10.4103/pr.pr_36_37

  41. Chaves F, Pavan I, Silva L, Freitas L, Rostagno M, Antunes A, et al.Pomegranate Juice and Peel Extracts are Able to Inhibit Proliferation, Migrationand Colony Formation of Prostate Cancer Cell Lines and Modulate theAkt/mTOR/S6K Signaling Pathway. Plant Foods for Human Nutrition.2020;75(1):54-62. DOI: 10.1007/s11130-019-00776-0

  42. Macedo D, Souza H, Guimarães M. Ação antimicrobiana e anti-inflamatória daPunica granatum L. (romã) no tratamento da doença periodontal: uma revisão deliterature. Revista Sade - UNG-Ser. 2020;14:51-8. DOI: 10.33947/1982-3282-v14n1-2-4351

  43. Podsedek A. Natural antioxidants and antioxidant capacity of Brassicavegetables: A review. LWT - Food Science and Technology. 2007;40(1):1-11 DOI:10.1016/j.lwt.2005.07.023

  44. Panichayupakaranant P, Tewtrakul S, Yuenyongsawad S. Antibacterial,antiinflammatory and anti-allergic activities of standardised pomegranate rindextract. Food Chemistry. 2010;123(2):400-3. DOI:10.101/J.FOODCHEM.2010.04.054

  45. Lee CJ, Chen LG, Liang WL, Wang CC. Multiple Activities of Punica granatumLinne against Acne Vulgaris. International Journal of Molecular Sciences.2017;18(1):141. DOI: 10.3390/ijms18010141

  46. Damodaran S, Parkin KL. Fennema’s Food Chemistry. 5th Edition. London,New York: CRC Press; 2007. 1160 p.

  47. Scolastici C, Lima R, Barbisan LF, Ferreira A, Ribeiro DA, Salvadori D.Antigenotoxicity and antimutagenicity of lycopene in HepG2 cell line evaluatedby the comet assay and micronucleus test. Toxicology in vitro: an internationaljournal published in association with BIBRA. 2008;22:510-4. DOI:10.1016/j.tiv.2007.11.002

  48. Silva M, Costa R, Santana A, Koblitz M. Phenolic compounds, carotenoids andantioxidant activity in plant products. Semina: Ciencias Agrarias. 2010;31(3):669-82. DOI: 10.5433/1679-0359.2010v31n3p669




2020     |     www.medigraphic.com