Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status: A pilot clinical study

Merichel Plaza; Ângela Giovana Batista; Cinthia Baú Betim Cazarin; Margareta Sandahl; Charlotta Turner; Elin Östman; Mário Roberto Maróstica Júnior

doi:10.1016/j.foodchem.2016.04.142

Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status: A pilot clinical study

Merichel Plaza, Ângela Giovana Batista, Cinthia Baú Betim Cazarin, Margareta Sandahl, Charlotta Turner, Elin Östman, Mário Roberto Maróstica Júnior

Centre for Analysis and Synthesis

University of Campinas

Research output: Contribution to journal › Article › peer-review

Abstract

Brazilian berries, such as Myrciaria jaboticaba (jaboticaba), are good sources of polyphenols with a recognized function in oxidative stress attenuation proved in non-clinical studies. In the present study, the polyphenols profile and their contribution to the antioxidant capacity of the jaboticaba peel were analyzed using high-performance liquid chromatography (HPLC) with photodiode array (DAD), electrochemical (ECD), charged aerosol (CAD), and mass spectrometry (MS) detections. Anthocyanins, ellagitannins and gallotannins, ellagic acid and derivatives, and flavonols were found in jaboticaba. Anthocyanins were the phenolics found in higher concentrations. However, ellagitannins were the main contributors to the total antioxidant capacity. Moreover, the effect of jaboticaba peel intake on antioxidant and glucose parameters in a single-blind placebo-controlled crossover study was investigated. The serum antioxidant capacity was significantly higher when the subjects had consumed the test meal containing jaboticaba. Serum insulin decreased subsequent to the second meal at 4 h after jaboticaba peel consumption.

Original language	English
Pages (from-to)	185-197
Number of pages	13
Journal	Food Chemistry
Volume	211
DOIs	https://doi.org/10.1016/j.foodchem.2016.04.142
Publication status	Published - 2016 Nov 15

Subject classification (UKÄ)

Food Science (including Product Quality)

Free keywords

Antioxidant capacity
Glycemia
HPLC-DAD-ECD-CAD
HPLC-qTOF-MS
Insulin
Jaboticaba
Myrciaria jaboticaba
Polyphenols

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10.1016/j.foodchem.2016.04.142

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@article{38d4039a8142413587ba033ac74fa1fd,

title = "Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status: A pilot clinical study",

abstract = "Brazilian berries, such as Myrciaria jaboticaba (jaboticaba), are good sources of polyphenols with a recognized function in oxidative stress attenuation proved in non-clinical studies. In the present study, the polyphenols profile and their contribution to the antioxidant capacity of the jaboticaba peel were analyzed using high-performance liquid chromatography (HPLC) with photodiode array (DAD), electrochemical (ECD), charged aerosol (CAD), and mass spectrometry (MS) detections. Anthocyanins, ellagitannins and gallotannins, ellagic acid and derivatives, and flavonols were found in jaboticaba. Anthocyanins were the phenolics found in higher concentrations. However, ellagitannins were the main contributors to the total antioxidant capacity. Moreover, the effect of jaboticaba peel intake on antioxidant and glucose parameters in a single-blind placebo-controlled crossover study was investigated. The serum antioxidant capacity was significantly higher when the subjects had consumed the test meal containing jaboticaba. Serum insulin decreased subsequent to the second meal at 4 h after jaboticaba peel consumption.",

keywords = "Antioxidant capacity, Glycemia, HPLC-DAD-ECD-CAD, HPLC-qTOF-MS, Insulin, Jaboticaba, Myrciaria jaboticaba, Polyphenols",

author = "Merichel Plaza and Batista, \{{\^A}ngela Giovana\} and Cazarin, \{Cinthia Ba{\'u} Betim\} and Margareta Sandahl and Charlotta Turner and Elin {\"O}stman and \{Mar{\'o}stica J{\'u}nior\}, \{M{\'a}rio Roberto\}",

year = "2016",

month = nov,

day = "15",

doi = "10.1016/j.foodchem.2016.04.142",

language = "English",

volume = "211",

pages = "185--197",

journal = "Food Chemistry",

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T1 - Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status

T2 - A pilot clinical study

AU - Plaza, Merichel

AU - Batista, Ângela Giovana

AU - Cazarin, Cinthia Baú Betim

AU - Sandahl, Margareta

AU - Turner, Charlotta

AU - Östman, Elin

AU - Maróstica Júnior, Mário Roberto

PY - 2016/11/15

Y1 - 2016/11/15

N2 - Brazilian berries, such as Myrciaria jaboticaba (jaboticaba), are good sources of polyphenols with a recognized function in oxidative stress attenuation proved in non-clinical studies. In the present study, the polyphenols profile and their contribution to the antioxidant capacity of the jaboticaba peel were analyzed using high-performance liquid chromatography (HPLC) with photodiode array (DAD), electrochemical (ECD), charged aerosol (CAD), and mass spectrometry (MS) detections. Anthocyanins, ellagitannins and gallotannins, ellagic acid and derivatives, and flavonols were found in jaboticaba. Anthocyanins were the phenolics found in higher concentrations. However, ellagitannins were the main contributors to the total antioxidant capacity. Moreover, the effect of jaboticaba peel intake on antioxidant and glucose parameters in a single-blind placebo-controlled crossover study was investigated. The serum antioxidant capacity was significantly higher when the subjects had consumed the test meal containing jaboticaba. Serum insulin decreased subsequent to the second meal at 4 h after jaboticaba peel consumption.

AB - Brazilian berries, such as Myrciaria jaboticaba (jaboticaba), are good sources of polyphenols with a recognized function in oxidative stress attenuation proved in non-clinical studies. In the present study, the polyphenols profile and their contribution to the antioxidant capacity of the jaboticaba peel were analyzed using high-performance liquid chromatography (HPLC) with photodiode array (DAD), electrochemical (ECD), charged aerosol (CAD), and mass spectrometry (MS) detections. Anthocyanins, ellagitannins and gallotannins, ellagic acid and derivatives, and flavonols were found in jaboticaba. Anthocyanins were the phenolics found in higher concentrations. However, ellagitannins were the main contributors to the total antioxidant capacity. Moreover, the effect of jaboticaba peel intake on antioxidant and glucose parameters in a single-blind placebo-controlled crossover study was investigated. The serum antioxidant capacity was significantly higher when the subjects had consumed the test meal containing jaboticaba. Serum insulin decreased subsequent to the second meal at 4 h after jaboticaba peel consumption.

KW - Antioxidant capacity

KW - Glycemia

KW - HPLC-DAD-ECD-CAD

KW - HPLC-qTOF-MS

KW - Insulin

KW - Jaboticaba

KW - Myrciaria jaboticaba

KW - Polyphenols

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DO - 10.1016/j.foodchem.2016.04.142

M3 - Article

C2 - 27283622

AN - SCOPUS:84967106640

SN - 0308-8146

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SP - 185

EP - 197

JO - Food Chemistry

JF - Food Chemistry

ER -

Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status: A pilot clinical study

Abstract

Subject classification (UKÄ)

Free keywords

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AFC: ANTIDIABETIC FOOD CENTRE

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Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status: A pilot clinical study

Abstract

Subject classification (UKÄ)

Free keywords

Access to Document

Other files and links

Fingerprint

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AFC: ANTIDIABETIC FOOD CENTRE

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