In vitro assessment of the antihyperglycemic and antioxidant properties of ara çá, butiá and pitanga

Publication date: September 2017 Source:Food Bioscience, Volume 19 Author(s): Juliana Vinholes, Graciele Lemos, Rosa Lia Barbieri, Rodrigo C. Franzon, Márcia Vizzotto Native fruits have been known as a great source of bioactive compounds with potential biological effects. The aim of this study was to investigate the α-glucosidase inhibition and antioxidant activities of araçá (Psidium cattleianum Sabine), butiá (Butia odorata (Barb. Rodr.) Noblick) and pitanga (Eugenia uniflora L.) and relate their chemical composition with the observed biological activity. Samples of mature fruits were extracted with ethanol and the observed biological activities were dependent of the species and concentration as well. Araçás were the strongest α-glucosidase inhibitors (IC50 value of 25.4 ± 0.7 and 31.8 ± 0.7µg/ml, respectively). Pitangas showed antiradical activities against DPPH, hydroxyl and nitric oxide radicals. Orange pitanga and butiá from Santa Vitória do Palmar were the most active concerning anion superoxide radical. All fruits are rich in total phenolic compounds with values in the range of 454.5 ± 17.3–908.3 ± 60.8mg of equivalents of chlorogenic acid/100g fresh weight. Purple pitanga stood out due to their levels of anthocyanins and carotenoids. Fruits showed similar amounts of total sugars, araçás and pitangas showed higher levels of reducing sugars while butiás were the richest ones in non-reducing sugars. Fruits with lower IC50 values for α-glucosi...
Source: Food Bioscience - Category: Food Science Source Type: research