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Biquinho pepper(Capsium chinense):Bioactive compounds,in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage

查看全文 作　　者：Bárbara Jardim [1]Mariano;Vanessa Sales de [1]Oliveira;Davy William Hidalgo [1]Chávez;Rosane Nora [2]Castro;Cristiano Jorge [3]Riger;Jéssica Sodré [3]Mendes;Marcelo da Costa [4]Souza;Alexandra Christine Helena Frankland [5]Sawaya;Geni Rodrigues [6]Sampaio;Elizabeth Aparecida Ferraz da Silva [6]Torres;Tatiana [1]Saldanha 高影响力作者 机构地区：[1]Department of Food Technology,Institute of Technology,University Federal Rural of Rio de Janeiro,Rodovia Br 465,Seropédica,RJ,23890-000,Brazil;[2]Department of Chemistry,Institute of Chemistry,University Federal Rural of Rio de Janeiro,Rodovia Br 465,Seropédica,RJ,23890-000,Brazil;[3]Department of Biochemistry,Institute of Chemistry,University Federal Rural of Rio de Janeiro,Rodovia Br 465,Seropédica,RJ,23890-000,Brazil;[4]Department of Botany,Institute of Biological Sciences and Health,University Federal Rural of Rio de Janeiro,Rodovia Br 465,Seropédica,RJ,23890-000,Brazil;[5]Faculty of Pharmaceutical Science,University of Campinas,UNICAMP,Campinas,SP,Brazil;[6]Department of Nutrition,School of Public Health,University of São Paulo (USP),Ave.Dr.Arnaldo,715,São Paulo,SP,01246-904,Brazil高影响力机构 出　　处：《Food Bioscience》索引2022年第47卷第3期,共12页高影响力期刊 基　　金：the Natl.Brazilian Research Foundations(CAPES)for the scholarship,S˜ao Paulo Research Foundation(FAPESP)Grant 2008/58035-6 for the use of the UHPLC-MS equipment;the FAPERJ for financial support(Grant E-26/010.000857/2015). 摘　　要：The present study reports bioactive constituents from biquinho pepper,such as carotenoids,capsaicinoids,and capsinoids,identified by UHPLC-MS.Biquinho pepper extract showed an antioxidant potential by DPPH(33.17±0.08%),ORAC(32.35±0.02μM TE/g),β-carotene/linoleic acid(55.80±1.30%),and FRAP(315.88±4.23μmol TE/g)assays.Additionally,in vivo antioxidant analyses demonstrated that the pepper extract(170μg/mL)decreased the damage promoted by H_(2)O_(2) in Saccharomyces cerevisiae cells.Fish balls were prepared using different concentrations of pepper(0.0%,0.5%,0.75%,1.0%)to investigate its antioxidant effect during frozen storage.Biquinho pepper effectively reduced the formation of cholesterol oxides and preserved essential fatty acids,mainly in samples containing 1.0%of pepper.Moreover,this treatment was more efficient than sodium erythorbate(p<0.05),which was used as standard.The kinetics of cholesterol oxidation was also determined,showing that both cholesterol degradation and cholesterol oxides formation fit a first-order kinetic model(R^(2)>0.8). 关 键 词：Bioactive compounds Capsicum chinense Cholesterol oxides Frozen storage Natural antioxidants Unsaturated lipids
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