Antioxidant and cardioprotective activities of phenolic extracts from fruits of Chilean blackberry Aristotelia chilensis (Elaeocarpaceae), Maqui

Cespedes, CL; El-Hafidi, M; Pavon, N; Alarcon J.

Abstract

The methanol extract from mature fruits of Aristotelia chilensis (Mol) Stuntz (Elaeocarpaceae) showed antioxidant activities and cardioprotective effects on acute ischemia/reperfusion performed in rat heart in vivo. This extract protected animals from heart damage by the incidence of reperfusion dysrythmias, and the no-recovery of sinus rhythm. On the other hand, the MeOH extract of the fruit was able to prevent these harmful events in the animal's heart by diminishing lipid oxidation and reducing the concentration of thiobarbituric acid reactive substances (TBARS), a lipid peroxidation index. In addition, MeOH extract of A. chilensis was evaluated for DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging, crocin radical scavenging, oxygen radical absorption capacity (ORAC), ferric reducing antioxidant power (FRAP), an estimation of lipid peroxidation in liposomes through the inhibition of formation of TBARS. MeOH extract was found to have IC50 of 1.62 ppm against DPPH and 2.51 ppm against TBARS, compared with the juice, whose IC50 was 12.1 ppm and 9.58 ppm against DPPH and TBARS formation, respectively. Antioxidant activities of MeOH extract were strongly correlated with total polyphenol content. Consistent with this finding, MeOH had the greatest ORAC and FRAP values as percentage of activity. These results show that these fruits could be useful as antioxidant, cardioprotective and nutraceutical sources. © 2007 Elsevier Ltd. All rights reserved.

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Título según WOS: Antioxidant and cardioprotective activities of phenolic extracts from fruits of Chilean blackberry Aristotelia chilensis (Elaeocarpaceae), Maqui
Título según SCOPUS: Antioxidant and cardioprotective activities of phenolic extracts from fruits of Chilean blackberry Aristotelia chilensis (Elaeocarpaceae), Maqui
Título de la Revista: FOOD CHEMISTRY
Volumen: 107
Número: 2
Editorial: ELSEVIER SCI LTD
Fecha de publicación: 2008
Página de inicio: 820
Página final: 829
Idioma: English
URL: http://linkinghub.elsevier.com/retrieve/pii/S0308814607009120
DOI:

10.1016/j.foodchem.2007.08.092

Notas: ISI, SCOPUS