da Rocha Romero Amanda Batista, de Carvalho e Martins Maria do Carmo, Moreira Nunes Paulo Humberto, Ravenna Trindade Ferreira Nayara, da Silva Brito Ana Karolinne, Marinho da Cunha Polliana Farias, de Lima Alessandro, de Assis Regina Célia, Moreira Araújo Eva
Federal University of Piauí. Teresina-Piaui..
Department of Biophysics and Physiology, Federal University of Piaui. Teresina-Piaui..
Nutr Hosp. 2015 Nov 1;32(5):2153-61. doi: 10.3305/nh.2015.32.5.9603.
studies have shown high concentration of monounsaturated fatty acids, carotenoids, polyphenols and ascorbic acid in Buriti fruit (Mauritia flexuosa L.f.). This study evaluated the in vitro and in vivo antioxidant activities of buriti fruit (Mauritia flexuosa L.f.).
the chemical composition and total phenolic and carotenoid contents of the buriti pulp and the feed rations were determined, and the in vitro antioxidant activity was analyzed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay. Wistar rats (21 days old) were randomly allocated (n=10) into a control groups and experimental groups (feed enriched with buriti pulp). After 60 days, the in vivo antioxidant activity was evaluated through the determination of the catalase activity and non-protein sulfhydryl (NPSH) groups in the liver and quantification of malondialdehyde (MDA) in the plasma and tissues.
high contents of oleic fatty acids (73.3%), phenolic compounds (192 ± 0.3 mg/100 g) and carotenoids (23.9 ± 0.5 mg/100 g) as well as elevated in vitro antioxidant activity were found in the buriti pulp. The enriched diet had higher contents of phenols and carotenoids as well as higher antioxidant activity compared with the standard feed (p < 0.05). There were no differences between the groups regarding catalase activity in the liver and MDA concentrations in the plasma, liver and kidneys. The male rats of the experimental group had higher liver concentrations of NPSH compounds (p < 0.05).
these results may corroborate the claim that buriti fruit is an antioxidant functional food and support its utilization in a nutritionally balanced diet.
研究表明，布里蒂果（Mauritia flexuosa L.f.）中含有高浓度的单不饱和脂肪酸、类胡萝卜素、多酚和抗坏血酸。本研究评估了布里蒂果（Mauritia flexuosa L.f.）的体外和体内抗氧化活性。
测定了布里蒂果肉和饲料配给中的化学成分、总酚和类胡萝卜素含量，并使用2,2-二苯基-1-苦基肼（DPPH）自由基测定法分析了体外抗氧化活性。将21日龄的Wistar大鼠（n = 10）随机分为对照组和实验组（富含布里蒂果肉的饲料组）。60天后，通过测定肝脏中的过氧化氢酶活性和非蛋白巯基（NPSH）基团以及定量血浆和组织中的丙二醛（MDA）来评估体内抗氧化活性。
布里蒂果肉中发现含有高含量的油酸（73.3%）、酚类化合物（192±0.3毫克/100克）和类胡萝卜素（23.9±0.5毫克/100克），以及较高的体外抗氧化活性。与标准饲料相比，富含布里蒂果肉的饲料中酚类和类胡萝卜素含量更高，抗氧化活性也更高（p < 0.05）。两组在肝脏中的过氧化氢酶活性以及血浆、肝脏和肾脏中的MDA浓度方面没有差异。实验组的雄性大鼠肝脏中NPSH化合物的浓度较高（p < 0.05）。
这些结果可能证实了布里蒂果是一种抗氧化功能食品的说法，并支持其在营养均衡饮食中的应用。
