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Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611

Resumen

ROMERO, Amanda Batista da Rocha et al. In vitro and in vivo antioxidant activity of Buriti fruit (Mauritia flexuosa L.f.). Nutr. Hosp. [online]. 2015, vol.32, n.5, pp.2153-2161. ISSN 1699-5198.  http://dx.doi.org/10.3305/nh.2015.32.5.9603.

Introduction: 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.). Methods: 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. Results: 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). Conclusion: these results may corroborate the claim that buriti fruit is an antioxidant functional food and support its utilization in a nutritionally balanced diet.

Palabras clave : Antioxidant activity; Bioactive compounds; Carotenoids; Dietary supplementation; Lipid peroxidation.

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