TY - JOUR
T1 - White açaí juice (Euterpe oleracea)
T2 - phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds
AU - Silveira, Tayse Ferreira Ferreira da
AU - Souza, Thais Cristina Lima de
AU - Carvalho, Ana Vânia
AU - Ribeiro, Alessandra Braga
AU - Kuhnle, Gunter G. C.
AU - Godoy, Helena Teixeira
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
Copyright:
Copyright 2017 Elsevier B.V., All rights reserved.
PY - 2017/9
Y1 - 2017/9
N2 - The phenolic compounds profile, the antioxidant capacity towards reactive oxygen species and the capacity to inhibit the nitrosation reaction (under simulated gastric environment) of white açaí (Euterpe oleracea) was investigated for the first time. The effect of time and ethanol concentration on the phenolic compounds extraction of white açaí was evaluated through a central composite design 22, using total phenolic compounds as response. Optimum conditions were 10 min extraction, 35:65 ethanol:water v/v. The phenolic profile was analysed by ultra-high performance liquid chromatography with electrospray ionisation and triple-quadrupole mass spectrometer in tandem (LC-MS/MS). White açaí contained vanillic acid and the isomers orientin and isoorientin as major phenolic compounds. In addition, the sample showed scavenging capacity towards ROO and HOCl. Lastly, it exhibited capacity for inhibiting nitroso compounds formation, suggesting a potential protective effect of white açaí towards the formation of colorectal cancer-related compounds derived from red meat intake.
AB - The phenolic compounds profile, the antioxidant capacity towards reactive oxygen species and the capacity to inhibit the nitrosation reaction (under simulated gastric environment) of white açaí (Euterpe oleracea) was investigated for the first time. The effect of time and ethanol concentration on the phenolic compounds extraction of white açaí was evaluated through a central composite design 22, using total phenolic compounds as response. Optimum conditions were 10 min extraction, 35:65 ethanol:water v/v. The phenolic profile was analysed by ultra-high performance liquid chromatography with electrospray ionisation and triple-quadrupole mass spectrometer in tandem (LC-MS/MS). White açaí contained vanillic acid and the isomers orientin and isoorientin as major phenolic compounds. In addition, the sample showed scavenging capacity towards ROO and HOCl. Lastly, it exhibited capacity for inhibiting nitroso compounds formation, suggesting a potential protective effect of white açaí towards the formation of colorectal cancer-related compounds derived from red meat intake.
KW - LC-MS/MS
KW - MRM
KW - Nitrosation reaction
KW - White açaí
UR - http://www.scopus.com/inward/record.url?scp=85021984992&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2017.07.001
DO - 10.1016/j.jff.2017.07.001
M3 - Article
AN - SCOPUS:85021984992
SN - 1756-4646
VL - 36
SP - 215
EP - 223
JO - Journal of Functional Foods
JF - Journal of Functional Foods
ER -