Publication
Title
Tropical fruits polyphenols: inhibitors of the oxidation of the LDL
Author
Abstract
The antioxidant power of the polyphenols of some tropical fruits such as the papaya (Carica papaya L.), soursop (Annona muricata L.), mammee (Pouteria sapota (Jacq.) H.E. Moore & Stearn), guava (Psidium guajava L.), banana cv. Vietnamese (Musa paradisiaca L.) and tamarind (Tamarindus indicus L.) were evaluated. The oxidation was performed at 37 °C with different concentrations of polyphenols. The oxidation products were measured by the 2-tiobarbituric acid method. The IC50 and Antioxidant Potential per Serving (APS) were estimated as an antioxidant quality indexes. The estimated IC50 values (µM) were: 21.3 (papaya); 21.5 (soursop); 22.4 (banana); 19.1 (guava); 14.7 (mammee) and 12.9 (tamarind). The APS values were: 20.2 (papaya); 51.6 (soursop); 37 (banana); 83 (guava); 30.3 (mammee) and 218 (tamarind). All fruit polyphenols inhibit the LDL oxidation. The polyphenols of tamarind and mammee presented the best antioxidant quality, while the tamarind and guava showed the biggest APS.
Language
English
Publication
Research Square , 2022
DOI
10.21203/RS.3.RS-1965250/V1
Volume/pages
13 p.
Medium
E-only publicatie
Full text (Publisher's DOI)
UAntwerpen
Publication type
Subject
External links
Record
Identifier
Creation 11.10.2023
Last edited 11.10.2023
To cite this reference