Antigenotoxicity and Antioxidant Activity of Acerola Fruit (Malpighia glabra L.) at Two Stages of Ripeness

被引：36

作者：

Nunes, Roberta da Silva ^{[1
,2
]}

Silva Kahl, Vivian Francilia ^{[1
]}

Sarmento, Merielen da Silva ^{[1
]}

Richter, Marc Francois ^{[3
]}

Costa-Lotufo, Leticia Veras ^{[4
]}

Rocha Rodrigues, Felipe Augusto ^{[4
]}

Abin-Carriquiry, Juan Andres ^{[5
]}

Martinez, Marcela Maria ^{[5
]}

Ferronatto, Scharline ^{[6
]}

Falcao Ferraz, Alexandre de Barros ^{[6
]}

da Silva, Juliana ^{[1
]}

机构：

[1] Univ Luterana Brasil, Lab Genet Toxicol, Programa Posgrad Genet & Toxicol Aplicada, BR-92425900 Canoas, RS, Brazil

[2] Univ Luterana Brasil, Ctr Univ Luterano Ji Parana, BR-76907438 Ji Parana, RO, Brazil

[3] Univ Estadual Rio Grande do Sul, UERGS, BR-90010191 Porto Alegre, RS, Brazil

[4] Univ Fed Ceara, Expt Oncol Lab, UFC, BR-60341970 Fortaleza, Ceara, Brazil

[5] Inst Invest Biol Clemente Estable, Dept Neurochem, Montevideo 11600, Uruguay

[6] Univ Luterana Brasil, Lab Farmacognosia & Fitoquim, BR-92425900 Canoas, RS, Brazil

来源：

PLANT FOODS FOR HUMAN NUTRITION | 2011年 / 66卷 / 02期

关键词：

Malpighia glabra L; Acerola; Genotoxicity; Antigenotoxicity; Vitamin C; DNA-DAMAGE; ASSAY;

D O I：

10.1007/s11130-011-0223-7

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Genotoxic and antigenotoxic effects of acerola fruit at two stages of ripeness were investigated using mice blood cells. The results show that no ripeness stage of acerola extracts presented any genotoxic potential to damage DNA (Comet assay) or cytotoxicity (MTT assay). When antigenotoxic activity was analyzed, unripe fruit presented higher DNA protection than ripe fruit (red color) extract. The antioxidant capacity of substances also showed that unripe samples inhibit the free radical DPPH more significantly than the ripe ones. The results about determination of compounds made using HPLC showed that unripe acerola presents higher levels of vitamin C as compared to ripe acerola. Thus, vitamin C and the complex mixture of nutrients of Malpighia glabra L., and especially its ripeness stages, influenced the interaction of the fruit extract with the DNA. Acerola is usually consumed when ripe (red fruit), although it is the green fruit (unripe) that has higher potential as beneficial to DNA, protecting it against oxidative stress.

引用

页码：129 / 135

页数：7

共 33 条

[31]

*USDA, 2010, NAT NUTR DAT STAND

[32] Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity [J].