White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds
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 th...
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doaj-5b1d69a2bd244f98bb7410c95494585e2021-04-30T07:11:02ZengElsevierJournal of Functional Foods1756-46462017-09-0136215223White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compoundsTayse Ferreira Ferreira da Silveira0Thais Cristina Lima de Souza1Ana Vânia Carvalho2Alessandra Braga Ribeiro3Gunter G.C. Kuhnle4Helena Teixeira Godoy5Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 13083-862 Campinas, SP, Brazil; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK; Corresponding author at: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 13083-862 Campinas, SP, Brazil.Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 13083-862 Campinas, SP, BrazilEmbrapa Eastern Amazon Research Center, Food Processing Laboratory, Trav. Dr. Enéas Pinheiro s/n, CEP 66095-100 Belém, PA, BrazilFederal University of Piauí, Department of Technology, Science and Materials, Nossa Senhora de Fátima Avenue, 64048-553 Teresina, PI, BrazilDepartment of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UKDepartment of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 13083-862 Campinas, SP, BrazilThe 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.http://www.sciencedirect.com/science/article/pii/S1756464617303845White açaíNitrosation reactionLC-MS/MSMRM |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Tayse Ferreira Ferreira da Silveira Thais Cristina Lima de Souza Ana Vânia Carvalho Alessandra Braga Ribeiro Gunter G.C. Kuhnle Helena Teixeira Godoy |
spellingShingle |
Tayse Ferreira Ferreira da Silveira Thais Cristina Lima de Souza Ana Vânia Carvalho Alessandra Braga Ribeiro Gunter G.C. Kuhnle Helena Teixeira Godoy White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds Journal of Functional Foods White açaí Nitrosation reaction LC-MS/MS MRM |
author_facet |
Tayse Ferreira Ferreira da Silveira Thais Cristina Lima de Souza Ana Vânia Carvalho Alessandra Braga Ribeiro Gunter G.C. Kuhnle Helena Teixeira Godoy |
author_sort |
Tayse Ferreira Ferreira da Silveira |
title |
White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds |
title_short |
White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds |
title_full |
White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds |
title_fullStr |
White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds |
title_full_unstemmed |
White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds |
title_sort |
white açaí juice (euterpe oleracea): phenolic composition by lc-esi-ms/ms, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds |
publisher |
Elsevier |
series |
Journal of Functional Foods |
issn |
1756-4646 |
publishDate |
2017-09-01 |
description |
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. |
topic |
White açaí Nitrosation reaction LC-MS/MS MRM |
url |
http://www.sciencedirect.com/science/article/pii/S1756464617303845 |
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