Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study

• Main Authors: Francesca Felice, Angela Fabiano, Marinella De Leo, Anna Maria Piras, Denise Beconcini, Maria Michela Cesare, Alessandra Braca, Ylenia Zambito, Rossella Di Stefano
• Format: Article
• Language: English
• Published: MDPI AG 2020-02-01
• Series: Antioxidants
• Subjects: cocoa by-products; cherry extract; oxidative stress; human endothelial cell
• Online Access: https://www.mdpi.com/2076-3921/9/2/132

Background: Recent studies have highlighted the importance of cherry and cocoa extracts consumption to protect cells from oxidative stress, paying particular attention to cocoa by-products. This study aims to investigate the protective effect of cocoa husk extract (CHE) and cherry extracts (CE) against ROS-induced oxidative stress in Human Umbilical Vein Endothelial Cells (HUVECs). Methods: CE and CHE had antioxidant activity characterized by total polyphenols content (TPC). HUVECs were treated for 2 h and 24 h with increasing TPC concentrations of CE and CHE (5-10-25-50-100 &#181;g Gallic Acid Equivalent (GAE)/mL) and then with H₂O₂ for 1 h. Cell viability and ROS production were evaluated. CE and CHE polyphenols permeability on excised rat intestine were also studied. Results: CE and CHE showed a similar antioxidant activity (2.5 &#177; 0.01 mmol Fe²⁺/100 g FW (fresh weight) and 2.19 &#177; 0.09 mmol Fe²⁺/100 g FW, respectively, <i>p</i> &gt; 0.05) whereas CHE had a higher TPC (7105.0 &#177; 96.9 mg GAE/100 g FW) than CE (402.5 &#177; 8.4 mg GAE/100 g), <i>p</i> &lt; 0.05. The in vitro viability assay showed that both extracts were non-cytotoxic. CHE resulted in protection against ROS at lower concentrations than CE. CHE showed a 2-fold higher apparent permeability compared to CE. Conclusions: CHE represents a high-value antioxidant source, which is interesting for the food and pharmaceutical industries.