Stephanie Maiara de Oliveira’s research while affiliated with State University of Ponta Grossa and other places

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Publications (1)


Figure 2. Results of intracellular reactive oxygen species measurement in (A) IMR90, and (B) HepG2 cell lines. Treatment = lyophilized camu-camu seed extract at concentrations of 10, 50, or 100 µg/ mL. DCF = 2'-7'dichlorofluorescein. Quantitative data are mean ± SD. Bars with different letters (a, b) differ (P ≤ 0.05).
Figure 3. Gel electrophoresis showing inhibition of lyophilized camu-camu seed extract (LCE at 100 µg/mL) against peroxyl radical-induced DNA scission compared with blank (DNA only), control (DNA with peroxyl radical), and (+)-catechin as a standard (10 µg/ mL).
From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model
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November 2019

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290 Reads

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64 Citations

Journal of Dairy Science

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Stephanie Maiara de Oliveira

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Jânio Sousa Santos

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Daniel Granato

This work aimed to characterize the phenolic composition and in vitro antioxidant and antiproliferative properties of lyophilized camu-camu (Myrciaria dubia) seed extract (LCE), and to assess the effects of LCE on the antioxidant and sensory traits of yogurt. The LCE contained 46.3% (wt/wt) total phenolic content; the main compounds quantified were vescalagin, castalagin, gallic acid, procyanidin A2, and (-)-epicatechin. The LCE had antioxidant activity, as measured by different chemical assays (2,2-diphenyl-1-picrylhydrazyl, Folin-Ciocalteu reducing capacity, total reducing capacity, ferric reducing antioxidant power, and Cu2+ chelating capacity), and inhibited the cell proliferation of HepG2 cells (human hepatoma carcinoma; IC50 = 1,116 µg/mL) and Caco-2 cells (human colorectal adenocarcinoma epithelial cells; IC50 = 608.5 µg/mL). In addition, LCE inhibited the in vitro activity of α-amylase, α-glucosidase, and angiotensin-converting enzyme, and protected DNA from peroxyl radical-induced scission. When added to yogurts, different concentrations of LCE (0, 0.25, 0.5, 0.75, and 1.0 g/100 g) increased the chemical antioxidant and reducing capacities. The camu-camu yogurt containing LCE at 0.25 g/100 g had an acceptance index of 84%, showing that camu-camu seed extract may be a potential ingredient for addition to yogurts.

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Citations (1)


... Studies have found that extracts from sweet orange peel containing high concentrations of polymethoxylated flavones (PMFs), which are naturally present in all forms of citrus, can inhibit human liver cancer HepG2 growth in in vivo models, with significant cytotoxic effects on HepG2 cells [34]. While the exact composition of the camu-camu extract in QUO is not known, the observed cytotoxic effects could be due to its cell growth inhibition properties on HepG2 and Caco-2 at concentrations of 500-2000 μg/mL as reported by Fidelis et al. [35]. ...

Reference:

An in vitro investigation on the physicochemical properties of different quercetin formulations
From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model

Journal of Dairy Science