Antioxidant Activity and Phenolic and Mineral Content of Rose Grape Juice

Dani, Caroline,Oliboni, Livia S.,Vanderlinde, Regina,Pra, Daniel,Dias, Johnny F.,Yoneama, Maria Lucia,Bonatto, Diego,Salvador, Mirian,Henriques, Joao A.P. The Korean Society of Food Science and Nutrition 2009 Journal of medicinal food Vol.12 No.1

There are many studies related to the antioxidant activity of grape products; however, they concern only purple and white grape varieties. Up to now, there are no reports of studies on the Goethe rose grape variety, either on its antioxidant activity or on its phenolic and mineral quantification. Thus, the purpose of this study was to evaluate in vitro and in vivo antioxidant activity, as well as to quantify total phenolic compounds, ascorbic acid, and mineral content, in a Goethe rose grape juice. The results obtained showed that the Goethe rose grape juice is a great polyphenol source, which contains catechin, epicatechin, and procyanidins ($B_1$, $B_2$, $B_3$, and $B_4$). Of all metals analyzed, potassium, calcium, magnesium, and iron showed the highest values. We found that this rose grape juice shows an important antioxidant activity in in vitro (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity) and in vivo (using the Saccharomyces cerevisiae yeast cells) assays. The antioxidant activity could be explained by the significant phenolic content and ascorbic acid levels found in the juice. The results showed that rose grape juice is an excellent antioxidant source, which could contribute to the prevention of many diseases related to oxidative stress, such as atherosclerosis and Parkinson's disease.

Antioxidant and Antigenotoxic Activities of Purple Grape Juice—Organic and Conventional—in Adult Rats

Caroline Dani,Lívia S. Oliboni,Fernanda M. Umezu,Matheus A.B. Pasquali,Mirian Salvador,José Cláudio Fonseca Moreira,João Antonio Pegas Henriques 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.5

Oxidative damage to biomolecules occurs by the accumulation of molecular damage due to free radicals and/or a diminution of antioxidant protection. The aim of this study was to evaluate the protection of organic and conventional purple grape juices in brain, liver, and plasma from adult Wistar rats (7 months old) against the oxidative damage provoked by carbon tetrachloride (CCl4). Adult rats were divided into three groups (control, conventional purple grape juice, and organic purple grape juice). Half of the rats received CCl4, and the other half received the vehicle (vegetable oil). The chemical analytical determination showed that the highest levels of total phenolic, resveratrol, and catechins were seen in organic purple grape juices. Considering the treatment groups, it was observed that in all tissues (brain structures and liver) and plasma, CCl4 treatment increased the lipid peroxidation (LP) levels. Both grape juices were capable to reduce LP levels in cerebral cortex and hippocampus; however, in the striatum and substantia nigra only the organic grape juice reduced LP level. CCl4 caused an increase in catalase activity in cerebral cortex, hippocampus, and substantia nigra and in superoxide dismutase activity in substantia nigra. This increase was reduced by both juices in substantia nigra and hippocampus structures (P<.05). In the alkaline version of the comet assay performed on whole blood, it was observed that CCl4 was capable of inducing mainly DNA damage class 4 and 3 frequencies, which was significantly reduced in groups that received both purple grape juices. This implies that both grape juices have an important antigenotoxic activity.

Intake of Purple Grape Juice as a Hepatoprotective Agent in Wistar Rats

Caroline Dani,Livia S. Oliboni,Matheus A.B. Pasquali,Marcos R. Oliveira,Fernanda M. Umezu,Mirian Salvador,Jose C.F. Moreira,Joao A.P. Henriques 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.1

Grape juice is a source of polyphenols, as catechin, anthocyanidins, resveratrol, and others. Some health benefits have been attributed to these compounds (e.g., antioxidant and antitumorigenic properties). In this study, we investigated the possible antioxidant activity of two different grape juices: organic purple grape juice and conventional purple grape juice. The antioxidant activity of both grape juices was evaluated by an animal model of three groups: control and organic and conventional juices. After 30 days, all animals were sacrificed, and blood and liver were collected to evaluate lipid peroxidation level (thiobarbituric acid-reactive substances [TBARS] assay), protein oxidative level (carbonyl assay), and catalase (CAT) and superoxide dismutase (SOD) activities. The group treated with organic grape juice showed the highest SOD and CAT activities in both plasma and liver when compared with the conventional and control groups (P .05). In plasma, we observed a positive correlation among SOD and CAT activities, resveratrol, and all anthocyanin contents, suggesting that these polyphenols may be, at least in part, responsible for this increased antioxidant defense. The grape juices were capable of reducing carbonyl and lipid peroxidation levels in plasma and liver. However, in plasma, the organic group showed lower carbonyl and TBARS levels when compared to the conventional grape juice group (P .05). Our findings suggest that the intake of purple grape juice, especially of organic juice, induces a better antioxidant capacity when compared to conventional juice and that this may be an important issue for further investigations in the area of biochemical functional foods.

Antioxidant Activity and Phenolic and Mineral Content of Rose Grape Juice

Caroline Dani,Lívia S. Oliboni,Regina Vanderlinde,Daniel Pra,Johnny F. Dias,Maria Lucia Yoneama,Diego Bonatto,Mirian Salvador,João A.P. Henriques 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.1

There are many studies related to the antioxidant activity of grape products; however, they concern only purple and white grape varieties. Up to now, there are no reports of studies on the Goethe rose grape variety, either on its antioxidant activity or on its phenolic and mineral quantification. Thus, the purpose of this study was to evaluate in vitro and in vivo antioxidant activity, as well as to quantify total phenolic compounds, ascorbic acid, and mineral content, in a Goethe rose grape juice. The results obtained showed that the Goethe rose grape juice is a great polyphenol source, which contains catechin, epicatechin, and procyanidins (B1, B2, B3, and B4). Of all metals analyzed, potassium, calcium, magnesium, and iron showed the highest values. We found that this rose grape juice shows an important antioxidant activity in in vitro (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity) and in vivo (using the Saccharomyces cerevisiae yeast cells) assays. The antioxidant activity could be explained by the significant phenolic content and ascorbic acid levels found in the juice. The results showed that rose grape juice is an excellent antioxidant source, which could contribute to the prevention of many diseases related to oxidative stress, such as atherosclerosis and Parkinson's disease.

Hybrid hydrogels containing one-step biosynthesized silver nanoparticles: Preparation, characterization and catalytic application

Rafael F.N. Quadrado,Gustavo Gohlke,Robson S. Oliboni,Alessandra Smaniotto,André R. Fajardo 한국공업화학회 2019 Journal of Industrial and Engineering Chemistry Vol.79 No.-

Silver nanoparticles (AgNPs) were synthesized using an innovative strategy that makes use of tangerinepeels extract, which acts as a reducing and stabilizing agent. This eco-friendly synthetic route allowedobtaining spherical nanoparticles with narrow size distribution (19.2 6.7 nm) within a short reaction time(40 min). Later, the AgNPs suspension was entrapped in a poly(vinyl alcohol) (PVA) matrix forming a hybridhydrogel (PVA-gel/AgNPs), which was characterized by different techniques. Its catalytic activity wasexplored in the reduction of nitrobenzene to aniline in aqueous media. The reaction catalyzed by PVA-gel/AgNPs exhibited kinetics (kapp2.07 10 3 min 1) and energy of activation (Ea50.36 kJ mol 1)comparable to or lower than similar reactions catalyzed by other metals. Moreover, a better catalyticperformance was noticed to the hybrid hydrogel as compared to “free” AgNPs, highlighting theirentrapment within the hydrogel. The anchoring of the AgNPs in the hydrogel network, prevents theiraggregation and leaching. The hybrid hydrogel is recovered quickly from the reaction medium, and it can besuccessfully reused for six consecutive runs without significant loss of its activity. Overall, it is presentedhere a cheap, efficient, and eco-friendly methodology to synthesize AgNPs and newly hybrid hydrogels,which have the potential to catalyze the reduction of nitroaromatic compounds.