Abstract Title:

Antioxidative and prooxidative effects in food lipids and synergism withα-tocopherol of açaí seed extracts and grape rachis extracts.

Abstract Source:

Food Chem. 2016 Dec 15 ;213:440-9. Epub 2016 Jun 30. PMID: 27451202

Abstract Author(s):

Priscilla Siqueira Melo, Leandro de Oliveira Rodrigues Arrivetti, Severino Matias de Alencar, Leif H Skibsted

Article Affiliation:

Priscilla Siqueira Melo


Extracts of açaí seed and of grape rachis alone or in combination with α-tocopherol were evaluated as antioxidants in (i) bulk soybean oil, (ii) soybean oil liposomes and (iii) soybean-oil/water emulsions. The extracts made with 57% aqueous ethanol showed an antioxidant activity not dependent on concentrationfor grape rachis extracts and a concentration-dependent prooxidative activity for açaí seed extracts in bulk soybean oil. Both the extracts, however, protected liposome suspensions and oil/water emulsions against lipid oxidation. Synergism was demonstrated when extracts were combined with α-tocopherol, effects explained by the solubility of extract components in the water-phase and of α-tocopherol in the lipid-phase. Phenolic profiling of the extracts by U-HPLC-ESI-LTQ-MS was used to identify active antioxidants. Açaí seed and grape rachis extracts served as good sources of procyanidinsand flavan-3-ols, imparted high antioxidant activity especially when combined with α-tocopherol and are suggested for protection of food oil/water emulsions.

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