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Orientador(es)
Resumo(s)
Extracts were obtained from molasses, a byproduct of the sugar industry, via a number of chromatographic steps. Their antioxidant capacity was studied, including the inhibitory effect upon DNA oxidative damage;the phenolic compound profile there of was ascertained as well. Two extracts exhibited significant antioxidant features,
expressed by their capacity to decolorize ABTS radical cation and to scavenge hydroxyl free radicals (via deoxyribose
assay). Those 2 extracts also brought about protection against induced DNA oxidative damage (via decreasing DNA scission, as assessed by electrophoresis).The phenolic compounds syringic acid,p-hydroxybenzoic acid, vanillic acid, p-hydroxybenzaldehyde, and ferulic acid were positively identified and quantified.
Descrição
Palavras-chave
ABTS assay Deoxyribose assay DNA protection Natural antioxidants Sugar cane
Contexto Educativo
Citação
"Journal of food science". ISSN 0022-1147. 72 (2007) C39-C43
Editora
Institute of Food Technologists