Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study
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) agai...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-02-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/9/2/132 |
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| author | Francesca Felice Angela Fabiano Marinella De Leo Anna Maria Piras Denise Beconcini Maria Michela Cesare Alessandra Braca Ylenia Zambito Rossella Di Stefano |
| author_facet | Francesca Felice Angela Fabiano Marinella De Leo Anna Maria Piras Denise Beconcini Maria Michela Cesare Alessandra Braca Ylenia Zambito Rossella Di Stefano |
| author_sort | Francesca Felice |
| collection | DOAJ |
| description | 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 µg Gallic Acid Equivalent (GAE)/mL) and then with H<sub>2</sub>O<sub>2</sub> 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 ± 0.01 mmol Fe<sup>2+</sup>/100 g FW (fresh weight) and 2.19 ± 0.09 mmol Fe<sup>2+</sup>/100 g FW, respectively, <i>p</i> > 0.05) whereas CHE had a higher TPC (7105.0 ± 96.9 mg GAE/100 g FW) than CE (402.5 ± 8.4 mg GAE/100 g), <i>p</i> < 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. |
| first_indexed | 2024-03-12T06:41:25Z |
| format | Article |
| id | doaj.art-b5623520eebf4596bca9e0d1c9c0e13c |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-12T06:41:25Z |
| publishDate | 2020-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-b5623520eebf4596bca9e0d1c9c0e13c2023-09-03T01:01:38ZengMDPI AGAntioxidants2076-39212020-02-019213210.3390/antiox9020132antiox9020132Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative StudyFrancesca Felice0Angela Fabiano1Marinella De Leo2Anna Maria Piras3Denise Beconcini4Maria Michela Cesare5Alessandra Braca6Ylenia Zambito7Rossella Di Stefano8Cardiovascular Research Laboratory, Department of Surgical, Medical and Molecular Pathology and Critical Care Medicine, University of Pisa, 56100 Pisa, ItalyDepartment of Pharmacy, University of Pisa, 56126 Pisa, ItalyDepartment of Pharmacy, University of Pisa, 56126 Pisa, ItalyDepartment of Pharmacy, University of Pisa, 56126 Pisa, ItalyDepartment of Pharmacy, University of Pisa, 56126 Pisa, ItalyCardiovascular Research Laboratory, Department of Surgical, Medical and Molecular Pathology and Critical Care Medicine, University of Pisa, 56100 Pisa, ItalyDepartment of Pharmacy, University of Pisa, 56126 Pisa, ItalyDepartment of Pharmacy, University of Pisa, 56126 Pisa, ItalyCardiovascular Research Laboratory, Department of Surgical, Medical and Molecular Pathology and Critical Care Medicine, University of Pisa, 56100 Pisa, ItalyBackground: 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 µg Gallic Acid Equivalent (GAE)/mL) and then with H<sub>2</sub>O<sub>2</sub> 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 ± 0.01 mmol Fe<sup>2+</sup>/100 g FW (fresh weight) and 2.19 ± 0.09 mmol Fe<sup>2+</sup>/100 g FW, respectively, <i>p</i> > 0.05) whereas CHE had a higher TPC (7105.0 ± 96.9 mg GAE/100 g FW) than CE (402.5 ± 8.4 mg GAE/100 g), <i>p</i> < 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.https://www.mdpi.com/2076-3921/9/2/132cocoa by-productscherry extractoxidative stresshuman endothelial cell |
| spellingShingle | Francesca Felice Angela Fabiano Marinella De Leo Anna Maria Piras Denise Beconcini Maria Michela Cesare Alessandra Braca Ylenia Zambito Rossella Di Stefano Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study Antioxidants cocoa by-products cherry extract oxidative stress human endothelial cell |
| title | Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study |
| title_full | Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study |
| title_fullStr | Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study |
| title_full_unstemmed | Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study |
| title_short | Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study |
| title_sort | antioxidant effect of cocoa by product and cherry polyphenol extracts a comparative study |
| topic | cocoa by-products cherry extract oxidative stress human endothelial cell |
| url | https://www.mdpi.com/2076-3921/9/2/132 |
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