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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Patricia Boeri1, Lucrecia Piñuel1, 2, Sandra Sharry1, 3, Andrea Tombari1 and Daniel Barrio1, 2
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DOI:10.17265/2161-6264/2017.06.004
Affiliation(s)
1. Departamento de Ciencias Exactas, Naturales y de Ingeniería, Sede Atlántica, Universidad Nacional de Río Negro, Don Bosco y Leloir, Viedma 8500, Río Negro, Argentina
2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Sede Atlántica, Universidad Nacional de Río Negro (UNRN), Av. Don Bosco, Viedma 8500, Río Negro, Argentina
3. Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, Calle 60 s/n. La Plata, Buenos Aires 1900, Argentina
ABSTRACT
Condalia
microphylla Cav. (Rhamnaceae), popularly known as “piquillin”, is widely distributed in Patagonia. The drupes are
consumed as fresh fruits by Argentine communities. The aim of this work was to
quantify the nutritional value of C. microphylla fruit and the phenolic compounds present and to
determine the functional antioxidant properties in vitro and in vivo. The
nutritional value was determined according to the Association of Official
Analytical Chemists (AOAC) methodology, and phenolic
compounds were quantified by diode-array detection (HPLC-DAD). Antioxidant activity in vitro and in vivo was analyzed through the use of the radical species 2,2-diphenyl-1-picrylhydrazyl
(DPPH) and zebrafish model, respectively. Quercetin-3-O-rutinoside (rutin) was the single
principal phenolic compound. The extracts contained in vitro antioxidant activities and total phenolic contents (TPCs) between 1,143 ± 112 µg and 4,633 ± 174 µg gallic-acid equivalents (GAEs) per 100 g dry weight (DW), though no
relationship was found between the latter parameter and the antioxidant activity
of the extracts. When zebrafish larvae were exposed to oxidative stress (2.4%
v/v H2O2),
a concentration as low as 1.44 µg of GAEs/mL of piquillin-derived
polyphenols inhibited lipid
oxidation by up to 40%. Thus, in view of these advantageous functional food properties and
the opportunity to exploit this Patagonian natural resource, piquillin
consumption should be promoted worldwide.
KEYWORDS
Piquillin, antioxidant activity, zebrafish, in vivo activity.
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