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Extraction optimization and identification of phenolic compounds from the seeds of camu-camu (Myrciaria dubia) and jabuticaba (Myrciaria cauliflora) for application in functional yogurts: a comprehensive in vitro and in vivo study

FUNCTIOBERRY

To assess the effects of water, ethyl alcohol, and propanone on the bioactive compounds, in vitro antioxidant activity, antimicrobial, cytotoxic/cytoprotective activity of the seeds extracts from camu-camu and jabuticaba.
To optimize the solvent system aiming to increase the bioactive compounds in the seeds
To evaluate the in vitro absorption of the phenolic compounds in the optimized seeds extracts in Caco-2 cells, in vitro protection of DNA scission, and human LDL oxidation.
To evaluate th

A series of in vitro and in vivo tests will be conducted to achieve the main goal and attest the polyphenols from these materials added into yogurts exert antioxidant, anti-inflammatory, hypolipidemic and antitumorogenic effects in vivo. From the scientific standpoint, important data on the in vitro and in vivo bioactivity of the seeds of two commonly consumed fruits in South America, some EU countries, and Asia will be available in the literature. An estimate of 5 scientific papers will be pr