Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study

• Main Authors: Francesca Felice (Author), Angela Fabiano (Author), Marinella De Leo (Author), Anna Maria Piras (Author), Denise Beconcini (Author), Maria Michela Cesare (Author), Alessandra Braca (Author), Ylenia Zambito (Author), Rossella Di Stefano (Author)
• Format: Book
• Published: MDPI AG, 2020-02-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Summary

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 &#181;g Gallic Acid Equivalent (GAE)/mL) and then with H₂O₂ 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 &#177; 0.01 mmol Fe²⁺/100 g FW (fresh weight) and 2.19 &#177; 0.09 mmol Fe²⁺/100 g FW, respectively, <i>p</i> &gt; 0.05) whereas CHE had a higher TPC (7105.0 &#177; 96.9 mg GAE/100 g FW) than CE (402.5 &#177; 8.4 mg GAE/100 g), <i>p</i> &lt; 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.

Item Description

2076-3921
10.3390/antiox9020132