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Stability and Antioxidant Activity of Pouteria macrophylla Fruit Extract, a Natural Source of Gallic Acid
Pouteria macrophylla (cutite) fruits are rich in phenolic acids, resulting in antioxidant and skin depigmenting activity. The aim of this study, then, is to evaluate the cutite extract stability under three variations of light, time, and temperature using a Box–Behnken experimental design to analyze...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10144638/ https://www.ncbi.nlm.nih.gov/pubmed/37110711 http://dx.doi.org/10.3390/molecules28083477 |
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author | Pantoja, Raioní K. Albuquerque, Camila Fernanda B. do Nascimento, Rafael A. De Faria, Lênio José G. Maia, José Guilherme S. Setzer, William N. Gratieri, Tais da Silva, Joyce Kelly R. |
author_facet | Pantoja, Raioní K. Albuquerque, Camila Fernanda B. do Nascimento, Rafael A. De Faria, Lênio José G. Maia, José Guilherme S. Setzer, William N. Gratieri, Tais da Silva, Joyce Kelly R. |
author_sort | Pantoja, Raioní K. |
collection | PubMed |
description | Pouteria macrophylla (cutite) fruits are rich in phenolic acids, resulting in antioxidant and skin depigmenting activity. The aim of this study, then, is to evaluate the cutite extract stability under three variations of light, time, and temperature using a Box–Behnken experimental design to analyze through the surface response the variations of the total phenolic content (TPC), antioxidant activity (AA), and gallic acid content (GA). A colorimetric assay was also performed, and a decrease in the darkening index was noticed due to the high phenolic coloration in the presence of light, indicating less degradation to extract stability. The experimental planning showed variations in all responses, and second-order polynomial models were calculated and considered predictable, as well as the effects were significant. The TPC exhibited a variation in less concentrated samples (0.5% p/v) at higher temperatures (90 °C). In contrast, the temperature was the only influential variable for AA, where only higher temperatures (60–90 °C) were able to destabilize the fruit extract. Differently, GA showed only the concentration as the influential variable, exhibiting that neither temperature nor time of exposure could affect the gallic acid content stability of P. macrophylla extract. For this, P. macrophylla extract was shown to be highly stable, providing a great perspective on cosmetic application. |
format | Online Article Text |
id | pubmed-10144638 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-101446382023-04-29 Stability and Antioxidant Activity of Pouteria macrophylla Fruit Extract, a Natural Source of Gallic Acid Pantoja, Raioní K. Albuquerque, Camila Fernanda B. do Nascimento, Rafael A. De Faria, Lênio José G. Maia, José Guilherme S. Setzer, William N. Gratieri, Tais da Silva, Joyce Kelly R. Molecules Article Pouteria macrophylla (cutite) fruits are rich in phenolic acids, resulting in antioxidant and skin depigmenting activity. The aim of this study, then, is to evaluate the cutite extract stability under three variations of light, time, and temperature using a Box–Behnken experimental design to analyze through the surface response the variations of the total phenolic content (TPC), antioxidant activity (AA), and gallic acid content (GA). A colorimetric assay was also performed, and a decrease in the darkening index was noticed due to the high phenolic coloration in the presence of light, indicating less degradation to extract stability. The experimental planning showed variations in all responses, and second-order polynomial models were calculated and considered predictable, as well as the effects were significant. The TPC exhibited a variation in less concentrated samples (0.5% p/v) at higher temperatures (90 °C). In contrast, the temperature was the only influential variable for AA, where only higher temperatures (60–90 °C) were able to destabilize the fruit extract. Differently, GA showed only the concentration as the influential variable, exhibiting that neither temperature nor time of exposure could affect the gallic acid content stability of P. macrophylla extract. For this, P. macrophylla extract was shown to be highly stable, providing a great perspective on cosmetic application. MDPI 2023-04-14 /pmc/articles/PMC10144638/ /pubmed/37110711 http://dx.doi.org/10.3390/molecules28083477 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Pantoja, Raioní K. Albuquerque, Camila Fernanda B. do Nascimento, Rafael A. De Faria, Lênio José G. Maia, José Guilherme S. Setzer, William N. Gratieri, Tais da Silva, Joyce Kelly R. Stability and Antioxidant Activity of Pouteria macrophylla Fruit Extract, a Natural Source of Gallic Acid |
title | Stability and Antioxidant Activity of Pouteria macrophylla Fruit Extract, a Natural Source of Gallic Acid |
title_full | Stability and Antioxidant Activity of Pouteria macrophylla Fruit Extract, a Natural Source of Gallic Acid |
title_fullStr | Stability and Antioxidant Activity of Pouteria macrophylla Fruit Extract, a Natural Source of Gallic Acid |
title_full_unstemmed | Stability and Antioxidant Activity of Pouteria macrophylla Fruit Extract, a Natural Source of Gallic Acid |
title_short | Stability and Antioxidant Activity of Pouteria macrophylla Fruit Extract, a Natural Source of Gallic Acid |
title_sort | stability and antioxidant activity of pouteria macrophylla fruit extract, a natural source of gallic acid |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10144638/ https://www.ncbi.nlm.nih.gov/pubmed/37110711 http://dx.doi.org/10.3390/molecules28083477 |
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