Efeitos antioxidante e antiinflamatório da polpa de pitanga roxa (Eugenia uniflora L.) sobre células bucais humanas, aplicando experimentos in vitro e ex vivo

• Ano de defesa: 2014
• Autor(a) principal: Soares, Denise Josino
• Orientador(a): Brasil, Isabella Montenegro
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Pitanga roxa; Antioxidante - Efeito; Antiinflamatório - Efeito; Polpa de frutas
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/14958

Pitanga (Eugenia uniflora L.) is a tropical fruit found in the region that covers the central part of Brazil to Northern Argentina. This fruit has low lipid content, and is rich in bioactive compounds, such as polyphenols and carotenoids. In view of the use of pitanga tree in folk medicine and the shortage of scientific works about the antioxidative and anti-inflammatory effect of the purple pitanga, the present work aimed to investigate these characteristics in the pulp and in the sweetened tropical juice of purple pitanga, using in vitro and ex vivo experiments. In the present study, purple pitanga pulp was divided into two fractions (volatile and non-volatile), and the main compound of each fraction was identified and quantified. Human gingival cells (from six volunteers) were exposed to purple pitanga sweetened tropical juice and its main volatile and non-volatile compounds and analyzed by the catalase activity, DNA damage and interleukin 8 (IL-8) releases. The experiment was also performed with human gingival fibroblast (HGF-1), where cells were exposed to the individual main compounds from purple pitanga pulp and the IL-8 release was analyzed. Purple pitanga pulp presented mean values of soluble solids (8.33 ± 0.06 °Brix), pH (3.12 ± 0.01), titratable acidity (1.76 ± 0.20 g citric acid/100 mL) and total sugars (9.28 ± 0.60 g glucose/100 mL) within the standards required by current Brazilian law. This pulp also showed significant levels of the bioactive compounds: anthocyanins (24.82 ± 0.46 mg/100 mL), yellow flavonoids (11.33 ± 0.66 mg/100 mL) and total extractable polyphenols (26.85 ± 0.30 mg GAE/100 mL), making this product a good source of natural antioxidants. With regard to the main compound from volatile and non-volatile fractions of purple pitanga pulp, oxidoselina-1,3,7(11)-trien-8-one (85 ± 4.01 µg/mL) was observed in the volatile fraction and cyanidin-3-glucoside (340 ± 4.19 µg/mL )was observed in the non-volatile fraction. The low pH of the purple pitanga sweetened tropical juice decreases catalase activity, while oxidoselina-1,3,7(11)-trien-8-one and cyanidin-3-glucoside did not interfere and were not able to inhibit the activity of this enzyme. Purple pitanga sweetened tropical juice prevented DNA damage in human gingival cells. Due to the low number of volunteers in the experiment with purple pitanga sweetened tropical juice and the main compounds from volatile and non-volatile fractions of purple pitanga pulp, the results regarding the IL-8 release are inconclusive. Cyanidin-3-glucoside and oxidoselina-1,3,7(11)-trien-8-one presented anti-inflammatory effects in HGF-1 cells.