Phenolic Compounds of Potato Peel Extracts: Their Antioxidant Activity and Protection against Human Enteric Viruses
2017
Norma Patricia Silva-Beltran, Instituto Tecnologico de Sonora, Departamento de Biotecnologia y Ciencias Alimentarias, Mexico | Cristobal Chaidez-Quiroz, Universidad de Sonora. Campus Cajeme. Departamento de Ciencias de la Salud, Ejido Providencia, Mexico | Osvaldo Lopez-Cuevas, Universidad de Sonora. Campus Cajeme. Departamento de Ciencias de la Salud, Ejido Providencia, Mexico | Saul Ruiz-Cruz, Instituto Tecnologico de Sonora, Departamento de Biotecnologia y Ciencias Alimentarias, Mexico | Marco A. Lopez-Mata, Universidad de Sonora, Departamento de Investigacion y Posgrado en Alimentos, Mexico | Carmen Lizette Del-Toro-Sanchez, Centro de Investigacion en Alimentacion y Desarrollo A.C. Unidad Cuauhtemoc, Mexico | Enrique Marquez-Rios, Centro de Investigacion en Alimentacion y Desarrollo A.C. Unidad Cuauhtemoc, Mexico | Jose de Jesus Ornelas-Paz, Laboratorio Nacional para la Investigacion en Inocuidad Alimentaria, Mexico
Potato peels (PP) contain several bioactive compounds. These compounds are known to provide human health benefits, including antioxidant and antimicrobial properties. In addition, these compounds could have effects on human enteric viruses that have not yet been reported. The objective of the present study was to evaluate the phenolic composition, antioxidant properties in the acidified ethanol extract (AEE) and water extract of PP, and the antiviral effects on the inhibition of Av-05 and MS2 bacteriophages, which were used as human enteric viral surrogates. The AEE showed the highest phenolic content and antioxidant activity. Chlorogenic and caffeic acids were the major phenolic acids. In vitro analysis indicated that PP had a strong antioxidant activity. A 3 h incubation with AEE at a concentration of 5 mg/ml was needed to reduce the PFU/ml (plaque-forming unit per unit volume) of Av-05 and MS2 by 2.8 and 3.9 log10, respectively, in a dose-dependent manner. Our data suggest that PP has potential to be a source of natural antioxidants against enteric viruses.
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