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Effect of Selenium Soil Enrichment on Opuntia Fruit Extract Antioxidant Capacity
Author(s) -
Wasmundt Stephan L,
Simon Katlyn A,
Golbach Lillian P,
Krieg Ellyn J,
Banuelos Gary,
Luthria Davanand,
Wilson Ted
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.981.13
Subject(s) - selenium , antioxidant , tbars , pear , chemistry , food science , oxidative stress , botany , biology , lipid peroxidation , biochemistry , organic chemistry
Optunia (prickly pear cactus) grows a phenolic‐rich fruit that can be cultivated for human consumption. Selenium (Se) has been associated with cancer prevention in humans and may help plants survive oxidative stress in harsh desert growing conditions. This study examined the antioxidant activity of extracts from fruits grown in control or Se‐enriched conditions in 2008 (extract ID: 243, 248) and 2010 (extract ID: 243, 248, 250, 252, 255). Extract antioxidant effects were evaluated in triplicate with conjugated diene formation (A234) expressed as % control Cu++‐oxidized LDL in the absence of extracts (LSM ± SE). A234 lag‐time for extract 243 (126 ± 3%) was significantly higher (p=0.0001) than the other extracts. Ability to increase A234 lag‐time was marginally (p=0.0717) better for plants grown under control conditions (112 ± 3%) than those grown with Se (106 ± 3%). Control and Se extracts dose‐dependently increased A234 lag‐time above the control value by 119 ± 2 % for the 1:100 extract dilution (p<0.0001) but not at 1:500. Growing year did not significantly alter A234 lag‐time. Opuntia extract antioxidant effects were confirmed with a TBARS test, performed in triplicate with 5uM Cu++. In conclusion Opuntia extracts dose‐dependently inhibit LDL oxidation, but Se supplementation does not appear useful for increasing this activity.