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Antioxidant and anti‐inflammatory properties of tamarillo fruit ( Cyphomandra betacea Sendt.) extracts on LPS‐activated RAW 264.7 macrophages
Author(s) -
Villegas-Ruiz Xadeni,
Harris Gabriel Keith,
Barcenas-Pozos Maria Eugenia,
Jordan Chad
Publication year - 2012
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.26.1_supplement.823.4
Subject(s) - trolox , chemistry , antioxidant , pulp (tooth) , food science , gallic acid , ripening , horticulture , botany , biochemistry , biology , antioxidant capacity , medicine , pathology
Tamarillo, or tree tomato, is native to South America. We examined the in vitro antioxidant and anti‐inflammatory properties of ethanolic extracts of skins, seeds, pulp, and whole tamarillo fruit in an LPS (lipopolysaccharide) induced RAW 264.7 mouse macrophage cell model. Chemically, tamarillo skin exhibited the highest total phenol (116.75 ± 2.78 mg gallic acid/g tamarillo), Trolox® equivalent antioxidant capacity (TEAC) (67,018.7 ± 2,539.9 meq Trolox®/g tamarillo) and ORAC values (4,684.9 ± 267.5 μM Trolox®/100 ml). The highest anthocyanin values (17.86 ± 0.85 mg/g) were associated with the seeds. MTT (3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide) assays were used to determine non‐toxic tamarillo extract doses and viability in RAW 264.7 cells. In the absence of LPS stimulation, tamarillo seeds and whole fruit, but not skin or pulp extracts, significantly induced NO formation (P < 0.05). In contrast, tamarillo skin, but not seeds, pulp, or whole tamarillo extracts significantly suppressed NO formation (P < 0.05) in the presence of LPS stimulation. These results suggest that the tamarillo fruit extracts modulate NO formation in the RAW 264.7 model and that these effects vary depending on the composition of the extract in question, such that seeds are net inducers of NO, while skins inhibit LPS‐induced NO formation.