Hostname: page-component-78c5997874-dh8gc Total loading time: 0 Render date: 2024-11-20T04:27:47.788Z Has data issue: false hasContentIssue false
  • English
  • Français

Antioxidant and antihemolytic activity of lipid-soluble bioactive substances in avocado fruits

Published online by Cambridge University Press:  05 June 2013

Seyed Fazel Nabavi ,
Seyed Mohammad Nabavi ,
William N. Setzer ,
Shakoora Alsadat Nabavi ,
Sharifeh Alsadat Nabavi  and
Mohammad Ali Ebrahimzadeh
Seyed Fazel Nabavi
Affiliation:
Appl. Biotechnol. Res. Cent., Baqiyatallah Univ. Med. Sci., Tehran, Iran. [email protected]
Seyed Mohammad Nabavi*
Affiliation:
Appl. Biotechnol. Res. Cent., Baqiyatallah Univ. Med. Sci., Tehran, Iran. [email protected]
William N. Setzer
Affiliation:
Dep. Chem., Univ. Alabama, Huntsville, Alabama 35899, USA
Shakoora Alsadat Nabavi
Affiliation:
Dep. Biol., Damghan Branch, Islam. Azad Univ., Damghan, Iran
Sharifeh Alsadat Nabavi
Affiliation:
Fac. Agric., Univ. Birjand, Birjand, Iran
Mohammad Ali Ebrahimzadeh
Affiliation:
Fac. Pharm., Mazandaran Univ. Med. Sci., Sari, Iran
*
* Correspondence and reprints
Get access

Abstract

Introduction. Persea americana (avocado) fruit is known to be a rich source of proteins and minerals, as well as vitamins. Although many biological activities have been reported for avocado fruit, far less attention has been paid to the biological properties of its lipid-soluble bioactive substances. The aim of this study was to evaluate the antioxidant and antihemolytic activity of lipid-soluble bioactive compounds of avocado fruit. Materials and methods. Antioxidant and antihemolytic activity of lipid-soluble bioactive compounds of avocado fruit was assessed by employing different methods. Also, the ability of avocado fruit to protect fluorescein against oxidant-induced bleaching was evaluated. Results and discussion. The tested sample showed good antioxidant and antihemolytic activities. There was no significant difference between the reducing power of lipid-soluble bioactive substances in avocado fruits and ascorbic acid (p < 0.05). The tested sample showed weak ferrous ion-chelating activity. The sample exhibited moderate hydrogen peroxide scavenging activity, but exhibited good antioxidant activity. Avocado fruit showed very good activity against 2,2′-azobis(2-amidinopropane) dihydrochloride- and hydrogen peroxide-induced hemolysis in erythrocytes. Furthermore, it showed good protective effects against peroxyl radical-induced bleaching in fluorescein. Conclusion. Lipid-soluble bioactive substances of avocado fruit showed good activity in all of the studied models.

Keywords

Iran Islamic RepublicPersea americanafruitslipid peroxidationnitric oxideantioxidantsantihemolysisIran République islamiquePersea americanafruitspéroxydation des lipidesoxyde nitriqueantioxydantantihémolyseIran República IslámicaPersea americanafrutasperoxidación lipídicaóxido nítricoantioxidantesantihemólisis
Type
Original article
Information
Fruits , Volume 68 , Issue 3 , May 2013 , pp. 185 - 193
Copyright
© 2013 Cirad/EDP Sciences

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Nabavi, S.M., Nabavi, S.F., Eslami, S., Moghaddam A. ., In vivo protective effects of quercetin against sodium fluoride-induced oxidative stress in the hepatic tissue, Food Chem. 132 (2012) 931–935. CrossRefGoogle Scholar
Alinezhad, H., Baharfar, R., Zare, M., Azimi, R., Nabavi, S.F., Nabavi, S.M., Biological activities of ethyl acetate extract of different parts of Hyssopus angustifolius, Pharm. Biol. 50 (2012) 1062–1066.CrossRefGoogle ScholarPubMed
Lu, Q.Y., Arteaga, J.R., Zhang, Q., Huerta, S., Go, V.L.W., Heber, D., Inhibition of prostate cancer cell growth by an avocado extract: role of lipid-soluble bioactive substances, J. Nutr. Biochem. 16 (2005) 23–30.CrossRefGoogle ScholarPubMed
Osuna-Garcia, J.A., Doyon, G., Salazar-Garcia, S., Goenaga, R., Gonzalez-Duran, I.J.L., Effect of harvest date and ripening degree on quality and shelf life of Hass avocado in Mexico, Fruits 65 (2010) 367–375.CrossRefGoogle Scholar
Heinonen, M.I., Ollilainen, V., Linkola, E.K., Varo, P.T., Koivistoinen, P.E., Carotenoids in Finnish foods: vegetables, fruits, and berries, J. Agric. Food Chem. 37(1989) 655–659.CrossRefGoogle Scholar
Slater, G.G., Shankman, S., Shepherd, J.S., Alfin-Slater, R.B., Seasonal variation in the composition of California avocados, J. Agric. Food Chem. 23 (1975) 468–474.CrossRefGoogle ScholarPubMed
Vinson, J.A., Su, X., Zubik, L., Bose, P., Phenol antioxidant quantity and quality in foods: fruits, J. Agric. Food Chem. 49 (2001) 5315–5321.CrossRefGoogle ScholarPubMed
Moreno, A.O., Dorantes, L., Galindez, J., Guzman, R.I., Effect of different extraction methods on fatty acids, volatile compounds, and physical and chemical properties of avocado (Persea americana Mill.) oil, J. Agric. Food Chem. 51 (2003) 2216–2221.CrossRefGoogle ScholarPubMed
Shaw, P.E., Wilson, C.W., Knight, R.J., High-performance liquid chromatographic analysis of d-manno-heptulose, perseitol, glucose, and fructose in avocado cultivars, J. Agric. Food Chem. 28 (1980) 379–462.CrossRefGoogle ScholarPubMed
Duester, K.C., Avocado fruit is a rich source of beta-sitosterol, J. Am. Diet. Assoc. 101 (2001) 404–405.CrossRefGoogle ScholarPubMed
Kim, O.K., Murakami, A., Nakamura, Y., Takeda, N., Yoshizumi, H., Ohigashi, H., Novel nitric oxide and superoxide generation inhibitors, persenone A and B, from avocado fruit, J. Agric. Food Chem. 48 (2000) 1557–1563.CrossRefGoogle Scholar
Hashimura, H., Ueda, C., Kawabata, J., Kasai, T., Acetyl-CoA carboxylase inhibitors from avocado (Persea americana Mill.) fruits, Biosci. Biotechnol. Biochem. 65 (2001) 1656–1658.CrossRefGoogle ScholarPubMed
Domergue, F., Helms, G.L., Prusky, D., Browse, J., Antifungal compounds from idioblast cells isolated from avocado fruits, Phytochemistry 54 (2000) 183–189.CrossRefGoogle ScholarPubMed
Henry, G.E., Momin, R.A., Nair, M.G., Dewitt, D.L., Antioxidant and cyclooxygenase activities of fatty acids found in food, J. Agric. Food Chem. 50 (2002) 2231–2234.CrossRefGoogle Scholar
Niki, E., Noguchi, N., Dynamics of antioxidant action of vitamin E, Acc. Chem. Res. 37 (2004) 45–51.CrossRefGoogle ScholarPubMed
Wang, F., Wang, T., Lai, J., Li, M., Zou, C., Vitamin E inhibits hemolysis induced by hemin as a membrane stabilizer, Biochem. Pharmacol. 71 (2006) 799–805.CrossRefGoogle ScholarPubMed
Sarkar, A., Bishayee, A., Chatterjee, M., Beta-carotene prevents lipid peroxidation and red blood cell membrane protein damage in experimental hepatocarcinogenesis, Can. Biochem. Biophys. 15 (1995) 111–125.Google ScholarPubMed
Yen, G.C., Chen, H.Y., Antioxidant activity of various tea extracts in relation to their antimutagenicity, J. Agric. Food Chem. 43 (1) (1995) 27–32.CrossRefGoogle Scholar
Dinis, T.C.P., Madeira, V.M.C., Almeida, L.M., Action of phenolic derivates (acetoaminophen, salycilate and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers, Arch. Biochem. Biophys. 315 (1994) 161–169.CrossRefGoogle Scholar
Mandal S., Hazra B., Sarkar R., Biswas S., Mandal N., Assessment of the antioxidant and reactive oxygen species scavenging activity of methanolic extract of Caesalpinia crista leaf, Evid. Based Complement. Altern. Med. (2011) art no. 173768.
Ko, F.N., Hsiao, G., Kuo, Y.H., Protection of oxidative hemolysis by demethyldiisoeugenol in normal and beta-thalassemic red blood cells, Free Rad. Biol. Med. 22 (1997) 215–222.CrossRefGoogle ScholarPubMed
Kohri, S., Fujii, H., Oowada, S., Endoh, N., Sueishi, Y., Kusakabe, M., Shimmei, M., Kotake, Y., An oxygen radical absorbance capacity-like assay that directly quantifies the antioxidant's scavenging capacity against AAPH-derived free radicals, Anal. Biochem. 386 (2009) 167–171.CrossRefGoogle ScholarPubMed
Dunnik, J.K., Hailey, J.R., Toxicity and carcinogenicity studies of quercetin, a natural component of foods, Fundam. Appl. Toxicol. 19 (1992) 423–431.CrossRefGoogle Scholar
Hebbel, R.P., Leung, A., Mohandas, N., Oxidation-induced changes in microheological properties of the red cell membrane, Blood 76 (1990) 1015–1022.Google Scholar
Grazul, M., Budzisz, E., Biological activity of metal ions complexes of chromones, coumarins and flavones, Coord. Chem. Rev. 253 (2009) 2588–2598.CrossRefGoogle Scholar
Nabavi, S.F., Nabavi, S.M., Moghaddam, A.H., Naqinezhad, A., Bigdellou, R., Mohammadzadeh, S., Protective effects of Allium paradoxum against gentamicin-induced nephrotoxicity in mice, Food Funct. 3 (2012) 28–29.CrossRefGoogle ScholarPubMed
Hazra, B., Biswas, S., Mandal, N., Antioxidant and free radical scavenging activity of Spondias pinnata, BMC Complement. Altern. Med. 8 (2008) 63.Google Scholar
Nabavi, S.F., Nabavi, S.M., Abolhasani, F., Moghaddam, A.H., Eslami, S., Cytoprotective effects of curcumin on sodium fluoride-induced intoxication in rat erythrocytes, Bull. Environ. Contam. Toxicol. 88 (2012) 486–490. CrossRefGoogle ScholarPubMed
Nabavi, S.F., Moghaddam, A.H., Eslami, S., Nabavi, S.M., Protective effects of curcumin against sodium fluoride-induced toxicity in rat kidneys, Biol. Trace. Elem. Res. 145 (2012) 369–374. CrossRefGoogle ScholarPubMed
Chaudhuri, S., Banerjee, A., Basu, K., Sengupta, B., Sengupta, P.K., Interaction of flavonoids with red blood cell membrane lipids and proteins: Antioxidant and antihemolytic effects, Int. J. Biol. Macromol. 41 (2007) 42–48.CrossRefGoogle ScholarPubMed
Banerjee, A., Kunwar, A., Mishra, B., Priyadarsini, K.I., Concentration dependent antioxidant/pro-oxidant activity of curcumin studies from AAPH induced hemolysis of RBCs, Chem. Biol. Interact. 174 (2008) 134–139.CrossRefGoogle ScholarPubMed
Zhu, Q.Y., Holt, R.R., Lazarus, S.A., Orozco, T.J., Keen, C.L., Inhibitory effects of cocoa flavanols and procyanidin oligomers on free radical-induced erythrocyte hemolysis, Exp. Biol. Med. 227 (2002) 321–329.CrossRefGoogle ScholarPubMed