Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products

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dc.contributor.authorde Camargo, Adriano Costa
dc.contributor.authorTelles Biasoto, Aline Camarao
dc.contributor.authorSchwember, Andres R.
dc.contributor.authorGranato, Daniel
dc.contributor.authorRasera, Gabriela Boscariol
dc.contributor.authorFranchin, Marcelo
dc.contributor.authorRosalen, Pedro L.
dc.contributor.authorAlencar, Severino Matias
dc.contributor.authorShahidi, Fereidoon
dc.date.accessioned2025-01-23T21:16:25Z
dc.date.available2025-01-23T21:16:25Z
dc.date.issued2019
dc.description.abstractFree radical imbalance is associated with several chronic diseases. However, recent controversies have put in check the validity of colorimetric methods to screen the functionality of polyphenols. Therefore, in this study two antioxidant methods, based on chemical reactions, were tested for their ability in anticipating the reduction of the activation of NF-kappa 3 using LPS-activated RAW 264.7 macrophages, selected as a biological model. Grape processing by-products from winemaking showed higher total phenolic content (TPC), antioxidant capacity towards peroxyl radical (31.1%) as well as reducing power (39.5%) than those of grape juice by-products. The same trend was observed when these samples were tested against LPS-activated RAW 264.7 macrophages by reducing the activation NF-kappa B. Feedstocks containing higher TPC and corresponding ORAC and FRAP results translated to higher reduction in the activation of NF-kappa 3 (36.5%). Therefore, this contribution demonstrates that colorimetric methods are still important screening tools owing their simplicity and widespread application.
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodchem.2019.03.145
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2019.03.145
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/101119
dc.identifier.wosidWOS:000464920800029
dc.language.isoen
dc.pagina.final238
dc.pagina.inicio229
dc.revistaFood chemistry
dc.rightsacceso restringido
dc.subjectFolin-Ciocalteu
dc.subjectHigh-performance liquid chromatography
dc.subjectBioactive phenolics
dc.subjectOxygen radical absorbance capacity
dc.subjectFerric reducing antioxidant power
dc.subjectRAW 264.7 macrophages
dc.subjectCytotoxicity
dc.subjectNF-kappa B activation
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleShould we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products
dc.typeartículo
dc.volumen290
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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