Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system.

This study determined the bioactive composition and antioxidant potential of parsley, chives and their mixture (Brazilian cheiro-verde). Additionally, the effect of these herbs against cholesterol oxidation in grilled sardines (Sardinella brasiliensis) was also investigated. Ultra-high Performance Liquid Chromatography-Electrospray Ionization-Mass Spectrometry (UHPLC-ESI-MS) analyses revealed the presence of phenolic acids (caffeic, chlorogenic, and ferulic acids) and flavonoids (apigenin, kaempferol, catechin) in the herbs. Higher levels of phenolics (2.10 ± 0.02 mg GAE/g) and carotenoids (205.95 ± 0.17 µg/g) were determined in parsley extracts. Moreover, parsley also presented higher antioxidant capacity by DPPH (59.21 ± 0.07 %) and ORAC (109.94 ± 18.7 µM TE/g) than the other herbs. In vivo analyses demonstrated that the herbs' extracts decreased the damage on Saccharomyces cerevisiae cells exposed to H2O2, except the chives extract at 10 µg/mL. Higher levels of cholesterol oxidation products (COPs) were determined after grilling. The total COPs increased from 61.8 ± 0.7 (raw fish) to 139.7 ± 10.1 µg/g (control). However, the addition of herbs effectively reduced cholesterol oxides formation, this effect was more pronounced in fish containing 4% parsley and 4% cheiro-verde. Promising results were found for cheiro-verde; however, it did not present synergic antioxidant effects.

Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity.

Schinus terebinthifolius Raddi fruit, known as Brazilian pepper or aroeira, is a natural source of bioactive compounds. However, studies about the antioxidant and nutritional contribution of this fruit in food systems are limited. Regarding the presence of bioactive compounds, flavonoids showed the highest level (10.33 ± 0.34 mg QE/g), and potential antioxidant components such biflavonoids were determined by ultra-high performance liquid chromatography/electrospray ionization mass spectrometry. The aroeira fruit extract showed antioxidant potential in DPPH (42.68 ± 0.05%), ORAC (43.40 ± 6.22 µM TE/g) and ß- carotene/linoleic acid (61.41 ± 5.30%) assays. Besides that, in vivo analyses demonstrated the ability of aroeira extracts to decrease the damage caused by oxidative stress promoted by H2O2 in Saccharomyces cerevisiae cells. Thus, the presence of phytochemicals with functional properties and the antioxidant capacity of aroeira fruit indicate its use as a potential natural antioxidant for the food industry.