02875naa a2200253 a 450000100080000000500110000800800410001910000190006024500920007926000090017152020230018065300160220365300380221965300210225765300110227870000160228970000210230570000240232670000170235070000210236770000170238870000200240577301960242511266752017-09-20       2017    bl uuuu     u00u1 u    #d1 aLENS, H. H. M.  aANTIOXIDANT ACTIVITY OF YELLOW PITAYA (Selenicereus megalanthus)h[electronic resource]  c2017  aThe involvement of oxidative stress in several diseases is well established in the literature. Compounds ingested in the diet may exert antioxidant protection against oxidative stress. Considering the high potential of pitaya fruits for industrial use and its nutritional value, the goal of this study was to evaluate the antioxidant capacity of yellow pitaya (Selenicereus megalanthus). This is an original work. Selenicereus megalanthus fruits (N= 7) were obtained from the Department of Agronomy, State University of Londrina, Paran?? ? Brazil. Fruits were sanitized and separately into peels, pulp and seeds. Fruits samples were stored at -20?? C until analyzes. We determined the antioxidant capacity of S. megalanthus peels, pulp and seeds applying total radical antioxidant parameter (TRAP) assay by a highly sensitive chemiluminescence (QL) method using Trolox, an analog of vitamin E as control. The antioxidant capacity of pitaya samples were analyzed as its capacity of scavenging DPPH* (2,2-diphenyl-1-picryl-hydrazyl) radical by a spectrophotometric assay. Results are expressed as mean ?? standard error of means. Differences were assessed by One-way analysis of variance (ANOVA) with Tukey as a post-hoc. p&lt0.05 was considered statistically significant. Our data shows antioxidant capacity of S. megalanthus fruits (peels= 166.5 ?? 57.04 μM of Trolox; pulp= 47.91 ?? 4.824 μM of Trolox; seeds = 3010 ?? 579.7 μM of Trolox) by TRAP and significantly greater antioxidant activity was observed in seeds of yellow pitaya as compared to peel and pulp (p&lt 0.05). Pitaya fruits also able to significantly scavenge the DPPH* radical (peels= 66.25 ?? 5.330 % DPPH*; pulp= 83.38 ?? 1.890 % DPPH*; seeds= 59.44 ?? 2.442 % DPPH*; p&lt 0.05) and we observed greater capacity of DPPH* scavenging for peels and seeds as compared to pulp of yellow pitaya. Our data shows for the first time in vitro antioxidant capacity of peels, pulp and seed (separately) from yellow pitaya fruits (S. megalanthus).  aAntioxidant  afruits (Selenicereus magalanthus)  aoxidative stress  aPitaia1 aLONE, A. B.1 aBLEGNISKI, F. P.1 aTAKAHASHI, L. S. A.1 aFARIA, R. T.1 aVICTORINO, V. J.1 aCECCHINI, R.1 aCECCHINI, A. L.  tIn: INTERNATIONAL SYMPOSIUM OF EXPERIMENTAL PATHOLOGY, 2.; SIMP??SIO DE PATOLOGIA EXPERIMENTAL DA UEL, 7., 2017, Londrina. Resumos... Londrina: Universidade Estadual de Londrina, 2017. p. 121