Chemical study, antioxidant, anti-hypertensive, and cytotoxic/cytoprotective activities of Centaurea cyanus L. petals aqueous extract.

Graziela Bragueto Escher, Jânio Sousa Santos, Neiva Deliberali Rosso, Mariza Boscacci Marques, Luciana Azevedo, Mariana Araújo Vieira do Carmo, Heitor Daguer, Luciano Molognoni, Leonardo do Prado-Silva, Anderson S Sant'Ana, Marcia Cristina da Silva, Daniel Granato

Journal: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 2018;118():439-453

PMID: 29787846

Full Text on Elsevier Science View on PubMed

Abstract

This study aimed to optimise the experimental conditions of extraction of the phytochemical compounds and functional properties of Centaurea cyanus petals. The following parameters were determined: the chemical composition (LC-ESI-MS/MS), the effects of pH on the stability and antioxidant activity of anthocyanins, the inhibition of lipid peroxidation, antioxidant activity, anti-hemolytic activity, antimicrobial, anti-hypertensive, and cytotoxic/cytoprotective effect, and the measurements of intracellular reactive oxygen species. Results showed that the temperature and time influenced (p ≤ 0.05) the content of flavonoids, anthocyanins, and FRAP. Only the temperature influenced the total phenolic content, non-anthocyanin flavonoids, and antioxidant activity (DPPH). The statistical approach made it possible to obtain the optimised experimental extraction conditions to increase the level of bioactive compounds. Chlorogenic, caffeic, ferulic, and p-coumaric acids, isoquercitrin, and coumarin were identified as the major compounds in the optimised extract. The optimised extract presented anti-hemolytic and anti-hypertensive activity in vitro, in addition to showing stability and reversibility of anthocyanins and antioxidant activity with pH variation. The C. cyanus petals aqueous extract exhibited high IC and GI (>900 μg/mL) values for all cell lines, meaning low cytotoxicity. Based on the stress oxidative assay, the extract exhibited pro-oxidant action (10-100 μg/mL) but did not cause damage or cell death.

Address: Food Science and Technology Graduate Program, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil.; Department of Chemistry, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil.; Department of Biological Sciences, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, MG, Brazil.; Brazilian Ministry of Agriculture, Livestock and Food Supply (MAPA), National Agricultural Laboratory (SLAV/SC/LANAGRO/RS), Rua João Grumiché, 117, 88102-600, São José, SC, Brazil.; Department of Food Sciences, Faculty of Food Engineering, State University of Campinas, Rua Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil.; Federal Institute of Education, Science and Technology of Rio de Janeiro, Department of Food, Rua Senador Furtado, 20270-021, Rio de Janeiro, RJ, Brazil.; Food Science and Technology Graduate Program, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil. Electronic address: [email protected].

DOI: 10.1016/j.fct.2018.05.046