Cytoprotective and antioxidant activity studies of jaggery sugar

Cytoprotective and antioxidant activity studies of jaggery sugar

Jaggery and other sugars namely white, refined and brown sugars were evaluated for cytoprotectivity on NIH 3T3 fibroblasts and erythrocytes, DPPH radical scavenging activity, reducing power and DNA protection. In addition, total phenol content and phenolic acid composition were also determined. Resu...

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Bibliographic Details
Published in:Food chemistry Vol. 115; no. 1; pp. 113 - 118
Main Authors: Harish Nayaka, M.A., Sathisha, U.V., Manohar, M.P., Chandrashekar, K.B., Dharmesh, Shylaja M.
Format: Journal Article
Language:English
Published: Kidlington Elsevier Ltd 01-07-2009
[Amsterdam]: Elsevier Science
Elsevier
Subjects:
antioxidant activity
Biological and medical sciences
Brown sugar
cell biology
cytoprotection
Cytoprotective
food analysis
food composition
Food industries
free radical scavengers
Fundamental and applied biological sciences. Psychology
Jaggery
Oxidation
phenolic compounds
protective effect
Reducing power
PBS
SD
Reducing power
DPPH
EC 50
GAE
Brown sugar
Jaggery
Oxidation
MTT
ABTS
Cytoprotective
Antioxidant
Power
Sugar
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Summary:Jaggery and other sugars namely white, refined and brown sugars were evaluated for cytoprotectivity on NIH 3T3 fibroblasts and erythrocytes, DPPH radical scavenging activity, reducing power and DNA protection. In addition, total phenol content and phenolic acid composition were also determined. Results indicated a total phenolic content of 26.5, 31.5, 372 and 3837 μg GAE/g for refined, white, brown and jaggery, respectively. The HPLC analysis revealed the presence of different phenolic acids in brown sugar and jaggery. On NIH 3T3 cells oxidation, at 4 mg/ml concentration, jaggery showed 97% protection compared to brown sugar, and both sugars effectively reduced erythrocyte oxidation. A dose dependent reducing power and DPPH radical scavenging activity was also observed for jaggery and brown sugar. An EC 50 of 7.81 and 59.38 μg/ml were observed for jaggery and brown sugar in the DPPH scavenging assay. In DNA oxidation studies, higher protection was observed in jaggery followed by brown, white and refined sugar treated samples.
Bibliography:http://dx.doi.org/10.1016/j.foodchem.2008.11.067
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.11.067