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Ability of methanolic seed extracts of pawpaw (Asimina triloba) to inhibit n-3 fatty acid oxidation initiated by peroxyl radicals and reactive oxygen, nitrogen, and sulfur

Brannan, Robert G., Salabak, Dane E.
Food chemistry 2009 v.114 no.2 pp. 453-458
methanol, seed extracts, Asimina triloba, inhibitors, omega-3 fatty acids, reactive oxygen species, nitrogen, sulfur, phenolic compounds, ripening, free radical scavengers, lipid peroxidation, skeletal muscle
Methanolic extracts from underripe, ripe, and ripe then dried pawpaw seeds (PPSE) were tested for antioxidative effectiveness. Underripe seeds contained more total phenolic compounds than ripe seeds, but ripe seeds showed the highest reducing potential. PPSE samples effectively scavenged DPPH (>86%). PPSE (0-26.8μM gallic acid) effectively inhibited lipid oxidation biomarkers in 22:6 phosphatidylcholine (PC) liposome suspensions over 7 day's incubation at room temperature. PPSE inhibited TBARS in 22:6 PC liposome suspensions induced by peroxyl radical generators, free radical generators that produce reactive oxygen, reactive nitrogen, and reactive sulfur species. After 120min of storage TBARS inhibition by PPSE was in the order of H₂O₂ [greater-than or slanted equal to]SIN-1=DSSO=AAPH[greater-than or slanted equal to]Sulfite>ONOO=MMb>iron/ascorbate. PPSE inhibited lipid oxidation biomarkers in skeletal muscle homogenates induced by iron/ascorbate. The development of value added products from pawpaw seeds may lead to successful commercialisation of this underutilised fruit.