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Antioxidant Potential and Modulatory Effects of Restructured Lipids from the Amazonian Palms on Liver Cells


Andrea de Oliveira Falcãoorcid tiny, Paula Speranza*orcid tiny, Tatiane Uetaorcid tiny, Isabela Mateus Martinsorcid tinyGabriela Alves Macedoorcid tiny and Juliana Alves Macedo*orcid tiny

 

Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, Brazil


Article history:
Received: January 12, 2017
Accepted: September 28, 2017


Key words:
enzymatic interesterification, lipases, buriti oil, murumuru fat, HepG2 cells, antioxidant activity


Summary:
Enzymatic interesterification is used to manipulate oil and fat in order to obtain improved restructured lipids with desired technological properties. However, with raw materials containing significant amounts of bioactive compounds, the influence of this enzymatic process on the bioactivity of the final product is still not clear. Thus, the aim of this study is to evaluate the antioxidant potential and modulatory effects of two raw materials from the Amazonian area, buriti oil and murumuru fat, before and after lipase interesterification, on human hepatoma cells (HepG2). The results indicate that minor bioactive compounds naturally found in the raw materials and their antioxidant capacity are preserved after enzymatic interesterification, and that the restructured lipids modulate HepG2 endogenous antioxidant enzyme.



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