Interaction between cupric ion and camu camu fruit (Myrciaria dubia): Generation of free radicals
DOI:
https://doi.org/10.12873/451guijaKeywords:
kinetics, ascorbic acid, fruits, copper, antioxidantsAbstract
Objective: The objective of this work was to investigate the reactivity of bioactive compounds, such as vitamin C, of camu camu with cupric ions.
Materials and methods: The reactivity of the cupric ions with the aqueous extract of camu camu was evaluated by thiobarbituric acid reactive substances (TBARS) method. The effects of Cu2+ concentrations ranged from 0.010 to 0.060 mM were observed. In order to inhibit the formation of TBARS the antioxidant capacity of thiourea, EDTA and mannitol was evaluated. The ascorbic acid content in camu camu was determined by the Jagota assay.
Results: The cupric ions reacted with the aqueous extract of camu camu through an increased generation of TBARS as a function of time. The presence of various concentrations of Cu2+ in the reaction medium increased the generation of TBARS through saturation kinetics. The antioxidant potency to inhibit the generation of TBARS by the effect of copper on camu camu decreased in the following order EDTA> thiourea> mannitol, whose protection constants were 9.6 x 10-6 M, 4.2 x 10-5 M y 4.7 x 10-3 M, respectively.
Conclusions: The study showed that the reactivity of the cupric ions with camu camu generated TBARS and the thiourea, EDTA and mannitol showed antioxidant activity through a concentration- dependent reaction.
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