Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats
Chocolate is a product consumed worldwide and it stands out for presenting an important amount of phenolic compounds. In this study, the total phenolic content and antioxidant activity in the cerebral cortex, hippocampus, and cerebellum of male Wistar rats when consuming different types of chocolate...
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | Biochemistry Research International |
| Online Access: | http://dx.doi.org/10.1155/2015/294659 |
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| author | Niara da Silva Medeiros Roberta Koslowsky Marder Mariane Farias Wohlenberg Cláudia Funchal Caroline Dani |
| author_facet | Niara da Silva Medeiros Roberta Koslowsky Marder Mariane Farias Wohlenberg Cláudia Funchal Caroline Dani |
| author_sort | Niara da Silva Medeiros |
| collection | DOAJ |
| description | Chocolate is a product consumed worldwide and it stands out for presenting an important amount of phenolic compounds. In this study, the total phenolic content and antioxidant activity in the cerebral cortex, hippocampus, and cerebellum of male Wistar rats when consuming different types of chocolate, including milk, semisweet, dark, and soy, was evaluated. The total polyphenols concentration and antioxidant activity in vitro by the method of DPPH radical-scavenging test were evaluated in chocolate samples. Lipid peroxidation (TBARS), protein oxidation (carbonyl), sulfhydryl groups, and activity of SOD enzyme in cerebral cortex, hippocampus, and cerebellum of rats treated or not with hydrogen peroxide and/or chocolate were also evaluated. The dark chocolate demonstrated higher phenolic content and antioxidant activity, followed by semisweet, soy, and milk chocolates. The addition of chocolate in the diet of the rats reduced lipid peroxidation and protein oxidation caused by hydrogen peroxide. In the sulfhydryl assay, we observed that the levels of nonenzymatic defenses only increased with the chocolate treatments The SOD enzyme activity was modulated in the tissues treated with the chocolates. We observed in the samples of chocolate a significant polyphenol content and an important antioxidant activity; however, additional studies with different chocolates and other tissues are necessary to further such findings. |
| format | Article |
| id | doaj-art-0f5a0325c50c4c0eb345f07516077823 |
| institution | Kabale University |
| issn | 2090-2247 2090-2255 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Biochemistry Research International |
| spelling | doaj-art-0f5a0325c50c4c0eb345f075160778232025-02-03T01:33:13ZengWileyBiochemistry Research International2090-22472090-22552015-01-01201510.1155/2015/294659294659Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar RatsNiara da Silva Medeiros0Roberta Koslowsky Marder1Mariane Farias Wohlenberg2Cláudia Funchal3Caroline Dani4Department of Biochemistry, Research Center, Centro Universitário Metodista IPA, 90420-060 Porto Alegre, RS, BrazilDepartment of Biochemistry, Research Center, Centro Universitário Metodista IPA, 90420-060 Porto Alegre, RS, BrazilDepartment of Biochemistry, Research Center, Centro Universitário Metodista IPA, 90420-060 Porto Alegre, RS, BrazilDepartment of Biochemistry, Research Center, Centro Universitário Metodista IPA, 90420-060 Porto Alegre, RS, BrazilDepartment of Biochemistry, Research Center, Centro Universitário Metodista IPA, 90420-060 Porto Alegre, RS, BrazilChocolate is a product consumed worldwide and it stands out for presenting an important amount of phenolic compounds. In this study, the total phenolic content and antioxidant activity in the cerebral cortex, hippocampus, and cerebellum of male Wistar rats when consuming different types of chocolate, including milk, semisweet, dark, and soy, was evaluated. The total polyphenols concentration and antioxidant activity in vitro by the method of DPPH radical-scavenging test were evaluated in chocolate samples. Lipid peroxidation (TBARS), protein oxidation (carbonyl), sulfhydryl groups, and activity of SOD enzyme in cerebral cortex, hippocampus, and cerebellum of rats treated or not with hydrogen peroxide and/or chocolate were also evaluated. The dark chocolate demonstrated higher phenolic content and antioxidant activity, followed by semisweet, soy, and milk chocolates. The addition of chocolate in the diet of the rats reduced lipid peroxidation and protein oxidation caused by hydrogen peroxide. In the sulfhydryl assay, we observed that the levels of nonenzymatic defenses only increased with the chocolate treatments The SOD enzyme activity was modulated in the tissues treated with the chocolates. We observed in the samples of chocolate a significant polyphenol content and an important antioxidant activity; however, additional studies with different chocolates and other tissues are necessary to further such findings.http://dx.doi.org/10.1155/2015/294659 |
| spellingShingle | Niara da Silva Medeiros Roberta Koslowsky Marder Mariane Farias Wohlenberg Cláudia Funchal Caroline Dani Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats Biochemistry Research International |
| title | Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats |
| title_full | Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats |
| title_fullStr | Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats |
| title_full_unstemmed | Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats |
| title_short | Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats |
| title_sort | total phenolic content and antioxidant activity of different types of chocolate milk semisweet dark and soy in cerebral cortex hippocampus and cerebellum of wistar rats |
| url | http://dx.doi.org/10.1155/2015/294659 |
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