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In Vitro and in Vivo Antioxidant Capacity of Synthetic and Natural Polyphenolic Compounds Identified from Strawberry and Fruit Juices Marvin Abountiolas

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In Vitro and in Vivo Antioxidant Capacity of Synthetic and Natural Polyphenolic Compounds Identified from Strawberry and Fruit Juices Marvin Abountiolas University of South Florida Scholar Commons Graduate Theses and Dissertations Graduate School 3-20-2016 In Vitro and In Vivo Antioxidant Capacity of Synthetic and Natural Polyphenolic Compounds Identified from Strawberry and Fruit Juices Marvin Abountiolas Follow this and additional works at: http://scholarcommons.usf.edu/etd Part of the Biology Commons, and the Molecular Biology Commons Scholar Commons Citation Abountiolas, Marvin, "In Vitro and In Vivo Antioxidant Capacity of Synthetic and Natural Polyphenolic Compounds Identified from Strawberry and Fruit Juices" (2016). Graduate Theses and Dissertations. http://scholarcommons.usf.edu/etd/6057 This Thesis is brought to you for free and open access by the Graduate School at Scholar Commons. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Scholar Commons. For more information, please contact [email protected]. In Vitro and In Vivo Antioxidant Capacity of Synthetic and Natural Polyphenolic Compounds Identified from Strawberry and Fruit Juices by Marvin Abountiolas A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science with a concentration in Cell and Molecular Biology Department of Cell Biology, Microbiology, and Molecular Biology College of Arts and Sciences University of South Florida Major Professor: Cecilia do Nascimento Nunes, Ph.D. Sandy Westerheide, Ph.D. Brant Burkhardt, Ph.D. Date of Approval March 9, 2016 Keywords: aronia, bioactive compounds, blackcurrant, pesticides, pomegranate Copyright © 2016, Marvin Abountiolas DEDICATION I dedicate this work to my family who made it possible for me to become who I am today. I am especially thankful for all the support you gave me throughout my journey here in the United States, for not giving up on me when times were difficult and for always being there for me when I needed you most. You always believed in me and let me shape my own future while still supporting me 100 percent of the time. Through the most difficult times, you stood by my side and did everything that was in your power to support me and help me continue to achieve my dream of earning an advanced degree in the United States. Even when you could not be with me I appreciate the countless hours of FaceTime to keep me mentally strong and help me through the most difficult times of my life. Without you I would not have been able to continue to pursue my education and I will forever be thankful for that. I am very proud to call you my family and hope that I can return the favor some day in the future to make you feel as appreciated as I did when I needed you most. ACKNOWLEDGMENTS I would like to thank my principal investigator Dr. Cecilia do Nascimento Nunes for opening up her doors to me and giving me a once in a lifetime opportunity to work with her in her lab. I came into the lab without a lot of experience in the molecular biology and food science field but I am very grateful for her patience and help that she provided for me throughout my study. Dr. Nunes is one of the kindest and most positive people that I have met and she always goes out of her way to provide exceptional help to her students. I also want to thank my committee members Dr. Sandy Westerheide and Dr. Burkhardt for providing me with quick assistance and meaningful input. I also want to thank Luis Martinez for all his support throughout my study and for providing me with the opportunity to become a graduate student. In addition, I want to thank Dr. Yavuz Yagiz from the Department of Food Science and Human Nutrition at the University of Florida for all the help he provided with the HPLC system in our lab. Another big thank you goes out to my labmates, Katrina Kelly and Rachel Kahler, that were very helpful with my experiments and provided additional help whenever they could. Last but not least, I would like to thank Jessica Brunquell for helping out with the cell and C.elegans work. TABLE OF CONTENTS List of Tables ................................................................................................................... iv List of Figures .................................................................................................................. v Abstract .......................................................................................................................... vii Chapter One : Introduction .............................................................................................. 1 Chapter Two: Review of Literature .................................................................................. 4 Polyphenolic Compounds ..................................................................................... 4 Chemical Structure and Classification ............................................................. 4 Biosynthetic Pathways in Plants ...................................................................... 6 Metabolism ...................................................................................................... 7 Importance in Human Health ........................................................................... 8 Selected Food Models Particularly Rich in Polyphenolic Compounds ................ 10 Strawberry Fruit .................................................................................................. 10 History and Origin ......................................................................................... 10 Morphology and Physiology .......................................................................... 12 Quality Attributes ........................................................................................... 14 Appearance ............................................................................................. 15 Texture and Flavor ................................................................................... 17 Major Components: Water, Sugar and Acids ........................................... 17 Bioactive Compounds: Vitamin C, Polyphenolic Compounds and Antioxidant Capacity .................................................................... 19 Impact of Pre-Harvest Conditions on Overall Quality .................................... 22 Impact of Post-Harvest Conditions on Overall Quality .................................. 24 Temperature ............................................................................................ 24 Relative Humidity ..................................................................................... 27 Fruit Juices ......................................................................................................... 29 Composition and Processing of Commercial Beverages and Fruit Juices ................................................................................................. 29 Fruit Juices Particularly Rich in Polyphenolic Compounds ............................ 33 Effect of Processing and Storage on Ascorbic Acid and Polyphenolic Compounds and Antioxidant Capacity .......................................................... 35 Chemical and Biological Activity of Food Polyphenolic Compounds ............. 40 Chemical Assays: Antioxidant Capacity ........................................................ 43 Cell Models: Cancer Cells ............................................................................. 44 Worm Models: Caenorhabditis elegans ........................................................ 46 i Chapter Three: Impact of Different Pre-Harvest Disease Control Treatments on Ascorbic acid, Polyphenolic Compounds and Antioxidant Capacity of Florida- grown Strawberries .................................................................................................. 48 Introduction ......................................................................................................... 48 Material and Methods ......................................................................................... 50 Plant Material and Fungicide Treatments ...................................................... 50 Post Harvest Treatments............................................................................... 50 Visual Characteristics .................................................................................... 51 Weight Loss and Dry Weight ......................................................................... 52 Total Ascorbic Acid Content .......................................................................... 52 Total Phenolic and Anthocyanin Contents..................................................... 54 Polyphenolic Profiles ..................................................................................... 54 Antioxidant Capacity ..................................................................................... 55 Statistical Analysis ........................................................................................ 56 Results and Discussion ...................................................................................... 56 Visual Characteristics .................................................................................... 56 Weight Loss .................................................................................................. 58 Total Ascorbic Acid Content .......................................................................... 60 Total Phenolic Content .................................................................................. 63 Total Anthocyanin Content ...........................................................................
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