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

• Published in: Food technology and biotechnology 2017-10, Vol.55 (4), p.553-561
• Main Authors: Falcão, Andrea de Oliveira, Speranza, Paula, Ueta, Tatiane, Mateus Martins, Isabela, Alves Macedo, Gabriela, Alves Macedo, Juliana
• Format: Article
• Language: English
• Subjects: antioxidant activity; Antioxidants; Antioxidants (Nutrients); Bioactive compounds; Biological activity; Carotenoids; Cytotoxicity; enzymatic interesterification; Enzymes; Expected values; Fatty acids; Food; Hepatocytes; Hepatoma; HepG2 cells; Laboratories; Lipase; lipases, buriti oil; Lipids; Liver; Liver cancer; Mauritia flexuosa; murumuru fat; Oils & fats; Olive oil; Preliminary Communications; Raw materials; Rodents; Studies
• ISSN: 1330-9862; 1334-2606
• DOI: 10.17113/ftb.55.04.17.5157

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.