Acute effects of thermally processed pili (Canarium ovatum, Engl.) pomace drink on plasma antioxidant and polyphenol status in humans

Abstract

Objective: Pili (Canarium ovatum, Engl.) pomace is an underutilized agricultural waste that possesses great potential to be regarded as a functional food ingredient. The aim of this study was to measure the polyphenol content and antioxidant activity of pili pomace drink and determine the influence of heating on these parameters. Moreover, it sought to assess the acute effects of thermally processed pili pomace drink on plasma antioxidant and polyphenol status in humans. Material and Methods: Ten healthy adults received a single dose (130 ml) of pili pomace drink following an overnight fasting, and blood was collected at 0, 30, 60, 120 and 240 min after ingestion of pili pomace. Plasma total polyphenol content was measured using Folin-Ciocalteu method, while total antioxidant capacity (TAC) was determined using ferric reducing antioxidant power (FRAP) assay in uricase-treated and untreated plasma samples. Results: Significant changes in plasma antioxidant and polyphenol levels were observed, reaching maximum levels at 120 and between 30 – 60 min, respectively (p

Keywords

• Polyphenols
• Plasma
• Antioxidant capacity
• Canarium ovatum