{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T05:20:50Z","timestamp":1775625650203,"version":"3.50.1"},"reference-count":71,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2023,5,18]],"date-time":"2023-05-18T00:00:00Z","timestamp":1684368000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the National Council for Scientific and Technological Development","award":["428403\/2016-6"],"award-info":[{"award-number":["428403\/2016-6"]}]},{"name":"the National Council for Scientific and Technological Development","award":["001"],"award-info":[{"award-number":["001"]}]},{"name":"the National Council for Scientific and Technological Development","award":["103\/2014"],"award-info":[{"award-number":["103\/2014"]}]},{"name":"Coordination of Higher Education Personnel","award":["428403\/2016-6"],"award-info":[{"award-number":["428403\/2016-6"]}]},{"name":"Coordination of Higher Education Personnel","award":["001"],"award-info":[{"award-number":["001"]}]},{"name":"Coordination of Higher Education Personnel","award":["103\/2014"],"award-info":[{"award-number":["103\/2014"]}]},{"name":"Funda\u00e7\u00e3o Amaz\u00f4nia de Amparo a Estudos e Pesquisas","award":["428403\/2016-6"],"award-info":[{"award-number":["428403\/2016-6"]}]},{"name":"Funda\u00e7\u00e3o Amaz\u00f4nia de Amparo a Estudos e Pesquisas","award":["001"],"award-info":[{"award-number":["001"]}]},{"name":"Funda\u00e7\u00e3o Amaz\u00f4nia de Amparo a Estudos e Pesquisas","award":["103\/2014"],"award-info":[{"award-number":["103\/2014"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Eryngium foetidum L. is an edible plant widespread in Amazonian cuisine and its leaves have high levels of promising phenolic compounds for the production of extracts to be used as natural antioxidant additives. In this study, the in vitro scavenging capacity of three freeze-dried extracts of E. foetidum leaves, obtained by ultrasound-assisted extraction using green solvents [water (H2O), ethanol (EtOH), and ethanol\/water (EtOH\/H2O)], was investigated against the most common reactive oxygen species (ROS) and reactive nitrogen species (RNS) generated in both physiological and food systems. Six phenolic compounds were identified, chlorogenic acid (2198, 1816 and 506 \u03bcg\/g) being the major compound for EtOH\/H2O, H2O, and EtOH extracts, respectively. All E. foetidum extracts were efficient in scavenging all the ROS and RNS (IC50 = 45\u20131000 \u00b5g\/mL), especially ROS. The EtOH\/H2O extract showed the highest contents of phenolic compounds (5781 \u03bcg\/g) and showed the highest efficiency in scavenging all the reactive species, with high efficiency for O2\u2022\u2212 (IC50 = 45 \u03bcg\/mL), except for ROO\u2022, for which EtOH extract was the most efficient. Therefore, E. foetidum leaf extracts, especially EtOH\/H2O, showed high antioxidant potential to be used as natural antioxidants in food formulations and are promising for nutraceuticals products.<\/jats:p>","DOI":"10.3390\/antiox12051112","type":"journal-article","created":{"date-parts":[[2023,5,18]],"date-time":"2023-05-18T06:00:29Z","timestamp":1684389629000},"page":"1112","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Extracts of Eryngium foetidum Leaves from the Amazonia Were Efficient Scavengers of ROS and RNS"],"prefix":"10.3390","volume":"12","author":[{"given":"Deusa do Socorro Teixeira Costa","family":"Leit\u00e3o","sequence":"first","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, Brazil"}]},{"given":"Anna Paula Pereira","family":"Barbosa-Carvalho","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, Brazil"}]},{"given":"Francilia Campos","family":"de Siqueira","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, Brazil"}]},{"given":"Railson Pontes e","family":"Sousa","sequence":"additional","affiliation":[{"name":"Faculty of Biotechnology, Institute of Biological Sciences (ICB), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8584-5859","authenticated-orcid":false,"given":"Alessandra Santos","family":"Lopes","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, Brazil"},{"name":"Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4549-3297","authenticated-orcid":false,"given":"Renan Campos","family":"Chist\u00e9","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, Brazil"},{"name":"Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, Brazil"}]}],"member":"1968","published-online":{"date-parts":[[2023,5,18]]},"reference":[{"key":"ref_1","unstructured":"Brasil (2010). 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