Evaluation of the antioxidant activity and mutagenicity of Brazil nut (Bertholletia excelsa Bonpl.).

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Eduardo Júnior Serrão Pinto
Alan Bruno Aurélio Carneiro
Brenda Fernandes Conrado
Iago Luan Silveira da Silva
Gino Moreto Teramussi
Edilluci do Socorro Tostes Malcher
Alessandra Azevedo do Nascimento
Moacir de Azevedo Bentes Monteiro Neto


This study evaluated the antioxidant capacity and the genotoxic and antigenotoxic effects of the fixed oil of B. excelsa Bonpl. in peripheral blood of Swiss mice. For the antioxidant capacity, were used the β-carotene/linoleic acid and DPPH methods. In the genotoxicity assay, were used healthy, 6-7 week old male Swiss mice, and there were six animals per group. For the genotoxic test, animals were treated with different concentrations of B. excelsa (500, 1.000 and 2.000 mg/kg body weight bw) in 0.5 mL orally. For the antigenotoxic test, animals were treated with predetermined concentrations, followed by intraperitoneal injection of doxorubicin (DXR 15 mg/kg bw) in 0.3 ml, in addition to the negative group (water) and dimethylsulfoxide (200 μL). Peripheral blood samples were collected 24 and 48 hours after the treatments. The frequency of micronucleated polychromatic erythrocytes (MNPCEs) was obtained from the analysis of 2.000 MNPCEs/animal. After data analysis, the conclusion was that the fixed oil of B. excelsa showed excellent protective activity by the β-carotene/linoleic acid method, demonstrated absence of genotoxic effect, and significant antigenotoxic effect according to the protocols and treatments performed in this study.


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Serrão Pinto, E. J., Aurélio Carneiro, A. B. ., Conrado, B. F. ., Silveira da Silva, I. L., Teramussi, G. M., Tostes Malcher, E. do S., do Nascimento, A. A., & Monteiro Neto, M. de A. B. (2020). Evaluation of the antioxidant activity and mutagenicity of Brazil nut (Bertholletia excelsa Bonpl.). International Journal for Innovation Education and Research, 8(5), 259-272. https://doi.org/10.31686/ijier.vol8.iss5.2341
Author Biography

Edilluci do Socorro Tostes Malcher, Institute of Scientific and Technological Research of the State of Amapá

Nucleus of Food Science and Technology


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