Catalase, Superoxide Dismutase and Malondialdehyde Levels in Different Rambutan Fruit Extracts

Abstract

Vegetables, fruits and herbs are the main elements of a balanced diet. Rambutan is one of the tropical fruit species of Nephelium lappaceum. As in many different regions around the world, the tropical fruit Rambutan grows in the Mediterranean region of Turkey, especially in Antalya. There are more than 200 varieties of Rambutan, which is grown and consumed in tropical and humid geography. This fruit, which can be consumed both fresh and dried, has a slightly sour and predominantly sweet taste. This is the first study, we aimed to investigate the in vitro antioxidant capacity and oxidative stress in different solvents of fresh Rambutan fruit extracts and to storage conditions. Fresh Rambutan fruit supplied from Antalya province was used. Fresh Rambutan fruit was extracted and homogenized with 1.15% KCl (potassium chloride), 0.9% NaCl (sodium chloride) and 0.1 M (Molar) phosphate buffer. Antioxidant enzyme activity MDA (malondialdehyde), SOD (superoxide dismutase) and CAT (catalase) levels, which are indicators of oxidative stress, were measured in these plant homogenates. Furthermore, the storage conditions of Rambutan fruit extracts were investigated on 1th, 3th, 5th, 7th, 15th and 30 days at +4℃, -20℃ and -70℃. MDA, SOD and CAT levels were measured as spectrophotometrically in these homogenates. We showed that the highest antioxidant capacity and the lowest MDA levels were found at fruit extracts with %1.15 KCI. However, the lowest antioxidant capacity and highest MDA levels, were found at fruit extract with phosphate buffer. Moreover, it was observed that Rambutan fruit maintained its activity for approximate 1-2 days at +4℃, 10 days at -20℃ and 15 days at -70℃. Our results showed that Rambutan fruit has high antioxidant power and is a food with development potential.