PHENOLIC PROFILE, EFFECT AGAINST REACTIVE OXYGEN SPECIES AND IN VITRO ANTI-INFLAMMATORY PROPERTIES OF ARATICUM PEEL

Araticum peel, comprising 30 – 40% of the fruit's weight, is often discarded as waste. However, it contains a high content of antioxidant compounds, particularly phenolics with notable biological activities. This study evaluated the in vitro antioxidant and anti-inflammatory potential of araticum peel. To prepare the extract, the araticum peel was mixed with a 50% hydroethanolic solution at a solid-liquid ratio of 10 mg/mL and sonicated for 5 min. This extract was analyzed for condensed tannins, total phenols (Folin-Ciocalteau), phenolic profile (HPLC-DAD), reactive oxygen species (ROS) scavenging, and quantification of TNF-α, NF-κB, and CXCL2/MIP-2 in RAW 264.7 cells. Results were expressed as dry weight (dw) and statistical analyses were conducted by one-way ANOVA and Tukey’s test (p < 0.05). The extract demonstrated high levels of total phenols (70.16 mg GAE/g dw) and condensed tannins (76.49 mg CE/g dw). Among the 12 phenolic compounds identified, flavonoids predominated (97.77%), with procyanidin B2, epicatechin, and catechin as the main components. Potent antioxidant activity was demonstrated, particularly in scavenging peroxyl (1596.05 µmol TE/g dw) and hydroxyl radicals (IC₅₀ 0.26 µg/mL dw), as well as hypochlorous acid and superoxide radicals (IC₅₀ 40.40 and 89.23 µg/mL dw, respectively), which may prevent chronic diseases by reducing ROS-induced biomolecular damage. The cells were treated with 50, 100, and 500 μg/mL concentrations of extract, and LPS (lipopolysaccharide) as a positive control. No significant reduction in cell viability was observed with the treatments. At 500 μg/mL, the extract reduced NF-κB activation and TNF-ɑ release (p < 0.05) compared to LPS-treated cells, with 87.71% and 78.2% inhibition, respectively. Additionally, CXCL2/MIP-2 secretion was decreased by 20.58% at 50 μg/mL and 75.46% at 500 μg/mL. These findings suggest that araticum peel is a promising source of bioactive compounds with antioxidant and anti-inflammatory potential, to be explored in the food, cosmetic, and pharmaceutical industries.