Effects of pomegranate seed oil and fermented juice polyphenols fraction in different solvents on copper-induced LDL oxidation

espanolA efectos de prevenir la oxidacion de LDL inducida por cobre, el presente estudio se propuso evaluar los efectos que los aceites de semilla de granada extraidos con fluido supercritico o metodos de presion en frio (SFE-PSO y CP-PSO), y las fracciones polifenolicas de jugo de granada fermentado e insaponificable (N), asi como el aceite de oliva y el alfa-tocoferol, tienen en estado puro o en distintos solventes. Los resultados mostraron que la adicion de fracciones SFE-PSO, CP-PSO, N puras y aceite de oliva no produjo ningun efecto significativo en la oxidacion de LDL. Por otra parte, el uso de varios solventes no contribuyo a extender la fase de latencia de la oxidacion. Sin embargo, al agregar 0.5, 1, 1.5 y 3 µl de la solucion W en EtOH se pudo retrasar la fase de latencia 103.5, 145.9, 200 y 199.1 minutos, respectivamente. No se produjo ningun efecto sinergico entre W y N en la inhibicion de oxidacion. Por lo tanto, se concluye que la fraccion polifenolica del jugo de granada puede actuar como suplemento antiaterogenico y conservador natural de carnes y alimentos grasos mediante la inhibicion directa de la oxidacion de LDL. EnglishEffects of pomegranate seed oils extracted with supercritical fluid or cold press methods (SFE-PSO and CP-PSO), unsaponifiable (N), and fermented juice polyphenols (W) fractions of pomegranate as well as olive oil and alpha-tocopherol, as pure or in different solvents were evaluated on preventing copper-induced LDL oxidation. The results showed addition of pure SFE-PSO, CP-PSO, N fractions, and olive oil had no significant effect on LDL oxidation. Also using various solvents did not help in the term of extending the oxidation lag phase. However, adding 0.5, 1, 1.5, and 3 µL of the W solution in EtOH could delay the lag phase 103.5, 145.9, 200, and 199.1 min, respectively. There was no synergistic effect between W and N on inhibiting the oxidation. It can be concluded that polyphenolic fraction of pomegranate juice can act as antiatherogenic supplementation and natural preservative for meat and fatty foods through direct inhibition of LDL oxidation.