Evaluation of Antioxidant and Cytotoxic Activity of Alcoholic Beverages from Topinambour by in vitro and ex vivo Tests

A number of alcoholic beverages were produced from topinambour (Helianthus tuberosus) in order to determine the antioxidant potential by using in vitro methods (total antioxidant activity and reducing power) and ex vivo (inhibition of erythrocytes hemolysis and lipid peroxidation). It has also been determined the cytotoxic effect on HCT 8 cells. The total phenolic content confirmed the applied in vitro and ex vivo assays, thus resulting high values in distillates containing extracts of wild berries, with a maximum for the formula 6 (BF 6), of 64.6 +/- 1.20 mg gallic acid / mL. Cromatographic analysis of polyphenolcarboxilic acids showed the presence of gallic acid (104.66 +/- 0.10 mg / 100 mL) and of homogentisic acid (189.9 +/- 0.02 mg / 100 mL), in the same formula mentioned above. Instead, formula 8 (BF 8), which contains a distillate of apple, presented a significant amount of homogentisic acid (389.02 +/- 0.04 mg / 100 mL). The results showed that additions of taste correctors (cinnamon and wild berries), which are masking the unpleasant taste of stevia, has as outcome a formula with a high content of bioactive compounds.