Color Variation Assay of the Anthocyanins from Acai Fruit (Euterpe oleracea): A Potential New Dye for Vitreoretinal Surgery
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2013-10-01
Autores
Peris, Cristiane Siqueira [UNIFESP]
Badaro, Emmerson [UNIFESP]
Ferreira, Magno Antonio [UNIFESP]
Souza Lima-Filho, Acacio Alves [UNIFESP]
Ferreira, Eber Lopes
Maia, Andre [UNIFESP]
Rodrigues, Eduardo Buchele [UNIFESP]
Farah, Michel Eid [UNIFESP]
Maia, Mauricio [UNIFESP]
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Aim: the goals of this study were to determine the potential for use of the natural anthocyanins from the acai fruit (Euterpe oleracea) during vitreoretinal surgery and the ideal physicochemical properties of the dye. Methods: We evaluated the color variations of the dye at different pHs and osmolarities with or without the use of mordants as a potential new tool for internal limiting membrane peeling. the extracts of anthocyanin from the acai fruit were analyzed by spectrophotometry to determine the degree of color variations associated with various pHs and osmolarities. the experiments were conducted in test tubes filled with tryptophan soya media and Petri dishes prepared with agar media. Results: We observed various shades of green, red, and purple in the extracts of the anthocyanin dye at different pHs and osmolarities. the assay to adjust the anthocyanin solution similar to the physiologic retinal environment (osmolarity, 300 mOsm; pH, 7.00) resulted in a shade of purple that may be useful to stain the intraocular microstructures during vitreoretinal surgery. the physicochemical property of the purple anthocyanin solutions from the acai fruit was observed at physiologic pH and osmolarity. Conclusion: Anthocyanins from the acai fruit may be useful to enhance visualization of the intraocular microstructures during vitreoretinal surgery.
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Journal of Ocular Pharmacology and Therapeutics. New Rochelle: Mary Ann Liebert, Inc, v. 29, n. 8, p. 746-753, 2013.