Antioxidant Capacity and Bioaccessibility of Synergic Mango (cv. Ataulfo) Peel Phenolic Compounds in Edible Coatings Applied to Fresh-Cut Papaya

Velderrain-Rodríguez, Gustavo R.; Ovando‐Martínez, Maribel; Villegas‐Ochoa, Mónica A.; Ayala‐Zavala, J. Fernando; Wall‐Medrano, Abraham; ́Álvarez-Parrilla, Emilio; Madera‐Santana, Tomás J.; Astiazarán-García, Humberto; Tortoledo‐Ortiz, Orlando; González‐Aguilar, Gustavo A.

doi:10.4236/fns.2015.63037

Cited by 14 publications

(11 citation statements)

References 31 publications

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“…On the contrary, there were significant differences (p < 0.05) in the regeneration percentage of G-B between the extraction methods by DPPH and FRAP, where percentages ranged from 3.11% to 7.53%. is is supported by the findings of Pinelo et al [31] and Velderrain-Rodríguez et al [32] who reported an antagonistic behavior in antioxidant capacity of polyphenol mixtures by DPPH. Other authors reported that they have not found a synergistic effect between flavonoids by the ABTS assay [33].…”

Section: Effect Of Mixture Index and Regeneration Percentage Onsupporting

confidence: 62%

A Square Wave Voltammetry Study on the Antioxidant Interaction and Effect of Extraction Method for Binary Fruit Mixture Extracts

Giovagnoli-Vicuña

Pizarro

Briones-Labarca

et al. 2019

Journal of Chemistry

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Square wave voltammetry (SWV) analysis was used to assess the antioxidant interactions (synergism, addition, and antagonism) of fruit mixture extracts from grape (G), lemon (L), and blueberry (B) obtained by conventional extraction, ultrasound-assisted extraction, and high hydrostatic pressure extraction. The experimental results showed antagonistic antioxidant effects in all binary mixture extracts (L-G, L-B, and G-B). In DPPH and FRAP assays, the greatest antioxidant capacity was found in the G-B mixture (108.7 and 108.8 μmol TE g−1 dry extract, respectively) obtained by high hydrostatic pressure extraction; however, there were no significant differences when measured by ultrasound-assisted extraction. For TPC and TFC assays, the greatest values were for G-B (6.67 mg GA g−1 dry extract) and L-G (1.63 mg QE g−1 dry extract), respectively. SWV experiments showed antagonistic behavior in the mixtures. Among the different ratios of the fruit mixture extracts evaluated by SWV, 1 : 1 (w/w) combination showed the greatest antagonistic antioxidant effects. SWV suggests the components of the mixture with the highest antioxidant capacity oxidize after mixing. The results indicate that the presence of natural bioactive antioxidants in fruit mixtures does not guarantee that the interactions are synergistic.

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Section: Effect Of Mixture Index and Regeneration Percentage Onsupporting

confidence: 62%

A Square Wave Voltammetry Study on the Antioxidant Interaction and Effect of Extraction Method for Binary Fruit Mixture Extracts

Giovagnoli-Vicuña

Pizarro

Briones-Labarca

et al. 2019

Journal of Chemistry

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“…Results were reported as mg of Trolox equivalents per mL of solution (mg TE/mL) using a standard curve of Trolox (Velderrain-Rodríguez et al, 2015). In both methods, triplicate determinations were made at each dilution of the standard.…”

Section: Antioxidant Capacity Of Double Emulsions (W1/o/w2)mentioning

confidence: 99%

Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds

Artiga-Artigas

Molet-Rodríguez

Salvia‐Trujillo

et al. 2018

Food Bioprocess Technol

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This work aimed at obtaining an optimized formation procedure of water-in-oil-in-water (W1/O/W2) double emulsions as potential templates to carry hydrophilic (eg. chlorophyllin; CHL) and/or hydrophobic (eg. lemongrass essential oil; LG-EO) active compounds. As a first step, the impact of the hydrophobic surfactant (ie. Span 80 or PGPR), sodium alginate or NaCl concentration as well as the homogenization method (ie. high-shear homogenization, ultrasonication or microfluidization) on the particle size of the primary W1/O emulsions was evaluated. The inner phase (W1/O) formulated with PGPR (4% w/w) and sodium alginate (2% w/w) with NaCl (0.05M) and treated by highshear homogenization (11,000 rpm, 5 min) presented the smallest particle size (d[4;3] ≈ 0.51 µm). As a second step, the primary W1/O emulsion was subsequently dispersed in a secondary aqueous phase (W2) at varying hydrophilic surfactant (ie. lecithin or Tween 20), sodium alginate or NaCl concentrations and magnetic stirring rate (rpm and time) to obtain double emulsions (W1/O/W2). The formation of stable W1/O/W2 emulsions with d[4;3] of 7 µm was achieved with the use of lecithin (2% w/w), sodium alginate (2% w/w) with NaCl (0.05M) and treated by low-intensity UT homogenization (5,600 rpm, 2 min) followed by 24h of magnetic stirring. The incorporation of CHL and LG-EO in the inner aqueous phase and lipid phase respectively did not change the double emulsion characteristics. Overall, this study presents an effective two-step optimized procedure to form stable double emulsions as potential delivery systems for functional compounds.

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“…Mango pulp is usually sold fresh-cute, canned, processed as juices, nectars, jams, sun dried, and even freeze-dried [ 3 , 4 , 5 ]. However, more than 50% of the bio-waste generated by the mango agroindustry (seeds (~14%), pomace (~18%), and peel (~18%)) can be a source of several phytochemicals, such as polyphenols (PP), with health benefits (e.g., anti-cancer effects) and useful food-related properties that can be used as ingredients in other foods [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Gallic Acid Content and an Antioxidant Mechanism Are Responsible for the Antiproliferative Activity of ‘Ataulfo’ Mango Peel on LS180 Cells

et al. 2018

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Mango “Ataulfo” peel is a rich source of polyphenols (PP), with antioxidant and anti-cancer properties; however, it is unknown whether such antiproliferative activity is related to PP’s antioxidant activity. The content (HPLC-DAD), antioxidant (DPPH, FRAP, ORAC), and antiproliferative activities (MTT) of free (FP) and chemically-released PP from mango ‘Ataulfo’ peel after alkaline (AKP) and acid (AP) hydrolysis, were evaluated. AKP fraction was higher (µg/g DW) in gallic acid (GA; 23,816 ± 284) than AP (5610 ± 8) of FR (not detected) fractions. AKP fraction and GA showed the highest antioxidant activity (DPPH/FRAP/ORAC) and GA’s antioxidant activity follows a single electron transfer (SET) mechanism. AKP and GA also showed the best antiproliferative activity against human colon adenocarcinoma cells (LS180; IC50 (µg/mL) 138.2 ± 2.5 and 45.7 ± 5.2) and mouse connective cells (L929; 93.5 ± 7.7 and 65.3 ± 1.2); Cheminformatics confirmed the hydrophilic nature (LogP, 0.6) and a good absorption capacity (75%) for GA. Data suggests that GA’s antiproliferative activity appears to be related to its antioxidant mechanism, although other mechanisms after its absorption could also be involved.

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Antioxidant Capacity and Bioaccessibility of Synergic Mango (cv. Ataulfo) Peel Phenolic Compounds in Edible Coatings Applied to Fresh-Cut Papaya

Cited by 14 publications

References 31 publications

A Square Wave Voltammetry Study on the Antioxidant Interaction and Effect of Extraction Method for Binary Fruit Mixture Extracts

A Square Wave Voltammetry Study on the Antioxidant Interaction and Effect of Extraction Method for Binary Fruit Mixture Extracts

Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds

Gallic Acid Content and an Antioxidant Mechanism Are Responsible for the Antiproliferative Activity of ‘Ataulfo’ Mango Peel on LS180 Cells

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