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

Velderrain-Rodríguez, Gustavo R.; Torres-Moreno, Heriberto; Villegas‐Ochoa, Mónica A.; Ayala-Zavala, J. Fernando; Robles‐Zepeda, Ramón Enrique; Wall‐Medrano, Abraham; González‐Aguilar, Gustavo A.

doi:10.3390/molecules23030695

Cited by 111 publications

(81 citation statements)

References 67 publications

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“…Recently, Velderrain‐Rodríguez et al . () demonstrated that 45.7 μg mL −1 gallic acid in a mango peel suspension presented anti‐proliferative activity against human colon adenocarcinoma cells LS180. They attributed this effect to the hydrophilic nature, AOX (single electron transfer mechanism) and its high capacity of cellular absorption (75%).…”

Section: Resultsmentioning

confidence: 99%

In vitro gastrointestinal digestion of mango by‐product snacks: Potential absorption of polyphenols and antioxidant capacity

Bertha

Alberto

Tovar

et al. 2019

Int J of Food Sci Tech

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Summary Mango by‐products are considered cheap sources of valuable foods and nutraceutical ingredients. In this work, antioxidant capacity (AOX), and potential absorption ability (PAA) of extractable polyphenols (EP) from mango by‐product snacks (MB‐S) were evaluated at different stages of in vitro gastrointestinal digestion. A wheat and oat‐based control snack and three MB‐S formulations (F1, F2 and F3) were prepared. Mango by‐products were added at the expense of wheat in MB‐S (paste‐peel‐seed): F1 (70‐30‐0), F2 (70‐15‐15), F3 (70‐7.5‐22.5). The highest release of polyphenols was observed after the gastric digestion. In the intestinal stage, MB‐SF1 was the snack with the highest EP content (23.39 mg GAE/g db), two times greater than the control. Gallic acid and mangiferin were the main polyphenols identified in MB‐S. The incorporation of mango seed in the MB‐S reduced the polyphenols PAA by 10.29%. However, compared with the control snack, consumption of 30 g MB‐SF1 provided additional 45 mg polyphenols.

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Section: Resultsmentioning

confidence: 99%

In vitro gastrointestinal digestion of mango by‐product snacks: Potential absorption of polyphenols and antioxidant capacity

Bertha

Alberto

Tovar

et al. 2019

Int J of Food Sci Tech

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“…The structural feature, responsible for the antioxidative and free-radical scavenging activity of gallic acid consists of three adjacent hydroxyl groups. The antioxidant activity of gallic acid is based on a single-electron transfer mechanism [33]. In the raw samples, higher TOC values compared with the control were associated with seven treatments.…”

Section: Fatty Acid Oxidationmentioning

confidence: 99%

Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork

Anton

Koskar

Raudsepp

et al. 2019

Foods

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It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of their effect on sensory characteristics, microbial growth, and lipid oxidation of the meat in raw and cooked forms during storage. Microbiological shelf life parameters were evaluated by determining the total counts of microorganisms, yeasts, and molds. The growth potential of Listeria monocytogenes was estimated by challenge testing. The impact on lipid oxidation processes was assessed using thiobarbituric acid reactive substances (TBARS) and high performance liquid chromatography (HPLC) methods. The results showed that the blend of rhubarb petioles and tomato powder added a pleasant color and a combined taste to the product, similar to the taste of salt. In raw samples, considerable microbial growth inhibition was achieved with rhubarb petioles, tomato, and their mixture. Nine treatments of cooked samples had a stronger inhibitory effect on microbial growth compared to control treatments. Among all plant powders, tomato was the most effective inhibitor of yeast and mold growth. However, the challenge test revealed that L. monocytogenes growth in cooked samples was not inhibited during shelf life. In raw samples, rhubarb roots combined with blackcurrant or chokeberry berries effectively inhibited lipid oxidation, and in cooked samples, rhubarb petioles showed a similar effect. In conclusion, it was found that powdered plant materials are well suited for use as antimicrobial and antioxidative agents in minced meat products.

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“…The carousel was put into the extraction equipment, and a 10-min extraction program was started. The variables that had been selected to be optimized were the extraction solvent (25-75% MeOH in water), the extraction temperature (50-100 • C), the extraction solvent pH (2)(3)(4)(5)(6)(7), and the sample mass (g): solvent volume (mL) ratio (0.5:10-0.5 :20).…”

Section: Microwave-assisted Extractionmentioning

confidence: 99%

“…Nowadays, the use of vegetables and fruits in the treatment and prevention of different chronic diseases, like cancer, based on their interesting antioxidant or anti-inflammatory properties, is increasing [1][2][3][4][5]. Euterpe is a genus of tropical palm trees native to Northern South America that produces three predominant fruits: Euterpe edulis Mart., Euterpe precatoria Mart., and Euterpe oleracea Mart.…”

Section: Introductionmentioning

confidence: 99%

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction

et al. 2020

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In this work, two methods based on microwave-assisted extraction techniques for the extraction of both anthocyanins and total phenolic compounds from açai have been developed. For that, a full factorial design (Box-Behnken design) has been used to optimize the following four variables: solvent composition (25–75% methanol in water), temperature (50–100 °C), pH (2–7), and sample/solvent ratio (0.5 g: 10 mL–0.5 g: 20 mL). The anthocyanins and total phenolic compounds content have been determined by ultra high-pressure liquid chromatography and Folin-Ciocalteu method, respectively. The optimum conditions for the extraction of anthocyanins were 38% MeOH in water, 99.63 °C, pH 3.00, at 0.5 g: 10 mL of ratio, while for the extraction of total phenolic compounds they were 74.16% MeOH in water, 99.14 °C, pH 5.46, at 0.5 g: 20 mL of ratio. Both methods have shown a high repeatability and intermediate precision with a relative standard deviation lower than 5%. Furthermore, an extraction kinetics study was carried out using extraction periods ranging from 2 min until 25 min. The optimized methods have been applied to açai-containing real samples. The results with such real samples have confirmed that both methods are suitable for a rapid and reliable extraction of anthocyanins and total phenolic compounds.

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

Cited by 111 publications

References 67 publications

In vitro gastrointestinal digestion of mango by‐product snacks: Potential absorption of polyphenols and antioxidant capacity

In vitro gastrointestinal digestion of mango by‐product snacks: Potential absorption of polyphenols and antioxidant capacity

Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction

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