Ultrasound-assisted extraction of carotenoids from mango ( Mangifera indica L. ‘Ataulfo’) by-products on in vitro bioaccessibility

Mercado-Mercado, Gilberto; Montalvo‐González, Efigenia; González‐Aguilar, Gustavo A.; ́Álvarez-Parrilla, Emilio; Sáyago‐Ayerdi, Sonia G.

doi:10.1016/j.fbio.2017.12.012

Cited by 53 publications

(30 citation statements)

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“…The evaluation of the in vitro kinetics of release provides an estimate of the time needed for PC to be released from the food matrix (Blancas‐Benítez et al, 2018); the content of PC released during the treatments and the corresponding Vf values are shown in Figure 2. Vf represents the time required for the amylase to hydrolyze the glycosidic bonds and release the PC from the digestible carbohydrates (Mercado‐Mercado, Montalvo‐González, González‐Aguilar, Álvarez‐Parrilla, & Sáyago‐Ayerdi, 2017). CFN sample showed from minute 90 onwards, a higher ( p < .05) release than CN sample; a similar tendency—although not significant—was observed for CFA sample as compared with CA.…”

Section: Resultsmentioning

confidence: 99%

Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures

et al. 2020

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Background and objectives: Beans (Phaseolus vulgaris L.) are widely consumed, but the bioaccessibility of their phenolic compounds (PCs) may be affected by different factors. Within this framework, an in vitro gastrointestinal digestion of two bean varieties: "Azufrado" and "Negro Jamapa," was performed and the bioaccessibility and in vitro release kinetics of PC was evaluated. Mashed beans were prepared by two common culinary procedures in Mexico: pressure cooking followed by mashing, and pressure cooking and mashing, followed by frying. Findings: The bioaccessibility of PC was about 50% in the cooked samples and 30% in cooked-fried samples. The cooking condition did not modify the PC release kinetics during the first 60 min in any of the bean preparations. Three PCs were identified by HPLC-DAD-MS: kaempferol-3-O-glucoside, quercetin-3-O-glucoside, and chlorogenic acid, which was the main PC released from all samples. Conclusions: Simulated gastrointestinal digestion revealed processing-related differences in the PC bioaccessibility in these two bean varieties, which should be further considered and evaluated in nutritional studies. Significance and novelty: The study is in line with current approaches for assessing PC bioaccessibility during the gastrointestinal digestion, providing knowledge on the types and quantities of PC released from the food matrix of beans as eaten. K E Y W O R D S beans, bioaccessibility, kinetics, phenolic compounds

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Section: Resultsmentioning

confidence: 99%

Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures

et al. 2020

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“…Regarding the AOX in the mango-based bars, the ABTS value was higher than FRAP. This can be related to the fact that ABTS can measure lipophilic antioxidant compounds, such as carotenoids or phytoesterols, resulting in higher values [38]. Although the content of carotenoids was not quantified, the presence of these compounds should not be ignored.…”

Section: Resultsmentioning

confidence: 99%

In Vitro Gastrointestinal Digestion and Colonic Fermentation of High Dietary Fiber and Antioxidant-Rich Mango (Mangifera indica L.) “Ataulfo”-Based Fruit Bars

et al. 2019

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Mango (Mangifera indica L.) is a tropical fruit which is considered to be a source of dietary fiber (DF) and phenolic compounds (PCs). In this study, high DF mango-based fruit bars were developed from whole mango (peel and pulp). The bars were evaluated for their nutritional composition, the bioaccesibility of PCs during gastrointestinal digestion, and the PCs metabolites profile after in vitro colonic fermentation. The amount of DF in a 30 g portion of mango bars was 9.5 g, i.e., 35% of the recommended daily intake. Phenolic acids such as gallic acid; cinnamic acids, such as ferulic, coumaric, and caffeic acids; flavonoids such as quercertin; and xanthones such as mangiferin and mangiferin gallate, were identified as the main PCs in the bars. The antioxidant capacity associated with the PCs profile, together with the high DF content are indicative of the potential functional features of these natural fruit bars. The bioaccesibility of PCs in the mango bar was 53.78%. During fermentation, the PCs were bioconverted mainly to hydroxyphenolic acids and the main short-chain fatty acid produced was acetic acid. The xanthone norathyriol was identified after 12 h of fermentation. This study on the digestion and colonic fermentation of mango-based bars using in vitro models provides hints of the potential physiological behavior of PCs associated with DF, which constitutes relevant information for further development of natural and health-promoting fruit-based bars.

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“…As a result, the transfer rates are increased and, first, the liquid enters the plant matrix due to the damage caused to the cell wall and to the dissolution of the extracts in the liquid phase as a consequence of the increase of the surface contact area (Tiwari, ; Wen et al, ). In previous studies, UAE demonstrated efficiency in the extraction of flavonoids (Garcia‐Castello et al, ; Irakli, Chatzopoulou, & Ekateriniadou, ), phenolic compounds (Chen et al, ; Cuco, Cardozo‐Filho, & da Silva, ), lipids (Menezes Rodrigues, Mello, Santos Garcia, & da Silva, ; Zhong et al, ), polysaccharides (Kou et al, ; You, Bin, Yan, Yanan, & Zhenqiang, ), β‐carotene (Dal Prá et al, ; Goula et al, ; Menezes Rodrigues et al, ; Purohit & Gogate, ), and carotenoids (Jaeschke, Rech, Marczak, & Mercali, ; Mercado‐Mercado, Montalvo‐González, González‐Aguilar, Alvarez‐Parrilla, & Sáyago‐Ayerdi, ; Ordóñez‐Santos, Martínez‐Girón, & Arias‐Jaramillo., ; Zou, Jia, Li, Wang, & Wu, ).…”

Section: Introductionmentioning

confidence: 95%

Enrichment of sunflower oil with β‐carotene from carrots: Maximization and thermodynamic parameters of the β‐carotene extraction and oil characterization

Silva

Iwassa

Marqués

et al. 2020

J Food Process Preserv

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The objective of this study was to maximize the ultrasonic‐assisted extraction (UAE) of β‐carotene for sunflower oil, by adjusting the combinations of the operational variables: temperature, time, and oil to carrot ratio, as well as obtaining extraction kinetics. Enriched sunflower oil and commercial sunflower oil was characterized. A polynomial model was developed to describe the β‐carotene content as a function of operating parameters and the results indicated that all variables had an influence on the β‐carotene extraction. The maximum values of temperature (55°C), time (60 min), and oil to carrot ratio (30 ml/g) promoted the highest removal of β‐carotene. UAE was endothermic, irreversible, and the increase in temperature favored the viability and spontaneity of the process. The oils presented linoleic and oleic acid as the main fatty acids and the enrichment of sunflower oil did not affect the fatty acid profile and the contents of phytosterols and tocopherols. Practical applications The demand for functional foods and the minimization of synthetic additives have stimulated the application of natural active compounds to products, such as β‐carotene, which is known for its antioxidant properties. To investigate the extraction of β‐carotene, it is important to use efficient technologies that maintain the characteristics of the extract and that overcome the disadvantages of conventional techniques, such as longer extraction time and high solvent consumption. In this context, the enrichment of the sunflower oil with β‐carotene from the ultrasound‐assisted extraction is highlighted. In addition, optimization studies and thermodynamic analysis contribute to the improvement in the process performance, through the systematic selection of the operational variables, and to the understanding of the behavior of the active compound with the interfaces of the extraction, respectively.

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Ultrasound-assisted extraction of carotenoids from mango ( Mangifera indica L. ‘Ataulfo’) by-products on in vitro bioaccessibility

Cited by 53 publications

References 36 publications

Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures

Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures

In Vitro Gastrointestinal Digestion and Colonic Fermentation of High Dietary Fiber and Antioxidant-Rich Mango (Mangifera indica L.) “Ataulfo”-Based Fruit Bars

Enrichment of sunflower oil with β‐carotene from carrots: Maximization and thermodynamic parameters of the β‐carotene extraction and oil characterization

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