Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200188 |
Resumo: | The presence of dietary fiber (DF) in the food matrix of some tropical fruits plays an important role in the release and absorption of its bioactive compounds, such as phenolic compounds (PCs). The aim of this study was to evaluate the effect of the DF fractions in mango cv. ‘Ataulfo’, papaya cv. ‘Maradol’ and pineapple cv. ‘Esmeralda’, on the bioaccessibility of their PCs and antioxidant capacity (AOXC) under an in vitro digestion model. The highest PCs content and AOXC was found in mango (274.30 mg GAE/100 g FW), followed by papaya (212 mg GAE//100 g FW), and pineapple (107.63 mg GAE/100 g FW), respectively. About 50% of the total PCs in all fruits was released at gastric phase, increasing closer to 60% at intestinal phase in mango and pineapple. However, the highest content of PCs associated to DF was found in mango (2.48 mg GAE/100 g FW) compared with papaya DF fractions (0.96 GAE/100 g FW) and pineapple (0.52 GAE/100 g FW). The presence of DF in mango, papaya and pineapple did not represent a major limitation on the bioaccessibility of its PCs according to the in vitro digestion model used in this study. |
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Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion modeltropical fruitphenolic compoundsantioxidant capacitydietary fiberbioaccessibilityin vitro digestionThe presence of dietary fiber (DF) in the food matrix of some tropical fruits plays an important role in the release and absorption of its bioactive compounds, such as phenolic compounds (PCs). The aim of this study was to evaluate the effect of the DF fractions in mango cv. ‘Ataulfo’, papaya cv. ‘Maradol’ and pineapple cv. ‘Esmeralda’, on the bioaccessibility of their PCs and antioxidant capacity (AOXC) under an in vitro digestion model. The highest PCs content and AOXC was found in mango (274.30 mg GAE/100 g FW), followed by papaya (212 mg GAE//100 g FW), and pineapple (107.63 mg GAE/100 g FW), respectively. About 50% of the total PCs in all fruits was released at gastric phase, increasing closer to 60% at intestinal phase in mango and pineapple. However, the highest content of PCs associated to DF was found in mango (2.48 mg GAE/100 g FW) compared with papaya DF fractions (0.96 GAE/100 g FW) and pineapple (0.52 GAE/100 g FW). The presence of DF in mango, papaya and pineapple did not represent a major limitation on the bioaccessibility of its PCs according to the in vitro digestion model used in this study.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200188Food Science and Technology v.36 n.2 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6729info:eu-repo/semantics/openAccessVELDERRAIN-RODRÍGUEZ,GustavoQUIRÓS-SAUCEDA,AnaMERCADO-MERCADO,GilAYALA-ZAVALA,Jesús FernandoASTIAZARÁN-GARCÍA,HumbertoROBLES-SÁNCHEZ,Rosario MaribelWALL-MEDRANO,AbrahamSAYAGO-AYERDI,SoniaGONZÁLEZ-AGUILAR,Gustavo Adolfoeng2016-07-08T00:00:00Zoai:scielo:S0101-20612016000200188Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-07-08T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model |
title |
Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model |
spellingShingle |
Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model VELDERRAIN-RODRÍGUEZ,Gustavo tropical fruit phenolic compounds antioxidant capacity dietary fiber bioaccessibility in vitro digestion |
title_short |
Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model |
title_full |
Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model |
title_fullStr |
Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model |
title_full_unstemmed |
Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model |
title_sort |
Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model |
author |
VELDERRAIN-RODRÍGUEZ,Gustavo |
author_facet |
VELDERRAIN-RODRÍGUEZ,Gustavo QUIRÓS-SAUCEDA,Ana MERCADO-MERCADO,Gil AYALA-ZAVALA,Jesús Fernando ASTIAZARÁN-GARCÍA,Humberto ROBLES-SÁNCHEZ,Rosario Maribel WALL-MEDRANO,Abraham SAYAGO-AYERDI,Sonia GONZÁLEZ-AGUILAR,Gustavo Adolfo |
author_role |
author |
author2 |
QUIRÓS-SAUCEDA,Ana MERCADO-MERCADO,Gil AYALA-ZAVALA,Jesús Fernando ASTIAZARÁN-GARCÍA,Humberto ROBLES-SÁNCHEZ,Rosario Maribel WALL-MEDRANO,Abraham SAYAGO-AYERDI,Sonia GONZÁLEZ-AGUILAR,Gustavo Adolfo |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
VELDERRAIN-RODRÍGUEZ,Gustavo QUIRÓS-SAUCEDA,Ana MERCADO-MERCADO,Gil AYALA-ZAVALA,Jesús Fernando ASTIAZARÁN-GARCÍA,Humberto ROBLES-SÁNCHEZ,Rosario Maribel WALL-MEDRANO,Abraham SAYAGO-AYERDI,Sonia GONZÁLEZ-AGUILAR,Gustavo Adolfo |
dc.subject.por.fl_str_mv |
tropical fruit phenolic compounds antioxidant capacity dietary fiber bioaccessibility in vitro digestion |
topic |
tropical fruit phenolic compounds antioxidant capacity dietary fiber bioaccessibility in vitro digestion |
description |
The presence of dietary fiber (DF) in the food matrix of some tropical fruits plays an important role in the release and absorption of its bioactive compounds, such as phenolic compounds (PCs). The aim of this study was to evaluate the effect of the DF fractions in mango cv. ‘Ataulfo’, papaya cv. ‘Maradol’ and pineapple cv. ‘Esmeralda’, on the bioaccessibility of their PCs and antioxidant capacity (AOXC) under an in vitro digestion model. The highest PCs content and AOXC was found in mango (274.30 mg GAE/100 g FW), followed by papaya (212 mg GAE//100 g FW), and pineapple (107.63 mg GAE/100 g FW), respectively. About 50% of the total PCs in all fruits was released at gastric phase, increasing closer to 60% at intestinal phase in mango and pineapple. However, the highest content of PCs associated to DF was found in mango (2.48 mg GAE/100 g FW) compared with papaya DF fractions (0.96 GAE/100 g FW) and pineapple (0.52 GAE/100 g FW). The presence of DF in mango, papaya and pineapple did not represent a major limitation on the bioaccessibility of its PCs according to the in vitro digestion model used in this study. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200188 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200188 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.6729 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.36 n.2 2016 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126320428449792 |