Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

Detalhes bibliográficos
Autor(a) principal: VELDERRAIN-RODRÍGUEZ,Gustavo
Data de Publicação: 2016
Outros Autores: 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
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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spelling 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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