In vitro gastrointestinal digestion of mango by-product snacks : Potential absorption of polyphenols and antioxidant capacity
(2019) In International Journal of Food Science and Technology 54(11). p.3091-3098- Abstract
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... (More)
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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- author
- Cruz-Trinidad, Bertha ; Sánchez-Burgos, Jorge Alberto ; Tovar, Juscelino LU ; Sáyago-Ayerdi, Sonia Guadalupe and Zamora-Gasga, Victor Manuel
- organization
- publishing date
- 2019-06-26
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Antioxidant capacity, in vitro gastrointestinal digestion, mango by-products, polyphenols, polyphenols load
- in
- International Journal of Food Science and Technology
- volume
- 54
- issue
- 11
- pages
- 3091 - 3098
- publisher
- Wiley-Blackwell
- external identifiers
-
- scopus:85068149593
- ISSN
- 0950-5423
- DOI
- 10.1111/ijfs.14224
- language
- English
- LU publication?
- yes
- id
- 610a3abb-1701-4619-8c70-529154172537
- date added to LUP
- 2019-07-09 14:03:49
- date last changed
- 2023-12-03 20:33:21
@article{610a3abb-1701-4619-8c70-529154172537,
abstract = {{<p>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.</p>}},
author = {{Cruz-Trinidad, Bertha and Sánchez-Burgos, Jorge Alberto and Tovar, Juscelino and Sáyago-Ayerdi, Sonia Guadalupe and Zamora-Gasga, Victor Manuel}},
issn = {{0950-5423}},
keywords = {{Antioxidant capacity; in vitro gastrointestinal digestion; mango by-products; polyphenols; polyphenols load}},
language = {{eng}},
month = {{06}},
number = {{11}},
pages = {{3091--3098}},
publisher = {{Wiley-Blackwell}},
series = {{International Journal of Food Science and Technology}},
title = {{In vitro gastrointestinal digestion of mango by-product snacks : Potential absorption of polyphenols and antioxidant capacity}},
url = {{http://dx.doi.org/10.1111/ijfs.14224}},
doi = {{10.1111/ijfs.14224}},
volume = {{54}},
year = {{2019}},
}