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

Bertha Cruz-Trinidad, Jorge Alberto Sánchez-Burgos, Juscelino Tovar, Sonia Guadalupe Sáyago-Ayerdi, Victor Manuel Zamora-Gasga

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskriftPeer review

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Sammanfattning

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.

Originalspråkengelska
Sidor (från-till)3091-3098
TidskriftInternational Journal of Food Science and Technology
Volym54
Utgåva11
Tidigt onlinedatum2019 jun 26
DOI
StatusPublished - 2019

Ämnesklassifikation (UKÄ)

  • Livsmedelsvetenskap

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