Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds
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چکیده
منابع مشابه
Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds
The health-promoting effects of phenolic compounds depend on their bioaccessibility from the food matrix and their consequent bioavailability. We carried out a randomized crossover pilot clinical trial to evaluate the matrix effect (raw flesh and juice) of 'Ataulfo' mango on the bioavailability of its phenolic compounds. Twelve healthy male subjects consumed a dose of mango flesh or juice. Bloo...
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Mango (Mangifera indica cv. Ataulfo) peel contains bound phenolics that may be released by alkaline or acid hydrolysis and may be converted into less complex molecules. Free phenolics from mango cv. Ataulfo peel were obtained using a methanolic extraction, and their cellular antioxidant activity (CAA) and permeability were compared to those obtained for bound phenolics released by alkaline or a...
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The extraction method is critical for the recovery of phenolic compounds. The main goal was to evaluate the effect of an extraction process from mango seed on their phenolic profile, antioxidant and antimicrobial capacities. Phenolic extraction was performed in different steps: maceration, alkaline hydrolysis, acid/alkaline hydrolysis, polar and non-polar fraction of an ethyl acetate separation...
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Phenolic compounds are known to have antioxidant capacity; however, there is little information about molecular interactions between particular phenolics found in fruits at different developmental stages. Therefore, the total antioxidant capacity of the phenolic compounds of a fruit may not correspond to the sum of individual antioxidant capacity given by antioxidants from that tissue. In this ...
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ژورنال
عنوان ژورنال: Nutrients
سال: 2017
ISSN: 2072-6643
DOI: 10.3390/nu9101082