Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel ( Carica papaya L.)
| Autor: | Abel Eduardo Farroni, Marina F. de Escalada Pla, Mario Alberto Cueto, Lia Noemi Gerschenson, Jhon Edinson Nieto Calvache |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
ETHANOLIC TREATMENT
Antioxidant Otras Ingenierías y Tecnologías DPPH Carica papaya fiber medicine.medical_treatment Medicine (miscellaneous) INGENIERÍAS Y TECNOLOGÍAS Microwave drying engineering.material Ethanolic treatment Alimentos y Bebidas ANTIOXIDANT CAPACITY chemistry.chemical_compound 0404 agricultural biotechnology Botany medicine TX341-641 Food science IN VITRO BIOACCESIBILITY purl.org/becyt/ford/2.11 [https] Nutrition and Dietetics biology Nutrition. Foods and food supply CARICA PAPAYA FIBER MICROWAVE DRYING Chemistry Pulp (paper) 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Antioxidant capacity In vitro bioaccesibility purl.org/becyt/ford/2 [https] engineering Dietary fiber Carica Food Science |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET Journal of Functional Foods, Vol 27, Iss, Pp 319-328 (2016) |
| ISSN: | 1756-4646 |
| DOI: | 10.1016/j.jff.2016.09.012 |
| Popis: | Residues of papaya pulp and peel were used to produce dietary fiber concentrates (DFCs) by treatment with ethanol and microwave drying. The fiber showed antioxidant capacity. Phenolics, carotenoids and ascorbic acid were detected. Chromatographic analysis allowed the identification of five phenolic compounds: protocatechuic acid hexoside, manghaslin, quercetin 3-O-rutinoside, caffeoyl hexoside and ferulic acid. Likewise, lutein, zeaxanthin, β-carotene and β-criptoxanthin were identified and quantified by HPLC. Finally, an analysis of digestibility showed that about 65% of the polyphenols associated to pulp and peel DFCs were potentially bioaccessible in the small intestine and that the portion of indigestible fiber had antioxidant capacity. The DFCs produced have the capacity for acting as a functional ingredient of application in the food industry, for helping to prevent the oxidation of lipids or also to meet the demand of the food market concerning the development of food with health protection capacity. Fil: Nieto Calvache, Jhon Edinson. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Cueto, Mario Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; Argentina Fil: de Escalada Pla, Marina Francisca. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina |
| Databáze: | OpenAIRE |
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