Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. ‘Ataulfo’ phenolics

Fruit ripening induces changes that strongly affect their matrices, and consequently, the bioaccessibility/bioavailability of its phenolic compounds. Flesh from ‘slightly’ (SR), ‘moderately’ (MR) and ‘fully’ (FR) ripe ‘Ataulfo’ mangoes were physicochemically characterized, and digested in vitro to e...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science and technology 2019-04, Vol.56 (4), p.2073-2082
Main Authors: Quirós-Sauceda, Ana Elena, Sañudo-Barajas, J. Adriana, Vélez-de la Rocha, Rosabel, Domínguez-Avila, J. Abraham, Ayala-Zavala, J. Fernando, Villegas-Ochoa, Mónica A., González-Aguilar, Gustavo A.
Format: Article
Language:English
Subjects:
Acidity
Antioxidants
Bioavailability
Carbohydrates
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Citric acid
Covalent bonds
Dietary fiber
Digestion
Disruption
Food Science
Fruits
Intestine
Malic acid
Mangoes
Nutrition
Original
Original Article
Phenolic compounds
Phenols
Polysaccharides
Ripening
Saccharides
Starch
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Fruit ripening induces changes that strongly affect their matrices, and consequently, the bioaccessibility/bioavailability of its phenolic compounds. Flesh from ‘slightly’ (SR), ‘moderately’ (MR) and ‘fully’ (FR) ripe ‘Ataulfo’ mangoes were physicochemically characterized, and digested in vitro to evaluate how ripening impacts the bioaccessibility/bioavailability of its phenolic compounds. Ripening increased the flesh’s pH and total soluble solids, while decreasing citric acid, malic acid and titratable acidity. MR and FR mango phenolics had higher bioaccessibility/bioavailability, which was related to a decreased starch and dietary fiber (soluble and insoluble) content. These results suggest that phenolics are strongly bound to the fruit’s matrix of SR mango, but ripening liberates them as the major polysaccharides are hydrolyzed, thus breaking covalent bonds and disrupting carbohydrate–phenolic complexes. There was also a higher release percentage in the gastric digestion phase, as compared to the intestinal. Our data showed that the bioaccessibility/bioavailability of mango phenolics depends on fruit ripening and on digestion phase.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-03685-x