Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

Gustavo Velderrain-Roddríguez, Ana Quirós-Sauceda, Gil Mercadod-Mercadod, Jesús Fernando Ayala-Zavala, Humberto Astiazarán-García, Rosario Maribel Rodbles-Sánchez, Abraham Wall-Medranod, Sonia Sayagod-Ayerdi, Gustavo Adolfo Godnzález-Aguilar

Research output: Contribution to journalArticlepeer-review

33 Scopus citations

Abstract

© 2016 Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. The presence of dietary fiber (DF) in the food matrix of some tropical fruits plays an important role in the release and absorption of its bioactive compounds, such as phenolic compounds (PCs). The aim of this study was to evaluate the effect of the DF fractions in mango cv. ‘Ataulfo’, papaya cv. ‘Maradol’ and pineapple cv. ‘Esmeralda’, on the bioaccessibility of their PCs and antioxidant capacity (AODXC) under an in vitro digestion model. The highest PCs content and AODXC was found in mango (274.30 mg GAE/100 g FW), followed by papaya (212 mg GAE//100 g FW), and pineapple (107.63 mg GAE/100 g FW), respectively. About 50% of the total PCs in all fruits was released at gastric phase, increasing closer to 60% at intestinal phase in mango and pineapple. However, the highest content of PCs associated to DF was found in mango (2.48 mg GAE/100 g FW) compared with papaya DF fractions (0.96 GAE/100 g FW) and pineapple (0.52 GAE/100 g FW). The presence of DF in mango, papaya and pineapple did not represent a major limitation on the bioaccessibility of its PCs according to the in vitro digestion model used in this study.
Original languageAmerican English
Pages (from-to)188-194
Number of pages7
JournalFood Science and Technology
DOIs
StatePublished - 1 Apr 2016

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