TY - JOUR
T1 - Radical scavenging and anti-proliferative capacity of three freeze-dried tropical fruits
AU - Olivas-Aguirre, Francisco J.
AU - González-Aguilar, Gustavo A.
AU - Velderrain-Rodríguez, Gustavo R.
AU - Torres-Moreno, Heriberto
AU - Robles-Zepeda, Ramón E.
AU - Vázquez-Flores, Alma A.
AU - de la Rosa, Laura A.
AU - Wall-Medrano, Abraham
N1 - Publisher Copyright:
© 2017 Institute of Food Science and Technology
PY - 2017/7
Y1 - 2017/7
N2 - Tropical fruits are rich in antioxidant and anticancer phytochemicals, but their nutraceutical potential could be enhanced by drying technologies. Mango cv. Ataulfo, papaya cv. Maradol and pineapple cv. Esmeralda ripe pulps were freeze-dried (−42 °C, 0.12 torr, 48 h) and their physicochemical and phytochemical profile, radical scavenging and antiproliferative capacity evaluated. The content of soluble solids, phenolic compounds and ascorbic acid was higher in mango (16.1oBrix, 9.9 mg GAE per g and 9.6 mg g−1) than in papaya/pineapple, but the later had more flavonoids (0.45 ± 0.05 mg QE per g). A fruit-specific phenolic profile was detected by HPLC-ESI-QTOF-MS, being shikimic (mango), chlorogenic (papaya), and protocatechuic (pineapple) acids the most abundant. Mango was the strongest radical scavenger and showed antiproliferative capacity (IC50, μg mL−1) in RAW 264.7 (100.7), HeLa (193.1) and L929 (138.5) cell lines. Papaya and pineapple extracts showed no antiproliferative activity. Freeze-dried mango is a ready-to-eat functional food with better cancer preventing properties than papaya or pineapple.
AB - Tropical fruits are rich in antioxidant and anticancer phytochemicals, but their nutraceutical potential could be enhanced by drying technologies. Mango cv. Ataulfo, papaya cv. Maradol and pineapple cv. Esmeralda ripe pulps were freeze-dried (−42 °C, 0.12 torr, 48 h) and their physicochemical and phytochemical profile, radical scavenging and antiproliferative capacity evaluated. The content of soluble solids, phenolic compounds and ascorbic acid was higher in mango (16.1oBrix, 9.9 mg GAE per g and 9.6 mg g−1) than in papaya/pineapple, but the later had more flavonoids (0.45 ± 0.05 mg QE per g). A fruit-specific phenolic profile was detected by HPLC-ESI-QTOF-MS, being shikimic (mango), chlorogenic (papaya), and protocatechuic (pineapple) acids the most abundant. Mango was the strongest radical scavenger and showed antiproliferative capacity (IC50, μg mL−1) in RAW 264.7 (100.7), HeLa (193.1) and L929 (138.5) cell lines. Papaya and pineapple extracts showed no antiproliferative activity. Freeze-dried mango is a ready-to-eat functional food with better cancer preventing properties than papaya or pineapple.
KW - Antioxidants
KW - carcinogenesis
KW - freeze drying
KW - functional foods
KW - mango
KW - pineapple
KW - polyphenols
KW - tropical fruits
UR - http://www.scopus.com/inward/record.url?scp=85018430543&partnerID=8YFLogxK
U2 - 10.1111/ijfs.13408
DO - 10.1111/ijfs.13408
M3 - Artículo
SN - 0950-5423
VL - 52
SP - 1699
EP - 1709
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 7
ER -