Biological Active Ecuadorian Mango ‘Tommy Atkins’ Ingredients—An Opportunity to Reduce Agrowaste

Mango is a commercially important tropical fruit. During its processing, peel and seed kernel are discarded as waste but they could be recovered as an excellent and cost-effective source of health-promoting ingredients. This study aimed to characterize some of them, including carotenoids like the provitamin A β-carotene and lutein, with an interest beyond its role in eye health. Other health-promoting compounds like tocopherols and polyphenols were also evaluated, as well as the in vitro antioxidant capacity of mango by-products. Regarding isoprenoids, α-tocopherol was mainly found in the peels and carotenoids concentration was higher in the pulps. β-carotene was the most abundant carotene in pulp and seed kernel, whereas peel was the only source of lutein, with violaxanthin the most abundant xanthophyll in the different mango organs tested. With regard to polyphenols, peels exhibited greater variability in its phenolic composition, being the total content up to 85 and 10 times higher than the pulp and seed kernels, respectively. On the other hand, peels also stood out for being a very rich source of mangiferin. Seed kernels and peels showed higher antioxidant capacity values than the pulps. These results contribute to the valorization of mango by-products as new natural ingredients for the pharma and food industries.

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Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products

Food Chemistry ◽

10.1016/j.foodchem.2021.129063 ◽

2021 ◽

Vol 348 ◽

pp. 129063

Author(s):

Susana Ferreyra ◽

Carolina Torres-Palazzolo ◽

Rubén Bottini ◽

Alejandra Camargo ◽

Ariel Fontana

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

In Vitro Bioaccessibility ◽

By Products

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Custard Apple (Annona squamosa L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Biological Activities

Biomolecules ◽

10.3390/biom11050614 ◽

2021 ◽

Vol 11 (5) ◽

pp. 614

Author(s):

Manoj Kumar ◽

Sushil Changan ◽

Maharishi Tomar ◽

Uma Prajapati ◽

Vivek Saurabh ◽

...

Keyword(s):

Biological Activities ◽

Lipid Lowering ◽

Pharmaceutical Drugs ◽

Annona Squamosa ◽

Tropical Fruit ◽

Custard Apple ◽

Health Promoting ◽

Phytochemical Profile

Annona squamosa L. (custard apple) belongs to the family Annonaceae and is an important tropical fruit cultivated in the West Indies, South and Central America, Ecuador, Peru, Brazil, India, Mexico, the Bahamas, Bermuda, and Egypt. Leaves of custard apple plants have been studied for their health benefits, which are attributed to a considerable diversity of phytochemicals. These compounds include phenol-based compounds, e.g., proanthocyanidins, comprising 18 different phenolic compounds, mainly alkaloids and flavonoids. Extracts from Annona squamosa leaves (ASLs) have been studied for their biological activities, including anticancer, antidiabetic, antioxidant, antimicrobial, antiobesity, lipid-lowering, and hepatoprotective functions. In the current article, we discussed the nutritional and phytochemical diversity of ASLs. Additionally, ASL extracts were discussed with respect to their biological activities, which were established by in vivo and in vitro experiments. A survey of the literature based on the phytochemical profile and health-promoting effects of ASLs showed that they can be used as potential ingredients for the development of pharmaceutical drugs and functional foods. Although there are sufficient findings available from in vitro and in vivo investigations, clinical trials are still needed to determine the exact effects of ASL extracts on human health.

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Quality of New Functional Powdered Beverages Enriched with Lyophilized Fruits—Potentially Bioaccessible Antioxidant Properties, Nutritional Value, and Consumer Analysis

Applied Sciences ◽

10.3390/app10113668 ◽

2020 ◽

Vol 10 (11) ◽

pp. 3668 ◽

Cited By ~ 1

Author(s):

Justyna Bochnak-Niedźwiecka ◽

Michał Świeca

Keyword(s):

Antioxidant Capacity ◽

Raw Materials ◽

Antioxidant Properties ◽

Reducing Power ◽

In Vitro Digestion ◽

In Vitro Bioaccessibility ◽

Trolox Equivalent ◽

Health Promoting

This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.

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Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (Spondias purpurea L.) Ecotypes

Foods ◽

10.3390/foods10091995 ◽

2021 ◽

Vol 10 (9) ◽

pp. 1995

Author(s):

Xochitl Cruz Sollano-Mendieta ◽

Ofelia Gabriela Meza-Márquez ◽

Guillermo Osorio-Revilla ◽

Darío Iker Téllez-Medina

Keyword(s):

Ascorbic Acid ◽

Antioxidant Capacity ◽

Digestive System ◽

Total Content ◽

In Vitro Digestion ◽

Antioxidant Compounds ◽

Gastrointestinal Digestion ◽

Intestinal Digestion ◽

Spondias Purpurea

Spondias purpurea L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on the total content of carotenoids (TCC), ascorbic acid (AA), phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), and antioxidant capacity (ABTS, DPPH) of 12 plum Spondias purpurea L. ecotypes. The plum samples were subjected to the InfoGest in vitro digestion model. TCC, AA, TPC, TFC, TAC, ABTS, and DPPH were significantly different (p ≤ 0.05) in each in vitro digestion stage. The gastric stage released the highest content of AA (64.04–78.66%) and TAC (128.45–280.50%), whereas the intestinal stage released the highest content of TCC (11.31–34.20%), TPC (68.61–95.36%), and TFC (72.76–95.57%). Carotenoids were not identified in the gastric stage whilst anthocyanins were lost at the end of the intestinal digestion. At the gastric stage, AA presented a positive and high correlation with ABTS (r: 0.83) and DPPH (r: 0.84), while, in the intestinal stage, TPC and TFC presented positive and high correlation with ABTS (r ≥ 0.8) and DPPH (r ≥ 0.8), respectively.

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Influence of Pre- and Postharvest Factors on β-Carotene Content, Its in Vitro Bioaccessibility, and Antioxidant Capacity in Melons

Journal of Agricultural and Food Chemistry ◽

10.1021/jf9022405 ◽

2010 ◽

Vol 58 (3) ◽

pp. 1732-1740 ◽

Cited By ~ 8

Author(s):

Carla Maria Wolbang ◽

Davinder Pal Singh ◽

Stephen Richard Sykes ◽

Jennifer Kay McInerney ◽

Anthony Richard Bird ◽

...

Keyword(s):

Antioxidant Capacity ◽

Carotene Content ◽

In Vitro Bioaccessibility ◽

Β Carotene

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Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In vitro Bioactive Properties

Molecules ◽

10.3390/molecules25204648 ◽

2020 ◽

Vol 25 (20) ◽

pp. 4648

Author(s):

Aneta Wojdyło ◽

Paulina Nowicka ◽

Karolina Tkacz ◽

Igor Piotr Turkiewicz

Keyword(s):

Amino Acids ◽

Ascorbic Acid ◽

Organic Acid ◽

Antioxidant Capacity ◽

Potential Health ◽

Reducing Ability ◽

Health Promoting ◽

Butyrylcholinesterase Activity ◽

Phytochemical Profiles

The aim of the study was to analyze potential health-promoting and nutritional components (polyphenols, L-ascorbic acid, carotenoids, chlorophylls, amino acids, organic acid, sugars, ash and pectins) of selected sprouts (radish, lentil, black medick, broccoli, sunflower, leek, beetroot, mung beans) and microgreens (kale, radish, beetroot, green peas, amaranth). Moreover, antioxidant capacity (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), ferric reducing ability of plasma (FRAP), and oxygen radical absorbance capacity (ORAC)), in vitro anti-diabetic potential (inhibition of α-amylase and α-glucosidase), and anti-obesity (pancreatic lipase) and anti-cholinergic (acetylcholinesterase and butyrylcholinesterase) activity were evaluated. The results of this study show that sprouts are effective in antioxidant capacity as a result of a high content of polyphenols and L-ascorbic acid. Additionally, sprouts are better sources of amino acids, pectins and sugars than microgreens. Microgreens were characterized by high content of carotenoids and chlorophylls, and organic acid, without any sugars, exhibiting higher anti-diabetic and anti-cholinergic activity than sprouts. Some selected sprouts (broccoli, radish, lentil) and microgreens (radish, amaranths, kale) should be used daily as superfoods or functional food.

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Total antioxidant capacity, total phenolic content and mineral elements in the fruit peel of Myrciaria cauliflora

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/s1981-67232013005000036 ◽

2013 ◽

Vol 16 (4) ◽

pp. 301-309 ◽

Cited By ~ 9

Author(s):

Clináscia Rodrigues Rocha Araújo ◽

Thiago de Mello Silva ◽

Monica Lopes ◽

Paula Villela ◽

Antônio Flávio de Carvalho Alcântara ◽

...

Keyword(s):

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Mineral Elements ◽

Easy Access ◽

Total Phenolic ◽

Fruit Peel ◽

Antioxidant Power ◽

Β Carotene

The in vitro antioxidant capacity, total phenolic content and mineral elements of the fruit peel of Myrciaria cauliflora were investigated. The antioxidant capacity was analyzed by the diphenylpicrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and β-carotene methods. The assays based on the DPPH (EC50 = 3.18 g sample/g DPPH), ABTS•+ (1017 μmol Trolox/g sample), FRAP (1676 µM Fe2SO4/g sample) and β-carotene/linoleic acid (70% of oxidation inhibition) methods indicated a high antioxidant capacity of the fruit peel extract of the plant. The Folin-Denis method was more efficient in determining the total phenolic compound contents in the different solvents than the Folin-Ciocalteu one. Extractions made with 4:1 methanol-water, 4:1 ethanol-water, 3:2 ethanol-water and 3:2 acetone-water solutions using the Folin-Denis method exhibited high contents of phenolic compounds (18.95, 14.06, 12.93 and 11.99 mg GAE/g, respectively). Potassium was the major element found in the fruit peel, followed by phosphorus, calcium, magnesium and iron, in that order. As a result, the fruit peel of M. cauliflora can be considered as an important source of natural antioxidants and essential elements of easy access for the population and for application in the food industry.

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Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges

Foods ◽

10.3390/foods10071635 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1635

Author(s):

Juliana Mandha ◽

Habtu Shumoy ◽

Athanasia O. Matemu ◽

Katleen Raes

Keyword(s):

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Nutritional Composition ◽

Emission Spectrometry ◽

Total Phenolic ◽

Nutritional Content ◽

Mango Seed ◽

By Products

Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by fortifying maize flour with fine ground mango seed and kernel at different levels (31%, 56%, 81%). The by-products and formulated porridges were characterized for their nutritional composition, mineral content, total phenolic content, and antioxidant capacity. Furthermore, the bioaccessibility of essential minerals during in vitro gastrointestinal digestion of the formulated porridges was determined using inductively coupled plasma optical emission spectrometry. Mango seed had a high fat (12.0 g/100 g dw) and protein content (4.94 g/100 g dw), which subsequently doubled the fat content of the porridges. Mango by-products increased the total phenolic content of maize porridge by more than 40 times and the antioxidant capacity by 500 times. However, fortification with mango by-products significantly decreased the bioaccessibility of minerals, especially manganese, copper, and iron, as the highest percentages of insoluble minerals were recorded in MBP 81 at 78.4%, 71.0%, and 62.1%, respectively. Thus, the results suggest that mango seed and kernel could increase the nutritional value of maize porridge, but fortification should be done at lower levels of about 31–56%.

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In Vitro Bioaccessibility of Citrus Pomace Compounds Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes

Proceedings ◽

10.3390/iecn2020-06999 ◽

2020 ◽

Vol 61 (1) ◽

pp. 31

Author(s):

Adriana Maite Fernández-Fernández ◽

Eduardo Dellacassa ◽

Tiziana Nardin ◽

Roberto Larcher ◽

Adriana Gámbaro ◽

...

Keyword(s):

In Vitro Digestion ◽

No Production ◽

Food Ingredients ◽

Functional Ingredient ◽

Raw264.7 Macrophages ◽

In Vitro Bioaccessibility ◽

Health Promoting ◽

Orange Pomace ◽

By Products

Citrus (mandarin and orange) pomace is an agro-food industrial waste rich in polyphenols and dietary fiber with great potential as a functional ingredient. In this work, the chemical composition and in vitro bioaccessibility of health-promoting compounds present in raw citrus pomaces (Clemenule and Ortanique mandarins and Navel and Valencia oranges) were studied. In addition, the by-products were employed as food ingredients in cookies and the effect of the food matrix on the bioaccessibility of their bioactive compounds was evaluated. Nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin were detected in the citrus samples by UHPLC-MS. Citrus pomaces were in vitro digested mimicking the human oral gastrointestinal conditions and the bioactivity of the digests (antioxidant, carbohydrases modulation, and anti-inflammatory effects) was assessed. The bioaccessibility of the antioxidants in the by-products was confirmed by Total Polyphenol Content (TPC) (6.6–11.0 mg GAE/g digest), ABTS (65.5–97.1 µmol TE/g digest), ORAC-FL assays (135.5–214.8 µmol TE/g digest), and inhibition of Reactive Oxygen Species (ROS) formation induced by treatment with tert-butyl hydroperoxide 1 mM in intestinal IEC-6 (19–45%) and CCD-18Co (28–45%) cells pretreated with the digests at concentrations ranging between 5 and 25 µg/mL. Inhibitors of the enzymatic activity of α-glucosidase (IC50 3.97–11.42 mg/mL) and α-amylase (IC50 58.04–105.68 mg/mL) also remained bioaccessible after in vitro digestion of citrus pomaces. In addition, the bioaccessible compounds in orange pomace samples significantly reduced (p < 0.05) the lipopolysaccharide (LPS)-induced nitric oxide (NO) production in RAW264.7 macrophages. The digests of orange pomace cookies with the nutrition claims “no-added sugars” and “source of fiber” presented antioxidant and anti-diabetic properties, and good sensory quality (6.9–6.7 on a scale of 1 to 9). The results obtained support the feasibility of unfractionated orange pomace as a functional ingredient for reducing the risk of diabetes. The health-promoting benefits observed in the present research might be, at least partially, associated with flavonoids.

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Se-Methylselenocyteine, D-α-Tocopheryl Succinate, β-Carotene and L-Lysine Combined Can Prevent Cancer Metastases as an Adjuvant Therapy

10.21203/rs.3.rs-660120/v1 ◽

2021 ◽

Author(s):

Shuhui Li ◽

Yunlong Cheng ◽

Shu Lian ◽

Yusheng Lu ◽

Jie Wang ◽

...

Keyword(s):

Adjuvant Therapy ◽

Antioxidant Capacity ◽

Tumour Cell ◽

Primary Tumour ◽

Effective Strategies ◽

Cancer Metastases ◽

Tocopheryl Succinate ◽

Β Carotene

Abstract Primary tumour treatment by surgical resection and adjuvant therapy has been extensively studied, but there is a lack of effective strategies and drugs for the treatment of tumour metastases. Here, we show a functional combined product based on their individual well-known mechanisms for inhibiting cancer metastases, improving anti-cancer treatment, and enhancing immunity and antioxidant capacity as an adjuvant therapy. MVBL, our designed combination, consists of four inexpensive compounds: L-Se-methylselenocysteine, D-α-tocopheryl succinate, β-carotene and L-lysine. In this study, MVBL exhibited higher toxicity toward tumour cells than toward normal cells. It did not significantly affect the cancer cell cycle but increased their apoptosis. Wound healing, adhesion, and transwell assays showed that MVBL significantly inhibited tumour cell migration, adhesion and invasion. MVBL sensitized MDA-MB-231 breast cancer cells to paclitaxel, indicating that MVBL had a synergistic effect as an adjuvant. In addition, animal experimental data showed that MVBL inhibited mouse tumour cell metastasis, prolonged survival time, and enhanced antioxidant capacity and immune function in mice. In summary, this study reveals the roles of MVBL in improving immunity and antioxidation, preventing tumour growth, and inhibiting metastasis in vitro and in vivo. MVBL may be used as an adjuvant cancer therapy for improving survival and quality of life among cancer patients.

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