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Abstract
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 [ver mas...]
dc.contributor.authorNieto Calvache, Jhon
dc.contributor.authorCueto, Mario Alberto
dc.contributor.authorFarroni, Abel Eduardo
dc.contributor.authorEscalada Pla, Marina de
dc.contributor.authorGerschenson, Lia Noemi
dc.date.accessioned2017-08-02T15:28:42Z
dc.date.available2017-08-02T15:28:42Z
dc.date.issued2016
dc.identifier.issn1756-4646
dc.identifier.otherhttps://doi.org/10.1016/j.jff.2016.09.012
dc.identifier.urihttp://hdl.handle.net/20.500.12123/890
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S1756464616302882?via%3Dihub
dc.description.abstractResidues 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.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceJournal of functional foods 27 : 319-328. (2016)eng
dc.subjectAlimentos
dc.subjectPapayas
dc.subjectAntioxidantes
dc.subjectAntioxidantseng
dc.subjectFoodseng
dc.subjectFibra de la Dieta
dc.subjectDietary Fibreseng
dc.titleAntioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)eng
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenEEA Pergamino
dc.gic151845
dc.description.filFil: Nieto Calvache, Jhon. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina
dc.description.filFil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina
dc.description.filFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimentos, Suelos y Aguas; Argentina
dc.description.filFil: Escalada Pla, Marina de. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina
dc.description.filFil: Gerschenson, Lía Noemí. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina
dc.subtypecientifico


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