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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 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. © 2016 Elsevier Ltd

Registro:

Documento: Artículo
Título:Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)
Autor:Nieto Calvache, J.; Cueto, M.; Farroni, A.; de Escalada Pla, M.; Gerschenson, L.N.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales (FCEN), Universidad de Buenos Aires (UBA), Intendente Güiraldes 2160, Ciudad Autónoma de Buenos Aires, 1428, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires, 1425, Argentina
Laboratorio de Calidad de Alimentos, Suelos y Aguas – Estación Experimental Agropecuaria Pergamino, Instituto Nacional de tecnología Agropecuaria, Av. Frondizi (Ruta 32) Kilómetro 4.5, Pergamino, Provincia de Buenos Aires 2700, Argentina
Palabras clave:Antioxidant capacity; Carica papaya fiber; Ethanolic treatment; In vitro bioaccesibility; Microwave drying
Año:2016
Volumen:27
Página de inicio:319
Página de fin:328
DOI: http://dx.doi.org/10.1016/j.jff.2016.09.012
Título revista:Journal of Functional Foods
Título revista abreviado:J. Funct. Foods
ISSN:17564646
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_17564646_v27_n_p319_NietoCalvache

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Citas:

---------- APA ----------
Nieto Calvache, J., Cueto, M., Farroni, A., de Escalada Pla, M. & Gerschenson, L.N. (2016) . Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.). Journal of Functional Foods, 27, 319-328.
http://dx.doi.org/10.1016/j.jff.2016.09.012
---------- CHICAGO ----------
Nieto Calvache, J., Cueto, M., Farroni, A., de Escalada Pla, M., Gerschenson, L.N. "Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)" . Journal of Functional Foods 27 (2016) : 319-328.
http://dx.doi.org/10.1016/j.jff.2016.09.012
---------- MLA ----------
Nieto Calvache, J., Cueto, M., Farroni, A., de Escalada Pla, M., Gerschenson, L.N. "Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)" . Journal of Functional Foods, vol. 27, 2016, pp. 319-328.
http://dx.doi.org/10.1016/j.jff.2016.09.012
---------- VANCOUVER ----------
Nieto Calvache, J., Cueto, M., Farroni, A., de Escalada Pla, M., Gerschenson, L.N. Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.). J. Funct. Foods. 2016;27:319-328.
http://dx.doi.org/10.1016/j.jff.2016.09.012