ArticleJournal of food science and technology2019
Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. 'Ataulfo' phenolics.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 24 citations in OpenAlex.
- Synergistic Effects of Tragacanth and Anti-ethylene Treatments on Postharvest Quality Maintenance of Mango (Plants (Basel, Switzerland) · 2023Article
- Bioactive Compounds in Extracts from the Agro-Industrial Waste of Mango.Molecules (Basel, Switzerland) · 2023Review
- Physical characterization of frozen fruits from eight cultivars of the North American pawpaw (Frontiers in nutrition · 2022Article
- In Vitro Gastrointestinal Digestion and Colonic Catabolism of Mango (Foods (Basel, Switzerland) · 2020Article
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fruit ripening induces changes that strongly affect their matrices, and consequently, the bioaccessibility/bioavailability of its phenolic compounds. Flesh from 'slightly' (SR), 'moderately' (MR) and 'fully' (FR) ripe 'Ataulfo' mangoes were physicochemically characterized, and digested in vitro to evaluate how ripening impacts the bioaccessibility/bioavailability of its phenolic compounds. Ripening increased the flesh's pH and total soluble solids, while decreasing citric acid, malic acid and titratable acidity. MR and FR mango phenolics had higher bioaccessibility/bioavailability, which was related to a decreased starch and dietary fiber (soluble and insoluble) content. These results suggest that phenolics are strongly bound to the fruit's matrix of SR mango, but ripening liberates them as the major polysaccharides are hydrolyzed, thus breaking covalent bonds and disrupting carbohydrate-phenolic complexes. There was also a higher release percentage in the gastric digestion phase, as compared to the intestinal. Our data showed that the bioaccessibility/bioavailability of mango phenolics depends on fruit ripening and on digestion phase.
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