Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)

Autores
Nieto Calvache, Jhon Edinson; Cueto, Mario Alberto; Farroni, Abel Eduardo; de Escalada Pla, Marina Francisca; Gerschenson, Lia Noemi
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Nieto Calvache, Jhon Edinson. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Cueto, Mario Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; Argentina
Fil: de Escalada Pla, Marina Francisca. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
Antioxidant Capacity
Carica Papaya Fiber
Ethanolic Treatment
In Vitro Bioaccesibility
Microwave Drying
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/59767
Acceder
id CONICETDig_7720b1194ca6f682f585fc845e42d831
oai_identifier_str oai:ri.conicet.gov.ar:11336/59767
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)Nieto Calvache, Jhon EdinsonCueto, Mario AlbertoFarroni, Abel Eduardode Escalada Pla, Marina FranciscaGerschenson, Lia NoemiAntioxidant CapacityCarica Papaya FiberEthanolic TreatmentIn Vitro BioaccesibilityMicrowave Dryinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Residues 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.Fil: Nieto Calvache, Jhon Edinson. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Cueto, Mario Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; ArgentinaFil: de Escalada Pla, Marina Francisca. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier Ltd2016-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59767Nieto Calvache, Jhon Edinson; Cueto, Mario Alberto; Farroni, Abel Eduardo; de Escalada Pla, Marina Francisca; Gerschenson, Lia Noemi; Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.); Elsevier Ltd; Journal of Functional Foods; 27; 12-2016; 319-3281756-4646CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2016.09.012info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464616302882info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:58:07Zoai:ri.conicet.gov.ar:11336/59767instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:58:08.293CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)
title Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)
spellingShingle Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)
Nieto Calvache, Jhon Edinson
Antioxidant Capacity
Carica Papaya Fiber
Ethanolic Treatment
In Vitro Bioaccesibility
Microwave Drying
title_short Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)
title_full Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)
title_fullStr Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)
title_full_unstemmed Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)
title_sort Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)
dc.creator.none.fl_str_mv Nieto Calvache, Jhon Edinson
Cueto, Mario Alberto
Farroni, Abel Eduardo
de Escalada Pla, Marina Francisca
Gerschenson, Lia Noemi
author Nieto Calvache, Jhon Edinson
author_facet Nieto Calvache, Jhon Edinson
Cueto, Mario Alberto
Farroni, Abel Eduardo
de Escalada Pla, Marina Francisca
Gerschenson, Lia Noemi
author_role author
author2 Cueto, Mario Alberto
Farroni, Abel Eduardo
de Escalada Pla, Marina Francisca
Gerschenson, Lia Noemi
author2_role author
author
author
author
dc.subject.none.fl_str_mv Antioxidant Capacity
Carica Papaya Fiber
Ethanolic Treatment
In Vitro Bioaccesibility
Microwave Drying
topic Antioxidant Capacity
Carica Papaya Fiber
Ethanolic Treatment
In Vitro Bioaccesibility
Microwave Drying
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Nieto Calvache, Jhon Edinson. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Cueto, Mario Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; Argentina
Fil: de Escalada Pla, Marina Francisca. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description 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.
publishDate 2016
dc.date.none.fl_str_mv 2016-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/59767
Nieto Calvache, Jhon Edinson; Cueto, Mario Alberto; Farroni, Abel Eduardo; de Escalada Pla, Marina Francisca; Gerschenson, Lia Noemi; Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.); Elsevier Ltd; Journal of Functional Foods; 27; 12-2016; 319-328
1756-4646
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59767
identifier_str_mv Nieto Calvache, Jhon Edinson; Cueto, Mario Alberto; Farroni, Abel Eduardo; de Escalada Pla, Marina Francisca; Gerschenson, Lia Noemi; Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.); Elsevier Ltd; Journal of Functional Foods; 27; 12-2016; 319-328
1756-4646
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2016.09.012
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464616302882
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Ltd
publisher.none.fl_str_mv Elsevier Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083121012801536
score 13.22299

Publicaciones similares