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

Autores
Nieto Calvache, Jhon; Cueto, Mario Alberto; Farroni, Abel Eduardo; Escalada Pla, Marina de; 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.
EEA Pergamino
Fil: 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
Fil: 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
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimentos, Suelos y Aguas; Argentina
Fil: 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
Fil: 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
Fuente
Journal of functional foods 27 : 319-328. (2016)
Materia
Alimentos
Papayas
Antioxidantes
Fibra de la Dieta
Antioxidants
Foods
Dietary Fibres
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/890
Acceder
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oai_identifier_str oai:localhost:20.500.12123/890
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)Nieto Calvache, JhonCueto, Mario AlbertoFarroni, Abel EduardoEscalada Pla, Marina deGerschenson, Lia NoemiAlimentosPapayasAntioxidantesFibra de la DietaAntioxidantsFoodsDietary FibresResidues 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.EEA PergaminoFil: Nieto Calvache, Jhon. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; ArgentinaFil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; ArgentinaFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimentos, Suelos y Aguas; ArgentinaFil: 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; ArgentinaFil: Gerschenson, Lía Noemí. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina2017-08-02T15:28:42Z2017-08-02T15:28:42Z2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/890https://www.sciencedirect.com/science/article/pii/S1756464616302882?via%3Dihub1756-4646https://doi.org/10.1016/j.jff.2016.09.012Journal of functional foods 27 : 319-328. (2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:28:58Zoai:localhost:20.500.12123/890instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:28:58.71INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Alimentos
Papayas
Antioxidantes
Fibra de la Dieta
Antioxidants
Foods
Dietary Fibres
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
Cueto, Mario Alberto
Farroni, Abel Eduardo
Escalada Pla, Marina de
Gerschenson, Lia Noemi
author Nieto Calvache, Jhon
author_facet Nieto Calvache, Jhon
Cueto, Mario Alberto
Farroni, Abel Eduardo
Escalada Pla, Marina de
Gerschenson, Lia Noemi
author_role author
author2 Cueto, Mario Alberto
Farroni, Abel Eduardo
Escalada Pla, Marina de
Gerschenson, Lia Noemi
author2_role author
author
author
author
dc.subject.none.fl_str_mv Alimentos
Papayas
Antioxidantes
Fibra de la Dieta
Antioxidants
Foods
Dietary Fibres
topic Alimentos
Papayas
Antioxidantes
Fibra de la Dieta
Antioxidants
Foods
Dietary Fibres
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.
EEA Pergamino
Fil: 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
Fil: 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
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimentos, Suelos y Aguas; Argentina
Fil: 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
Fil: 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
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
2017-08-02T15:28:42Z
2017-08-02T15:28:42Z
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/20.500.12123/890
https://www.sciencedirect.com/science/article/pii/S1756464616302882?via%3Dihub
1756-4646
https://doi.org/10.1016/j.jff.2016.09.012
url http://hdl.handle.net/20.500.12123/890
https://www.sciencedirect.com/science/article/pii/S1756464616302882?via%3Dihub
https://doi.org/10.1016/j.jff.2016.09.012
identifier_str_mv 1756-4646
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Journal of functional foods 27 : 319-328. (2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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