SwePub - sökning: id:"swepub:oai:lup.lub.lu.se:6...

Numrering	Referens	Omslagsbild	Hitta
1.	Cruz-Trinidad, Bertha, et al. (författare) In vitro gastrointestinal digestion of mango by-product snacks : Potential absorption of polyphenols and antioxidant capacity 2019 Ingår i: International Journal of Food Science and Technology. - : Wiley. - 0950-5423 .- 1365-2621. ; 54:11, s. 3091-3098 Tidskriftsartikel (refereegranskat)abstract Mango by-products are considered cheap sources of valuable foods and nutraceutical ingredients. In this work, antioxidant capacity (AOX), and potential absorption ability (PAA) of extractable polyphenols (EP) from mango by-product snacks (MB-S) were evaluated at different stages of in vitro gastrointestinal digestion. A wheat and oat-based control snack and three MB-S formulations (F1, F2 and F3) were prepared. Mango by-products were added at the expense of wheat in MB-S (paste-peel-seed): F1 (70-30-0), F2 (70-15-15), F3 (70-7.5-22.5). The highest release of polyphenols was observed after the gastric digestion. In the intestinal stage, MB-SF1 was the snack with the highest EP content (23.39 mg GAE/g db), two times greater than the control. Gallic acid and mangiferin were the main polyphenols identified in MB-S. The incorporation of mango seed in the MB-S reduced the polyphenols PAA by 10.29%. However, compared with the control snack, consumption of 30 g MB-SF1 provided additional 45 mg polyphenols.

Cruz-Trinidad, Bertha, et al. (författare)
In vitro gastrointestinal digestion of mango by-product snacks : Potential absorption of polyphenols and antioxidant capacity
2019
Ingår i: International Journal of Food Science and Technology. - : Wiley. - 0950-5423 .- 1365-2621. ; 54:11, s. 3091-3098
Tidskriftsartikel (refereegranskat)abstract
- Mango by-products are considered cheap sources of valuable foods and nutraceutical ingredients. In this work, antioxidant capacity (AOX), and potential absorption ability (PAA) of extractable polyphenols (EP) from mango by-product snacks (MB-S) were evaluated at different stages of in vitro gastrointestinal digestion. A wheat and oat-based control snack and three MB-S formulations (F1, F2 and F3) were prepared. Mango by-products were added at the expense of wheat in MB-S (paste-peel-seed): F1 (70-30-0), F2 (70-15-15), F3 (70-7.5-22.5). The highest release of polyphenols was observed after the gastric digestion. In the intestinal stage, MB-SF1 was the snack with the highest EP content (23.39 mg GAE/g db), two times greater than the control. Gallic acid and mangiferin were the main polyphenols identified in MB-S. The incorporation of mango seed in the MB-S reduced the polyphenols PAA by 10.29%. However, compared with the control snack, consumption of 30 g MB-SF1 provided additional 45 mg polyphenols.

Träfflista för sökning "id:"swepub:oai:lup.lub.lu.se:610a3abb-1701-4619-8c70-529154172537" "