Ultrasound extraction conditions effect on antioxidant capacity of mango by-product extracts

Castañeda‐Valbuena, Daniel; Ayora‐Talavera, Teresa; Luján-Hidalgo, Celina; Álvarez-Gutiérrez, Peggy Elizabeth; Galero, Nelda Xanath Martínez; Meza‐Gordillo, Rocío

doi:10.1016/j.fbp.2021.03.002

Cited by 49 publications

(36 citation statements)

References 82 publications

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“…Four compounds, with retention times ranging from 43 to 58 min and typical UV-vis spectra of carotenoids, were exclusively detected in the extracts prepared with the ultrasound-assisted method. This result could be associated with the higher levels of ethanol used by the extraction process, in addition to the propagation of ultrasonic waves, which disorganize the cell wall and cause leaking of cellular contents (Gunathilake et al, 2017;Castañeda-Valbuena et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Flavonoid content and antioxidant potential of leaf extracts of Passiflora setacea cv BRS Prola do Cerrado, a new wild passion fruit cultivar

Raphaela¹,

Renata²,

Fonseca³

et al. 2022

J. Med. Plants Res.

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Passiflora setacea D.C. is a wild species native to the Brazilian Cerrado, with agronomic and medicinal potentials. The cultivar BRS Pérola do Cerrado is the first registered and protected cultivar of a wild Passiflora and has become an alternative to the passion fruit market due to its desirable characteristics for food, ornamental and pharmaceutic industries. Since plant tissue culture techniques are considered important tools for large-scale production of plants and bioactive compounds, the goal of this work was to evaluate the flavonoid content and the antioxidant potential of hydroethanolic leaf extracts from in vivo and micropropagated plants of this new cultivar. Phytochemical analysis was performed by HPLC-UV-ESI-MS/TOF. Antioxidant activity was evaluated by the DPPH and the iron-chelating assays. The activities of antioxidant enzymes catalase, superoxide dismutase and ascorbate peroxidase (CAT, SOD and APX) were also determined. Two di-C-glucosyl flavonoids derivatives from apigenin were registered as major constituents in both leaf extracts analyzed and were identified as vicenin-2 and schaftoside. Despite the low antioxidant potential observed by the DPPH assay, leaf extracts from both in vivo and micropropagated plants showed high chelating capacity. Although no differences in the activity of SOD and CAT were observed, the specific activity of APX was increased in leaf extracts of micropropagated plants. These results suggest that in vitro plants can be used as an alternative for flavonoid production from cultivar BRS Pérola do Cerrado.

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Section: Resultsmentioning

confidence: 99%

Flavonoid content and antioxidant potential of leaf extracts of Passiflora setacea cv BRS Prola do Cerrado, a new wild passion fruit cultivar

Raphaela¹,

Renata²,

Fonseca³

et al. 2022

J. Med. Plants Res.

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“…The samples were transported to Merida, Yucatan, Mexico on 3 May of 2019 and stored in a dark room at 4 °C until 6 May. The samples had a stage of maturity 4 at time of processing [ 27 ]. The citric acid used was food grade (Weifang Ensign Industry Co., Shandong, China).…”

Section: Methodsmentioning

confidence: 99%

“…The Haden mango (Mangifera indica L. cv. Haden) samples were harvested in Canton de los Llanos (14 • [27]. The citric acid used was food grade (Weifang Ensign Industry Co., Shandong, China).…”

Section: Methodsmentioning

confidence: 99%

Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

Valdivia-Rivera

Herrera-Pool

Ayora‐Talavera

et al. 2021

Foods

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The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: (1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; (2) thermodynamic, obtaining activation energies, enthalpies, entropies, and Gibbs free energies for each stage of the process; (3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses); and (4) economical, of the pectin with the highest yield. The Haden mango peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00%), regular galacturonic acid content (71.57 ± 1.26%), low protein (0.83 ± 0.05%) and high ash (3.53 ± 0.02%) content, low mean viscometric molecular weight (55.91 kDa), and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food applications.

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“…They also used this algorithm for the prediction of food demand after a disaster. Optimization of the quality parameters in flatbread processing was done by ( Castañeda-Valbuena et al, 2021 ). They also used this algorithm to optimize the total phenolics and anthocyanin yield in an extraction process of phenolics by ultrasound.…”

Section: Bots In the Food Processingmentioning

confidence: 99%

Application of bio-inspired optimization algorithms in food processing

Sarkar

Salauddin

Mukherjee³

et al. 2022

Current Research in Food Science

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Ultrasound extraction conditions effect on antioxidant capacity of mango by-product extracts

Cited by 49 publications

References 82 publications

Flavonoid content and antioxidant potential of leaf extracts of Passiflora setacea cv BRS Prola do Cerrado, a new wild passion fruit cultivar

Flavonoid content and antioxidant potential of leaf extracts of Passiflora setacea cv BRS Prola do Cerrado, a new wild passion fruit cultivar

Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

Application of bio-inspired optimization algorithms in food processing

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