Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1520-1526

  Martínez, Ruth ^a   Torres, Paulina ^a   Meneses, Miguel A ^a   Figueroa, Jorge G ^a   Pérez Álvarez, José A ^b   Viuda Martos, Manuel ^b  

^a UNIVERSIDAD TÉCNICA PARTICULAR DE LOJA   (Ecuador)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antioxidant; Co product; Guava; Mango; Passion fruit; Pineapple; Tropical fruits

Indexed keywords

ANTIOXIDANT; CO-PRODUCT; GUAVA; MANGO; PINEAPPLE; TROPICAL FRUITS;

ACETONE; AGENTS; ETHANOL; FIBERS; METHANOL; ORGANIC SOLVENTS; PHENOLS;

FRUITS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ACETONE; ALCOHOL; GUAVA EXTRACT; MANGO EXTRACT; METHANOL; NATURAL PRODUCT; OIL; PASSION FRUIT EXTRACT; PHENOL; PHENOL DERIVATIVE; PINEAPPLE EXTRACT; PLANT EXTRACT; SOLVENT; TROLOX C; UNCLASSIFIED DRUG; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOMASS PRODUCTION; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; DIETARY FIBER; DRUG DETERMINATION; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FOOD; FOOD BIOTECHNOLOGY; FRUIT JUICE; GUAVA; IN VITRO STUDY; MANGO; PASSION FRUIT; PHYTOCHEMISTRY; PINEAPPLE;

ANANAS; ANTIOXIDANTS; DIETARY FIBER; FRUIT; MANGIFERA; PASSIFLORA; PSIDIUM;

ANANAS COMOSUS; FEIJOA SELLOWIANA; PASSIFLORA EDULIS; PSIDIUM;

EID: 84865736994     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.057     Document Type: Article

References (51)

1. M.B. Arnao, A. Cano, and M. Acosta The hydrophilic and lipophilic contribution to total antioxidant activity Food Chemistry 73 2001 239 244 (Pubitemid 32280257)
2. AOAC Official methods of analysis of AOAC international 16th ed. 1997 Association of Official Analytical Chemists Washington, DC
3. J.F. Ayala-Zavala, V. Vega-Vega, C. Rosas-Domínguez, H. Palafox-Carlos, J.A. Villa-Rodriguez, and W. Siddiqui Agro-industrial potential of exotic fruit byproducts as a source of food additives Food Research International 44 7 2011 1866 1874
4. I.F.F. Benzie, and J.J. Strain The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay Analytical Biochemistry 239 1996 70 76
5. M.M. Beserra Almeida, P.H. Machado de Sousa, A.M. Campos Arriaga, G. Matias do Prado, C.E. de Carvalho Magalhães, and G. Arraes Maia Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil Food Research International 44 2011 2155 2159
6. J.L. Bicas, G. Molina, A.P. Dionísio, F.F. Cavalcante-Barros, R. Wagner, and M.R. Maróstica Jr. Volatile constituents of exotic fruits from Brazil Food Research International 44 7 2011 1843 1855
7. W. Brand-Williams, M.E. Cuvelier, and C. Berset Use of free radical method to evaluate antioxidant activity Lebensmittel Wissenschaft und Technologie 28 1995 25 30
8. A. Cabral de Oliveira, I. Barros Valentim, C.A. Silva, E.J.H. Bechara, and M. Paes de Barros Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues Food Chemistry 115 2009 469 475
9. J. Contreras-Calderón, L. Calderón-Jaimes, E. Guerra-Hernández, and B. García-Villanova Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia Food Research International 44 2011 2047 2053
10. M. Elleuch, D. Bedigian, O. Roiseux, S. Besbes, C. Blecker, and H. Attia Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological, functionality and commercial applications: A review Food Chemistry 124 2 2011 411 421
11. F. Esposito, G. Arlotti, A.M. Bonifati, A. Napolitano, D. Vitale, and V. Fogliano Antioxidant activity and dietary fibre in durum wheat bran by-products Food Research International 38 2005 1167 1173 (Pubitemid 41097557)
12. FAO (2010). Tropical fruits. Available from: http://www.fao.org/docrep/ 006/y5143e/y5143e1a.htm. Accessed 1.6.12.
13. J. Fernández-López Development of functional ingredients: Fruits fibre J. Fernández-López, J.A. Pérez-Alvarez, Technological strategies for functional meat products development 2008 Transworld Research Kerala 41 57
14. J. Fernández-López, E. Sendra, E. Sayas-Barberá, C. Navarro, and J.A. Pérez-Alvarez Physico-chemical and microbiological profiles of "salchichón" (Spanish dry-fermented sausage) enriched with orange fiber Meat Science 80 2 2008 410 417
15. F. Figuerola, M.L. Hurtado, A.M. Estévez, I. Chiffelle, and F. Asenjo Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment Food Chemistry 91 3 2005 395 401 (Pubitemid 40023269)
16. F. Guillon, and M. Champ Structural and physical properties of dietary fibres, and consequences of processing on human physiology Food Research and Technology 33 2000 233 245 (Pubitemid 30308701)
17. C. Guo, J. Yang, J. Wei, Y. Li, J. Xu, and Y. Jiang Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay Nutrition Research 23 2003 1719 1726 (Pubitemid 38018625)
18. F.A. Hassan, A. Ismail, A.A. Hamid, A. Azlan, and S.H. Al-sheraji Characterisation of fibre-rich powder and antioxidant capacity of Mangifera pajang K. fruit peels Food Chemistry 126 1 2011 283 288
19. G.K. Jayaprakasha, B. Girennavar, and B.S. Patil Radical scavenging activities of rio red grapefruits and sour orange fruit extracts in different in vitro model systems Bioresource and Technology 99 10 2008 4484 4494 (Pubitemid 351380837)
20. V.V. Kedage, J.C. Tilak, G.B. Dixit, T.P.A. Devasagayam, and M.A. Mhatre Study of antioxidant properties of some varieties of grapes (Vitis vinifera L.) Critrical Reviews in Food Science and Nutrition 47 2007 175 185 (Pubitemid 46324807)
21. C.S. Ku, and S.P. Mun Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts Bioresource Technology 99 2008 8325 8330
22. E. Lecumberri, R. Mateos, M. Izquierdo-Pulido, P. Rupérez, L. Goya, and L. Bravo Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.) Food Chemistry 104 2007 948 954 (Pubitemid 46766663)
23. D.P. Makris, G. Boskou, and N.K. Andrikopoulos Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts Journal of Food Composition and Analysis 20 2007 125 132 (Pubitemid 44793707)
24. S. Martínez-Cervera, A. Salvador, B. Muguerza, L. Moulay, and S.M. Fiszman Cocoa fibre and its application as a fat replacer in chocolate muffins LWT - Food Science and Technology 44 3 2011 729 736
25. I. Navarro-González, V. García-Valverde, J. García-Alonso, and M.J. Periago Chemical profile, functional and antioxidant properties of tomato peel fiber Food Research International 44 2011 1528 1535
26. M. Naczk, and F. Shahidi Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis Journal of Pharmaceutical and Biomedical Analysis 41 2006 1523 1542 (Pubitemid 44247468)
27. W. Peschel, F. Sánchez-Rabaneda, W. Diekmann, A. Plescher, I. Gartzía, and D. Jiménez An industrial approach in the search of natural antioxidants from vegetable and fruit wastes Food Chemistry 97 2006 137 150 (Pubitemid 41773950)
28. S.N. Raghavendra, S.R. Ramachandra-Swamy, N.K. Rastogi, K.S.M.S. Raghavarao, S. Kumar, and R.N. Tharanathan Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber Journal of Food Engineering 72 2006 281 286 (Pubitemid 41240543)
29. J.A. Robertson, F.D. de Monredon, P. Dysseler, F. Guillon, R. Amadó, and J.F. Thibault Hydratation properties of dietary fibre and resistant starch: A European collaborative study Lebensmittel Wissenschaft und Technologie 33 2000 72 79
30. S.L. Rodríguez-Ambriz, J.J. Islas-Hernández, E. Agama-Acevedo, J. Tovar, and L.A. Bello-Pérez Characterization of a fiber-rich powder prepared by liquefaction of unripe banana flour Food Chemistry 107 2008 1515 1521 (Pubitemid 350167569)
31. V. Roginsky, and E. Lissi Review of methods to determine chain-breaking antioxidant activity in food Food Chemistry 92 2005 235 254 (Pubitemid 40387587)
32. C.M. Rosell, E. Santos, and C. Collar Physico-chemical properties of commercial fibres from different sources: A comparative approach Food Research International 42 2009 176 184
33. M.D.M. Rufino, J. Pérez-Jiménez, S. Arranz, R.E. Alves, E.S. de Brito, and M.S.P. Oliveira Açaí (Euterpe oleraceae) 'BRS Pará': A tropical fruit source of antioxidant dietary fiber and high antioxidant capacity oil Food Research International 44 7 2011 2100 2106
34. S. Sabbe, W. Verbeke, R. Deliza, and P. Van Damme Effect of a health claim and personal characteristics on consumer acceptance of fruit juices with different concentration of açai (Euterpe oleracea Mart.) Appetite 53 2009 84 92
35. E. Sánchez-Zapata, E. Fuentes-Zaragoza, J. Fernández- López, E. Sendra, E. Sayas, and C. Navarro Preparation of dietary fibre powder from tiger nut (Cyperus esculentus) milk ("horchata") byproducts and its physicochemical properties Journal of Agricultural and Food Chemistry 57 2009 7719 7725
36. E. Sánchez-Zapata, C.M. Muñoz, E. Fuentes, J. Fernández-López, E. Sendra, and E. Sayas Effect of tiger nut fibre on quality characteristics of pork burger Meat Science 85 1 2010 70 76
37. E. Sánchez-Zapata, J. Fernández-López, M. Peñaranda, E. Fuentes-Zaragoza, E. Sendra, and E. Sayas Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product Food Research International 44 7 2011 2401 2407
38. A. Sangnark, and A. Noomhorm Chemical, physical and baking properties of dietary fiber prepared from rice straw Food Research International 37 2004 66 74 (Pubitemid 38157674)
39. E. Sendra, P. Fayos, Y. Lario, J. Fernández-López, E. Sayas-Barberá, and J.A. Pérez-Alvarez Incorporation of citrus fibers in fermented milk containing probiotic bacteria Food Microbiology 25 1 2008 13 21 (Pubitemid 350052499)
40. V.L. Singleton, and J.A. Rossi Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents American Journal of Enology and Viticulture 16 1965 144 158
41. M.A. Soobrattee, V.S. Neergheen, A. Luximon-Ramma, O.I. Aruoma, and T. Bahorun Phenolics as potential antioxidant therapeutic agents: mechanism and actions Mutation Research 579 2005 200 213 (Pubitemid 41540144)
42. G.A. Spiller Suggestions for a basis on which to determine a desirable intake of dietary fibre G.A. Spiller, CRC handbook of dietary fibre in human nutrition 1986 CRC Press Florida, USA 281 283
43. M.L. Sudha, V. Baskaran, and K. Leelavathi Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making Food Chemistry 104 2 2007 686 692 (Pubitemid 46661072)
44. L.J. Symons, and C.S. Brennan The effect of barley β-glucan fibre fractions on starch gelatinization and pasting characteristics Journal of Food Science 69 2004 257 261
45. S.M. Tosh, and S. Yada Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications Food Research International 43 2010 450 460
46. T.P. Trinidad, A.C. Mallillin, D.H. Valdez, A.S. Loyola, F.C. Askali-Mercado, and J.C. Castillo Dietary fiber from coconut flour: A functional food Innovative Food Science & Emerging Technologies 7 4 2006 309 317 (Pubitemid 44740237)
47. J. Ubando, A. Navarro, and M.A. Valdivia Mexican lime peel: Comparative study on contents of dietary fibre and associated antioxidant activity Food Chemistry 89 2005 57 61
48. C. Vasco, J. Ruales, and A. Kamal-Eldin Total phenolic compounds and antioxidant capacities of major fruits from Ecuador Food Chemistry 111 2008 816 823
49. M. Viuda-Martos, M.C. López-Marcos, J. Fernández- López, E. Sendra, J.H. López-Vargas, and J.A. Pérez- Álvarez Role of fiber in cardiovascular diseases: A review Comprehensive Reviews in Food Science and Food Safety 9 2010 240 258
50. M. Viuda-Martos, Y. Ruiz-Navajas, J. Fernández-López, E. Sendra, E. Sayas-Barberá, and J.A. Pérez-Álvarez Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction Food Research International 44 2011 1217 1223
51. M. Viuda-Martos, E. Sánchez-Zapata, A.M. Martín- Sánchez, Y. Ruiz-Navajas, J. Fernández-López, and E. Sendra Technological properties of pomegranate (Punica granatum L.) peel extract obtained as co-product in the juice processing S. Cho, N. Almeida, Dietary fiber and health 2012 CRC Press Bosa Roca, USA 433 442