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Gutierrez-Silerio GY, Garcia-Solis P, Yahia EM, Núñez-Ríos JD, Vázquez-Cuevas F, Rodriguez-Salinas PA, Mendoza-Zuñiga R, Kuri-García A. Cytotoxic and Antitumoral Effects of Methanolic Extracts of Avocado Fruit Mesocarp in Colorectal Cancer Cell Line HT29. J Med Food 2024; 27:211-221. [PMID: 38407926 DOI: 10.1089/jmf.2023.0112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2024] Open
Abstract
Colorectal cancer is a widespread neoplasia with high ratios of chemoresistance. Phytochemicals in plant-based extracts could be useful to treat colorectal cancer, and/or reduce chemoresistance. Methanolic extract of avocado mesocarp (MEAM) has demonstrated antitumoral properties, depending on the fruit ripening stage (RS). The aim of this study was to analyze the effects of methanolic extracts of "Hass" avocado fruit at different RS on cytotoxicity, antioxidative, anti-inflammatory, anti-invasive, cell cycle, and epithelial-mesenchymal transition inhibition in colorectal adenocarcinoma cell line HT29. The MEAM showed an increasing concentration of total phenolic compounds as the RS progressed, which was correlated with antioxidant capacity measured by the Ferric Reducing Antioxidant Power assay but not with the 2.2-diphenyl-1-picrylhydrazyl assay. The specific phenolic compounds of MEAM were determined by high-performance liquid chromatography, and it was found that concentrations of epicatechin decreased while concentrations of chlorogenic acid increased as the RS progressed. The HT29 cell line was treated with MEAM for 48 h, and all MEAM had a cytotoxic effect, reported by MTT assay, nevertheless, the strongest effect was associated with the presence of chlorogenic acid. MEAM induced apoptosis and cell cycle arrest in phase G0/G1, reported by flow cytometry. Moreover, MEAM inhibited cell migration evidenced by the wound healing assay. On the other hand, MEAM significantly reduced expression of mRNA of tumor necrosis factor-alpha and cyclooxygenase 2. These effects comprise important inhibition of some hallmarks of cancer. This, in turn, may provide interesting guidelines for developing antitumoral intervention agents.
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Affiliation(s)
- Gloria Yareli Gutierrez-Silerio
- Endocrinology and Nutrition Laboratory, Center of Advanced Biomedical Research, School of Medicine, Autonomous University of Queretaro, Queretaro, Mexico
| | - Pablo Garcia-Solis
- Endocrinology and Nutrition Laboratory, Center of Advanced Biomedical Research, School of Medicine, Autonomous University of Queretaro, Queretaro, Mexico
| | - Elhadi M Yahia
- Phytochemicals and Nutrition Laboratory, School of Natural Sciences, Autonomous University of Queretaro, Queretaro, Mexico
| | - José David Núñez-Ríos
- Cellular Physiology Laboratory, Department of Molecular and Cellular Neurobiology, Neurobiology Institute, National Autonomous Univeristy of Mexico, Queretaro, Mexico
| | - Francisco Vázquez-Cuevas
- Cellular Physiology Laboratory, Department of Molecular and Cellular Neurobiology, Neurobiology Institute, National Autonomous Univeristy of Mexico, Queretaro, Mexico
| | - Pablo Alan Rodriguez-Salinas
- Phytochemicals and Nutrition Laboratory, School of Natural Sciences, Autonomous University of Queretaro, Queretaro, Mexico
| | - Rolando Mendoza-Zuñiga
- Phytochemicals and Nutrition Laboratory, School of Natural Sciences, Autonomous University of Queretaro, Queretaro, Mexico
| | - Aaron Kuri-García
- Phytochemicals and Nutrition Laboratory, School of Natural Sciences, Autonomous University of Queretaro, Queretaro, Mexico
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Taghipour S, Ehtesham Nia A, Hokmabadi H, Yahia EM. Quality evaluation of fresh pistachios (Pistacia vera L.) cultivars coated with chitosan/TiO2 nanocomposite. Int J Biol Macromol 2024; 258:129055. [PMID: 38159706 DOI: 10.1016/j.ijbiomac.2023.129055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 12/14/2023] [Accepted: 12/24/2023] [Indexed: 01/03/2024]
Abstract
Fresh pistachios are rich in dietary fiber, minerals and unsaturated fatty acids, but they have a short shelf life. This investigation examined the effect of pre-harvest foliar application with chitosan (500 and 1000 mg. L-1), nano-chitosan (250 and 500 mg. L-1), and chitosan/TiO2 nanocomposite (250 and 500 mg. L-1) coating films on the postharvest physiology and storage of fresh pistachios (Pistacia vera cvs. Akbari and Ahmad Aghaei) cultivar during storage at 4 ± 0.5 °C. It was found that, fresh pistachios' shelf life could by increased by up to 30 days by the use of chitosan/TiO2 nanocomposite coating for foliar application. The decay index of the composite coated fruits was 4-6 % lower than that of the control group, and after 50-60 days the bacterial contamination appeared in cultivars; respectively. The nanocomposite treatments reduced the fruits weight between 30 and 40 %, which was 15 % higher that of than uncoated fruits. The pre-harvest application of chitosan/TiO2 coating reduced microbial contamination, weight loss, phenylalanine ammonialyase (PAL) activity and saturated fatty acids, and increased unsaturated fatty acids, antioxidant properties, sensory properties, essential minerals, superoxide dismutase (SOD), quality indicators and shelf life. These results demonstrated that the chitosan/TiO2 (250 and 500 mg. L-1) coating film effectively preserved the nutrient composition, sensory quality, nutritional value, antioxidant capacity and shelf life of fresh pistachio.
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Affiliation(s)
- Shirin Taghipour
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
| | - Abdollah Ehtesham Nia
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran.
| | | | - Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico
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Yahia EM, Victoria-Campos CI, Gonzalez-Nava C. Bioactive compounds and antioxidant activity in garambullo fruit (Myrtillocactus geometrizans) at different ripening stages. J Food Sci 2023. [PMID: 37326342 DOI: 10.1111/1750-3841.16663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Accepted: 05/23/2023] [Indexed: 06/17/2023]
Abstract
Garambullo (Myrtillocactus geometrizans) is endemic in México, and although popularly consumed locally, its nutritional characteristics and value have not been studied in details. The objective of this work was to investigate the bioactive compounds and antioxidant activity in garambullo fruit from different sites at three ripening stages. Fruit from the three ripening stages (red, purple, and dark purple) were investigated for their physicochemical characteristics, hydrophilic (phenolic compounds, betalains, and ascorbic acid), and lipophilic (carotenoids, tocopherols, and fatty acids) bioactive compounds, using spectrophotometry, gas chromatography (GC-FID), and high-pressure liquid chromatography coupled to mass spectrometry (HPLC/DAD-ESI-MS). The antioxidant capacity was measured with the 2,2'-diphenyl-1-picrylhydrazyl and the ferric-ion-reducing antioxidant power assays. The color components of the fruit, chroma and a* values increased, whereas lightness (L*) and b* significantly decreased during ripening. Five betacyanins and four betaxanthins were tentatively identified with HPLC/DAD-ESI-MS, and betacyanins were more abundant than betaxanthins. Betalains content and antioxidant capacity of hydrophilic extracts significantly increased during ripening. Ten phenolic compounds were identified, with ferulic acid being the most abundant. Tocopherols were low (0.023-0.033 mg/100 g fw). Five fatty acids were abundant, and linoleic acid was the most important. Phenolic compounds, ascorbic acid, total carotenoids, and fatty acids decreased during fruit ripening. Garambullo fruit is rich in phytochemical compounds of importance for human nutrition and health. PRACTICAL APPLICATION: The physicochemical and bioactive compounds characterization in garambullo fruit is important to establish maturation and harvesting indices, postharvest strategies to preserve fruit quality and prolong postharvest life, promote the consumption and utilization of the fruit, and the designing of proper functional foods. In addition, the knowledge on the bioactive components might be useful to include this fruit in personalized nutritional approaches for patients with risks of certain chronic diseases. The methodology used in this study could be useful for the study of other fruits, especially those from the Cactaceae family.
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Affiliation(s)
- Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Juriquilla, Querétaro, México
| | | | - Catalina Gonzalez-Nava
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Juriquilla, Querétaro, México
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Yahia EM, de Jesús Ornelas-Paz J, Brecht JK, García-Solís P, Elena Maldonado Celis M. The contribution of mango fruit (Mangifera indica L.) to human nutrition and health. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023] Open
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5
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Cervantes-Paz B, Yahia EM, Nuñez-Vilchis A. Identification and quantification of fatty acids and lipid-soluble phytochemicals using GC-MS, HPLC-MS, and FTIR and their association with quality parameters during avocado ripening. J Food Sci 2023; 88:119-132. [PMID: 36443948 DOI: 10.1111/1750-3841.16390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 10/23/2022] [Accepted: 11/01/2022] [Indexed: 11/30/2022]
Abstract
Consumer demand for the avocado fruit has increased considerably, but accelerated fruit ripening, lack of fruit ripening uniformity, and lack of proper quality characteristics and indices generate considerable problems during fruit handling and trade. Physicochemical parameters are used to determine avocado fruit ripening. These parameters together with lipid-soluble phytochemicals (LSP) and fatty acids (FAs) highlight the health and economic importance of this fruit. Analysis of LSP and FAs in avocado fruit has been reported, but combining the use of analytical techniques such as Fourier transform infrared spectroscopy (FTIR), gas chromatography-mass spectrometry (GC-MS), and high-pressure liquid chromatography coupled to mass spectrometry (HPLC-MS) to determine qualitative and quantitative changes during fruit ripening, and their association with physicochemical parameters, has not been conducted. Physicochemical parameters (fruit firmness, color, oil and dry matter contents) were determined, and the changes of FAs and LSP (carotenoids, chlorophylls, and tocopherols) during "Hass" avocado ripening, based on dry matter (DM) content, were analyzed using FTIR, GC-MS, and HPLC-MS. The association between them was also determined using principal component analysis. Fruit with 19% and 25% DM exhibited high LSP and FAs levels. Carotenoids, chlorophylls, and tocopherols were associated with firmness, color, and DM of 19% and 22%, while FAs were associated with fruit weight and DM of 25%. PRACTICAL APPLICATION: There is a major global increase in avocado cultivation and consumer demand. However, a major problem facing the handling and trade of avocado fruit is related to lack of fruit ripening uniformity and quality characteristics and indices. Therefore, a proper association between simple measures of fruit physicochemical properties and bioactive components can establish an excellent, simple, and practical index that can eventually be used for quality evaluation by the industry and the consumers.
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Affiliation(s)
- Braulio Cervantes-Paz
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, Querétaro, México.,Instituto de Investigación de Zonas Desérticas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, SLP, México
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, Querétaro, México
| | - Alejandro Nuñez-Vilchis
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, Querétaro, México
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6
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Anaya-Esparza LM, Vargas-Torres A, Palma-Rodríguez HM, Castro-Mendoza MP, Yahia EM, Pérez-Larios A, Montalvo-González E. Effect of Mixed Oxide-Based TiO2 on the Physicochemical Properties of Chitosan Films. Period Polytech Chem Eng 2022. [DOI: 10.3311/ppch.18953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
The physicochemical, mechanical, and structural properties of chitosan-based films (CS) alone or CS-films with mixed oxide nanoparticles (TiO2-ZnO-MgO, TZM; CSTZM) at different concentrations (125, 250, and 500 μg mL−1) were investigated. The addition of nano-TZM promoted a color change (from colorless to white) in the film-forming solution, which increased its turbidity and it decreased viscosity. CSTZM were semitransparent (transmittance, T% decreased up to 49%) compared to CS-based films (T% = 95.5). CSTZM (particularly at a concentration of 500 μg mL−1) exhibited an improvement in the moisture content (decreased from 12.6 to 9.67%), water solubility (decreased from 14.94 to 10.22%), degree of swelling (increased from 19.79 to 36.28%), water vapor barrier (decreased from 6.62 x 10−16 to 4.33 x 10−16 g m−1 h−1 Pa−1), thermal stability (the endotherm peak increased from 99.5 to 157.7 °C), and mechanical properties (tensile strength and elongation at break increased from 4.15 to 4.98 kPa and 6.96 to 56.18%, respectively, while the modulus of elasticity decreased from 144 kPa to 4.11 kPa), without toxicity effects on Artemia salina (93.33% survival). X-ray diffraction and Fourier transform infrared studies demonstrated an interaction between CS-based films and nano-TZM. Overall, this film exhibited great potential for diverse industrial applications.
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Cervantes-Paz B, Yahia EM. Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses. Compr Rev Food Sci Food Saf 2021; 20:4120-4158. [PMID: 34146454 DOI: 10.1111/1541-4337.12784] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 05/06/2021] [Accepted: 05/17/2021] [Indexed: 12/30/2022]
Abstract
Avocado is a subtropical/tropical fruit with creamy texture, peculiar flavor, and high nutritional value. Due to its high oil content, a significant quantity of avocado fruit is used for the production of oil using different methods. Avocado oil is rich in lipid-soluble bioactive compounds, but their content depends on different factors. Several phytochemicals in the oil have been linked to prevention of cancer, age-related macular degeneration, and cardiovascular diseases and therefore have generated an increase in consumer demand for avocado oil. The aim of this review is to critically and systematically analyze the worldwide production and commercialization of avocado oil, its extraction methods, changes in its fat-soluble phytochemical content, health benefits, and new trends and applications. There is a lack of information on the production and commercialization of the different types of avocado oil, but there are abundant data on extraction methods using solvents, centrifugation-assisted aqueous extraction, mechanical extraction by cold pressing (varying concentration and type of enzymes, temperature and time of reaction, and dilution ratio), ultrasound-assisted extraction, and supercritical fluid to enhance the yield and quality of oil. Extensive information is available on the content of fatty acids, although it is limited on carotenoids and chlorophylls. The effect of avocado oil on cancer, diabetes, and cardiovascular diseases has been demonstrated through in vitro and animal studies, but not in humans. Avocado oil continues to be of interest to the food, pharmaceutical, and cosmetic industries and is also generating increased attention in other areas including structured lipids, nanotechnology, and environmental care.
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Affiliation(s)
- Braulio Cervantes-Paz
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Juriquilla, México.,Instituto de Investigación de Zonas Desérticas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Juriquilla, México
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8
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Arango-Varela SS, Luzardo-Ocampo I, Reyes-Dieck C, Yahia EM, Maldonado-Celis ME. Antiproliferative potential of Andean Berry (Vaccinium meridionale Swartz) juice in combination with Aspirin in human SW480 colon adenocarcinoma cells. J Food Biochem 2021; 45:e13760. [PMID: 33974285 DOI: 10.1111/jfbc.13760] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 04/20/2021] [Accepted: 04/24/2021] [Indexed: 12/24/2022]
Abstract
Andean Berry (Vaccinium meridionale Sw.) is a South American fruit rich in phytochemicals with promising anti-cancer properties as co-adjuvants to nonsteroidal anti-inflammatory drugs such as Aspirin. This study aimed to evaluate the antiproliferative potential of Andean Berry Juice (ABJ) in combination with Aspirin in human SW480 colon adenocarcinoma cells. ABJ primarily contained 3,4-dihydroxybenzoic and chlorogenic acids. The combined treatment of ABJ (IC50 : 30.0 ± 0.11%) and Aspirin (IC50 : 20.0 ± 0.57) exhibited a higher (p < .01) antiproliferative effect than each counterpart. Moreover the same mixture displayed a lower reduced glutathione/oxidized glutathione ratio (GSH/GSSG) than the untreated cells. ABJ-Aspirin combination induced late apoptosis stage without stimulating mitochondrial depolarization and prompted phosphatidylserine relocalization. These results emphasize the antiproliferative potential of bioactive compounds from ABJ and Aspirin combinations. PRACTICAL APPLICATIONS: Natural products such as Andean Berry (V. meridionale Sw.) juice (ABJ) contains antioxidant polyphenols that could reduce the need to use non-steroidal anti-inflammatory drugs, currently employed in cancer treatment, to prevent its side effects. The high abundance of polyphenols from this underutilized berry could stimulate the standardization of its production and industrial exploitation to be transformed into suitable food products delivering natural bioactive compounds with potential anti-cancer effects in vitro.
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Affiliation(s)
- Sandra S Arango-Varela
- Biomedical Research and Innovation Group (GI2B), Instituto Tecnológico Metropolitano (ITM), Medellín, Colombia
| | - Ivan Luzardo-Ocampo
- Instituto de Neurobiología, Universidad Nacional Autónoma de México, Juriquilla, Mexico.,Research and Graduate Program in Food Science, Universidad Autónoma de Querétaro, Queretaro, Mexico
| | - Camilo Reyes-Dieck
- Escuela de Nutrición y Dietética, Universidad de Antiquia, Medellín, Colombia
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Queretaro, Mexico
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Ramos-Aguilar AL, Ornelas-Paz J, Tapia-Vargas LM, Gardea-Béjar AA, Yahia EM, Ornelas-Paz JDJ, Ruiz-Cruz S, Rios-Velasco C, Ibarra-Junquera V. Comparative study on the phytochemical and nutrient composition of ripe fruit of Hass and Hass type avocado cultivars. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103796] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Ramos-Aguilar AL, Ornelas-Paz J, Tapia-Vargas LM, Gardea-Bejar AA, Yahia EM, Ornelas-Paz JDJ, Perez-Martinez JD, Rios-Velasco C, Escalante-Minakata P. Metabolomic analysis and physical attributes of ripe fruits from Mexican Creole (Persea americana var. Drymifolia) and 'Hass' avocados. Food Chem 2021; 354:129571. [PMID: 33761337 DOI: 10.1016/j.foodchem.2021.129571] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 03/01/2021] [Accepted: 03/06/2021] [Indexed: 12/31/2022]
Abstract
The physicochemical properties, including nutrient and bioactive compound compositions, in fruit of four creole avocados (CA) from Mexico were determined and compared with those of 'Hass' fruit. 'Hass' pulp and some CA pulps contained similar concentrations of lutein, chlorophyll a, β-sitosterol and α-tocopherol. CA pulp contained 3.91-9.55% more oil than 'Hass'. Oil from CA pulp contained 10.10-26.79% more oleic acid than 'Hass' pulp. However, CA were small (CA = 81.40-137.15 g, 'Hass' = 188.59 g) and their pulp contents were low (CA = 39.83-84.82 g, 'Hass' = 144.14 g). CA peels were very thin, making these avocado peels edible but prone to mechanical damage. CA peels also contained higher concentrations and greater diversity of anthocyanins and glycosylated quercetin compounds than 'Hass' peels. Some CA were particularly rich in mannoheptulose and perseitol. Consumption of CA, including their peel, might result in higher intakes of some nutrients and bioactive compounds compared with 'Hass' avocados.
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Affiliation(s)
- Ana L Ramos-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc., Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Juan Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc., Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Luis M Tapia-Vargas
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias., Av. Latinoamericana No. 1101, Col. Revolución, CP. 60500, Uruapan, Michoacán, Mexico.
| | - Alfonso A Gardea-Bejar
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Guaymas, Carretera al Varadero Nacional Km. 6.6, Col. Las Playitas, C.P. 85480, Guaymas, Sonora, Mexico.
| | - Elhadi M Yahia
- Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales., Avenida de las Ciencias S/N, C.P. 76230, Juriquilla, Querétaro, Mexico.
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc., Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Jaime D Perez-Martinez
- Universidad Autónoma de San Luis Potosí, Facultad de Enfermería, Av. Niño Artillero No. 130, Zona Universitaria, C.P. 78210, San Luis Potosí, Mexico.
| | - Claudio Rios-Velasco
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc., Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Pilar Escalante-Minakata
- Universidad de Colima, Laboratorio de Bioingeniería, Km. 9 carretera Coquimatlán-Colima, C.P. 28400, Coquimatlán, Colima, Mexico.
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Ramos-Aguilar AL, Ornelas-Paz J, Tapia-Vargas LM, Gardea-Béjar AA, Yahia EM, Ornelas-Paz JDJ, Ruiz-Cruz S, Rios-Velasco C, Escalante-Minakata P. Effect of cultivar on the content of selected phytochemicals in avocado peels. Food Res Int 2021; 140:110024. [PMID: 33648254 DOI: 10.1016/j.foodres.2020.110024] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 11/05/2020] [Accepted: 12/08/2020] [Indexed: 11/28/2022]
Abstract
The peels of ripe fruit of 'Hass' and 'Hass' type (HT) avocado cultivars were evaluated for phytochemical composition and other attributes. Peels represented from 8.78 to 14.11% of fruit weight. Their color ranged from homogeneous black to black with very small greenish spots. The oil content in the peels was low. Twelve fatty acids were identified in peel oil and the ratio of unsaturated to saturated fatty acids suggested that peel oil might contribute to human health. The phytochemical composition varied significantly with cultivar. However, many HT peels were superior than 'Hass' peel in their content of α-tocopherol, β-sitosterol, perseitol, and cyanidin-3-glucoside, which was up to 211.67, 45.92, 337.17, and 519.27% higher in HT peels, respectively. The content of some phenolic compounds, especially procyanidin B2 and epicatechin, was significantly lower in 'Hass' than in many HT peels. Few HT peels showed a higher content of carotenoids and chlorophyll than 'Hass' peels. Lutein was the most abundant carotenoid. Chlorophyll a and b were also abundant in peels and low concentrations of chlorophyll derivatives were observed. Avocado peels are an important source of bioactive compounds, including some carotenoids, acids, sterols, and volemitol, which were observed for the first time.
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Affiliation(s)
- Ana L Ramos-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - Juan Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - Luis M Tapia-Vargas
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Av. Latinoamericana No. 1101, Col. Revolución, CP. 60500 Uruapan, Michoacán, Mexico
| | - Alfonso A Gardea-Béjar
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Guaymas, Carretera al Varadero Nacional Km. 6.6, Col. Las Playitas, C.P. 85480 Guaymas, Sonora, Mexico
| | - Elhadi M Yahia
- Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales, Avenida de las Ciencias S/N, C.P. 76230 Juriquilla, Querétaro, Mexico
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Saúl Ruiz-Cruz
- Instituto Tecnológico de Sonora, Departamento de Biotecnología y Ciencias Alimentarias, 5 de febrero 818 sur, Colonia Centro, C.P. 85000 Ciudad Obregón, Sonora, Mexico
| | - Claudio Rios-Velasco
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - Pilar Escalante-Minakata
- Universidad de Colima, Laboratorio de Bioingeniería, Km. 9 carretera Coquimatlán-Colima, C.P. 28400 Coquimatlán, Colima, Mexico
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Cervantes-Paz B, Yahia EM, Ornelas-Paz JDJ, Victoria-Campos CI, Pérez-Martínez JD, Reyes-Hernández J. Bioaccessibility of fat-soluble bioactive compounds (FSBC) from avocado fruit as affected by ripening and FSBC composition in the food matrix. Food Res Int 2021; 139:109960. [PMID: 33509510 DOI: 10.1016/j.foodres.2020.109960] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 10/10/2020] [Accepted: 11/28/2020] [Indexed: 11/29/2022]
Abstract
Dried fruit pulp and oil from avocado fruit (Persea americana, Cv Hass) at five different ripening stages were digested in vitro to determine the bioaccessibility of several fat-soluble bioactive compounds (FSBC). Viscosity, particle size, ζ-potential and lipolysis were evaluated and related to the bioaccessibility of the tested compounds. Fatty acids were more bioaccessible than carotenoids and tocopherols. The viscosity of gastrointestinal medium was related to the initial fruit firmness and modulated the bioaccessibility of neoxanthin, violaxanthin, lutein and luteoxanthin, while particle size and ζ-potential influenced the bioaccessibility of fatty acids. Lipolysis degree highly altered the bioaccessibility of luteoxanthin, pheophytin b, and α-tocopherol indicating that these digestive events are highly involved in the bioaccessibility of FSBC. In summary, FSBC from avocado fruit are highly bioaccessible, but their bioaccessibility depends on fruit ripening stage and FSBC type and concentration.
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Affiliation(s)
- Braulio Cervantes-Paz
- Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales, Avenida de las Ciencias S/N, C.P. 76230 Juriquilla, Querétaro, Mexico; Universidad Autónoma de San Luis Potosí, Instituto de Investigación de Zonas Desérticas, Altair 200, Col. Del Llano, C.P. 78377 San Luis Potosí, SLP, Mexico
| | - Elhadi M Yahia
- Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales, Avenida de las Ciencias S/N, C.P. 76230 Juriquilla, Querétaro, Mexico.
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Cd, Cuauhtémoc, Chihuahua, Mexico
| | - Claudia Inés Victoria-Campos
- Universidad Autónoma de San Luis Potosí, Facultad de Enfermería y Nutrición, Av. Niño Artillero No. 130, Zona Universitaria, C.P. 78240 San Luis Potosí, Mexico
| | - Jaime David Pérez-Martínez
- Universidad Autónoma de San Luis Potosí, Facultad de Ciencias Químicas, Manuel Nava No. 6, Zona Universitaria, C.P. 78210 San Luis Potosí, Mexico
| | - Jaime Reyes-Hernández
- Universidad Autónoma de San Luis Potosí, Facultad de Enfermería y Nutrición, Av. Niño Artillero No. 130, Zona Universitaria, C.P. 78240 San Luis Potosí, Mexico
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Anaya-Esparza LM, García-Magaña MDL, Abraham Domínguez-Ávila J, Yahia EM, Salazar-López NJ, González-Aguilar GA, Montalvo-González E. Annonas: Underutilized species as a potential source of bioactive compounds. Food Res Int 2020; 138:109775. [DOI: 10.1016/j.foodres.2020.109775] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 09/20/2020] [Accepted: 09/25/2020] [Indexed: 02/07/2023]
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Salazar-López NJ, Domínguez-Avila JA, Yahia EM, Belmonte-Herrera BH, Wall-Medrano A, Montalvo-González E, González-Aguilar GA. Avocado fruit and by-products as potential sources of bioactive compounds. Food Res Int 2020; 138:109774. [PMID: 33292952 DOI: 10.1016/j.foodres.2020.109774] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 09/23/2020] [Accepted: 09/27/2020] [Indexed: 12/22/2022]
Abstract
The increased demand for avocado, and therefore production and consumption, generate large quantities of by-products such as seeds, peel, and defatted pulp, which account for approximately 30% of fruit weight, and which are commonly discarded and wasted. The present review focuses on various compounds present in avocado fruit and its by-products, with particular interest to those that can be potentially used in different industrial forms, such as nutraceuticals, to add to or to formulate functional foods, among other uses. Main molecular families of bioactive compounds present in avocado include phenolic compounds (such as hydroxycinnamic acids, hydroxybenzoic acids, flavonoids and proanthocyanins), acetogenins, phytosterols, carotenoids and alkaloids. Types, contents, and possible functions of these bioactive compounds are described from a chemical, biological, and functional approach. The use of avocado and its by-products requires using processing methods that allow highest yield with the least amount of unusable residues, while also preserving the integrity of bioactive compounds of interest. Avocado cultivar, fruit development, ripening stage, and processing methods are some of the main factors that influence the type and amount of extractable molecules. The phytochemical diversity of avocado fruit and its by-products make them potential sources of nutraceutical compounds, from which functional foods can be obtained, as well as other applications in food, health, pigment, and material sectors, among others.
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Affiliation(s)
- Norma Julieta Salazar-López
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, Mexico
| | - J Abraham Domínguez-Avila
- Cátedras CONACYT-Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, Mexico
| | - Elhadi M Yahia
- Laboratorio de Fitoquímicos y Nutrición, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias, Juriquilla, Querétaro, 76230 Qro., Mexico.
| | - Beatriz Haydee Belmonte-Herrera
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, Mexico
| | - Abraham Wall-Medrano
- Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua 32310, Mexico.
| | - Efigenia Montalvo-González
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México-Instituto Tecnológico de Tepic, Av. Tecnológico 255 Fracc. Lagos del Country, Tepic, Nayarit 63175, Mexico.
| | - G A González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, Mexico.
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Mirshekari A, Madani B, Yahia EM, Golding JB, Vand SH. Postharvest melatonin treatment reduces chilling injury in sapota fruit. J Sci Food Agric 2020; 100:1897-1903. [PMID: 31825530 DOI: 10.1002/jsfa.10198] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 12/02/2019] [Accepted: 12/11/2019] [Indexed: 05/14/2023]
Abstract
BACKGROUND Sapota is a popular tropical fruit characterized by a very short postharvest life. Low-temperature storage prolongs postharvest life of sapota fruit, but chilling injury symptoms can develop if the storage temperature is less than 14 °C. There have been no reports on the effects of postharvest melatonin application on the development of chilling injury in sapota fruit during cold storage. The objective of this study was to investigate the effects of different concentrations of postharvest melatonin application (0, 30, 60 and 90 μmol L-1 ) during cold storage (8 °C) for up to 30 days with an additional 1-day shelf life at ambient temperature. RESULTS All melatonin treatments reduced chilling injury symptoms, reduced electrolyte leakage, malondialdehyde (MDA) content, H2 O2 and superoxide anion (O2 - ), and increased proline content and the activity of superoxide dismutase (SOD), catalase (CAT) and γ-aminobutyric acid (GABA), and reduced the activities of phospholipase D (PLD) and lipoxygenase (LOX) compared to the control. CONCLUSION Postharvest melatonin treatment could be a useful strategy for reducing chilling injury during cold storage and transport of sapota fruit. The results indicate that melatonin reduces chilling injury of sapota fruit through maintaining membrane integrity, SOD and CAT activities, and reducing PLD and LOX activities. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Amin Mirshekari
- Department of Agronomy and Plant Breeding, Faculty of Agriculture, University of Yasouj, Yasouj, Iran
| | - Babak Madani
- Horticultural Crops Research Department, Natural Resources Research and Education Center of Hormozgan, Agricultural Research, Education and Extension Organization, Bandar Abbas, Iran
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, Mexico
| | - John B Golding
- NSW Department of Primary Industries, Gosford, NSW, Australia
| | - Shokrollah Haji Vand
- Horticultural Science Research Institute, Agricultural Research, Education and Extension Organization, Karaj, Iran
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16
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Morales-Ávila ÚM, Yahia EM, Montalvo-González R, Becerra-Verdín EM, Montalvo-González E. Effect of Low-Fat Diets Enriched with Fruit Purees on the Biochemical Markers of Metabolic Syndrome Analogy Induced-Rats. INT J MORPHOL 2020. [DOI: 10.4067/s0717-95022020000100061] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Maldonado-Celis ME, Yahia EM, Bedoya R, Landázuri P, Loango N, Aguillón J, Restrepo B, Guerrero Ospina JC. Chemical Composition of Mango ( Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds. Front Plant Sci 2019; 10:1073. [PMID: 31681339 PMCID: PMC6807195 DOI: 10.3389/fpls.2019.01073] [Citation(s) in RCA: 107] [Impact Index Per Article: 21.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Accepted: 08/07/2019] [Indexed: 05/10/2023]
Abstract
Mango fruit has a high nutritional value and health benefits due to important components. The present manuscript is a comprehensive update on the composition of mango fruit, including nutritional and phytochemical compounds, and the changes of these during development and postharvest. Mango components can be grouped into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty, and organic acids), micronutrients (vitamins and minerals), and phytochemicals (phenolic, polyphenol, pigments, and volatile constituents). Mango fruit also contains structural carbohydrates such as pectins and cellulose. The major amino acids include lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine. The lipid composition increases during ripening, particularly the omega-3 and omega-6 fatty acids. The most important pigments of mango fruit include chlorophylls (a and b) and carotenoids. The most important organic acids include malic and citric acids, and they confer the fruit acidity. The volatile constituents are a heterogeneous group with different chemical functions that contribute to the aromatic profile of the fruit. During development and maturity stages occur important biochemical, physiological, and structural changes affecting mainly the nutritional and phytochemical composition, producing softening, and modifying aroma, flavor, and antioxidant capacity. In addition, postharvest handling practices influence total content of carotenoids, phenolic compounds, vitamin C, antioxidant capacity, and organoleptic properties.
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Affiliation(s)
| | - Elhadi M. Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, Mexico
| | - Ramiro Bedoya
- Facultad de Ciencias Agrarias, Universidad de Antioquia, Medellín, Colombia
| | - Patricia Landázuri
- Facultad de Ciencias de la Salud, Universidad del Quindío, Armenia, Colombia
| | - Nelsy Loango
- Programa de Biología, Facultad de Ciencias Básicas y Tecnologías, Universidad del Quindío, Armenia, Colombia
| | - Johanny Aguillón
- Escuela Normal Superior del Quindío, Armenia, Colombia
- Programa de Doctorado en Ciencias Biomédicas, Facultad Ciencias de la Salud, Universidad del Quindío, Armenia, Colombia
| | - Beatriz Restrepo
- Facultad de Ciencias de la Salud, Universidad del Quindío, Armenia, Colombia
| | - Juan Camilo Guerrero Ospina
- Programa de Doctorado en Ciencias Biomédicas, Facultad Ciencias de la Salud, Universidad del Quindío, Armenia, Colombia
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18
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Ramos-Aguilar AL, Ornelas-Paz J, Tapia-Vargas LM, Ruiz-Cruz S, Gardea-Béjar AA, Yahia EM, Ornelas-Paz JDJ, Pérez-Martínez JD, Rios-Velasco C, Ibarra-Junquera V. The importance of the bioactive compounds of avocado fruit (Persea americana Mill) on human health. BIOTECNIA 2019. [DOI: 10.18633/biotecnia.v21i3.1047] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Mexico is the largest producer, exporter and consumer of avocados (Persea americana Mill) in the world. The demand for this fruit in some non-producing countries is currently high. The main motivation for this fruit’s consumption is its exquisite taste and pleasant texture. However, recent research has suggested that this fruit can exert protective effects on human health, as empirically determined centuries ago by the inhabitants of pre-Hispanic Mexico. These effects have been attributed to the high content of health-related compounds, including unsaturated fatty acids, acetogenins, phytosterols, tocopherols, tocotrienols, carotenoids, chlorophylls, phenols, organic acids and sugars of seven carbons. Avocado is one of the few fruits in the human diet with a high content of both water-soluble and fat-soluble health-related compounds. The main protective effects attributed to avocados include the prevention of cardiovascular diseases, diabetes and some forms of cancer, which are diseases considered in many countries as public health problems. Unfortunately, there is little research demonstrating the protective effects of avocados on human health. The aim of this work was the systematical analysis of the health-protective effects, both objectively regarded to avocado fruit, as well as those inferred from the avocado chemical composition.
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19
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Barraza-Elenes C, Camacho-Hernández IL, Yahia EM, Zazueta-Morales JJ, Aguilar-Palazuelos E, Heredia JB, Muy-Rangel D, Delgado-Nieblas CI, Carrillo-López A. Analysis by UPLC-DAD-ESI-MS of Phenolic Compounds and HPLC-DAD-Based Determination of Carotenoids in Noni ( Morinda citrifolia L.) Bagasse. J Agric Food Chem 2019; 67:7365-7377. [PMID: 31184123 DOI: 10.1021/acs.jafc.9b02716] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Noni bagasse is usually wasted after the noni juice extraction process. The purpose of this study was to investigate the phytochemical composition of noni bagasse (with and without seeds) obtained after a 1 week period of a short-term juice drip-extraction process from over-ripe noni fruit. Totals of free phenolics, flavonoids, condensed tannins, carotenoids, and most of the minerals were higher in bagasse without seeds (NSB) than in bagasse with seeds (WSB), whereas bound phenolics and total and insoluble dietary fiber were higher in WSB than in NSB. β-Carotene and lutein, quantified by HPLC-DAD, were higher in both bagasse than in juice. A total of 16 phenolic compounds and 2 iridoids were determined by UPLC-DAD-ESI-MS. Among them, procyanidin B-type dimer, caffeoylquinic-acid-hexoside, and quercetin-hexose-deoxyhexose have not been previously reported in noni bagasse, noni juice, or noni fruit. Isorhamnetin-3- O-rutinoside was the most abundant compound in both bagasses. In conclusion, both bagasses are potential sources of phytochemical compounds for the food and pharmaceutical industries.
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Affiliation(s)
- Claudia Barraza-Elenes
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas , Universidad Autónoma de Sinaloa , CP 80013 Culiacán , Sinaloa , México
| | - Irma L Camacho-Hernández
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas , Universidad Autónoma de Sinaloa , CP 80013 Culiacán , Sinaloa , México
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales , Universidad Autónoma de Querétaro , CP 76230 Juriquilla , Querétaro , México
| | - José J Zazueta-Morales
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas , Universidad Autónoma de Sinaloa , CP 80013 Culiacán , Sinaloa , México
| | - Ernesto Aguilar-Palazuelos
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas , Universidad Autónoma de Sinaloa , CP 80013 Culiacán , Sinaloa , México
| | - J Basilio Heredia
- Centro de Investigación en Alimentación y Desarrollo A.C. , Unidad Culiacán , CP 80110 Culiacán , Sinaloa , México
| | - Dolores Muy-Rangel
- Centro de Investigación en Alimentación y Desarrollo A.C. , Unidad Culiacán , CP 80110 Culiacán , Sinaloa , México
| | - Carlos I Delgado-Nieblas
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas , Universidad Autónoma de Sinaloa , CP 80013 Culiacán , Sinaloa , México
| | - Armando Carrillo-López
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas , Universidad Autónoma de Sinaloa , CP 80013 Culiacán , Sinaloa , México
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20
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Sagar NA, Pareek S, Sharma S, Yahia EM, Lobo MG. Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization. Compr Rev Food Sci Food Saf 2018; 17:512-531. [PMID: 33350136 DOI: 10.1111/1541-4337.12330] [Citation(s) in RCA: 339] [Impact Index Per Article: 56.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 11/30/2017] [Accepted: 12/01/2017] [Indexed: 11/30/2022]
Abstract
Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health-promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by-products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.
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Affiliation(s)
- Narashans Alok Sagar
- Dept. of Agriculture and Environmental Sciences, Natl. Inst. of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131 028, India
| | - Sunil Pareek
- Dept. of Agriculture and Environmental Sciences, Natl. Inst. of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131 028, India
| | - Sunil Sharma
- Dept. of Agriculture and Environmental Sciences, Natl. Inst. of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131 028, India
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, 76230, Querétaro, México
| | - Maria Gloria Lobo
- Instituto Canario de Investigaciones Agrarias, La laguna-Santa Cruz de Tenerife, Canary Islands, Spain
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21
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Yahia EM, Gutiérrez-Orozco F, Moreno-Pérez MA. Identification of phenolic compounds by liquid chromatography-mass spectrometry in seventeen species of wild mushrooms in Central Mexico and determination of their antioxidant activity and bioactive compounds. Food Chem 2017; 226:14-22. [DOI: 10.1016/j.foodchem.2017.01.044] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 01/06/2017] [Accepted: 01/10/2017] [Indexed: 11/25/2022]
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22
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Cervantes-Paz B, Ornelas-Paz JDJ, Ruiz-Cruz S, Rios-Velasco C, Ibarra-Junquera V, Yahia EM, Gardea-Béjar AA. Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review. Food Res Int 2017; 99:917-927. [PMID: 28847428 DOI: 10.1016/j.foodres.2017.02.012] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 02/03/2017] [Accepted: 02/17/2017] [Indexed: 12/21/2022]
Abstract
Pectin, an abundant polysaccharide in the human diet, has structural characteristics and functional properties that are strongly dependent on the food matrix (e.g., origin, type, cultivar/variety, ripening stage, style and intensity of processing). These polysaccharides have a strong effect on lipid digestion, which is required for the liberation of carotenoids from emulsified lipid droplets in the gastrointestinal content and for the formation of micelles, in which the carotenoids must be incorporated before absorption. Only micellarized carotenoids can be absorbed and subsequently exert protective effects on human health. The alteration of lipolysis by pectin can occur through several mechanisms; however, they have not been linked directly to carotenoid micellarization. This paper provides an overview of the effects of the properties of pectin on the ion concentration in the digestive content, the viscosity of the digestive medium, the properties of the lipid droplet surfaces and lipase activity and analyzes the impact of these events on lipid digestion and subsequent carotenoid micellarization.
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Affiliation(s)
- Braulio Cervantes-Paz
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Saul Ruiz-Cruz
- Instituto Tecnológico de Sonora, Departamento de Biotecnología y Ciencias Alimentarias, 5 de Febrero 818 Sur, C.P. 85000 Cd. Obregón, Sonora, Mexico.
| | - Claudio Rios-Velasco
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Vrani Ibarra-Junquera
- Universidad de Colima, Bioengineering Laboratory, Km. 9 carretera Coquimatlán-Colima, C.P. 28400 Coquimatlán, Colima, Mexico.
| | - Elhadi M Yahia
- Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales. Avenida de las Ciencias S/N, C.P. 76230 Juriquilla, Querétaro, Mexico.
| | - Alfonso A Gardea-Béjar
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Guaymas, Carretera al Varadero Nacional km. 6.6, Col. Las Playitas, C.P. 85480 Guaymas, Sonora, Mexico.
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23
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Villa-Rodriguez JA, Palafox-Carlos H, Yahia EM, Ayala-Zavala JF, Gonzalez-Aguilar GA. Maintaining Antioxidant Potential of Fresh Fruits and Vegetables After Harvest. Crit Rev Food Sci Nutr 2014; 55:806-22. [DOI: 10.1080/10408398.2012.685631] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Pareek S, Benkeblia N, Janick J, Cao S, Yahia EM. Postharvest physiology and technology of loquat (Eriobotrya japonica Lindl.) fruit. J Sci Food Agric 2014; 94:1495-1504. [PMID: 24395491 DOI: 10.1002/jsfa.6560] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2013] [Revised: 12/15/2013] [Accepted: 12/20/2013] [Indexed: 06/03/2023]
Abstract
Loquat (Eriobotrya japonica Lindl.) is a subtropical evergreen tree whose fruit is consumed both fresh and processed. Loquat fruit is a good source of minerals and carotenoids, while the kernel is rich in protein and carbohydrates. It has been considered a non-climacteric fruit, but there is evidence that some cultivars have a ripening pattern similar to that of climacteric fruits. The fruit has a short postharvest life at ambient temperatures and is susceptible to physical and mechanical damage, loss of moisture and nutrients, and decay. Low-temperature storage extends the shelf life of loquat fruit, but some cultivars are severely affected by chilling injury and flesh browning during cold storage. Purple spot, browning and leatheriness are major postharvest disorders. The shelf life of loquat can be extended by modified or controlled atmosphere storage as well as by postharvest treatment with 1-methyl cyclopropene or methyl jasmonate.
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Ornelas-Paz JDJ, Yahia EM. Effect of the moisture content of forced hot air on the postharvest quality and bioactive compounds of mango fruit (Mangifera indica L. cv. Manila). J Sci Food Agric 2014; 94:1078-1083. [PMID: 24022858 DOI: 10.1002/jsfa.6384] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2013] [Revised: 07/22/2013] [Accepted: 09/10/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The effectiveness of hot air treatments in controlling decay and insects in mango fruit has been demonstrated and has usually been assessed as a function of the temperature of the heated air and the duration of the treatment. However, the contribution of the moisture content of the heated air has received little attention, especially with regard to fruit quality. In this study, mango fruits (cv. Manila) at mature-green stage were treated with moist (95% relative humidity (RH)) or dry (50% RH) hot forced air (43 °C, at 2.5 m s(-1) for 220 min) and then held at 20 °C for 9 days and evaluated periodically. RESULTS The heating rate was higher with moist air. Treatments with moist and dry air did not cause injury to the fruit. Treatment with moist air temporarily slowed down color development, softening, weight loss and β-carotene biosynthesis. This slowing down was clearly observed during the first 4-5 days at 20 °C. However, non-heated fruit and fruit heated with dry air showed similar quality at the end of storage. CONCLUSION The moisture content of the heating air differentially modulated the postharvest ripening of 'Manila' mangoes. Moist air temporarily slowed down the ripening process of this mango cultivar.
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Affiliation(s)
- José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo, AC-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, 31570, Cuauhtémoc, Chihuahua, Mexico
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Sancho LEGG, Yahia EM, García-Solís P, González-Aguilar GA. Inhibition of Proliferation of Breast Cancer Cells MCF7 and MDA-MB-231 by Lipophilic Extracts of Papaya (<i>Carica papaya</i> L. var. Maradol) Fruit. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.521222] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Victoria-Campos CI, Ornelas-Paz JDJ, Yahia EM, Jiménez-Castro JA, Cervantes-Paz B, Ibarra-Junquera V, Pérez-Martínez JD, Zamudio-Flores PB, Escalante-Minakata P. Effect of ripening, heat processing, and fat type on the micellarization of pigments from jalapeño peppers. J Agric Food Chem 2013; 61:9938-9949. [PMID: 24047354 DOI: 10.1021/jf4032124] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Raw and heat-processed (boiled and grilled) jalapeño peppers at three intermediate ripening stages (brown, 50% red, and 75% red) were digested in vitro without fat and in the presence of soybean oil (SO) or beef tallow (BT), and the micellarization of their lipid soluble pigments (LSP) was measured. The micelles from digestions with brown, 50% red, and 75% red peppers contained up to 27, 35, and 29 different LSP, respectively. Boiling and grilling decreased the micellarization of LSP from brown peppers, whereas the opposite was observed with 75% red peppers. Heat processing did not clearly affect the micellarization of LSP from 50% red fruits. The impact of fat on LSP micellarization was ripening-dependent, but the micellarization of the less polar carotenoids was always increased by SO or BT. This positive effect of fat was higher with SO than with BT.
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Affiliation(s)
- Claudia I Victoria-Campos
- Centro de Investigación en Alimentación y Desarrollo A. C. (CIAD), Unidad Cuauhtémoc, Avenida Rı́o Conchos S/N, Parque Industrial, C.P. 31570 Cd. Cuauhtémoc, Chihuahua, Mexico
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Cervantes-Paz B, Yahia EM, de Jesús Ornelas-Paz J, Victoria-Campos CI, Ibarra-Junquera V, Pérez-Martínez JD, Escalante-Minakata P. Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening. Food Chem 2013; 146:188-96. [PMID: 24176331 DOI: 10.1016/j.foodchem.2013.09.060] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2013] [Revised: 09/06/2013] [Accepted: 09/10/2013] [Indexed: 11/26/2022]
Abstract
Jalapeño peppers at intermediate ripening stages (IRS) are typically discarded at the packinghouse because they are not demanded for fresh consumption or industrial processing. These peppers have been scarcely studied in terms of pigment composition and bioactivity. In this study, the profile of pigments (carotenoids and chlorophylls) and antioxidant activity were determined in raw and heat-processed Jalapeño peppers at three IRS (brown, 50% red, and 75% red). Peppers contained 64 different pigments. Chlorophylls were the most abundant pigments in raw brown peppers while capsanthin was the most abundant at the other IRS. The content of most pigments decreased due to heat treatments. Several pheophytins and cis isomers of carotenoids were generated by heat processing. Boiling and grilling consistently decreased and increased the antioxidant activity of peppers, respectively. Tested peppers showed a more complex/abundant pigment content and higher antioxidant activity than those typically reported for green and red peppers.
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Affiliation(s)
- Braulio Cervantes-Paz
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
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Victoria-Campos CI, Ornelas-Paz JDJ, Yahia EM, Failla ML. Effect of the interaction of heat-processing style and fat type on the micellarization of lipid-soluble pigments from green and red pungent peppers (Capsicum annuum). J Agric Food Chem 2013; 61:3642-3653. [PMID: 23517119 DOI: 10.1021/jf3054559] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The high diversity of carotenoids and chlorophylls in foods contrasts with the reduced number of pigments that typically are investigated in micellarization studies. In this study, pepper samples (raw and heat-treated) contained 68 individual pigments, but only 38 of them were micellarized after in vitro digestion. The micellarization of pigments was majorly determined by the interaction effect of processing style (food matrix effect) and fat type (saturated and unsaturated). The highest micellarization was observed with raw peppers. Unsaturated fat increased the micellarization of carotenoid esters, while the impact of fat on the micellarization of free carotenoids seemed to be dependent on pigment structure. The micellarization efficiency was diminished as the esterification level of carotenoids increased. The type of fatty acid moiety and the polarity of the carotenoids modulated their micellarization. Chlorophylls were transformed into pheophytins by heat-processing and digestion, with the pheophytins being stable under gastrointestinal conditions. Micellarization of pheophytins was improved by fat.
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Affiliation(s)
- Claudia I Victoria-Campos
- Centro de Investigación en Alimentación y Desarrollo AC, Unidad Cuauhtémoc, Cd. Cuauhtémoc, Chihuahua, México
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Emanuel MA, Gutierrez-Orozco F, Yahia EM, Benkeblia N. Assessment and profiling of the fatty acids in two ackee fruit (Blighia sapida Köenig) varieties during different ripening stages. J Sci Food Agric 2013; 93:722-726. [PMID: 23172539 DOI: 10.1002/jsfa.5946] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2011] [Revised: 07/23/2012] [Accepted: 10/24/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND The ripening of fruits is characterized by physical, chemical and biochemical compositional changes such as color, sugars and phenolic compounds. Ackee fruit is famous in Jamaica and the Caribbean. This study aimed to assess the variation of fatty acids in two varieties (cheese and butter) ackee (Blighia sapida) fruits during five different ripening stages. RESULTS The total fatty acid content of ackee fruit was much higher in arils and ranged from 283.4 to 465.1 g kg(-1) dry weight (DW), while in husk they ranged from 235.2 to 465.1 g kg(-1) DW in both varieties. Total fatty acid content declined in the arils and the husks as the fruit ripened. Five major fatty acids were found: palmitic acid (C16:0) and stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2) and linolenic acid (C18:3). In the arils, oleic acid was found at the highest concentration, followed by palmitic, stearic, linoleic and last linolenic acid. The unsaturated:saturated ratio of fatty acids varied from 1.23 to 3.26 in the arils of both varieties, and from 1.03 to 5.05 in the husk. Monounsaturated:polyunsaturated fatty acids ranged from 8.56 to 25.19 in the arils and from 0.62 to 2.33 in the husk. CONCLUSION The results show that ackee arils contain much higher levels of fats than the husk and the major fatty acid in the arils was oleic acid (Δ9-cis-oleic acid, an omega n-9), while in the husk unsaturated fatty acids were higher than the saturated ones. Oleic acid was the major fatty acid in both varieties, and aril fatty acid content was 10-20 times higher than in the husk. In both varieties, unsaturated fatty acids were relatively higher than saturated ones; however, total fatty acids showed a decline with ripening for arils and husk tissues.
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Affiliation(s)
- Machel A Emanuel
- Laboratory of Crop Science, Department of Life Sciences, University of the West Indies, Kingston, Jamaica
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Rivera-Pastrana DM, Gardea AA, Yahia EM, Martínez-Téllez MA, González-Aguilar GA. Effect of UV-C irradiation and low temperature storage on bioactive compounds, antioxidant enzymes and radical scavenging activity of papaya fruit. J Food Sci Technol 2013; 51:3821-9. [PMID: 25477649 DOI: 10.1007/s13197-013-0942-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/13/2012] [Accepted: 01/24/2013] [Indexed: 10/27/2022]
Abstract
Mature green 'Maradol' papaya fruits were exposed to ultraviolet (UV)-C irradiation (1.48 kJ·m(-2)) and stored at 5 or 14 °C. Changes in total phenols, total flavonoids, enzymatic activities of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD), as well as the scavenging activity against 2,2-diphenyl-1picrylhydrazyl (DPPH) and 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radicals were investigated in peel and flesh tissues at 0, 5, 10 and 15 days of storage. UV-C irradiation increased significantly (P < 0.05) the flavonoid content (2.5 and 26 %) and ABTS radical scavenging activity (5.7 and 6 %) in flesh and peel at 14 °C respectively; and CAT activity (16.7 %) in flesh at 5 °C. Flavonoid contents, CAT and SOD activities were positively affected under low storage temperature (5 °C). DPPH and ABTS radical scavenging activities increased in both control and UV-C treated papaya peel during storage at 5 °C. UV-C irradiation effect on radical scavenging of papaya peel could be attributed to increased flavonoid content. Papaya antioxidant system was activated by UV-C and cold storage by increasing phenolic content and antioxidant enzymatic activities as a defense response against oxidative-stress.
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Affiliation(s)
- Dulce M Rivera-Pastrana
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, Querétaro, 76230 Mexico
| | - Alfonso A Gardea
- Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria km. 0.6, Apartado postal 1735, Hermosillo, 83304 Sonora Mexico
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, Querétaro, 76230 Mexico
| | - Miguel A Martínez-Téllez
- Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria km. 0.6, Apartado postal 1735, Hermosillo, 83304 Sonora Mexico
| | - Gustavo A González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria km. 0.6, Apartado postal 1735, Hermosillo, 83304 Sonora Mexico
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Joana Gil-Chávez G, Villa JA, Fernando Ayala-Zavala J, Basilio Heredia J, Sepulveda D, Yahia EM, González-Aguilar GA. Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/1541-4337.12005] [Citation(s) in RCA: 419] [Impact Index Per Article: 38.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- G. Joana Gil-Chávez
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., Carretera a la Victoria km. 0.6; AP1735; Hermosillo 83000; Sonora; M'exico
| | - José A. Villa
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., Carretera a la Victoria km. 0.6; AP1735; Hermosillo 83000; Sonora; M'exico
| | - J. Fernando Ayala-Zavala
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., Carretera a la Victoria km. 0.6; AP1735; Hermosillo 83000; Sonora; M'exico
| | - J. Basilio Heredia
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., AP 32-A; Culiac'an 80129; Sinaloa; M'exico
| | - David Sepulveda
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., AP 781; Ciudad Cuauht'emoc 31570; Chihuahua; M'exico
| | - Elhadi M. Yahia
- Facultad de Ciencias Naturales; Univ. Aut'onoma de Quer'etaro; Quer'etaro 76230; Quer'etaro; M'exico
| | - Gustavo A. González-Aguilar
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., Carretera a la Victoria km. 0.6; AP1735; Hermosillo 83000; Sonora; M'exico
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Sancho LEGG, Yahia EM, González-Aguilar GA. Contribution of Major Hydrophilic and Lipophilic Antioxidants from Papaya Fruit to Total Antioxidant Capacity. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.48a012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Cervantes-Paz B, Yahia EM, Ornelas-Paz JDJ, Gardea-Béjar AA, Ibarra-Junquera V, Pérez-Martínez JD. Effect of heat processing on the profile of pigments and antioxidant capacity of green and red jalapeño peppers. J Agric Food Chem 2012; 60:10822-10833. [PMID: 23050605 DOI: 10.1021/jf303091u] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Raw and heat-processed jalapeño peppers (green and red) were evaluated for their pigment profile and antioxidant capacity. Sixty-seven pigments were separated and characterized by HPLC-DAD-MS, including carotenoids (isomers and esters), chlorophylls, and pheophytins. The distinctive characteristics of this pepper genotype were the presence of antheraxanthin monoesters, zeaxanthin monoesters, mutatoxanthin diesters, and a higher content of free capsanthin relative to the mono- and diesterified forms. Chlorophyll a and free all-trans-lutein were the major pigments in raw green peppers, whereas free all-trans-capsanthin was the most abundant pigment in raw red peppers. Twelve compounds were generated by the heat treatments, mainly pheophytins and cis isomers of carotenoids. Heat treatments affected differentially the concentration of individual pigments. Red peppers showed a higher antioxidant capacity than green fruits. Heating caused minor changes in the antioxidant capacity of peppers.
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Affiliation(s)
- Braulio Cervantes-Paz
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570 Cd. Cuauhtémoc, Chihuahua, Mexico
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Yahia EM, Gutierrez-Orozco F, Leon CAD. Phytochemical and antioxidant characterization of the fruit of black sapote (Diospyros digyna Jacq.). Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.11.025] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Yahia EM, Mondragon-Jacobo C. Nutritional components and anti-oxidant capacity of ten cultivars and lines of cactus pear fruit (Opuntia spp.). Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.02.042] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Rivera-Pastrana DM, Yahia EM, González-Aguilar GA. Phenolic and carotenoid profiles of papaya fruit (Carica papaya L.) and their contents under low temperature storage. J Sci Food Agric 2010; 90:2358-2365. [PMID: 20632382 DOI: 10.1002/jsfa.4092] [Citation(s) in RCA: 74] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Tropical fruits are rich in phenolic and carotenoid compounds, and these are associated with cultivar, pre- and postharvest handling factors. The aim of this work was to identify major phenolics and carotenoids in 'Maradol' papaya fruit and to investigate their response to storage temperature. RESULTS Ferulic acid, caffeic acid and rutin were identified in 'Maradol' papaya fruit exocarp as the most abundant phenolic compounds, and lycopene, β-cryptoxanthin and β-carotene were identified in mesocarp as the major carotenoids. Ranges of contents of ferulic acid (1.33-1.62 g kg(-1) dry weight), caffeic acid (0.46-0.68 g kg(-1) dw) and rutin (0.10-0.16 g kg(-1) dw) were found in papaya fruit, which tend to decrease during ripening at 25 °C. Lycopene (0.0015 to 0.012 g kg(-1) fresh weight) and β-cryptoxanthin (0.0031 to 0.0080 g kg(-1) fw) were found in fruits stored at 25 °C, which tend to increase during ripening. No significant differences in β-carotene or rutin contents were observed in relation to storage temperature. CONCLUSION Phenolics and carotenoids of 'Maradol' papaya were influenced by postharvest storage temperature with exception of β-carotene and rutin. Ripe papaya stored at 25 °C had more carotenoids than those stored at 1 °C. Low (chilling) temperature (1 °C) negatively affected the content of major carotenoids, except β-carotene, but preserved or increased ferulic and caffeic acids levels, as compared to high (safe) temperature (25 °C).
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Affiliation(s)
- Dulce M Rivera-Pastrana
- Centro de Investigación en Alimentación y Desarrollo (CIAD, A.C.), Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora, México
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García-Solís P, Yahia EM, Morales-Tlalpan V, Díaz-Muñoz M. Screening of antiproliferative effect of aqueous extracts of plant foods consumed in México on the breast cancer cell line MCF-7. Int J Food Sci Nutr 2009; 60 Suppl 6:32-46. [DOI: 10.1080/09637480802312922] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Corral-Aguayo RD, Yahia EM, Carrillo-Lopez A, González-Aguilar G. Correlation between some nutritional components and the total antioxidant capacity measured with six different assays in eight horticultural crops. J Agric Food Chem 2008; 56:10498-10504. [PMID: 18956873 DOI: 10.1021/jf801983r] [Citation(s) in RCA: 83] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The contents of antioxidant nutritional compounds, total soluble phenolics (TSP), vitamin C, vitamin E, beta-carotene, and total carotenoids (TC), were correlated with the total antioxidant capacity (AOC) of hydrophilic (HPE) and lipophilic extracts (LPE) from eight horticultural crops, namely, guava, avocado, black sapote, mango, papaya, prickly pear fruit, cladodes, and strawberry. AOC was measured using six different assays: 2,2'-diphenyl-1-picrylhydrazyl (DPPH), N,N-dimethyl-p-phenylendiamine (DMPD), ferric-ion-reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), Trolox equivalent antioxidant capacity (TEAC), and total oxidant scavenging capacity (TOSC). AOC values from HPE were about 95 times higher than LPE values. HPE of guava had the highest AOC value when evaluated with DMPD, DPPH, FRAP, TEAC, and TOSC assays, whereas with ORAC assay, black sapote had the highest value. HPE of papaya and prickly pear fruit presented the lowest AOC values with all assays. From HPE, vitamin C and TSP contents were highly correlated with AOC for all assays, while from LPE, TC and beta-carotene contents possessed a high correlation with AOC only in the DMPD assay.
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Affiliation(s)
- Rene D Corral-Aguayo
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Juriquilla, Querétaro, Mexico
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García-Solís P, Yahia EM, Aceves C. Study of the effect of ‘Ataulfo’ mango (Mangifera indica L.) intake on mammary carcinogenesis and antioxidant capacity in plasma of N-methyl-N-nitrosourea (MNU)-treated rats. Food Chem 2008; 111:309-15. [DOI: 10.1016/j.foodchem.2008.03.060] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2007] [Revised: 03/12/2008] [Accepted: 03/18/2008] [Indexed: 11/29/2022]
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Castellanos-Santiago E, Yahia EM. Identification and quantification of betalains from the fruits of 10 mexican prickly pear cultivars by high-performance liquid chromatography and electrospray ionization mass spectrometry. J Agric Food Chem 2008; 56:5758-64. [PMID: 18578538 DOI: 10.1021/jf800362t] [Citation(s) in RCA: 104] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Qualitative and quantitative analyses of betalain pigments in 10 cultivars/lines of prickly pear (Opuntia spp.) fruit grown in Mexico were conducted with reverse phase high-performance liquid chromatography-diode array detection (HPLC-DAD) coupled with electrospray mass spectrometry (ESI-MS). Betacyanins and betaxanthins were identified by comparison with the UV/vis and mass spectrometric characteristics as well as the retention times of semisynthesized reference betaxanthins. Data revealed that the ratio and concentration of betalain pigments are responsible for the color in the different cultivars, showing the highest betalains content in the fruit of purple colored Camuesa (O. robusta Wendl.) (8.1 mg/g dry fruit), which is comparable to that found in red beet Beta vulgaris L. ssp. Var. Pablo) (8.6 mg/g dry tissue). Yellow betalains were absent in Reyna (O. alba-carpa) prickly pear cultivar. A total of 24 known/unknown betalains were present in the prickly pear fruit samples studied, including 18 betaxanthins and 6 betacyanins. Our results indicate that prickly pear cultivars can be considered as a potential source of yellow and red natural colorants.
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Affiliation(s)
- Elena Castellanos-Santiago
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias s/n, Juriquilla, 76230 Querétaro, Mexico
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De Jesus Ornelas-Paz J, Failla ML, Yahia EM, Gardea-Bejar A. Impact of the stage of ripening and dietary fat on in vitro bioaccessibility of beta-carotene in 'Ataulfo' mango. J Agric Food Chem 2008; 56:1511-1516. [PMID: 18232658 DOI: 10.1021/jf072751r] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Pulp from "slightly ripe", "moderately ripe", or "fully ripe" mangoes was digested in vitro in the absence and presence of processed chicken as a source of exogenous fat and protein to examine the impact of stage of ripening of mango on micellarization during digestion and intestinal cell uptake (i.e., bioaccessibility) of beta-carotene. The quantity of beta-carotene transferred to the micelle fraction during simulated digestion significantly increased as the fruit ripened and when chicken was mixed with mango before digestion. Qualitative and quantitative changes that occur in pectin from mango pulp during the ripening process influenced the efficiency of micellarization of beta-carotene. Finally, the uptake of beta-carotene in micelles generated during simulated digestion by Caco-2 human intestinal cells confirmed the bioaccessibility of the provitamin A carotenoid in mango.
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Ornelas-Paz JDJ, Yahia EM, Gardea-Bejar A. Identification and quantification of xanthophyll esters, carotenes, and tocopherols in the fruit of seven Mexican mango cultivars by liquid chromatography-atmospheric pressure chemical ionization-time-of-flight mass spectrometry [LC-(APcI(+))-MS]. J Agric Food Chem 2007; 55:6628-35. [PMID: 17625873 DOI: 10.1021/jf0706981] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
A liquid chromatography-mass spectrometry (LC-MS) method was developed to simultaneously identify and quantify carotenoids and tocopherols in the fruit of seven mango cultivars grown in Mexico. Fruit maturity was characterized objectively, and carotenoids and tocopherols were isolated by solvent extraction and analyzed by HPLC coupled to a C30 stationary phase and diode array, fluorescence, and mass (time-of-flight) detectors. All cultivars had a similar carotenoid pattern, in which all-trans-beta-carotene and dibutyrates of all-trans-violaxanthin and 9-cis-violaxanthin were the most abundant. The content of all-trans-beta-carotene ranged between 0.4 and 2.8 mg/100 g, and 'Haden' and 'Ataulfo' mangoes had the highest amount. The amounts of all-trans-violaxanthin and 9-cis-violaxanthin (as dibutyrates) ranged between 0.5 and 2.8 mg/100g and between 0.4 and 2.0 mg/100 g, respectively. The content of alpha-tocopherol was low (200-500 microg/100 g). The results of this study indicate that all-trans-beta-carotene, all-trans-violaxanthin, and 9-cis-violaxanthin are the most abundant carotenoids in mango grown in Mexico.
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Abstract
Xanthophylls, such as lutein and zeaxanthin, have received increasing interest in recent years because of positive correlations between their consumption and the prevention of eye diseases. Numerous human intervention studies have been conducted with lutein to estimate the bioavailability from different formulations. The present study was designed to obtain basic data on the absorbance efficiency of the monohydroxylated counterparts of lutein and zeaxanthin: alpha- and beta-cryptoxanthin. A corn-oil-based diet comprising beta-cryptoxanthin from papaya purée and alpha-cryptoxanthin from green carrot leaves was fed to five female Wistar rats for 8 consecutive days at a rate of 17.3 nmol/d and 9.2 nmol/d, respectively. The identity of the xanthophylls in the supplement was ascertained by LC-(APCI)MS analyses, and xanthophylls present in liver and plasma samples were determined by HPLC/diode array detector (DAD). The beta-cryptoxanthin concentrations of rat livers in the treatment group were statistically distinguishable (P < 0.01) from those present in the livers of the control group that were fed a basic diet. Alpha-cryptoxanthin, the second xanthophyll present in the supplement, was not found in rat livers in the treatment group. Plasma samples were free of xanthophylls. This is the first report proving that beta-cryptoxanthin has a higher absorption efficiency than alpha-cryptoxanthin in rats, at least from a minimally processed oil-based xanthophyll supplement.
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Affiliation(s)
- Dietmar E Breithaupt
- University of Hohenheim, Institute of Food Chemistry, Garbenstrasse 28, 70593 Stuttgart, Germany.
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Guevara-Arauza JC, Yahia EM, Cedeño L, Tijskens L. Modeling the effects of temperature and relative humidity on gas exchange of prickly pear cactus (Opuntia spp.) stems. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.05.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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