Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds
The health-promoting effects of phenolic compounds depend on their bioaccessibility from the food matrix and their consequent bioavailability. We carried out a randomized crossover pilot clinical trial to evaluate the matrix effect (raw flesh and juice) of ‘Ataulfo’ mango on the bioavailability of i...
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doaj-6eadfa8f0df24202bf303de213ae5bcd2020-11-24T20:42:06ZengMDPI AGNutrients2072-66432017-09-01910108210.3390/nu9101082nu9101082Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic CompoundsAna Elena Quirós-Sauceda0C.-Y. Oliver Chen1Jeffrey B. Blumberg2Humberto Astiazaran-Garcia3Abraham Wall-Medrano4Gustavo A. González-Aguilar5Centro de Investigación en Alimentación y Desarrollo, AC (CIAD, AC), Carretera a la Victoria Km 0.6. La Victoria, Sonora, Hermosillo 83304, MexicoAntioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, MA 02111, USAAntioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, MA 02111, USACentro de Investigación en Alimentación y Desarrollo, AC (CIAD, AC), Carretera a la Victoria Km 0.6. La Victoria, Sonora, Hermosillo 83304, MexicoDepartamento de Ciencias de la Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua 32315, MexicoCentro de Investigación en Alimentación y Desarrollo, AC (CIAD, AC), Carretera a la Victoria Km 0.6. La Victoria, Sonora, Hermosillo 83304, MexicoThe health-promoting effects of phenolic compounds depend on their bioaccessibility from the food matrix and their consequent bioavailability. We carried out a randomized crossover pilot clinical trial to evaluate the matrix effect (raw flesh and juice) of ‘Ataulfo’ mango on the bioavailability of its phenolic compounds. Twelve healthy male subjects consumed a dose of mango flesh or juice. Blood was collected for six hours after consumption, and urine for 24 h. Plasma and urine phenolics were analyzed by electrochemical detection coupled to high performance liquid chromatography (HPLC-ECD). Five compounds were identified and quantified in plasma. Six phenolic compounds, plus a microbial metabolite (pyrogallol) were quantified in urine, suggesting colonic metabolism. The maximum plasma concentration (Cmax) occurred 2–4 h after consumption; excretion rates were maximum at 8–24 h. Mango flesh contributed to greater protocatechuic acid absorption (49%), mango juice contributed to higher chlorogenic acid absorption (62%). Our data suggests that the bioavailability and antioxidant capacity of mango phenolics is preserved, and may be increased when the flesh is processed into juice.https://www.mdpi.com/2072-6643/9/10/1082mangopharmacokineticsphenolic acidshumanfood matrixantioxidant |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ana Elena Quirós-Sauceda C.-Y. Oliver Chen Jeffrey B. Blumberg Humberto Astiazaran-Garcia Abraham Wall-Medrano Gustavo A. González-Aguilar |
spellingShingle |
Ana Elena Quirós-Sauceda C.-Y. Oliver Chen Jeffrey B. Blumberg Humberto Astiazaran-Garcia Abraham Wall-Medrano Gustavo A. González-Aguilar Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds Nutrients mango pharmacokinetics phenolic acids human food matrix antioxidant |
author_facet |
Ana Elena Quirós-Sauceda C.-Y. Oliver Chen Jeffrey B. Blumberg Humberto Astiazaran-Garcia Abraham Wall-Medrano Gustavo A. González-Aguilar |
author_sort |
Ana Elena Quirós-Sauceda |
title |
Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds |
title_short |
Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds |
title_full |
Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds |
title_fullStr |
Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds |
title_full_unstemmed |
Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds |
title_sort |
processing ‘ataulfo’ mango into juice preserves the bioavailability and antioxidant capacity of its phenolic compounds |
publisher |
MDPI AG |
series |
Nutrients |
issn |
2072-6643 |
publishDate |
2017-09-01 |
description |
The health-promoting effects of phenolic compounds depend on their bioaccessibility from the food matrix and their consequent bioavailability. We carried out a randomized crossover pilot clinical trial to evaluate the matrix effect (raw flesh and juice) of ‘Ataulfo’ mango on the bioavailability of its phenolic compounds. Twelve healthy male subjects consumed a dose of mango flesh or juice. Blood was collected for six hours after consumption, and urine for 24 h. Plasma and urine phenolics were analyzed by electrochemical detection coupled to high performance liquid chromatography (HPLC-ECD). Five compounds were identified and quantified in plasma. Six phenolic compounds, plus a microbial metabolite (pyrogallol) were quantified in urine, suggesting colonic metabolism. The maximum plasma concentration (Cmax) occurred 2–4 h after consumption; excretion rates were maximum at 8–24 h. Mango flesh contributed to greater protocatechuic acid absorption (49%), mango juice contributed to higher chlorogenic acid absorption (62%). Our data suggests that the bioavailability and antioxidant capacity of mango phenolics is preserved, and may be increased when the flesh is processed into juice. |
topic |
mango pharmacokinetics phenolic acids human food matrix antioxidant |
url |
https://www.mdpi.com/2072-6643/9/10/1082 |
work_keys_str_mv |
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