Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. ‘Ataulfo’ phenolics

Fruit ripening induces changes that strongly affect their matrices, and consequently, the bioaccessibility/bioavailability of its phenolic compounds. Flesh from ‘slightly’ (SR), ‘moderately’ (MR) and ‘fully’ (FR) ripe ‘Ataulfo’ mangoes were physicochemically characterized, and digested in vitro to e...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Quirós-Sauceda, Ana Elena, Sañudo-Barajas, J. Adriana, Vélez-de la Rocha, Rosabel, Domínguez-Avila, J. Abraham, Ayala-Zavala, J. Fernando, Villegas-Ochoa, Mónica A., González-Aguilar, Gustavo A.
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2019
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Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6443695/
https://ncbi.nlm.nih.gov/pubmed/30996441
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03685-x
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