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
1Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD A.C.) Unidad Hermosillo, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora Mexico.
2Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD A.C.) Unidad Culiacán, Carretera Culiacán-Eldorado km 5.5 Col. Campo el Diez, Culiacán, Sinaloa Mexico.
J Food Sci Technol. 2019 Apr;56(4):2073-2082. doi: 10.1007/s13197-019-03685-x. Epub 2019 Mar 8.
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 evaluate how ripening impacts the bioaccessibility/bioavailability of its phenolic compounds. Ripening increased the flesh's pH and total soluble solids, while decreasing citric acid, malic acid and titratable acidity. MR and FR mango phenolics had higher bioaccessibility/bioavailability, which was related to a decreased starch and dietary fiber (soluble and insoluble) content. These results suggest that phenolics are strongly bound to the fruit's matrix of SR mango, but ripening liberates them as the major polysaccharides are hydrolyzed, thus breaking covalent bonds and disrupting carbohydrate-phenolic complexes. There was also a higher release percentage in the gastric digestion phase, as compared to the intestinal. Our data showed that the bioaccessibility/bioavailability of mango phenolics depends on fruit ripening and on digestion phase.
果实成熟会引发一些变化，这些变化会强烈影响其基质，进而影响其酚类化合物的生物可及性/生物利用度。对 “轻度”（SR）、“中度”（MR）和 “完全”（FR）成熟的 “阿图罗” 芒果果肉进行了理化特性分析，并进行体外消化，以评估成熟度如何影响其酚类化合物的生物可及性/生物利用度。成熟过程中，果肉的pH值和总可溶性固形物增加，而柠檬酸、苹果酸和可滴定酸度降低。MR和FR芒果中的酚类化合物具有更高的生物可及性/生物利用度，这与淀粉和膳食纤维（可溶性和不溶性）含量的降低有关。这些结果表明，酚类化合物在SR芒果的果实基质中结合紧密，但随着主要多糖被水解，成熟过程会将它们释放出来，从而打破共价键并破坏碳水化合物-酚类复合物。与肠道消化阶段相比，胃消化阶段的释放百分比也更高。我们的数据表明，芒果酚类化合物的生物可及性/生物利用度取决于果实成熟度和消化阶段。
