TY - JOUR
T1 - Evaluation of extraction methods for preparative scale obtention of mangiferin and lupeol from mango peels (Mangifera indica L.)
AU - Ruiz-Montañez, G.
AU - Ragazzo-Sánchez, J. A.
AU - Calderón-Santoyo, M.
AU - Velázquez-De La Cruz, G.
AU - Ramírez De León, J. A.
AU - Navarro-Ocaña, A.
PY - 2014/9/15
Y1 - 2014/9/15
N2 - Bioactive compounds have become very important in the food and pharmaceutical markets leading research interests seeking efficient methods for extracting these bioactive substances. The objective of this research is to implement preparative scale obtention of mangiferin and lupeol from mango fruit (Mangifera indica L.) of autochthonous and Ataulfo varieties grown in Nayarit, using emerging extraction techniques. Five extraction techniques were evaluated: maceration, Soxhlet, sonication (UAE), microwave (MAE) and high hydrostatic pressures (HHP). Two maturity stages (physiological and consumption) as well as peel and fruit pulp were evaluated for preparative scale implementation. Peels from Ataulfo mango at consumption maturity stage can be considered as a source of mangiferin and lupeol using the UEA method as it improves extraction efficiency by increasing yield and shortening time.
AB - Bioactive compounds have become very important in the food and pharmaceutical markets leading research interests seeking efficient methods for extracting these bioactive substances. The objective of this research is to implement preparative scale obtention of mangiferin and lupeol from mango fruit (Mangifera indica L.) of autochthonous and Ataulfo varieties grown in Nayarit, using emerging extraction techniques. Five extraction techniques were evaluated: maceration, Soxhlet, sonication (UAE), microwave (MAE) and high hydrostatic pressures (HHP). Two maturity stages (physiological and consumption) as well as peel and fruit pulp were evaluated for preparative scale implementation. Peels from Ataulfo mango at consumption maturity stage can be considered as a source of mangiferin and lupeol using the UEA method as it improves extraction efficiency by increasing yield and shortening time.
KW - Assisted extraction
KW - Lupeol
KW - Mangiferin
KW - Mango
KW - Preparative scale
UR - http://www.scopus.com/inward/record.url?scp=84897440275&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2014.03.009
DO - 10.1016/j.foodchem.2014.03.009
M3 - Artículo
C2 - 24767054
AN - SCOPUS:84897440275
SN - 0308-8146
VL - 159
SP - 267
EP - 272
JO - Food Chemistry
JF - Food Chemistry
ER -