Formulation of double emulsions of mango seed extract (Mangifera indica L.) 'Ataulfo' incorporated into a mango by-product flour drink: Release kinetics, antioxidant capacity, and inhibition of cyclooxygenases

IF 4.6 Q1 CHEMISTRY, APPLIED
Abraham Osiris Martínez-Olivo , Víctor Manuel Zamora-Gasga , Luis Medina-Torres , Alejandro Pérez-Larios , Jorge Alberto Sánchez-Burgos
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引用次数: 6

Abstract

The encapsulation and release of bioactive compounds obtained from by-products are aspects of exponential boom for several decades, as it seeks to maintain or enhance their activity. A double emulsion (W1/O/W2) was developed with mango seed extract (MS) 'Ataulfo', said extract contains gallic acid and pentagalloyl glucose as major compounds (80.16%). The double emulsion was subjected to release kinetics for 3 h in phosphate buffer (pH 6.9), presenting a release constant (k) of 35,350 ± 6,031 μg/mL/min, in addition to antioxidant capacity by the DPPH and FRAP method of 168,663 ± 4,273 and 39,718 ± 1,019 mMol/g of double emulsion respectively at 120 min of kinetics, the time of 120 min was determined as the latency time (l). The release behavior corresponds to zero-order kinetics since the release of the extract remains constant until the minimum concentration is reached to exert the antioxidant capacity mentioned above. The mechanism of release of the SM extract contained in the double emulsion is governed by diffusion (Fickian behavior), this was determined thanks to the equations of the Korsmeyer-Peppas mathematical model, obtaining a regression adjustment (R2) of 0.9252 for said model and R2 of 0.8126 for zero-order kinetics. The double emulsion was added to a mango peel drink formulation, to which the antitopoisomerase activity was determined in strains of S. cerevisiae (JN394 and JN362a), however, no inhibitory activity was presented towards any strain. The cyclooxygenase inhibition (COX) assay was performed on the 120-minute released fraction and the MS extract, showing that this fraction only showed 18.97% inhibition in COX-II, however, the SM extract obtained an inhibition percentage of 38.14% in COX-II.

芒果籽提取物(Mangifera indica L.)‘Ataulfo’双乳液在芒果副产品面粉饮料中的配方:释放动力学、抗氧化能力和对环氧合酶的抑制
从副产品中获得的生物活性化合物的包封和释放是几十年来指数增长的一个方面,因为它寻求保持或增强它们的活性。以芒果籽提取物(MS)为原料制备双乳液(W1/O/W2)。“Ataulfo”,所述提取物含有没食子酸和五没食子酰葡萄糖为主要化合物(80.16%)。双乳在磷酸盐缓冲液(pH 6.9)中释放3 h,释放常数(k)为35,350±6,031 μg/mL/min, DPPH法和FRAP法的抗氧化能力分别为168,663±4,273和39,718±1,019 mMol/g。将120 min的时间定为潜伏期(l)。释放行为符合零级动力学,因为提取物的释放保持恒定,直到达到发挥上述抗氧化能力的最低浓度。双乳所含SM提取物的释放机制受扩散(菲克行为)控制,根据Korsmeyer-Peppas数学模型方程确定,该模型的回归调整(R2)为0.9252,零级动力学R2为0.8126。将双乳加入芒果果皮饮料中,测定了该双乳对酿酒葡萄球菌(JN394和JN362a)的抗拓扑异构酶活性,但对任何菌株均无抑制活性。对120分钟释放部位和MS提取物进行环氧化酶抑制(COX)实验,发现MS提取物对COX- ii的抑制率仅为18.97%,SM提取物对COX- ii的抑制率为38.14%。
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来源期刊
CiteScore
4.50
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审稿时长
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