| Literature DB >> 31732074 |
Diego Ballesteros-Vivas1, Gerardo Álvarez-Rivera2, Sandra Johanna Morantes3, Andrea Del Pilar Sánchez-Camargo4, Elena Ibáñez2, Fabián Parada-Alfonso4, Alejandro Cifuentes5.
Abstract
A novel valorization strategy is proposed in this work for the sustainable utilization of a major mango processing waste (i.e. mango seed kernel, MSK), integrating green pressurized-liquid extraction (PLE), bioactive assays and comprehensive HRMS-based phytochemical characterization to obtain bioactive-rich fractions with high antioxidant capacity and antiproliferative activity against human colon cancer cells. Thus, a two steps PLE procedure was proposed to recover first the non-polar fraction (fatty acids and lipids) and second the polar fraction (polyphenols). Efficient selection of the most suitable solvent for the second PLE step (ethanol/ethyl acetate mixture) was based on the Hansen solubility parameters (HSP) approach. A comprehensive GC- and LC-Q-TOF-MS/MS profiling analysis allowed the complete characterization of the lipidic and phenolic fractions obtained under optimal condition (100% EtOH at 150 °C), demonstrating the abundance of oleic and stearic acids, as well as bioactive xanthones, phenolic acids, flavonoids, gallate derivatives and gallotannins. The obtained MSK-extract exhibited higher antiproliferative activity against human colon adenocarcinoma cell line HT-29 compared to traditional extraction procedures described in literature for MSK utilization (e.g. Soxhlet), demonstrating the great potential of the proposed valorization strategy as a valuable opportunity for mango processing industry to deliver a value-added product to the market with health promoting properties.Entities:
Keywords: Antiproliferative activity; CCD-18Co cell line; Fruit by-products; GC-Q-TOF; HT-29 cell line; Hansen solubility parameters; High-resolution mass spectrometry; LC-Q-TOF; Mangifera indica L.; Pressurized-liquid extraction
Year: 2019 PMID: 31732074 DOI: 10.1016/j.foodres.2019.108616
Source DB: PubMed Journal: Food Res Int ISSN: 0963-9969 Impact factor: 6.475