Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

Diana María Amaya-Cruz; Sarahí Rodríguez-González; Iza F. Pérez-Ramírez; Guadalupe Loarca-Piña; Silvia Amaya-Llano; Marco A. Gallegos-Corona; Rosalía Reynoso-Camacho

Journal of Functional Foods (Aug 2015)

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

Diana María Amaya-Cruz,
Sarahí Rodríguez-González,
Iza F. Pérez-Ramírez,
Guadalupe Loarca-Piña,
Silvia Amaya-Llano,
Marco A. Gallegos-Corona,
Rosalía Reynoso-Camacho

Affiliations

Diana María Amaya-Cruz: Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N, Querétaro 76010, Mexico
Sarahí Rodríguez-González: Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N, Querétaro 76010, Mexico
Iza F. Pérez-Ramírez: Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N, Querétaro 76010, Mexico
Guadalupe Loarca-Piña: Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N, Querétaro 76010, Mexico
Silvia Amaya-Llano: Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N, Querétaro 76010, Mexico
Marco A. Gallegos-Corona: School of Medicine, Universidad Autónoma de Querétaro, Querétaro 76010, Mexico
Rosalía Reynoso-Camacho: Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N, Querétaro 76010, Mexico; Corresponding author. Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N, Querétaro, Querétaro 76010, Mexico. Tel.: +52 (442) 1921200 ext. 5576; fax: +52 (442) 1921304.

Journal volume & issue: Vol. 17
pp. 93 – 102

Abstract

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Alternative sources of antioxidant dietary fibre, such as juice by-products, can be used in the prevention of obesity and its complications. In this study, the nutraceutical compounds of mango, guava and peach by-products from the juice industry were characterized. Mango and peach by-products presented an adequate balance of insoluble/soluble dietary fibre, as well as a high content of carotenoids (27.9 and 2.4 mg β-carotene/g, respectively) and polyphenols (102.0 and 83.6 GAE mg/g, respectively). Guava by-product presented the highest content of insoluble dietary fibre (74%). Several phytosterols and saponins were identified in all by-products. Juice by-products decreased the activity of α-amylase, and scavenged DPPH and nitric oxide radicals. An in vivo study was carried out in high fat and fructose (HF/HFr) diet-fed rats. Guava by-product decreased bodyweight gain (8%) and peach and mango by-products reduced hyperglycaemia (~25%). Hepatic steatosis was reduced by all by-products. Juice by-products improved some complications of obesity.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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