Evaluation of extraction methods for preparative scale obtention of mangiferin and lupeol from mango peels (Mangifera indica L.)

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:33:03Z
Fecha de publicación2014-01-01
ResumenBioactive 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. (C) 2014 Elsevier Ltd. All rights reserved.es_ES
Doihttps://doi.org/10.1016/j.foodchem.2014.03.009es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4903
Idiomaenes_ES
EditorialELSEVIER SCI LTDes_ES
RelaciónFood Chemistryes_ES
URL relacionadohttps://doi.org/10.1016/j.foodchem.2014.03.009es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteFood Chemistry
Palabra claveMangoes_ES
Palabra claveAssisted extractiones_ES
Palabra claveMangiferines_ES
Palabra claveLupeoles_ES
Palabra clavePreparative scalees_ES
TítuloEvaluation of extraction methods for preparative scale obtention of mangiferin and lupeol from mango peels (Mangifera indica L.)es_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorRuiz-Montanez, G.
AutorRagazzo-Sanchez, J. A.
AutorCalderon-Santoyo, M.
AutorVelazquez-de la Cruz, G.
AutorRamirez de Leon, J. A.
AutorNavarro-Ocana, A.
AutorRuiz-Montanez, G.es_ES
AutorRagazzo-Sanchez, J. A.es_ES
AutorCalderon-Santoyo, M.es_ES
AutorVelazquez-de la Cruz, G.es_ES
AutorRamirez de Leon, J. A.es_ES
AutorNavarro-Ocana, A.es_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Rango de páginas267-272es_ES
URL relacionadahttps://doi.org/10.1016/j.foodchem.2014.03.009
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen159es_ES

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