Titulo:
Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry
.
Sumario:
En los últimos años, ha habido una tendencia global hacia el consumo de alimentos que proporcionen efectos beneficiosos para la salud. Las principales investigaciones demuestran que el uso de compuestos bioactivos derivados de plantas como fuente de ingredientes funcionales en los productos alimenticios puede disminuir el riesgo de enfermedades cardiovasculares y neurodegenerativas. Estos beneficios han orientado las investigaciones principalmente a la caracterización de diferentes tipos de frutas y su contenido de componentes antioxidantes específicos, sin embargo, la mayoría se han centrado en las frutas de clima templado. Por lo tanto, esta revisión se centra en exponer el contenido de compuestos bioactivos presentes en frutas tropicales... Ver más
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UNIVERSIDAD DE SAN BUENAVENTURA |
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Colombia |
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Ingenium Revista de la facultad de ingeniería |
| title |
Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry |
| spellingShingle |
Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry Cárdenas Baquero, German Darío Arrazola Paternina, Guillermo Villalba Cadavid, Marcela Compuestos bioactivos antioxidantes frutas tropicales. |
| title_short |
Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry |
| title_full |
Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry |
| title_fullStr |
Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry |
| title_full_unstemmed |
Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry |
| title_sort |
frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-tropical fruits: source of natural compounds bioactives food industry |
| title_eng |
Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry |
| description |
En los últimos años, ha habido una tendencia global hacia el consumo de alimentos que proporcionen efectos beneficiosos para la salud. Las principales investigaciones demuestran que el uso de compuestos bioactivos derivados de plantas como fuente de ingredientes funcionales en los productos alimenticios puede disminuir el riesgo de enfermedades cardiovasculares y neurodegenerativas. Estos beneficios han orientado las investigaciones principalmente a la caracterización de diferentes tipos de frutas y su contenido de componentes antioxidantes específicos, sin embargo, la mayoría se han centrado en las frutas de clima templado. Por lo tanto, esta revisión se centra en exponer el contenido de compuestos bioactivos presentes en frutas tropicales, evidenciando sus beneficios sobre la salud humana a través su aprovechamiento agroindustrial en productos alimenticios, jugos con antioxidantes, en general fuentes bioactivos para la industria.
|
| author |
Cárdenas Baquero, German Darío Arrazola Paternina, Guillermo Villalba Cadavid, Marcela |
| author_facet |
Cárdenas Baquero, German Darío Arrazola Paternina, Guillermo Villalba Cadavid, Marcela |
| topicspa_str_mv |
Compuestos bioactivos antioxidantes frutas tropicales. |
| topic |
Compuestos bioactivos antioxidantes frutas tropicales. |
| topic_facet |
Compuestos bioactivos antioxidantes frutas tropicales. |
| citationvolume |
17 |
| citationissue |
33 |
| citationedition |
Núm. 33 , Año 2016 : INGENIUM |
| publisher |
Universidad San Buenaventura - USB (Colombia) |
| ispartofjournal |
Ingenium |
| source |
https://revistas.usb.edu.co/index.php/Ingenium/article/view/2152 |
| language |
spa |
| format |
Article |
| rights |
https://creativecommons.org/licenses/by-nc-sa/4.0/ Ingenium - 2016 info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 |
| references |
Ahmad, M., Don, S., Ahmad, S. (2014). Plant extracts as natural antioxidants in meat and meat products. Meat Science 98 (1): 21 – 33. 2. Akhtar, S., Anjum, F., Anjum, M. (2011). Micronutrient fortification of wheat flour: recent development and strategies. Food Research International 44: (3) 652 – 659. 3. Altunkaya, A., Hedegaard, R., Brimer, L., Gokmen, V., Skibsted, L. (2013). Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. Food and Function 4: (5) 722 – 727. 4. Arrázola, G., Rojano, A., Díaz, A. (2013). The antioxidant capacity of five mango cultivars (Mangifera indica L.) and evaluation of its performance in a food matrix. Revista colombiana de ciencias hortícolas - vol. 7 - no. 2 - pp. 161-172. 5. Ayala, J., Vega, V., Rosas, C., Palafox, H., Villa, J., Wasim, M., Dávila, J., González, D. (2011). Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Research International 44 (7): 1866 – 1874. 6. Batchu, S., Chaudhary, K., Wiebe, G., Seubert, J. (2013). Bioactive Compounds in Heart Disease, Chapter 28. Bioactive Food as Dietary Interventions for Cardiovascular Disease. University of Alberta, Edmonton, AB, Canada. 7. Beserra, M., Machado, P., Campos, A., Do Prado, G., De Carvalho, C., Arraes, G., Gomes, T. (2011). Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil. Food Research International 44 (7): 2155–2159. 8. Biesalski H., Dragsted L., Elmadfa I., Grossklaus R., Muller M., Schrenk D., Walter P, Weber P. (2009a). Bioactive compounds: Safety and efficacy. Special article Nutrition 25 (12): 1206 – 1211. 9. Calderón J., Jaimes L., Hernández E., Villanova B. (2011). Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia. Food Research International 44 (7): 2047 – 2053. 10. Coisson, J., Travaglia, F., Piana, G., Capasso, M., Arlorio, M. (2005). Euterpe oleraceae juice as a functional pigment for yogurt. Food Research International 38: (8-9) 893 – 897. 11. Dall, C., Cirlini, M., Morini, E., Rinaldi, M., Ganino, T., Chiavaro, E. (2013). Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making. LWT - Food Science and Technology 53 (1): 233 – 239. 12. Dembitsky V., Poovarodom S., Leontowicz H., Leontowicz M., Vearasilp S., Trakhtenberg S., Gorinstein S. (2011). The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites. Food Research International 44 (7): 1671 – 1701. 13. Descalzo, A., Sancho, A. (2008). A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina. Meat Science 79 (3): 423 – 436. 14. Estévez, M., Kylli, P., Puolanne, E., Kivikari, R., Heinonen, M. (2008). Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: Interaction with lipids and effect of selected phenolic compounds. Journal of Agricultural and Food Chemistry 56: (22) 10933 – 10940. 15. Filipcev, B., Levic, L., Bodroza, M., Misljenovic, N., Koprivica, G. (2010). Quality characteristics and antioxidant properties of breads supplemented with sugar beet molasses-based ingredients. International Journal of Food Properties 13: (5) 1035 – 1053. 16. Ganhão, R., Morcuende, D., Estévez, M. (2010). Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Science 85: (3) 402 – 409. 17. Gawlik, U., Swieca, M., Dziki, D., Baraniak, B., Tomilo, J., Czy J. (2013). Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin. Food Chemistry 138: (2-3) 1621 – 1628. 18. Gil, M., Aguayo, E., Kader, A. (2006). Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. Journal of Agricultural and Food Chemistry 54: (12) 4284 – 4296. 19. Hassimotto, N., Genovese, M., Lajolo, F. (2005). Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry 53 (8): 2928 – 2935. 20. Herrera, F., Betancur, D., Segura, M. (2014). Compuestos bioactivos de la dieta con potencial en la prevención de patologías relacionadas con sobrepeso y obesidad; péptidos biológicamente activos. Nutrición Hospitalaria 29 (1): 10 – 20. 21. Hygreeva, D., Pandey, M., Radhakrishna, K. (2014). Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science 98 (1): 47 – 57. 22. Jiménez, A., Sierra C., Rodríguez R., González M., Heredia F., Osorio C. (2011). Physicochemical characterisation of gulupa (Passiflora edulis Sims) fruit from Colombia during the ripening. Food Research International 44 (7): 1912 – 1918. 23. Jiménez, F. (2013). Emulsiones múltiples; compuestos bioactivos y alimentos funcionales. Red de Revistas Científicas de América Latina, el Caribe, España y Portugal. Nutrición Hospitalaria 28: (5) 1413 – 1421. 24. Jongberg, S., Skov, S., Torngren, M., Skibsted, L., Lund, M. (2011). Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties. Food Chemistry 128: (2) 276 – 283. 25. Jongberg, S., Torngren, M., Gunvig, A., Skibsted, L., Lund, M. (2012). Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Science 93: (3) 538 – 546. 26. Karaaslan, M., Ozden, M., Vardin, H., Turkoglu, H. (2011). Phenolic fortification of yogurt using grape and callus extracts. LWT - Food Science and Technology 44: (4) 1065 – 1072. 27. Karre, L., López, K., Getty, K. (2013). Natural antioxidants in meat and poultry products. Meat Science 94 (2): 220 – 227. 28. Kulkarni, S., De Santos, F., Kattamuri, S., Rossi, S., Brewer, M. (2011). Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. Meat Science 88 (1): 139 – 144. 29. Lund, M., Heinonen, M., Baron, C., Estévez, M. (2011). Protein oxidation in muscle foods: A review. Molecular Nutrition and Food Research 55: (1) 83 – 95. 30. Machado, S., Schieber, A. (2010). Bioactive Compounds in Mango (Mangifera Indica L.). Federal University of Vicosa, Department of Health and Nutrition, Vicosa, Minas Gerais State, Brazil. Chapter 34. 31. Martínez, R., Torres, P., Meneses, M., Figueroa, J., Pérez, J., Viuda, M. (2012). Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chemistry 135 (3): 1520 – 1526. 32. Martínez, S., González, J., Culebras, J., Tuñón, M. (2002). Los flavonoides: propiedades y acciones antioxidantes. Nutrición Hospitalaria 17 (6): 271-278. 33. Mahattanatawee, K., Manthey, J., Luzio, G., Talcott, S., Goodner, K., Baldwin, E. (2006). Total antioxidant activity and fiber content of select Florida-grown tropical fruits. Journal of Agriculture and Food Chemistry 54: (19) 7355 − 7363. 34. Mertz, C., Gancel, A., Gunata, Z., Alter, P., Dhuique, C., Vaillant, F., Perez, A., Ruales, J., Brat, P. (2009). Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits. Journal of Food Composition and Analysis 22 (5): 381 – 387. 35. Moo, V., Estrada, I., Estrada, R., Cuevas, L., Ortiz, E., Vargas, M., Betancur, D., Sauri, E. (2014). Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, México. Food Chemistry 152: (1) 508 – 515. 36. Moo V., Moo M., Estrada, I., Estrada, R., Cuevas, L., Ortiz, E., Vargas, M., Betancur, D., Sauri, E. (2015). Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico. Food Chemistry 166: 17 – 22. 37. Müller, L., Gnoyke, S., Popken, A. Böhm, V. (2010). Antioxidant capacity and related parameters of different fruit formulations. LWT — Food Science and Technology 43: (6) 992 − 999. 38. Ospina, S., Restrepo, D., López, J. (2011). Derivados cárnicos como alimentos funcionales. Red de Revistas Científicas de América Latina, el Caribe, España y Portugal. Revista Lasallista de Investigación 8: (2) 163 – 172. 39. Patil, B., Jayaprakasha, G., Chidambara, K., Vikram, A. (2009). Bioactive compounds: historical perspectives, opportunities, and challenges. Journal of Agricultural and Food Chemistry 57 (18): 8142 – 8160. 40. Peng, X., Ma, J., Cheng, K., Jiang, Y., Chen, F., Wang, M. (2010). The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread. Food Chemistry 119: (1) 49 – 53. 41. Ramful, D., Tarnus, E., Aruoma, O., Bourdon, E., Bahorun, T. (2011). Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps. Food Research International 44 (7): 2088 – 2099. 42. Ravishankar, D., Rajora, A., Greco, F., Osborn, E. (2013). Flavonoids as prospective compounds for anti-cancer therapy. The International Journal of Biochemistry and Cell Biology 45 (12) 2821 – 2831. 43. Ribeiro da Silva, L., Teixeira de Figueiredo, E., Silva, N., Pinto, I., Wilane de Figueiredo, R., Montenegro, I., Gomes, C. (2014). Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. Food Chemistry 143: 398 – 404. 44. Rodríguez, J., Morcuende, D., Estévez, M. (2011). Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage. Meat Science 89: (2) 166 – 173. 45. Shui, G., Leong, L. (2006). Residue from star fruit as valuable source for functional food ingredients and antioxidant nutraceuticals. Food Chemistry 97: (2) 277 − 284. 46. Shukla, S., Gupta, S., Ojha, S., Sharma, S. (2010). Cardiovascular friendly natural products: a promising approach in the management of CVD. Natural Product Research 24 (9): 873 – 898. 47. Sivam, A., Sun, D., Waterhouse, G., Quek, S., Perera, C. (2011). Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants. Journal of Food Science 76: (9) 97 – 107. 48. Sivam, A., Sun, D., Perera, C., Waterhouse, G. (2012). Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation. Food Chemistry 131: (3) 802 – 810. 49. Swieca, M., Gawlik, U., Altunkaya, D., Baraniak, B., Czy, J. (2013). The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin. Food Chemistry 141: (1) 451 – 458. 50. Swieca, M., Gawlik, U., Dziki, D., Baraniak, B., Czy, J. (2014). Bread enriched with quinoa leaves e The influence of protein phenolics interactions on the nutritional and antioxidant quality. Food Chemistry 162: 54 – 62. 51. Wallace, T., Giusti, M. (2008). Determination of color, pigment, and phenolic stability in yogurt system colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants. Journal of Food Science 73: (4) 241 – 248. 52. Xiao, J., Muzashvili, T., Georgiev, M. (2014). Advances in the biotechnological glycosylation of valuable flavonoids. Biotechnology Advances 32 (6): 1145 – 1156. |
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Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry En los últimos años, ha habido una tendencia global hacia el consumo de alimentos que proporcionen efectos beneficiosos para la salud. Las principales investigaciones demuestran que el uso de compuestos bioactivos derivados de plantas como fuente de ingredientes funcionales en los productos alimenticios puede disminuir el riesgo de enfermedades cardiovasculares y neurodegenerativas. Estos beneficios han orientado las investigaciones principalmente a la caracterización de diferentes tipos de frutas y su contenido de componentes antioxidantes específicos, sin embargo, la mayoría se han centrado en las frutas de clima templado. Por lo tanto, esta revisión se centra en exponer el contenido de compuestos bioactivos presentes en frutas tropicales, evidenciando sus beneficios sobre la salud humana a través su aprovechamiento agroindustrial en productos alimenticios, jugos con antioxidantes, en general fuentes bioactivos para la industria. Cárdenas Baquero, German Darío Arrazola Paternina, Guillermo Villalba Cadavid, Marcela Compuestos bioactivos antioxidantes frutas tropicales. 17 33 Núm. 33 , Año 2016 : INGENIUM Artículo de revista Journal article 2016-01-27T00:00:00Z 2016-01-27T00:00:00Z 2016-01-27 application/pdf Universidad San Buenaventura - USB (Colombia) Ingenium 0124-7492 https://revistas.usb.edu.co/index.php/Ingenium/article/view/2152 10.21500/01247492.2152 https://doi.org/10.21500/01247492.2152 spa https://creativecommons.org/licenses/by-nc-sa/4.0/ Ingenium - 2016 29 40 Ahmad, M., Don, S., Ahmad, S. (2014). Plant extracts as natural antioxidants in meat and meat products. Meat Science 98 (1): 21 – 33. 2. Akhtar, S., Anjum, F., Anjum, M. (2011). Micronutrient fortification of wheat flour: recent development and strategies. Food Research International 44: (3) 652 – 659. 3. Altunkaya, A., Hedegaard, R., Brimer, L., Gokmen, V., Skibsted, L. (2013). Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. Food and Function 4: (5) 722 – 727. 4. Arrázola, G., Rojano, A., Díaz, A. (2013). The antioxidant capacity of five mango cultivars (Mangifera indica L.) and evaluation of its performance in a food matrix. Revista colombiana de ciencias hortícolas - vol. 7 - no. 2 - pp. 161-172. 5. Ayala, J., Vega, V., Rosas, C., Palafox, H., Villa, J., Wasim, M., Dávila, J., González, D. (2011). Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Research International 44 (7): 1866 – 1874. 6. Batchu, S., Chaudhary, K., Wiebe, G., Seubert, J. (2013). Bioactive Compounds in Heart Disease, Chapter 28. Bioactive Food as Dietary Interventions for Cardiovascular Disease. University of Alberta, Edmonton, AB, Canada. 7. Beserra, M., Machado, P., Campos, A., Do Prado, G., De Carvalho, C., Arraes, G., Gomes, T. (2011). Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil. Food Research International 44 (7): 2155–2159. 8. Biesalski H., Dragsted L., Elmadfa I., Grossklaus R., Muller M., Schrenk D., Walter P, Weber P. (2009a). Bioactive compounds: Safety and efficacy. Special article Nutrition 25 (12): 1206 – 1211. 9. Calderón J., Jaimes L., Hernández E., Villanova B. (2011). Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia. Food Research International 44 (7): 2047 – 2053. 10. Coisson, J., Travaglia, F., Piana, G., Capasso, M., Arlorio, M. (2005). Euterpe oleraceae juice as a functional pigment for yogurt. Food Research International 38: (8-9) 893 – 897. 11. Dall, C., Cirlini, M., Morini, E., Rinaldi, M., Ganino, T., Chiavaro, E. (2013). Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making. LWT - Food Science and Technology 53 (1): 233 – 239. 12. Dembitsky V., Poovarodom S., Leontowicz H., Leontowicz M., Vearasilp S., Trakhtenberg S., Gorinstein S. (2011). The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites. Food Research International 44 (7): 1671 – 1701. 13. Descalzo, A., Sancho, A. (2008). A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina. Meat Science 79 (3): 423 – 436. 14. Estévez, M., Kylli, P., Puolanne, E., Kivikari, R., Heinonen, M. (2008). Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: Interaction with lipids and effect of selected phenolic compounds. Journal of Agricultural and Food Chemistry 56: (22) 10933 – 10940. 15. Filipcev, B., Levic, L., Bodroza, M., Misljenovic, N., Koprivica, G. (2010). Quality characteristics and antioxidant properties of breads supplemented with sugar beet molasses-based ingredients. International Journal of Food Properties 13: (5) 1035 – 1053. 16. Ganhão, R., Morcuende, D., Estévez, M. (2010). Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Science 85: (3) 402 – 409. 17. Gawlik, U., Swieca, M., Dziki, D., Baraniak, B., Tomilo, J., Czy J. (2013). Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin. Food Chemistry 138: (2-3) 1621 – 1628. 18. Gil, M., Aguayo, E., Kader, A. (2006). Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. Journal of Agricultural and Food Chemistry 54: (12) 4284 – 4296. 19. Hassimotto, N., Genovese, M., Lajolo, F. (2005). Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry 53 (8): 2928 – 2935. 20. Herrera, F., Betancur, D., Segura, M. (2014). Compuestos bioactivos de la dieta con potencial en la prevención de patologías relacionadas con sobrepeso y obesidad; péptidos biológicamente activos. Nutrición Hospitalaria 29 (1): 10 – 20. 21. Hygreeva, D., Pandey, M., Radhakrishna, K. (2014). Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science 98 (1): 47 – 57. 22. Jiménez, A., Sierra C., Rodríguez R., González M., Heredia F., Osorio C. (2011). Physicochemical characterisation of gulupa (Passiflora edulis Sims) fruit from Colombia during the ripening. Food Research International 44 (7): 1912 – 1918. 23. Jiménez, F. (2013). Emulsiones múltiples; compuestos bioactivos y alimentos funcionales. Red de Revistas Científicas de América Latina, el Caribe, España y Portugal. Nutrición Hospitalaria 28: (5) 1413 – 1421. 24. Jongberg, S., Skov, S., Torngren, M., Skibsted, L., Lund, M. (2011). Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties. Food Chemistry 128: (2) 276 – 283. 25. Jongberg, S., Torngren, M., Gunvig, A., Skibsted, L., Lund, M. (2012). Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Science 93: (3) 538 – 546. 26. Karaaslan, M., Ozden, M., Vardin, H., Turkoglu, H. (2011). Phenolic fortification of yogurt using grape and callus extracts. LWT - Food Science and Technology 44: (4) 1065 – 1072. 27. Karre, L., López, K., Getty, K. (2013). Natural antioxidants in meat and poultry products. Meat Science 94 (2): 220 – 227. 28. Kulkarni, S., De Santos, F., Kattamuri, S., Rossi, S., Brewer, M. (2011). Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. Meat Science 88 (1): 139 – 144. 29. Lund, M., Heinonen, M., Baron, C., Estévez, M. (2011). Protein oxidation in muscle foods: A review. Molecular Nutrition and Food Research 55: (1) 83 – 95. 30. Machado, S., Schieber, A. (2010). Bioactive Compounds in Mango (Mangifera Indica L.). Federal University of Vicosa, Department of Health and Nutrition, Vicosa, Minas Gerais State, Brazil. Chapter 34. 31. Martínez, R., Torres, P., Meneses, M., Figueroa, J., Pérez, J., Viuda, M. (2012). Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chemistry 135 (3): 1520 – 1526. 32. Martínez, S., González, J., Culebras, J., Tuñón, M. (2002). Los flavonoides: propiedades y acciones antioxidantes. Nutrición Hospitalaria 17 (6): 271-278. 33. Mahattanatawee, K., Manthey, J., Luzio, G., Talcott, S., Goodner, K., Baldwin, E. (2006). Total antioxidant activity and fiber content of select Florida-grown tropical fruits. Journal of Agriculture and Food Chemistry 54: (19) 7355 − 7363. 34. Mertz, C., Gancel, A., Gunata, Z., Alter, P., Dhuique, C., Vaillant, F., Perez, A., Ruales, J., Brat, P. (2009). Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits. Journal of Food Composition and Analysis 22 (5): 381 – 387. 35. Moo, V., Estrada, I., Estrada, R., Cuevas, L., Ortiz, E., Vargas, M., Betancur, D., Sauri, E. (2014). Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, México. Food Chemistry 152: (1) 508 – 515. 36. Moo V., Moo M., Estrada, I., Estrada, R., Cuevas, L., Ortiz, E., Vargas, M., Betancur, D., Sauri, E. (2015). 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