2026-06-28T20:24:22Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/1043602025-06-02T17:51:57Zcom_20.500.14352_14col_20.500.14352_15

Sustainable Extraction Methods of Carotenoids from Mango (Mangifera indica L. 'Kent') Pulp: Ultrasound Assisted Extraction and Green Solvents Rodríguez Rodríguez, Elena Herrero-Lodares, Clara Sánchez Prieto, Milagros Olmedilla-Alonso, Begoña Sánchez-Moreno, Concepción De Ancos, Begoña Mango is a good source of carotenoids for use in food, cosmetic, and pharmaceutical products because of their organoleptic and health-promoting properties. Safe and sustainable methods for their extraction is required. The present investigation was aimed to study concentration and carotenoid profile of 'Kent' mango pulp through a conventional extraction (CE) and ultrasound-assisted extraction (UAE) using traditional solvents (tetrahydrofuran-THF and diethyl ether: petroleum ether-DE:PE) and green solvents (GS) (2-metiltetrahydrofuran, 2 m-THF; cyclopentyl methyl ether, CPME). Mango showed (μg/g d.w.) β-carotene (29.4), zeaxanthin (1.28), β-cryptoxanthin (2.8), phytoene (18.68) and phytofluene (7.45) in a CE using DE:PE. Similar results were obtained applying DE:PE in UAE and GS in a CE, so CPME and 2-mTHF seem suitable solvents to replace DE:PE in CE. The yield of total carotenes, xanthophylls and carotenoids using GS combined with UAE was lower than with CE, but important enough to be used as a sustainable procedure for obtaining carotenoids from mango pulp. 2024-05-23T10:25:05Z 2024-05-23T10:25:05Z 2024-05-23T10:25:05Z 2024-04-09 journal article https://hdl.handle.net/20.500.14352/104360 XXXX-XXXX 10.1016/j.foodchem.2024.139253 eng info:eu-repo/grantAgreement/MICIU//PID2019-107980RB-I00 Rodríguez-Rodríguez, E., Herrero-Lodares, C., Sánchez-Prieto, M., Olmedilla-Alonso, B., Sánchez-Moreno, C., & de Ancos, B. (2024). Sustainable extraction methods of carotenoids from mango (Mangifera indica L. 'Kent') pulp: Ultrasound assisted extraction and green solvents. Food chemistry, 450, 139253. Advance online publication. https://doi.org/10.1016/j.foodchem.2024.139253 http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 International ELSIEVER