http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1542 2026-04-19T16:19:52Z 2026-04-19T16:19:52Z Anaya Esparza, Luis Miguel Montalvo González, Efigenia http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1544 2023-09-04T18:26:44Z 2019-10-01T00:00:00Z

Title: Bioactive Compounds of Soursop (Annona muricata L.) Fruit Authors: Anaya Esparza, Luis Miguel; Montalvo González, Efigenia Abstract: Home Bioactive Compounds in Underutilized Fruits and Nuts Living reference work entry Bioactive Compounds of Soursop (Annona muricata L.) Fruit Luis M. Anaya Esparza & Efigenia Montalvo-González Living reference work entry First Online: 01 October 2019 1015 Accesses Part of the Reference Series in Phytochemistry book series (RSP) Abstract Soursop (Annona muricata) belongs to the family Annonaceae and is widely distributed and commercially cultivated in the tropical and subtropical climates around the world. The stem, leaves, roots, fruits, seeds, peel, and pulp of soursop have been used in traditional medicine for the treatment of diverse ailments. Most of the beneficial activities in human health are attributed to the presence of bioactive compounds (BC) with several in vitro and in vivo biological activities, including anti-inflammatory, antitumoral, and analgesic effects. This chapter focuses on nutritional quality, traditional uses, and the bioactive compounds from A. muricata fruit and their relation with biological activities. Description: Capítulo

2019-10-01T00:00:00Z Anaya Esparza, Luis Miguel Montalvo González, Efigenia http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1543 2023-09-04T18:07:28Z 2019-01-01T00:00:00Z

Title: Nutritional Quality of Mangifera Species. 9 Authors: Anaya Esparza, Luis Miguel; Montalvo González, Efigenia Abstract: Mango is known as the king of the fruits; its nutritional importance, unique flavor, and delicious taste impart this status as super fruit. Furthermore, it is commercially cultivated in different tropical and subtropical areas in the world. Mangifera indica is the most important fruit of this genus; over 60 different species of edible mangoes are grown worldwide; however, the most of them are not marketable and underutilized and commonly are denominated as wild mango species, but they exhibit higher nutritional values. Mango species present morphological, physiological, sensorial, and nutritional differences among them. However, most of Mangifera species are characterized by their strong aroma, intense peel coloration, attractive fragrance, and delicious taste. Also, mango fruit is considered very healthy, good source of energy, and easily digestible. Mango pulp and peel are a good source of carbohydrates, dietary fiber, vitamins (B, C, and E), minerals (Ca, P, Fe, Na, and K), and bioactive compounds (polyphenolic compounds, flavonoids, mangiferin, lupeol, and carotenoids). Most of Mangifera species have good nutrimental quality; their consumption may contribute nutrition. In general, the commercially (M. indica) and wild mango species can be considered for many purposes including for processing and for consumption because mango may be considered an excellent source for improving nutrition. However, enhanced knowledge of the status of such species and information on their health benefits is critical in efforts to promote these valuables mango species. Description: Capítulo

2019-01-01T00:00:00Z Anaya Esparza, Luis Miguel García Magaña, María de Lourdes Montalvo González, Efigenia http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1536 2023-09-04T18:25:54Z 2023-01-01T00:00:00Z

Title: Chapter 2. Molecular Characterization of Biologically Active Peptides Authors: Anaya Esparza, Luis Miguel; García Magaña, María de Lourdes; Montalvo González, Efigenia Abstract: Biologically active peptides (BAPs) have gained significant research attention in the last few years due to their potential human health benefits and diverse applications. Moreover, the use of food by-products or food wastes as a protein source is highlighted as a viable technological alternative to produce BAPs, reducing food losses. However, the functionality of BAPs depends on the protein source, synthesis method, degree of hydrolysis, molecular weight, purity, and amino acid sequence and composition. Therefore, multiple efforts in the purification and molecular characterization of these compounds have been reported in recent years to know their molecular structure complexity and related bioactivity. BAPs can be obtained from different protein sources and synthesized by chemical, biological, and physical routes, alone or combined, which significantly influence their degree of hydrolysis and molecular weights. Additionally, advanced analytical techniques have been used to separate and identify BAPs. In this context, ultrafiltration membrane systems and electrodialysis systems are the most common methods used to separate BAPs with desirable molecular weights. Likewise, multiple chromatographic techniques (HPLC, HPLC-MS/MS, UPLC/MS, RT-HPLC, and ion exchange and exclusion) have been widely used for quantitative, qualitative, and sequencing analysis of BAPs. Furthermore, emerging computational and statistical tools (in silico analysis) have been used to predict, sequence, and characterize BAPs using chemometric and chemoinformatic data. These tools facilitated the discovery and analysis of new peptides with desirable applications and functionality. Therefore, this chapter aims to discuss the current information about the molecular characterization of BAPs. Description: Capítulo

2023-01-01T00:00:00Z Rodríguez Barajas, Noé Montalvo González, Efigenia Villagrán de la Mora, Blanca Zuamí González Torres, Yesica Sughey Villaruel López, Angélica Anaya Esparza, Luis Miguel http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1535 2023-09-04T18:25:21Z 2023-06-01T00:00:00Z

Title: Chapter 4. Chili and Pepper Byproducts Authors: Rodríguez Barajas, Noé; Montalvo González, Efigenia; Villagrán de la Mora, Blanca Zuamí; González Torres, Yesica Sughey; Villaruel López, Angélica; Anaya Esparza, Luis Miguel Abstract: The Capsicum genus belongs to the Solanaceae family and contains more than 30 species, where Capsicum annun (C. annum) is one of tue most cultivated worldwide. Capsicum spp. includes hot and sweet peppers, depending on their pungency. They are commonly eaten as a fresh vegetable or used as a spice in many culinary dishes, enhancing their texturre, appaearance, and taste due to their unique flavor, color, and aroma. Furthermore, Capsicum spp. Exhibited ethnopharmacological importance in treating toothache, rheumatism, ulcers, and alopecia. On the other hand, various byproducts (leaves, peel, sedes, peduncles, and placenta) are generated during pepper harvesting and processing. Byproducts are usually discarded as food waste. These byproducts have been reconized as valuable raw materials for obtaining vitamins (A, C, and E) and bioactive compounds such as capsaicinoids, carotenoids, phenolic compounds, and flavonoids, as well as oleoresins. The most-reported biological activities (in vitro and in vivo) include antioxidant, anti-inflammatory, neuroprotective, and antimicrobial, attributed to bioactive compounds. Moreover. These byproducts can be used for diverse food applications for humans (Nuggets, spaghetti, and bakery products) and animals (poultry production), bioremediation, textile coloring, biodiesel production, and as a stabilizing agent for the synthesis of nanoparticles. This chapter aims to describe and discuss the current scientific advances on the phytochemical profile of the byproducts of chilies and peppers, their related biological activities, and technological uses as an alternative to revalorize losses and wastes from the harvesting and processing of hot and sweet peppers. Description: Capítulo

2023-06-01T00:00:00Z