Bioactive compounds and antioxidant activity evolution during the ripening process of 12 Opuntia spp. fruit accessions

Pinedo-­Espinoza, José Manuel; Aguirre-Mancilla, César Leobardo; Jiménez-Alvarado, Rubén; Fuente, Gabriel Iturriaga de la; Ramírez-Pimentel, Juan Gabriel; Hernández-Fuentes, Alma Delia; Pérez, Juan Carlos Raya

doi:10.9755/ejfa.2016-09-1324

Cited by 20 publications

(12 citation statements)

References 17 publications

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“…The fruits of O. dillenii (Ker Gawl) have been reported with betalains and polyphenols (Betancourt, Cejudo‐Bastante, Heredia, & Hurtado, 2017). Also, the phenolic content of Opuntia fruits might be species‐dependant, as some reports show that the chemical profile of Opuntia fruits is affected by different factors, like the ripening stage (Pinedo‐Espinoza et al, 2017), drying methods (Gouws, D'Cunha, Georgousopoulou, Mellor, & Naumovski, 2019), storage conditions and duration (Cruz‐Bravo, Guzmán‐Maldonado, Araiza‐Herrera, & Zegbe, 2019).…”

Section: Phytochemistry and Chemical Constituents Of Cactus Plantsmentioning

confidence: 99%

Cactus: Chemical, nutraceutical composition and potential bio‐pharmacological properties

Das

Lim

Tantengco

et al. 2020

Phytotherapy Research

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Cactus species are plants that grow in the arid and semiarid regions of the world. They have long fascinated the attention of the scientific community due to their unusual biology. Cactus species are used for a variety of purposes, such as food, fodder, ornamental, and as medicinal plants. In the last regard, they have been used in traditional medicine for eras by the ancient people to cure several diseases. Recent scientific investigations suggest that cactus materials may be used as a source of naturally-occurring products, such as mucilage, fiber, pigments, and antioxidants. For this reason, numerous species under this family are becoming endangered and extinct. This review provides an overview of the habitat, classification, phytochemistry, chemical constituents, extraction and isolation of bioactive compounds, nutritional and pharmacological potential with pre-clinical and clinical studies of different Cactus species. Furthermore, conservation strategies for the ornamental and endangered species have also been discussed.

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Section: Phytochemistry and Chemical Constituents Of Cactus Plantsmentioning

confidence: 99%

Cactus: Chemical, nutraceutical composition and potential bio‐pharmacological properties

Das

Lim

Tantengco

et al. 2020

Phytotherapy Research

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“…This fruit has gained considerable attention due to the bioactive compounds with antioxidant capacity (AC), which is mainly attributed to the presence of bioactive substances such as phenolic compounds (PC) and betalains. Betalains are water-soluble pigments that can be divided in red-colored betacyanins (BC), and yellow-colored betaxanthins (BX) (Pinedo-Espinoza et al, 2017;Aparicio-Fernández et al, 2017;Rodriguez-Amaya, 2018). Antioxidant capacity of PC is important because it protects human health against degenerative diseases (de Wit et al, 2019).…”

Section: Spray Drying Microencapsulation Of Purple Cactus Pear (Opuntmentioning

confidence: 99%

Spray drying microencapsulation of purple cactus pear (Opuntia ficus indica) peel extract and storage stability of bioactive compounds

et al. 2020

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Purple cactus pear (Opuntia ficus indica) is a fruit found in Mexico that is mainly consumed fresh. The fruit has a peel, which is a non-usable by-product that can represent up to 52% of the fruit´s total weight. This peel is rich in phenolic compounds (PC) and betalain pigments (betacyanins (BC) and betaxanthins (BX)), with important antioxidant capacity (AC), making this waste product an interesting source to obtain extracts rich in bioactive compounds that can be utilized by food industry. Since extracts are liable to degradation, they require protection through techniques such as spray drying microencapsulation. Therefore, this study evaluated the retention of bioactive compounds during spray drying microencapsulation of purple cactus pear peel extract using 10, 15, and 20%w (weight percentage) of maltodextrin (MDX) and Gum Arabic (GA) solutions as encapsulating agents, under different drying conditions. Storage stability during 90 days was also studied for powders obtained at the best drying conditions with both encapsulating agents. The best drying conditions were 170-80 °C (inlet-outlet temperature), in which retention efficiencies for MDX were: 95.5 % (PC), 100.5% (BC), 103.5% (BX) using 20%w MDX, and 117.9% (AC) using 15%w MDX; for GA retentions were 92.4% (PC) and 107% (AC) with 20%w GA and 103.4% (BC) and 93.4% (BX) with 10%w GA. Under storage for 90 days at 22-25 °C, 10%w of encapsulating agent protected microcapsules in presence or absence of light, having the advantage of containing higher concentration of bioactive compounds per gram of dry solid.

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“…grows in arid and semi-arid regions of different countries, including Mexico, Chile, Argentina, Bolivia and Peru in America; Algeria, Ethiopia, Morocco, South Africa and Tunisia in Africa; Jordan, Lebanon, Syria and Israel in West Asia; Italy, Portugal and Spain in Europe, and in Australia (Ochoa and Barbera, 2017). The prickly pear, the fruit of the cactus, is a polyspermic, fleshy berry, with spiny texture on the outside (Feugang et al, 2006), of juicy consistency, rich in vitamins, minerals, proteins (De Wit et al, 2014) and rich in compounds with nutraceutical properties (Pinedo-Espinoza et al, 2017). The prickly pear, also named cactus pear, is a sweettasting fruit that is mostly consumed fresh, but it is susceptible to fungal and bacterial attack (Ammar et al, 2004;Granata et al, 2017;Swart, 2009).…”

Section: Introductionmentioning

confidence: 99%

Microbial Control in White Cactus Pear With Biopolymeric Coating of Chitosan, Candelilla Wax and Thyme Essential Oil

et al. 2019

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White cactus pear (Opuntia albicarpa L.) undergoes decay by pathogens in postharvest, which limits its shelf life. The objective of this study was to evaluate coatings based on chitosan (Q), candelilla (Euphorbia antisyphilitica Zucc.) wax (Cw) and thyme (Thymus vulgaris L.) essential oil (Eo) to reduce microbial development on the cactus pear and increase shelf life. Emulsions based on Q, Eo, and Q+Eo were applied on freshly harvested cactus pear fruits, which were stored for 18 days at 22 ºC. Treatments with Q also incorporated Cw. Controls were uncoated fruits (Ct). Microbial inhibition was assessed through bacterial counting in culture plate, in addition to the appearance of the fruit on a visual scale 1 to 5, where 1 corresponded to appalling and 5 to excellent. Fruits with the Q+Eo treatment had an appearance close to 4 at the end of the storage, followed by those with Q, Eo, and T, which obtained a score of 1. The lowest weight loss occurred when Cw was used. With a coating of Q (2 %), Eo (2000 ppm) and Cw (5 %) microbial growth was reduced by 98.4 %, allowing a shelf life of at least 18 days at 22 ºC, with good appearance and low weight loss in fruits.

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Bioactive compounds and antioxidant activity evolution during the ripening process of 12 Opuntia spp. fruit accessions

Cited by 20 publications

References 17 publications

Cactus: Chemical, nutraceutical composition and potential bio‐pharmacological properties

Cactus: Chemical, nutraceutical composition and potential bio‐pharmacological properties

Spray drying microencapsulation of purple cactus pear (Opuntia ficus indica) peel extract and storage stability of bioactive compounds

Microbial Control in White Cactus Pear With Biopolymeric Coating of Chitosan, Candelilla Wax and Thyme Essential Oil

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