Chemical and biochemical changes in prickly pears with different ripening behaviour

Silos-Espino, Héctor; Fabian-Morales, Lourdes; Osuna-Castro, Juan Alberto; Valverde, María Elena; Guevara‐Lara, Fidel; Paredes‐López, Octavio

doi:10.1002/food.200390077

Cited by 24 publications

(12 citation statements)

References 20 publications

(16 reference statements)

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“…ese findings were in agreement with those of Méndez and Batista [32,33] who reported that Ca values were clearly higher than 1.5-3.5% DW. Our data for iron and zinc fell well within the range described in the same literature but higher than those for prickly pear fruit, pulp, and juice [29,32,34]. e mineral quantities detected in CF could make it a good supplement for commercial foods.…”

Section: Physicochemical Properties Of Cladode Floursupporting

confidence: 87%

Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

Nabil

Ouaabou

Ouhammou

et al. 2020

Journal of Food Quality

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This study aimed to develop a novel biscuit by supplementing cladode flour (CF) into whole-wheat flour (WWF) at different proportions 0, 25, 50, 75, and 100%. Proximate analysis revealed that CF had a high amount of ash (11.9%) and dietary fiber (41.04%). Major minerals determined by ICP-MS were calcium (4.47 g/100 g); potassium (1.25 g/100 g); magnesium (1.46 g/100 g); and trace elements such as zinc (1.77 mg/100 g), copper (0.95 mg/100 g), and selenium (148.5 μg/100 g). The analysis of total phenolics, total flavonoids, and antioxidant activity showed high values (649.88 mg gallic acid equivalents (GAE)/100 g; 399.16 mg catechin equivalent (CE)/100 g; and 72.37%, respectively). HPLC was used to identify four phenolic acids (gallic, ferulic, syringic, and caffeic acids) and only one flavonoid (rutin) in cladode flour. Biscuit hardness, L∗, and a∗ color values decreased corresponding to the incorporation level of CF. Sensory evaluation showed that the substitution level (up to 25%) is ideal to prepare an acceptable bio-biscuit. Cladode flour could be very useful for the food industry as a source of bioactive compounds with technological potential and nutritional and antioxidant properties.

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Section: Physicochemical Properties Of Cladode Floursupporting

confidence: 87%

Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

Nabil

Ouaabou

Ouhammou

et al. 2020

Journal of Food Quality

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“…Protein (%) content of PPJs ranged from 1.22 to 1.74 g/100 g and it was significantly (p < 0.05) higher in "Bastardoni" fruits in comparison to "Agostani". Such results were higher than those reported by Gurrieri et al, Dehbi et al and El-Gharras et al [21][22][23] and were comparable to those found by Díaz Medina et al, Sáenz and Sepúlveda and Silos-Espino et al [24][25][26]. These differences may be attributed both to the pedoclimatic conditions at which prickly pears were grown and to the different variety.…”

Section: Evaluation Of Physical and Chemical Propertiessupporting

confidence: 76%

Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time

Palmeri

Parafati

Arena

et al. 2020

Foods

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Consumer interest toward natural ingredients is creating a growing trend in the food industry and research for the development of natural products such as colorants, antimicrobials and antioxidants. Semi-processed frozen prickly pear (Opuntia ficus-indica (L.) Mill.) juices (PPJs), obtained from three cultivars with white, red and yellow pulp, with different harvest times (“Agostani” and “Bastardoni”), were characterized for betalains, total phenolics, flavonoids, carotenoids, antioxidant capacity (by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH)) and antimicrobial potential against foodborne pathogenic bacteria. Through chemical assays, PPJs showed high contents of total polyphenols, flavonoids and betalains and marked antioxidant capacity. PPJs from the first harvest (“Agostani”) revealed the significantly highest amount of polyphenols in white cultivar and of betacyanin and betaxanthin in yellow and red cultivars; antioxidant capacity was significantly higher in “Agostani” PPJs than in “Bastardoni” ones. Regarding antimicrobial potential, all PPJs revealed good antibacterial activity, particularly against Salmonella enterica as evidenced by the widest inhibition haloes. These results encourage the suitability of the first flowering prickly pear fruits, with low market value as fresh fruit but with high nutritional features, to be processed as semi-finished product. In particular, its use as ingredient in foods with high risk of Salmonella contamination may act as a natural preservative.

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“…When the dietary fiber contents of xoconostle cv. Cuaresmeño peel and skin were compared to those of the edible part of prickly pear (pulp) (4.2% to 7.8%, DWB) (Silos‐Espino and others 2003; Hernández‐Pérez and others 2005), xoconostle shows to be an outstanding source of fiber. Dietary fiber may contribute in the prevention of chronical diseases such as diabetes, cancer and cardiovascular illnesses (Roehrig 1988).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, Nutritional, and Functional Characterization of Fruits Xoconostle (Opuntia matudae) Pears from Central‐México Region

Guzmán-Maldonado¹,

Morales-Montelongo²,

Mondragón-Jacobo³

et al. 2010

Journal of Food Science

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Xoconostle cv. Cuaresmeño (Opuntia matudae) has attracted domestic and international industry attention; however, variations of composition from xoconostle structures have not been evaluated. Industries discard the pulp (endocarp) and peel (pericarp) as wastes and utilize the skin (mesocarp), which is the edible portion. The physicochemical, nutritional, and functional characterization of structures from xoconostle pear from 3 major sites of production in Mexico were assessed. Skin yield ranged from 58% to 64% and was higher to that of peel (22% to 24%) and pulp (12% to 18%) yields. pH, degrees Brix, and acidity were similar among xoconostle structures. Total fiber showed by peel (18.23% to 20.37%) was 2-fold higher than that of skin. Protein and ether extract were higher in xoconostle pulp compared to that showed by peel and skin. Iron content of xoconostle peel (6 to 9.6 mg/100 g, DWB) was higher to that of skin and pulp and prickly pear pulp. Soluble phenols of peel (840 to 863 mg GAE/100 g, DWB) were almost similar to that of skin (919 to 986 mg GAE/100 g, dry weigh basis); meanwhile, ascorbic acid concentration of skin was 2-fold higher compared to that of peel. The phenolic fraction of xoconostle structures consisted of gallic, vanillic, and 4-hydroxybenzoic acids; catechin, epicatechin, and vanillin were also identified by high-performance liquid chromatography-didoe array detection (HPLC-DAD). Xoconostle peel showed higher antioxidant activity (TEAC) compared to that of skin (2-fold) and pulp (6-fold) of commonly consumed fruits and vegetables. The potential of xoconostle peel and pulp for the production of feed or food is promissory. Practical Application: Outstanding nutritional and functional properties of xoconostle cv. Cuaresmeño fruits are demonstrated. Increased consumption could contribute positively to improve the diet of rural and urban consumers. The high fiber, mineral, and antioxidant components of xoconostle peel and pulp suggest that these fruit structures, which are currently discarded as waste, have promissory use as feed or food by industry.

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Chemical and biochemical changes in prickly pears with different ripening behaviour

Cited by 24 publications

References 20 publications

Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time

Physicochemical, Nutritional, and Functional Characterization of Fruits Xoconostle (Opuntia matudae) Pears from Central‐México Region

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