Chemical composition and phenolic compounds profile of cladodes from Opuntia spp. cultivars with different domestication gradient

Astello-García, Marizel; Cervantes, Ilse; Nair, Vimal; Santos-Díaz, María del Socorro; Reyes-Agüero, Antonio; Guéraud, Françoise; Negre-Salvayre, Anne; Rossignol, Michel; Cisneros‐Zevallos, Luis; Rosa, Ana Paulina Barba de la

doi:10.1016/j.jfca.2015.04.016

Cited by 114 publications

(107 citation statements)

References 52 publications

(12 reference statements)

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“…Hence, the increasing content of syringic and vanillic acids may be justified. Some flavonoids as catechin, kaempferol, and isorhamnetin were not identified in all investigated samples of this work despite being identified in several studies [54][55][56] as well as chlorogenic acid [46]. However, rutin was the only flavonoid detected and quantified in flour and biscuit (16.74-92.49 mg/100 g DW).…”

Section: Individual Phenolic Compoundsmentioning

confidence: 55%

“…Furthermore, the phenolic content of CF was higher than those found for raw and boiled cladode with 458 mg/100 g and 283 mg/100 g, respectively [45]. ese differences might have arisen from different methodologies used, age of cladode, environment, soil type, and climate [46,47]. Furthermore, these differences in TPC and TFC could be related to species biochemical characteristics because the secondary metabolite accumulation depends on biotic and abiotic factors.…”

Section: Total Phenolic Contents Total Flavonoid Contents and Dpph mentioning

confidence: 92%

“…Furthermore, these differences in TPC and TFC could be related to species biochemical characteristics because the secondary metabolite accumulation depends on biotic and abiotic factors. In fact, Astello-García et al [46] highlighted a relationship between phenolic compound content and domestication gradient of Opuntia species. e present study showed that total phenolic content decreased by the baking process with a little effect on the antioxidant activity.…”

Section: Total Phenolic Contents Total Flavonoid Contents and Dpph mentioning

confidence: 99%

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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: Individual Phenolic Compoundsmentioning

confidence: 55%

Section: Total Phenolic Contents Total Flavonoid Contents and Dpph mentioning

confidence: 92%

Section: Total Phenolic Contents Total Flavonoid Contents and Dpph mentioning

confidence: 99%

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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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“…Scarce information is available concerning the effects of domestication on the biological properties of Opuntia, at the molecular and biochemical levels. In previous studies, we highlighted the variations in chemical composition and the anti-atherogenic and anti-tumoral properties of various wild and domesticated Opuntia varieties [12][13][14], including O. streptacantha (OSC),the wildest variety, followed by O. hyptiacantha, O. megacantha, O. albicarpaand O. ficusindica (OFI), which is the most known and cultivated species, with the highest degree of domestication.…”

Section: Introductionmentioning

confidence: 99%

Opuntia cladode powders inhibit adipogenesis in 3 T3-F442A adipocytes and a high-fat-diet rat model by modifying metabolic parameters and favouring faecal fat excretion

Héliès-Toussaint

Fouché

Naud

et al. 2020

BMC Complement Med Ther

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Background: Obesity is a major public health concern worldwide. A sedentary life and a nutritional transition to processed foods and high-calorie diets are contributing factors to obesity. The demand for nutraceutical foods, such as herbal weight-loss products, which offer the potential to counteract obesity, has consequently increased. We hypothesised that Opuntia cladodes consumption could assist weight management in an obesity prevention context. Methods: This study was designed to explore the anti-adipogenic effects of lyophilised Opuntia cladode powders (OCP) in an in vitro cellular model for adipocyte differentiation and an in vivo high-fat-diet (HFD)-induced obesity rat model. Two OCP were tested, one from wild species O. streptacantha and the second from the most known species O. ficus-indica. Results: Pre-adipocytes 3 T3-F442A were treated by OCP during the differentiation process by insulin. OCP treatment impaired the differentiation in adipocytes, as supported by the decreased triglyceride content and a low glucose uptake, which remained comparable to that observed in undifferentiated controls, suggesting that an antiadipogenic effect was exerted by OCP. Sprague-Dawley rats were fed with a normal or HFD, supplemented or not with OCP for 8 weeks. OCP treatment slightly reduced body weight gain, liver and abdominal fat weights, improved some obesity-related metabolic parameters and increased triglyceride excretion in the faeces. Taken together, these results showed that OCP might contribute to reduce adipogenesis and fat storage in a HFD context, notably by promoting the faecal excretion of fats. Conclusions: Opuntia cladodes may be used as a dietary supplement or potential therapeutic agent in diet-based therapies for weight management to prevent obesity.

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“…In recent years the interest in chemical studies associated with prickly pear cladodes has increased, studies have revealed that the antioxidant activity of aqueous extracts is attributed mainly to phenols and flavonoids (Guevara-Figueroa et al, 2010;Santos-Zea et al, 2011;Astello-García et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Seasonal variability of phenolic compounds and antioxidant activity in prickly pear cladodes of Opuntia and Nopalea genres

et al. 2017

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The prickly pear is a cactaceae that have chemical compounds that act as natural antioxidants. In addition, the prickly pear is a plant widely used in semiarid region as it's considered very important forage for animal feed, especially in the dry season. The objectives of this research were to characterize the main classes of phytochemicals, determine the phenols content, flavonoids and anthocyanins and evaluate the antioxidant activity of the prickly pear cultivars Opuntia and Nopalea grown in the semiarid region of Pernambuco in two collection periods (dry and rainy). In the work crude ethanol extracts from cladodes of cultivars (IPA-20, Elephant Ear Mexican, F-08, V-19, Small palm, F-21 and IPA-Sertânia) were used. As for the class of phytochemical compounds from ethanol extract only the flavonoids and steroids were detected in all prickly pear cultivars, in both periods analyzed. The content of phenolic compounds ranges from 1.24 to 5.41 mg GAE g -1 DM, flavonoids 0.90 to 3.43 mg QE g -1 DM, anthocyanins from 0.05 to 0.34 µg QE 100 g -1 DM and antioxidant activity 39.59 to 217.17 µM TEAC g -1 DM. The occurrence of chemical variability and antioxidant activity were observed, both among the botanical cultivars studied and among the collection periods.Keywords: biodiversity and nutrition; cactus pear; flavonoids; phenolic acids; phytochemicals.Practical Application: Use of cladodes of prickly pear cultivars as functional foods in the diet human and animal.

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Chemical composition and phenolic compounds profile of cladodes from Opuntia spp. cultivars with different domestication gradient

Cited by 114 publications

References 52 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”

Opuntia cladode powders inhibit adipogenesis in 3 T3-F442A adipocytes and a high-fat-diet rat model by modifying metabolic parameters and favouring faecal fat excretion

Seasonal variability of phenolic compounds and antioxidant activity in prickly pear cladodes of Opuntia and Nopalea genres

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