Abstract:Pereskia grandifolia Haworth (PGH) and Pereskia aculeata Miller (PAM) are recognized sources of proteins; dietary fiber; vitamins and minerals make this plant leaves, raw, cooked, and braised, an important ally against protein and micronutrient deficiencies. One of the main problems is the presence of antinutritional factors that may interfere in the digestibility and bioavailability of some nutrients. The objective was to evaluate the amino acid profile and the chemical score of the raw leaves and the effects… Show more
“…These compounds may be toxic and/or interfere with the digestibility and bioavailability of some nutrients, such as proteins and minerals. In this respect, it is worth mentioning the study in which the amino acid profile of P. aculeata and P. grandifolia leaves was evaluated in addition to the effects of heating media and time on several parameters [66]. These parameters included, among others, the total content of dietary fiber, minerals, oxalic acid, and tannins, and the possibility of trypsin inhibition.…”
Pereskia aculeata Miller and Pereskia grandfolia Haw, known as ‘ora-pro-nobis’, are unconventional vegetables belonging to the Cactaceae family, native to the Americas and common in the northeast and southeast regions of Brazil. This review attempts to present a balanced account of both the methods used for obtaining extracts from the diverse parts of the plants and the results that were obtained in terms of their applicability to foods and other products with biological activities. Attention will also be devoted to the properties of their bioactives and their applications to real food products. Methods for obtaining extracts from the diverse parts of the plants will be analyzed, as well as the chemical nature of the bioactives that were hitherto identified. Next, the applicability of ora-pro-nobis in either its integral form or in the form of extracts or other products (mucilages) to the production of food and dietary supplements will be analyzed. The species have been extensively investigated during the last few decades. But, the determination of chemical structures is frequently incomplete and there is a need for new studies on texture determination and color evaluation. Further studies exploring the fruit and flowers of P. aculeata are also required.
“…These compounds may be toxic and/or interfere with the digestibility and bioavailability of some nutrients, such as proteins and minerals. In this respect, it is worth mentioning the study in which the amino acid profile of P. aculeata and P. grandifolia leaves was evaluated in addition to the effects of heating media and time on several parameters [66]. These parameters included, among others, the total content of dietary fiber, minerals, oxalic acid, and tannins, and the possibility of trypsin inhibition.…”
Pereskia aculeata Miller and Pereskia grandfolia Haw, known as ‘ora-pro-nobis’, are unconventional vegetables belonging to the Cactaceae family, native to the Americas and common in the northeast and southeast regions of Brazil. This review attempts to present a balanced account of both the methods used for obtaining extracts from the diverse parts of the plants and the results that were obtained in terms of their applicability to foods and other products with biological activities. Attention will also be devoted to the properties of their bioactives and their applications to real food products. Methods for obtaining extracts from the diverse parts of the plants will be analyzed, as well as the chemical nature of the bioactives that were hitherto identified. Next, the applicability of ora-pro-nobis in either its integral form or in the form of extracts or other products (mucilages) to the production of food and dietary supplements will be analyzed. The species have been extensively investigated during the last few decades. But, the determination of chemical structures is frequently incomplete and there is a need for new studies on texture determination and color evaluation. Further studies exploring the fruit and flowers of P. aculeata are also required.
“…Os minerais são nutrientes essenciais ao metabolismo e homeostase no corpo humano, logo, a deficiência desses elementos pode resultar em distúrbios e doenças (Gharibzahedi & Jafari, 2017). Assim, alguns estudos comprovaram que tanto a ora-pro-nobis (Santos et al, 2015;Silveira et al, 2020;Tessarini et al, 2021) quanto o xique-xique (Bezerril et al, 2017;Machado et al, 2021) são ricos em minerais. Tal característica pode favorecer a aplicação destas cactáceas no preparo de diversos alimentos e bebidas, podendo ser utilizados como fontes suplementares na dieta humana.…”
As espécies da família Cactaceae se destacam em razão de sua composição nutricional e ocorrência em distintas partes do mundo. No entanto, o uso de cactáceas como plantas alimentícias não convencionais (PANCs) ainda é pouco conhecido. Assim, objetivou-se investigar, a partir de uma revisão sistemática, a composição química e mineral, além da análise sensorial de duas espécies de cactáceas (Pereskia aculeata e Pilosocereus gounellei) como PANCs. Para tanto, bases de dados foram consultadas e onze artigos publicados nos últimos 10 anos (2012-2022) foram incluídos. Por meio dos resultados observou-se que as espécies Pereskia aculeata (ora-pro-nóbis) e Pilosocereus gounellei (xique-xique) são as mais utilizadas como ingredientes alimentares para humanos, assim como apresentam grande versatilidade, podendo ser consumidas in natura ou usadas na produção de diferentes alimentos, como pães, bolos, tortas, iogurtes, cupcakes e coxinhas. Além disso, verificou-se que as cactáceas representam uma importante fonte de nutrientes, como proteína, minerais e fibra, especialmente para alimentação humana, fornecendo nutrientes essenciais para adequada nutrição e saúde das populações. No entanto, ressalta-se que mais estudos se tornam necessários a fim de incentivar e valorizar o uso de cactáceas como plantas alimentícias não convencionais.
“…Although these leaves are rich in minerals, dietary fiber, antioxidant compounds, and essential amino acids, such as leucine, lysine, and phenylalanine, they also contain antinutritional factors that may decrease the bioavailability and digestibility of some nutrients. Recently, Silveira et al 74 showed that cooking processes reduced total dietary fiber and P and K contents, and drastically decreased the inhibition of trypsin, in comparison to raw Pereskia leaves, suggesting that cooking favors small intestine digestive processes and protein bioaccessibility.…”
Section: The Effect Of Food Processing On the Stability And Bioaccess...mentioning
confidence: 99%
“…Milpa Alta and Atlixco) in boiling water did not affect calcium bioaccessibility. 55 In leaves of the stem-succulent cacti Pereskia aculeata , boiling water treatment was more effective at maintaining the minerals and dietary fiber levels than braising, 74 whereas microwaving led to improved carotenoids extraction and higher antioxidant capacity. 74 Steaming led to higher phenolic content but lower antioxidant activity, and frying promoted the best bioaccessibility but lower recovery of carotenoids.…”
Section: The Effect Of Food Processing On the Stability And Bioaccess...mentioning
Arid-land plants from the Cactaceae family are endemic to the Americas and cultivated worldwide. Cactaceous plants and their fruits contain phenolic compounds, betalains, vitamins, carotenoids, minerals, and soluble fiber. Edible...
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