Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients

Abstract

There is a lack of information on the potential use of xoconostle cultivars as sources of antioxidants for food, pharmaceutical and colorant industries. The aim of this study was to provide a phytochemical characterization and antioxidant activity evaluation of Opuntia matudae Scheinvar cv. Rosa by-products (epicarp and endocarp mucilage's), in order to evaluate their interest as sources of functional ingredients for human or animal foods. These by-products showed a high content in glucose, citric and linoleic acids, tocopherols, and isorhamnetin-O-(di-deoxyhexosyl-hexoside) (mainly in epicarp), and presented relevant antioxidant properties. The obtained results support the use of O. matudae Scheinvar cv. Rosa agro-industrial by-products as functional food ingredients, namely for antioxidant-enriched formulations, instead of being discarded.

By-product recovery of Opuntia spp. peels: Betalainic and phenolic profiles and bioactive properties

“…All of the compounds have been previously described by other authors in Opuntia spp samples (Chahdoura et al, 2014;Chougui et al, 2015;Mata et al, 2016;Morales et al, 2015Morales et al, , 2014 Overall, OE sample presented higher concentration of phenolic compounds, being peak 11 (isorhamnetin-O-(deoxyhexosyl-hexoside)) the major compound found (5.99 mg/g).…”

“…Betalain molecules displays wide range of hues, betacyanins have reddish-violet colour while betaxanthins have a general yellow-orange colour (Albano et al, 2015;Esquivel, 2016;Gandía-herrero et al, 2013;Gandía-Herrero et al, 2010), the latter being only identified in OG and OS samples. Five betacyanins were identified, betanidin-5-O-β-sophoroside, betanidin-5-O-β-glucoside (betanin), isobetanin, gomphrenin I and betanidin (peaks 3, 4, 5, 6 and 7, respectively), having been previously identified by other authors (CastellanosSantiago and Yahia, 2008;Morales et al, 2015Morales et al, , 2014Stintzing et al, 2002;Svenson et al, 2008). On the contrary of betaxanthins, betacianins fraction was found in higher quantities in OE samples, being peak 4 (betanin) the main compound found (14.9 mg/g extract), This characteristic can be easily predicted due to the strong violet hue present in OE and also because betanin (betanidin-5-O-β-glucoside) is the most widespread betacyanin among plants (Esatbeyoglu et al, 2014).…”

Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

“…The in vitro antioxidant activity assays were performed following the previously described methodology by Morales et al (2015). The sample concentrations providing 50% of antioxidant activity or 0.5 of absorbance (EC 50 ), were calculated from the graphs of antioxidant activity percentages (DPPH, β-carotene/linoleate and TBARS assays) or absorbance at 690 nm (reducing power assay) against sample concentrations.…”

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

“…Furthermore, the consumption of xoconostle provides health benefits as a result of its content, which is composed of polyunsaturated fatty acids and fiber (mostly soluble). Similarly, xoconostle exhibits antioxidant, antimicrobial and hypoglycemic properties (Espinosa‐Muñoz et al, ; Morales et al, ; Morales, Barros, Ramírez‐Moreno, Santos‐Buelga, & Ferreira, ). Another source of natural compounds is essential oils, which have been widely studied as food additives in edible biodegradable films and emulsified coatings, as they provide antioxidant and/or antimicrobial effects (Acevedo‐Fani, Salvia‐Trujillo, Rojas‐Graü, & Martín‐Belloso, ; Atarés & Chiralt, ).…”