Juices of prickly pear fruits (Opuntia spp.) as functional foods Article

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Overview

abstract

• The prickly pear (Opuntia spp.) usually is consumed as fresh fruit. In this study of prickly pear juice in vitro we characterized and quantified secondary metabolites including antioxidant capacitv of ten Opuntia spp. variants. Gallic acid was abundant in most variants. Catechin and epicatechin isomers, and procyanidins Bl and B2 were present in most variants. Ascorbic acid content was higher than 84 mg. Betacyanins stand out in redcolored juices, betaxanthins in the yellow ones; this caused lack of relationship between antioxidant capacity and total phenolic content. The soluble fiber content, sugars, betalains and ascorbic acid position this juice as a functional food. © 2018 Chiriotti Editori. All rights reserved.

authors

• Aguirre Rivera Juan Rogelio
• García J.M.
• Juárez Flores Bertha Irene
• Monreal-Montes M.
• Pérez M.D.O.
• Rendón Huerta Juan Antonio
• Santos M.Á.V.
• Serratosa M.P.
• Zenteno-Ramírez G.

publication date

• 2018-01-01

published in

• Italian Journal of Food Science  Journal

Research

keywords

• Abts; Antioxidant; Betalains; Frap; Juice; Prickly pears

Additional Document Info

start page

• 614

end page

• 627

volume

• 30

issue

• 3