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The interest in nopal has encouraged the use of dehydration; there are few studies about the effect of process parameters on the nopal polyphenol content and antioxidant activity. The objective of the present work was to evaluate the effect of air-drying flow rates on the amount and antioxidant capacity of extracts of Opuntia ficus indica cladodes. Nopal was dried at 45 degrees C and air flow rates of 3 and 5 m/sec. Samples were analyzed for moisture, total polyphenol, flavonoid, and flavonol contents, chain-breaking activity, inhibition of low-density lipoprotein and deoxyribose oxidation. Nopal drying at an air flow rate of 3 m/sec showed higher values of phenols, flavonoids and flavonols. The best value of low-density lipoprotein inhibition and deoxyribose was found at 1,000 microg/ml. The air flow rate affected the amount of polyphenols and the OH( . ) radical scavenging, but did not modify the chain-breaking activity and the low-density lipoprotein inhibition activity.

The physical properties of extruded products from three Mexican common bean cultivars were investigated. Common bean cultivars Flor de Mayo, Pinto Villa and Bayo Victoria from the same harvesting season (2006) were used in this work. Beans were milled and the flour was hydrated to 24, 26 and 28 g of water/100 g of dry weight. Two temperatures, 130 degrees C and 165 degrees C at the end of the extruder barrel without die, were experimented. Common bean flour extrudates were evaluated for water absorption index (WAI), water absorption capacity (WAC), oil absorption capacity (OAC), and emulsifying capacity (EC). Flor de Mayo extrudates showed the highest WAC and WAI values. Thus starch from Flor de Mayo beans showed minor restricted water availability. In all cases, the OAC of extruded products was lower than the crude bean flour. The EC for Bayo Victoria flour increased as a consequence of the extrusion process. The EC for Flor de Mayo was higher at lower temperature and lower moisture content than Pinto Villa and Bayo Victoria beans. EC behavior of Pinto Villa was similar to Bayo cultivar. These results indicate that it is possible to produce new extruded products with good physical properties from these common bean cultivars.

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