Acidity changes and pH-buffering capacity of nopalitos (Opuntia spp.)

Corrales-Garcı́a, Joel; Peña-Valdivia, Cecilia B.; Razo-Martı́nez, Yolanda; Sánchez-Hernández, Margarita

doi:10.1016/j.postharvbio.2003.11.008

Cited by 35 publications

(11 citation statements)

References 5 publications

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“…Size 3 of prickly pear cactus stems were significantly (P≤0.05) more acidic on day one (0.25%) and size 1 was the least acidic (0.162%) ( Figure 3). Days one and three showed titratable acidity lower than the values of 0.28 to 0.95%, 0.4 to 0.6%, 0.30 to 0.85% as reported by Cantwell et al (1992), Corrales-García et al, (2004), andBetancourt-Domínguez et al (2006), respectively. The low acidity could be linked to climate conditions, soil conditions, and crop management.…”

Section: Titratable Aciditymentioning

confidence: 57%

Quality of three sizes of prickly pear cactus stems (Opuntia ficus indica L. ‘ATLIXCO’

Meraz-Maldonado¹

2012

Afr. J. Agric. Res.

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Nowadays, the prickly pear cactus stem has become an important part of the human diet due to its nutraceutical properties. Consumers show different preferences in the size of prickly pear cactus stems. The objective of this study was to evaluate some quality changes due to the effect of prickly pear cactus stem size in refrigeration (8 ± 2°C) for six days. The hypothesis was that the quality parameters vary according to the size and the storage time. Cut resistance, weight loss, color, titratable acidity, ascorbic acid and chlorophyll were evaluated in three prickly pear cactus stem sizes (5.0 to 10.5; 10.6 to 16.9 y 17.0 to 22 cm) of Opuntia ficus indica L. 'Atlixco' (thorns were removed), kept refrigerated at 8 ± 2°C for six days. The smallest size showed the highest weight lost (3.22%). Content of chlorophyll a, b, and total was directly proportional to the size and it increased with the storage time during the evaluated days. Also, the ascorbic acid content decreased significantly with the storage time.

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Section: Titratable Aciditymentioning

confidence: 57%

Quality of three sizes of prickly pear cactus stems (Opuntia ficus indica L. ‘ATLIXCO’

Meraz-Maldonado¹

2012

Afr. J. Agric. Res.

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“…One of the sensory attributes of this plant is its typical acid taste, which is light; however, since it is a CAM plant, it is important to take into account the right moment for harvesting the cladodes. When analyzing 10 different cactus crops, Corrales‐Garcia et al . reported that those harvested after noon (13:00 hours) had about 50% less acidity than those harvested early in the morning (6:00 hours); such behavior confirms the CAM metabolism in this type of plant.…”

Section: Chemical Composition Changes Of Cactus Stemsmentioning

confidence: 99%

Cactus stem (Opuntia ficus‐indica Mill): anatomy, physiology and chemical composition with emphasis on its biofunctional properties

et al. 2017

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Cactus stem (Opuntia ficus-indica Mill) is native to Mesoamerica and marketed in different forms such as fresh, frozen or pre-cooked. Worldwide, this vegetable is recognized for its pharmaceutical actions, including its antioxidant, diuretic, anticarcinogenic, anti-inflammatory, anti-diabetic, and anti-hypercholesterolemic properties, as well as their antiviral and antispermatogenic effects. However, not all of these properties have been associated with its chemical composition; therefore, this review aims to present and integrate information available on the physiology and anatomy of cactus stem and its chemical composition, focusing on some of the many factors that determine its biofunctionality. © 2017 Society of Chemical Industry.

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“…According to a very recent study on CAM active cladodes, the acid content was not only dependent on the time of harvest during the day but also on the respective Opuntia spp. variant (0.28 -0.76%), and the postharvest conditions applied [111]. With age, the acid content rose till the harvest date, but was levelled through storage at elevated temperatures [20].…”

Section: Postharvest Technologymentioning

confidence: 99%

Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses

Stintzing

Carle

2005

Mol. Nutr. Food Res.

416

275

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Although traditionally used as a valuable health supporting nutrient, the vegetative parts of Opuntia spp. plants are scarcely used in modern nutrition and medicine. While all kinds of different Opuntia spp. have been studied, a systematic approach regarding the inter-relationships between the composition and the pre- and postharvest conditions is still missing. Therefore, the present review compiles and discusses literature on the chemical composition of cactus stems, the knowledge on uses in food, medicine, and cosmetics. It is concluded that much research is needed to get an insight into the multitude of bioactivities reported in the traditional literature but also to take advantage of the respective constituents for food and pharmaceutical applications.

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Acidity changes and pH-buffering capacity of nopalitos (Opuntia spp.)

Cited by 35 publications

References 5 publications

Quality of three sizes of prickly pear cactus stems (Opuntia ficus indica L. ‘ATLIXCO’

Quality of three sizes of prickly pear cactus stems (Opuntia ficus indica L. ‘ATLIXCO’

Cactus stem (Opuntia ficus‐indica Mill): anatomy, physiology and chemical composition with emphasis on its biofunctional properties

Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses

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