Biothiols, Taurine, and Lipid-Soluble Antioxidants in the Edible Pulp of Sicilian Cactus Pear (<i>Opuntia ficus-indica</i>) Fruits and Changes of Bioactive Juice Components upon Industrial Processing

Tesoriere, Luisa; Fazzari, Marco; Allegra, Mario; Livrea, M. A.

doi:10.1021/jf050636f

Cited by 117 publications

(76 citation statements)

References 41 publications

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“…A palma (Opuntia ficus-indica Mill) possui frutos verdes e coloridos (vermelho, amarelo ou roxo), devido à presença de vários pigmentos da classe das betalaínas e betacarotenos (Castellar et al, 2006;Díaz et al, 2006;Tesoriere et al, 2005). Trata-se de uma cactácea que, apesar de ter sua utilização muitas vezes restrita à produção de cladódios para arraçoamento de animais, possui potencial para ser utilizada na produção do figo-daíndia, que se apresenta com teor de polpa semelhante ao da goiaba e em cuja composição se encontram princípios antioxidantes (Stintzing & Carle, 2004;Tesoriere et al, 2005). A polpa do figo-da-índia tem aparência porosa, com pequenas e numerosas sementes, sabor doce e com leve acidez, propícia para, por meio do processamento, ter ampliada sua oferta na forma de produtos com maior valor agregado (Lopes & Silva, 2006).…”

Section: Introductionunclassified

Armazenamento de figo-da-índia em pó

Lisbôa

Figueirêdo²,

Queiroz³

2012

Rev. bras. eng. agríc. ambient.

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R ESU M ONeste trabalho foram avaliadas a estabilidade do figo-da-índia em pó acondicionado em embalagens laminadas durante 100 dias de armazenamento, sob condições controladas de temperatura e umidade relativa e as amostras a cada 20 dias, por meio do teor de água, atividade de água, acidez total titulável, açúcares redutores e cor (luminosidade, intensidade de vermelho e de amarelo). Observou-se que as embalagens laminadas não evitaram a absorção de água, enquanto a atividade de água aumentou e os açúcares redutores diminuíram com o tempo; por outro lado, a acidez total titulável diminuiu mas apenas nos primeiros vinte dias; enfim, todas as amostras sofreram escurecimento durante o armazenamento. Palavras-chave: Opuntia fícus-indica, embalagem, vida de prateleira Storage of the prickly pear powder A B ST R A C TThe stability of the prickly pear power packed in laminated roll for 100 days storage under controlled temperature and relative humidity was evaluated. The material was evaluated every 20 days, through the moisture content, water activity, total acidity, sugars and color (brightness, red and yellow colour intensity). It was found during storage of powder samples, that the laminated packaging did not prevent the water absorption, while water activity increased and reduced sugars decreased with time, the total acidity decreased in the first twenty days, keeping stable thereafter in all samples and there was a darkening of the powder samples stored at 40 ºC.

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Section: Introductionunclassified

Armazenamento de figo-da-índia em pó

Lisbôa

Figueirêdo²,

Queiroz³

2012

Rev. bras. eng. agríc. ambient.

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“…Plums [131,178], sorghum [88], potatoes [76,124], mangos [124,179,180], kernels [138], cherries [13, 42,43,181], spinach [124,156,182], kale [183], broccoli [124,145], cabbage [55], asparagus [156], lettuces [124], oranges [124], arugulas [137], tea [184], artichokes [132], coffee [185], honey [133,186], apricots [187], citrus fruits [136], oranges [142], bush butter fruits [188], radishes [156,189], cabbages [156,124], pepper [156], olive oil [85,190], cowpeas [104], cactus pears [191], Kancolla seeds [192], Pinto beans [193], beans [82], soybeans [99], and lentils [82].…”

Section: Food Sourcementioning

confidence: 99%

“…The following list gives an enumeration of all the measures or procedures investigated: Maturity, ripening and time of harvest [63,74,82,99,115,116,176,178,179,188,189,194] 58,112,142,162,181,191,196], differentiation in fractions [114,167,174], peeling [109,142,153,180], special pressing or extraction [2, 64,72,165], enzymatic treatment and maceration [51], irradiation [53,158,175,183], drying [8,102,132,152,159], sensory effects [51], germination [88], browning-blanching and polyphenoloxidase (PPO) activity [124], proveniences [8,12,63,107,110,112,…”

Section: Aspects Of Postharvest Processing and Storage Proceduresmentioning

confidence: 99%

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Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Amarowicz

Carle

Dongowski

et al. 2009

Molecular Nutrition Food Res

142

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The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, monomeric flavanols and anthocyanins. Only publications dealing directly with the effects of storage and postharvest processing on the phenolic acid and flavonoid contents of foods were considered. The expectation that the structural diversity even within each subgroup, and the number of different procedures and of different parameters would make finding homogenous tendencies unlikely, has, in most instances, been confirmed. By adding a database Excel table combined with a focused and unified evaluation, specific additional information was rendered accessible and concise. It holds true for most of the subclasses in question that the effect of storage and food processing on the polyphenol content is negligible in comparison to the differences between different varieties of plants. Variety dependence must always be considered, for all classes of compounds.

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“…La tuna roja del nopal Opuntia ficus-indica (L.) Mill. (Cactaceae) forma parte importante del grupo de alimentos funcionales puesto que tiene alta actividad antioxidante como consecuencia de su elevada concentración de betalaínas, polifenoles y vitamina C (Tesoriere et al 2005), los cuales se caracterizan por ser compuestos bioactivos que han mostrado tener un efecto protector frente a ciertas enfermedades degenerativas (Butera et al 2002, Cano et al 2005. En condiciones estándar de comercialización la tuna tiene una vida de anaquel de pocos días y cuando se almacena a temperatura menor de 9 °C, es susceptible al daño por frío, que se manifiesta con hendiduras y pequeñas manchas color marrón en la cáscara (Rodríguez-Félix 2002).…”

Section: Introductionunclassified