Cereus peruvianus Mill. (Cactaceae) as a source of natural antioxidants: Phenolic compounds and antioxidant activity of cladode extracts in two collection periods

Nunes, A. R.; Mangolin, Claudete Aparecida; Oliveira, Arildo José Braz de; Gonçalves, Regina Aparecida Correia; Avíncola, Alexandre da Silva; Almeida, Rafaela Takako Ribeiro de; Pilau, Eduardo Jorge; Machado, Maria de Fátima Pires da Silva

doi:10.1016/j.crfs.2022.05.014

Cited by 10 publications

(6 citation statements)

References 54 publications

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“…Furthermore, cacti can act as a valuable genetic resource; their genes can be transferred to other crops to make them resistant or tolerant to high temperatures and drought 2,4 . Therefore, the importance of cacti will steadily grow over the years, with them already being considered as food of the future owing to their importance in food security 35,36 …”

Section: Resultsmentioning

confidence: 99%

“…2,4 Therefore, the importance of cacti will steadily grow over the years, with them already being considered as food of the future owing to their importance in food security. 35,36 Dissemination and utilization through the years Archeological studies indicate that the use of cacti as human food dates back thousands of years, probably before the history of agriculture itself. 4 The origin and history of O. ficus-indica are related to the ancient Mesoamerican civilizations, mainly the Aztec culture.…”

Section: Adaptability Mechanismsmentioning

confidence: 99%

“…1,4,5,7,8,38,44 These fruits also have a high ascorbic acid content, which, along with the other bioactive compounds mentioned earlier, has antioxidant capacity. 4,8,44,45 According to da Costa Nunes et al, 35 identifying new natural sources with antioxidant compounds is one of the main focuses of current research. Foods with antioxidant properties, such as cactus fruit, help reduce oxidative stress in the body and have - ).…”

Section: Cactus Health Benefitsmentioning

confidence: 99%

“…wileyonlinelibrary.com/jsfa anti-inflammatory; anti-atherogenic; anti-hyperglycemic; hypocholesterolemic; antidiabetic; anti-ulcerogenic; anticancer; and cardioprotective, neuroprotective, and hepatoprotective effects. 4,8,9,25,35 The seed lipids include some saturated fatty acids (e.g., palmitic and stearic acids), but the emphasis is on unsaturated fatty acids. 7,44 The presence of high linoleic and oleic acid, 2,7 together with the absence of linolenic acid, indicates that the seeds of cactus fruit can be used to extract oil for human consumption.…”

Section: Cactus Health Benefitsmentioning

confidence: 99%

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Trends in research on cacti: the food of the future

Coqueiro,

Costa,

Silva

et al. 2024

J Sci Food Agric

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Cacti are a distinguished group of plants that stand out for their great nutritional values, diverse uses, and unique morphology, allowing them to grow and thrive under different conditions such as dry, xeric, and even low‐temperature environments. The world is going through significant climate changes that are affecting the agriculture system. Therefore, sustainable and multifunctional crops, as many species of the Cactaceae family are, might be a good alternative in the near future. In this work, the uses of cacti in human food were analyzed through a scientific prospection from the point of view of their temporal and spatial distribution and potential uses. Brazil is the country with more publications related to the scope of this work, followed by Mexico. The presence of cacti in these countries can influence their interest in these species, which might reflect the results encountered in this study. The uses and ethnobotanical applications of cacti vary in different countries worldwide. Cactus is consumed fresh (in salads), in preparations (jams and sweets), and juices, being also present in traditional dishes in countries like Mexico. This study emphasizes cacti's importance in people's diets and ongoing world changes. Their ability to thrive even in hot environments with low water resources will lead to a greater focus on these species in the upcoming years. Furthermore, these plants have great flavor and contain several beneficial chemical compounds with desirable nutritional and health properties. Therefore, knowledge dissemination combined with technological innovations will allow greater use of these multifunctional species for human consumption. © 2024 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Adaptability Mechanismsmentioning

confidence: 99%

Section: Cactus Health Benefitsmentioning

confidence: 99%

Section: Cactus Health Benefitsmentioning

confidence: 99%

See 2 more Smart Citations

Trends in research on cacti: the food of the future

Coqueiro,

Costa,

Silva

et al. 2024

J Sci Food Agric

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“…According to Nunes et al [ 116 ], the technological applications and the economic potential of these species can also be extended to their consumption in the form of gum candies, sweets, and juices. In the current literature, Oliveira et al [ 117 ] elaborated on a new mixed drink formulated with juice from the cladode xique-xique ( Pilosocereus gonellei ).…”

Section: Future Trends For Technological Application Of Cacti-derived...mentioning

confidence: 99%

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

Monteiro

Almeida

Santos

et al. 2023

Foods

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The growing interest in a healthy lifestyle has contributed to disseminating perspectives on more sustainable natural resource management. This review describes promising aspects of using cacti in the food industry, addressing sustainable, nutritional, and functional aspects of the plant’s production. Our study provides an overview of the potential of cacti for the food industry to encourage the sustainable cultivation of underutilized cactus species and their commercial exploitation. The commercial production of cacti has advantages over other agricultural practices by mitigating damage to ecosystems and encouraging migration to sustainable agriculture. The application of cactus ingredients in food development has been broad, whether in producing breads, jellies, gums, dyes, probiotics, and postbiotic and paraprobiotic foods. However, in the field of probiotic foods, future research should focus on technologies applied in processing and researching interactions between probiotics and raw materials to determine the functionality and bioactivity of products.

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Improvement of phenolic compounds production in callus cultures of Cereus hildmannianus (K.) Schum. by elicitation

Santos

Cabral

Silva

et al. 2023

Plant Cell Tiss Organ Cult

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Cereus hildmannianus (Cactaceae) is a medicinal plant with various pharmacological and industrial applications. Plant biotechnology is an attractive approach for specialized metabolites production under controlled conditions, with the elicitation process being considered a highly effective strategy for increasing the production of bioactive compounds. In this regard, the present study investigated the effects of elicitors, sucrose (S, 1-8 g L − 1 ), UV-C light (UV-C, 10-80 min), salicylic acid (SA, 50-200 µmol), and jasmonic acid (JA,, on the pro le of esterase isozymes, total phenolic and total avonoid contents, antioxidant activity (FRAP, DPPH, and ABTS), and the dereplication method by Ultra-High-Performance Liquid Chromatography coupled with Mass Spectrometry (UHPLC-ESI-Q-TOF-MS/MS).The isozyme pro le was not signi cantly changed. The greatest accumulations of total phenolics were observed in callus tissues induced with 100 µmol JA (390.8), 200 µmol SA (355.5), 20 min UV-C (182.9), and 6 g L − 1 S (122.1 µg mg − 1 DW); the greatest concentrations of total avonoids were observed following culture with 200 µmol SA (89.8) and 2 g L − 1 S (28.4 µg mg − 1 DW). Furthermore, the dereplication study allowed putative identi cation of thirty-six compounds (thirty phenolic and organic acids, and six avonoids). The greatest antioxidant activities were obtained with callus tissues induced with 100 µmol JA, 200 µmol SA, 80 min UV-C, and 1 g L − 1 S. The elicitors were able to alter the production of phenolic compounds in callus cultures of C. hildmannianus. These results are promising for the clean and sustainable bioproduction of bioactive molecules for pharmaceutical and cosmeceutical purposes, prioritizing the conservation of the species.

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Cereus peruvianus Mill. (Cactaceae) as a source of natural antioxidants: Phenolic compounds and antioxidant activity of cladode extracts in two collection periods

Cited by 10 publications

References 54 publications

Trends in research on cacti: the food of the future

Trends in research on cacti: the food of the future

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

Improvement of phenolic compounds production in callus cultures of Cereus hildmannianus (K.) Schum. by elicitation

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