Dietary fiber, phytochemical composition and antioxidant activity of Mexican commercial varieties of cactus pear

Jiménez-Aguilar, Dulce M.; López-Martínez, Julieta Melissa; Hernández-Brenes, Carmen; Gutiérrez-Uribe, Janet A.; Welti‐Chanes, Jorge

doi:10.1016/j.jfca.2015.01.017

Cited by 70 publications

(33 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The values of total fibre content found in the present work are higher when compared to the results obtained by other authors for the same species but different varieties(Barba et al, 2017;El- Kossori, Villaume, Boustani, Sauvaire, & Méjean, 1998; Jiménez-Aguilar, López-Martínez, Hernández-Brenes, Gutiérrez-Uribe, & Welti-Chanes, 2015;Medina et al, 2007), particularly for the pulp.Concerning the peel, the values found by some of these authors are similar to those found in the present work (40.8%-58.15%)(El- Kossori et al, 1998;Jiménez-Aguilar et al, 2015). These authors also found higher concentration of total fibre in the fruit peel than in the respective pulp, in contrast with the results obtained in the present work.…”

supporting

confidence: 90%

Qualitative evaluation of fruits from different Opuntia ficus‐indica ecotypes/cultivars harvested in South Portugal

et al. 2018

View full text Add to dashboard Cite

Opuntia ficus‐indica fruits have an important nutritional value and show several biological properties. This work studied the fruit physicochemical characteristics of two wild ecotypes (“Green” and “Orange”) and two cultivars (“Rossa” and “Gialla”) from Portugal. The results showed that the largest and heaviest fruits were those from ecotype “Orange,”, whereas the wild ecotype “Green” had fruits with firmer flesh. The fruit peels of cultivars “Rossa” and “Gialla” presented the highest fibre content. Glucose was the major carbohydrate in the fruits, particularly in the peels. Malic acid was the sole organic acid in both peels and pulps of all samples. The betacyanins’ content was higher in fruits of the “Rossa” cultivar, and the higher betaxanthins’ content was present in the peel of the cultivar “Gialla.” Peels of all samples generally had higher amounts of betalains than the pulps. The peel was a better scavenger of DPPH and ABTS free radicals than the pulp. Practical application The wastes of diverse food industries have revealed the presence of bioactive compounds with added value. The fruits of Opuntia ficus‐indica are appreciated for possessing biological attributes, nevertheless the peel generally is not used. The present work shows that the pigments (betalains) are predominantly found in the peel. Moreover, the in vitro antioxidant activity was also higher in this part of the fruit, independent on the ecotype or cultivar studied. Such results might trigger the interest for these residues from which pigments and bioactive compounds can be extracted, and, as extracts, can be used in diverse domains particularly in food and pharmaceutical industries.

show abstract

supporting

confidence: 90%

Qualitative evaluation of fruits from different Opuntia ficus‐indica ecotypes/cultivars harvested in South Portugal

et al. 2018

View full text Add to dashboard Cite

show abstract

“…The increase of fibers in cladodes involves mainly cellulose and hemicelluloses [22]; these compounds in conjunction with lignin constitute IDF [23]. Total dietary fiber (TDF) content in O. ficus indica in the present study is higher than TDF values in cactus pear (fruit) reported by Jiménez-Aguilar et al [24]. [26].…”

Section: Soluble and Insoluble Dietary Fibermentioning

confidence: 42%

Characterization of Calcium Compounds inOpuntia ficus indicaas a Source of Calcium for Human Diet

Gutiérrez-Cortez

Bah

Rojas‐Molina

et al. 2015

Journal of Chemistry

View full text Add to dashboard Cite

Analyses of calcium compounds in cladodes, soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) ofOpuntia ficus indicaare reported. The characterization of calcium compounds was performed by using Scanning Electron Microscopy, Energy Dispersive Spectrometry, X-ray diffraction, and infrared spectroscopy. Atomic Absorption Spectroscopy and titrimetric methods were used for quantification of total calcium and calcium compounds. Whewellite (CaC2O4·H2O), weddellite (CaC2O4·(H2O)2.375), and calcite (CaCO3) were identified in all samples. Significant differences (P≤0.05) in the total calcium contents were detected between samples. CaC2O4·H2O content in cladodes and IDF was significantly higher (P≤0.05) in comparison to that observed in SDF, whereas minimum concentration of CaCO3was detected in IDF with regard to CaCO3contents observed in cladodes and SDF. Additionally, molar ratio oxalate : Ca2+in all samples changed in a range from 0.03 to 0.23. These results support that calcium bioavailability inO. ficus indicamodifies according to calcium compounds distribution.

show abstract

“…ese parameters were used to characterize the ripening stage of the fruits which is related to the content of digestible and nondigestible carbohydrates (i.e., dietary fibre). Maturity index confirmed that all the fruits were at an edible ripening stage [32][33][34].…”

Section: Proximate Composition Of Dehydrated Fruit Peelsmentioning

confidence: 91%

Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels

García-Amezquita

Tejada-Ortigoza

Campanella

et al. 2018

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

Dietary fibre concentrates (DFC) obtained from fruit and vegetable by-products are powders, mainly obtained by dehydration, used in food formulations to increase nutritional value and to improve functional properties. The modifications of insoluble, soluble, and total dietary fibres (IDF, SDF, and TDF), physicochemical properties (solubility, swelling capacity, water/oil retention capacity, pH, and tapping density), and prebiotic potential of DFC from orange, mango, and prickly pear peels obtained by freeze-drying (FD) and convective hot air-drying (HA) were studied. In vitro faecal fermentation was used to evaluate the short-chain fatty acid (SCFA) production as a prebiotic indicator. TDF in FD orange was 5.5 g·100 g−1 higher than that in the HA sample, whereas HA increased TDF in prickly pear (9.5 g·100 g−1). No differences in fibre composition were observed in mango DFC. The physicochemical properties mostly affected by dehydration treatment were solubility and swelling capacity. HA increased SCFA production in orange peel (48 mmol·g−1 higher) but decreased it in mango and prickly pear (15 and 19 mmol·g−1 lower). Butyrate production of HA orange DFC was comparable to that obtained with the positive control (4.5 mmol·g−1). No production of propionate or butyrate was observed after 6 h fermentation in mango samples, despite the high SDF content (≈20 g·100 g−1). A decrease of the SDF : TDF ratio produced by the drying method improved the SCFA production.

show abstract

Dietary fiber, phytochemical composition and antioxidant activity of Mexican commercial varieties of cactus pear

Cited by 70 publications

References 23 publications

Qualitative evaluation of fruits from different Opuntia ficus‐indica ecotypes/cultivars harvested in South Portugal

Qualitative evaluation of fruits from different Opuntia ficus‐indica ecotypes/cultivars harvested in South Portugal

Characterization of Calcium Compounds inOpuntia ficus indicaas a Source of Calcium for Human Diet

Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels

Contact Info

Product

Resources

About