El fruto de Opuntia oligacantha var. Ulapa, fuente potencial de fitoquímicos

Abstract

Los frutos de Opuntia spp. (xoconostle) son ampliamente consumidos en varias regiones de México, lo que denota su aceptabilidad gastronómica y accesibilidad, por sabor y bajos costos de adquisición. Sin embargo, su calidad nutrimental, y compuestos bioactivos puede cambiar de acuerdo al estado de madurez, condiciones agroclimáticas y variabilidad genética. genética. Es por ello, que el objetivo de esta investigación fué presentar los datos más recientes del xoconostle Ulapa, cultivado en la región de Ulapa de Melchor Ocampo, Hidalgo, México. Se realizó la evaluación de las propiedades fisicoquímicas como, color, sólidos solubles totales (SST), pH y acidez titulable (AT). Se evaluó el contenido de fenoles totales y flavonoides; adicionalmente se determinó betalaínas totales. Los resultados mostraron un alto contenido de betalaínas y flavonoides en comparación con otras especies previamente estudiadas en México. Las concentraciones de estos fitoquímicos presentes en el xoconostle, lo convierten en una fuente permanente y alternativa de compuestos bioactivos.

Application of a Simplex–Centroid Mixture Design to Evaluate the Phenolic Compound Content and Antioxidant Potential of Plants Grown in Mexico

“…Regarding the fruit, Gómez-Covarrubias et al [ 36 ] reported lower values for total flavonoids in xoconostle var. joconostle, while López-Palestina et al [ 16 ] reported slightly higher values (4.6 mg QE g −1 DW) in samples of the same variety of xoconostle. This difference may be due to the harvest seasons, which may influence the variability of the results [ 19 ].…”

“…In this sense, the individual component of xoconostle and the mixtures that incorporate this fruit (P-O) displayed better antioxidant activity by DPPH. This is mainly due to the various phenolic compounds with antioxidant capacity ( Table S1 ) with which Opuntia has been related; therefore, although the phenol and flavonoid content did not show the highest values, the fruit may present other compounds with antioxidant activity such as betalains (nitrogenous anthocyanins), which are typical of this fruit [ 16 , 51 ] and may increase antiradical activity when combined with other plants rich in antioxidant compounds, such as Portulaca .…”

“…A viable, economical, and PC-rich alternative source is Mexican plants. In Mexico, a number of leafy vegetables are consumed, as well as some fruits, that are a source of vitamins, phenolic compounds, and minerals [ 6 , 8 , 16 ]. Among the leafy vegetables consumed mainly in central Mexico is the species Portulaca oleracea , known as purslane, which is rich in flavonoids (quercetin, kaempferol, myricetin) [ 17 , 18 ]; the genera Chenopodium spp., among which we identify the ashen quelite, quinhuilla, white quelite, donkey quelite, huazontle, and epazote and the genera Amaranthus spp., including the white, red, or tricolor quintonil, which are all rich in caffeic acid, gallic, vanillic, syringic, p -hydroxybenzoic, and ferulic [ 18 ]; and finally, some fruits of the genera Opuntia , such as Opuntia oligacantha var.…”

“…Among the leafy vegetables consumed mainly in central Mexico is the species Portulaca oleracea , known as purslane, which is rich in flavonoids (quercetin, kaempferol, myricetin) [ 17 , 18 ]; the genera Chenopodium spp., among which we identify the ashen quelite, quinhuilla, white quelite, donkey quelite, huazontle, and epazote and the genera Amaranthus spp., including the white, red, or tricolor quintonil, which are all rich in caffeic acid, gallic, vanillic, syringic, p -hydroxybenzoic, and ferulic [ 18 ]; and finally, some fruits of the genera Opuntia , such as Opuntia oligacantha var. Ulapa (xoconostle), is described as a rich source of PCs such as gallic, syringic, and ferulic acids, among others [ 16 , 19 , 20 , 21 ]. As mentioned above and according to references, these plant species are rich sources of phenolic compounds and can serve as cheap raw materials to obtain food supplements rich in these phytochemicals, providing an alternative for use in the food industry and a complementary alternative within the diet.…”