EVALUATION OF PITAYA PLANTS (Stenocereus spp) OF NATURAL POPULATIONS OF MONTE ESCOBEDO, ZACATECAS

Campos-Rojas, Eduardo; Espinoza, J.M Pinedo; Campos‐Montiel, Rafael G.; Hernández-Fuentes, Alma Delia

doi:10.5154/r.rchsh.2011.17.028

Cited by 7 publications

(8 citation statements)

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“…In this work, the composition of white, red, yellow, and purple types of pitayas was determined ( Table 1) in order to determine the contribution of these fruits to the dietary intake of various nutrients by the consumer and to encourage their consumption and utilization. The water content (85.39-86.65%) and total carbohydrate content (9.65-10.85%) were the main components in S. stellatus analysis, and they were similar to other fruits from Stenocereus genera [4,28] and other fruit plants, such as apples, apricots, oranges, and cactus pears. [29] Physicochemical Characterization Physicochemical properties of fruits, such as SS and acidity are related to their ripeness and may become a harvest or quality index.…”

Section: Resultsmentioning

confidence: 77%

Comparative Analysis of Betalain Content inStenocereus StellatusFruits and Other Cactus Fruits Using Principal Component Analysis

Pérez-Loredo

García-Ochoa

Barragán-Huerta

2015

International Journal of Food Properties

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1) Comparative analysis of betalain content inStenocereus stellatus fruits and other cactus fruits using principal component analysis Running head: Principal component analysis of cactus fruits pigments Abstract Stenocereus stellatus fruits from Puebla, Mexico, with red, purple, yellow, and white pulp were characterized regarding their total betalain (TB) content, and physicochemical properties. The TB content was 856.07-2968 µg per gram of pulp dry weight (DW). Using principal component analysis, the levels of pigments in S. stellatus fruits were compared with 32 samples from other Downloaded by [New York University] at 14:58 31 May 2015A c c e p t e d M a n u s c r i p t 2 cactus fruits. As a result, 3 confidence intervals for TB content (µg g -1 ) were calculated: low (< 1208), medium (2935-3288) and high (4488-9248). Thus, the cactus fruits can be categorized as a poor, good, and excellent source of betalain pigments.

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Section: Resultsmentioning

confidence: 77%

Comparative Analysis of Betalain Content inStenocereus StellatusFruits and Other Cactus Fruits Using Principal Component Analysis

Pérez-Loredo

García-Ochoa

Barragán-Huerta

2015

International Journal of Food Properties

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“…The S. queretaroensis extract from the red fruit possesses an acidic pH of 3.78 (Table 1), similar to that of other types of S. queretaroensis (pH 3.9 -5.2) such as yellow fruit (Gaytán-Andrade et al, 2019). Furthermore, the extracts from S. griseus and Opuntia ficus-indica have pH values of 4.2 and 6.04 ± 0.0 (Campos-Rojas et al, 2011;. It is clear that although all these extracts are acids, variation exists in acidic values among them.…”

Section: Physicochemical and Proximal Analysesmentioning

confidence: 97%

“…Furthermore, the citric acid content is a better indicator of flavor than pH (Sadler and Murphy, 2010); hence, the content detected in the S. queretaroensis fruit extract confers it a pleasant taste due to its low acidity. TSS and titratable acidity play a role in the final flavor and quality of the extract; for this reason, they are relevant parameters in the food industry, thus, they are used as a base in the formulation of products (Campos-Rojas et al, 2011).…”

Section: Physicochemical and Proximal Analysesmentioning

confidence: 99%

“…A current tendency of the world population is focused on consuming natural foods derived from plants with high nutritional value (Román-Cortés et al, 2018;Orozco-Sifuentes et al, 2019;Ramírez-Jaspeado et al, 2020) and prebiotic properties (Talebi et al, 2020). Stenocereus queretaroensis (Cactaceae) is a plant endemic to Mexico (Campos-Rojas et al, 2011). There are different types, but the red one has a higher production and impact on the Mexican economy (Quiroz-González et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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CARACTERIZACIÓN, DIGESTIBILIDAD Y EFECTO PREBIOTICO DEL EXTRACTO DEL FRUTO DE Stenocereus queretaroensis F.A.C. WEBER BUXBAUM

et al. 2020

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La digestibilidad es la facilidad con la que los alimentos se convierten en el sistema digestivo en sustancias útiles para la nutrición; ésta comprende la hidrólisis de moléculas complejas y la absorción de moléculas pequeñas en el intestino. La microbiota es fundamental en estos procesos y el mal funcionamiento de estos microorganismos está asociado con enfermedades metabólicas. El objetivo de este estudio fue caracterizar y evaluar la digestibilidad y el efecto prebiótico del extracto de fruto de Stenocereus queretaroensis, ya que se desconocen su valor nutricional y funcionalidad. El extracto se obtuvo del fruto a 4 °C usando un extractor de jugo; posteriormente, se filtró y liofilizó; además, se determinó su valor y calidad nutricional parcial mediante análisis fisicoquímicos y proximales. Asimismo, se establecieron técnicas para evaluar la digestibilidad oral, gástrica e intestinal y para evaluar el efecto prebiótico. El extracto mostró un color rojo (L* = 17.21 ± 0.1, a* = 38.61 ± 0.1, b* = 10.60 ± 0.2), con un pH de 3.78 ± 0.1, sin grasa cruda y 0.77 ± 0.0 % (p/p) de fibra cruda, 1.36 ± 0.0 % de proteína, 88.82 ± 0.8 % de extracto libre de nitrógeno y efecto prebiótico para Bacillus coagulans, Lactobacillus sporogenes y L. delbrueckii.

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“…It produces attractively colored pitayas (often dark‐red) that contain an important concentration of betalains. Purple, white, dark‐red, orange, yellow, and red‐fleshed pitayas can be found (Pimienta‐Barrios & Nobel, 1994) at the local markets between the months of April and June (Campos‐Rojas et al, 2011) and that is the reason why it is frequently called May's pitaya. Unfortunately, this fruit has a short shelf life.…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling of infrared drying of red pitaya pulp (Stenocereus queretaroensis) for potential use of its betalains

Ríos‐Moreno

Cruz‐Reyes

Vargas‐Rodríguez

et al. 2022

J Food Process Engineering

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Red pitaya fruit has an important concentration of betalains (68.7 mg/100 g fresh sample) that potentially can be used as natural colorants for food, textiles, dye‐sensitized solar cells, etc. Nevertheless, this fruit has a short shelf life. To overcome this problem and to take advantage of their varied and attractive colors, pitayas can be infrared dried. In this work, we evaluated the kinetics of infrared drying of red pitaya pulp in the temperature range of 40–70°C. The drying rate was found to increase with temperature. The time required to diminish moisture content of red pitaya pulp from 80.5% to around 0.1%–0.3% (dry basis) decreased from 625 min at 40 to 240 min at 70°C. The experimental drying data were fitted to nine empirical drying models reported in literature and to one new model herein proposed. Based on statistical criteria, the proposed model was found the best for characterizing drying behavior of red pitaya pulp for the whole range of temperature. Effective moisture diffusivity was moisture content‐dependent, the average values for diffusivity coefficients at each drying temperature were derived from Fick's law and varied from 0.98–4.43 × 10−9 m2/s over the temperature range. Activation energy for moisture diffusion in red pitaya pulp was determined as 42.89 kJ/mol. Best drying temperature was found to be at 70°C, where a higher betalain content and a faster drying process conditions were achieved. Practical applications Betalains can be used as healthy natural colorants for food, among others. A limitation for which pitayas have not been exploited as a source of colorants is because of their short shelf life. Due to the important concentration of betalains present in this fruit, it is highly desirable to have methodologies that allow access to their use. To overcome this problem and to take advantage of their varied and attractive colors, red pitaya pulp was infrared dried for its study. Herein the proposed model exhibited an excellent fit to the red pitaya pulp drying process. The commercial exploitation of pitayas as an alternative source of natural colorant betalains may not only provide a wider color spectrum than red beetroot, but also contribute to the sustainable development of the usually underdeveloped semiarid regions.

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EVALUATION OF PITAYA PLANTS (Stenocereus spp) OF NATURAL POPULATIONS OF MONTE ESCOBEDO, ZACATECAS

Cited by 7 publications

References 0 publications

Comparative Analysis of Betalain Content inStenocereus StellatusFruits and Other Cactus Fruits Using Principal Component Analysis

Comparative Analysis of Betalain Content inStenocereus StellatusFruits and Other Cactus Fruits Using Principal Component Analysis

CARACTERIZACIÓN, DIGESTIBILIDAD Y EFECTO PREBIOTICO DEL EXTRACTO DEL FRUTO DE Stenocereus queretaroensis F.A.C. WEBER BUXBAUM

Mathematical modeling of infrared drying of red pitaya pulp (Stenocereus queretaroensis) for potential use of its betalains

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