Nutritional components and anti-oxidant capacity of ten cultivars and lines of cactus pear fruit (Opuntia spp.)

Yahia, Elhadi M.; Mondragón-Jacobo, C.

doi:10.1016/j.foodres.2011.02.042

Cited by 97 publications

(60 citation statements)

References 32 publications

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“…In literature there are no studies related to quantification of total anthocyanins in the genus Opuntia. In this genre the betalains, secondary metabolites of the alkaloid class, are often cited, with the same extraordinary range of colors ranging from lime green, orange, red purple (Yahia & Mondragon-Jacobo, 2011).…”

Section: Phytochemical Prospectingmentioning

confidence: 99%

“…isoprene, carbohydrates, and enzymes such as superoxide dismutase (SOD), glutathione reductase (GR), glutathione peroxiase (GPX), peroxiredoxin (PRXR), catalase (CAT), ascobarte peroxidase (APX), reductase monodehidroascorbate (MDHAR), dehydroascorbate reductase (DHAR), polyphenol oxidase (PPO) (Corral-Aguayo et al, 2008;Ferreira et al, 2010;Soares & Machado, 2007;Yahia & Mondragon-Jacobo, 2011;Zhong et al, 2010).…”

Section: Total Anthocyanin Contentmentioning

confidence: 99%

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Seasonal variability of phenolic compounds and antioxidant activity in prickly pear cladodes of Opuntia and Nopalea genres

et al. 2017

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The prickly pear is a cactaceae that have chemical compounds that act as natural antioxidants. In addition, the prickly pear is a plant widely used in semiarid region as it's considered very important forage for animal feed, especially in the dry season. The objectives of this research were to characterize the main classes of phytochemicals, determine the phenols content, flavonoids and anthocyanins and evaluate the antioxidant activity of the prickly pear cultivars Opuntia and Nopalea grown in the semiarid region of Pernambuco in two collection periods (dry and rainy). In the work crude ethanol extracts from cladodes of cultivars (IPA-20, Elephant Ear Mexican, F-08, V-19, Small palm, F-21 and IPA-Sertânia) were used. As for the class of phytochemical compounds from ethanol extract only the flavonoids and steroids were detected in all prickly pear cultivars, in both periods analyzed. The content of phenolic compounds ranges from 1.24 to 5.41 mg GAE g -1 DM, flavonoids 0.90 to 3.43 mg QE g -1 DM, anthocyanins from 0.05 to 0.34 µg QE 100 g -1 DM and antioxidant activity 39.59 to 217.17 µM TEAC g -1 DM. The occurrence of chemical variability and antioxidant activity were observed, both among the botanical cultivars studied and among the collection periods.Keywords: biodiversity and nutrition; cactus pear; flavonoids; phenolic acids; phytochemicals.Practical Application: Use of cladodes of prickly pear cultivars as functional foods in the diet human and animal.

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Section: Phytochemical Prospectingmentioning

confidence: 99%

Section: Total Anthocyanin Contentmentioning

confidence: 99%

Seasonal variability of phenolic compounds and antioxidant activity in prickly pear cladodes of Opuntia and Nopalea genres

et al. 2017

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“…Según lo hallado, el ayrampo mostró una alta concentración de polifenoles totales, los que están directamente relacionados con las propiedades organolépticas del alimento, como sabor, aroma, astringencia y color (13) . Los compuestos polifenólicos constituyen un grupo importante de antioxidantes naturales capaces de neutralizar radicales libres, recomendándose su consumo para la prevención de enfermedades crónicas (1) .…”

Section: Discussionunclassified

“…La tuna, variedad roja, tuvo una alta actividad antioxidante como consecuencia de su elevada concentración de polifenoles, betalaínas y vitamina C (4,5,13,17) ; por ende, el ayrampo también mostró una alta actividad antioxidante, siendo superior al de la tuna, ya que los valores de sus componentes bioactivos fueron mayores.…”

Section: Discussionunclassified

Capacidad antioxidante del fruto de la Opuntia apurimacensis (ayrampo) y de la Opuntia ficus-indica (tuna)

Jorge

Troncoso

2016

An Fac med

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ResumenIntroducción. En la tuna existen compuestos antioxidantes, pero, se desconoce si hay en el ayrampo. Objetivo. Determinar la capacidad antioxidante de Opuntia apurimacensis (ayrampo) y de Opuntia ficus-indica (tuna). Diseño. Estudio analítico observacional. Lugar. Laboratorio de Bioquímica Clínica y Nutricional, Centro de Investigación de Bioquímica y Nutrición, Facultad de Medicina, Universidad Nacional Mayor de San Marcos, Lima, Perú. Material biológico. Fruta fresca (ff) de Opuntia apurimacensis (ayrampo) y Opuntia ficusindica (tuna). Intervenciones. En los extractos acuosos se realizaron determinaciones de vitamina C, polifenoles totales y capacidad antioxidante (FRAP). Los resultados se analizaron mediante la prueba de Mann-Whitney, con 95% de confianza. Principales medidas de resultados. Concentración de vitamina C y polifenoles totales; capacidad antioxidante. Resultados. El ayrampo presentó mayor concentración de vitamina C (49,9 y 36,1 mg de ácido ascórbico/100 g ff), mayor concentración de polifenoles totales (107,3 y 68,7 mg de equivalente ácido gálico/100 g ff) y mayor capacidad antioxidante (1,1 y 0,7 mmoles de Fe-II/100 g ff) que la tuna. El ayrampo mostró mayor correlación entre la capacidad antioxidante y la vitamina C (0,91 y 0,56), mientras que, la tuna tuvo mayor correlación entre la capacidad antioxidante y los polifenoles totales (0,98 y 0,82). Conclusiones. El ayrampo presentó mayor capacidad antioxidante que la tuna. Palabras clave. Ayrampo; Tuna; Vitamina C; Polifenoles totales; Capacidad Antioxidante. Abstract Introduction. The cactus pear contains antioxidant compounds, but it is unknown if these exist in the ayrampo. Objective. To determine the antioxidant capacity of Opuntia apurimacensis (ayrampo) and Opuntia ficus-indica (cactus pear). Design. Analytical observational study. Location. Laboratory of Clinical Biochemistry and Nutrition, Research Center of Biochemistry and Nutrition, Faculty of Medicine, Universidad Nacional Mayor de San Marcos, Lima, Peru. Biological material. Fresh fruit (ff) of both Opuntia apurimacensis (ayrampo) and Opuntia ficus-indica (cactus pear). Interventions. Determination of vitamin C, polyphenols and antioxidant capacity (FRAP) were performed in both fruits aqueous extracts. Results were analyzed using the Mann-Whitney U test with 95% confidence. Main outcome measures. Concentration of vitamin C and polyphenols; antioxidant capacity (FRAP). Results. Compared to the cactus pear, ayrampo presented the highest concentration of vitamin C (49.9 and 36.1 mg ascorbic acid/100 g ff), highest concentration of total polyphenols (107.3 and 68.7 mg gallic acid equivalent/100 g ff) and highest antioxidant capacity (1.1 and 0.7 mmol of Fe-II/100 g ff). Ayrampo showed the highest correlation between antioxidant capacity and vitamin C (0.91 and 0.56), and the prickly pear the higher correlation between antioxidant capacity and total polyphenols (0.98 and 0.82). Conclusions. Ayrampo showed higher antioxidant capacity compared to cactus pear.

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“…Cactus pear has attracted increasing attention in both domestic and export markets for its nutritional health promotion benefits due to its contents of fiber, soluble carbohydrates, calcium, magnesium, and vitamins (mainly A and C); as well as the possibility of exploiting medicinal properties, with several biological activities, including antioxidant and anti-inflammatory properties (GALATI et al, 2003;ZHONG et al, 2010;YAHIA and JACOBO, 2011).…”

Section: Introductionmentioning

confidence: 99%

Repeatability of Fruit Quality Traits of Cactus Pear

Nunes

Oliveira

et al. 2017

Rev. Bras. Frutic.

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-Repeatability analysis has been used to study traits in several crops, assisting in the definition of the minimum number needed to evaluate genotypes more efficiently and with less time and resource consumption. So far, however, no repeatability studies on cactus pear have been found in the literature. The objective of this study was to determine the coefficient of repeatability for cactus pear fruits traits and the minimum number of evaluations (fruit) that can provide acceptable accuracy for the prediction of the true value. The experiment was conducted at the Federal Institute of Bahia/Campus Guanambi, with 150 fruits collected from three municipalities in the state of Bahia. The coefficients of repeatability were estimated by the methods of analysis of variance, principal components based on the covariance (PCCV) and correlation (PCC) matrices, and structural analysis based on the correlation matrix (SA). The analysis of variance showed that, except for fruit diameter, the effect of the production site (municipality) was significant for all traits evaluated. The PCCV method was proven the most suitable for studying the repeatability of quality traits of cactus pear fruits. Seven fruits were required to determine, with 90% confidence, the traits length, diameter, fruit firmness, skin thickness, number of seeds, fruit mass, bark mass, pulp mass, pH, titratable acidity, soluble solids, SS/AT ratio, and pulp yield.

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Nutritional components and anti-oxidant capacity of ten cultivars and lines of cactus pear fruit (Opuntia spp.)

Cited by 97 publications

References 32 publications

Seasonal variability of phenolic compounds and antioxidant activity in prickly pear cladodes of Opuntia and Nopalea genres

Seasonal variability of phenolic compounds and antioxidant activity in prickly pear cladodes of Opuntia and Nopalea genres

Capacidad antioxidante del fruto de la Opuntia apurimacensis (ayrampo) y de la Opuntia ficus-indica (tuna)

Repeatability of Fruit Quality Traits of Cactus Pear

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