Nutritional potential and bioactive compounds of xique‐xique juice: An unconventional food plant from Semiarid Brazilian

Abstract

Xique‐xique (Pilosocereus gounellei) considered an unconventional species, is a cactus popularly consumed by local populations of Semiarid Brazilian and the cladodes are used in food preparations. The objective of this study was to elaborate juice with cladodes xique‐xique and to characterize its nutritional composition, determine the bioaccessibility of phenolic compounds, and antioxidant activity. The juice presented relevant soluble fibers (0.55 g/100 ml) and minerals contents. Nineteen phenolics compounds were identified in xique‐xique juice. Flavanols were the major class of phenolic compounds with epigallocatechin gallate (14.52 mg/ml) and catechin (4.71 mg/ml). After the gastrointestinal digestion catechin (16.49%), epigallocatechin gallate (23%), procyanidin B1 (27.81%) and B2 (15.79%), gallic (50.74%), and caffeic (17%) acids were bioaccessible, demonstrating a strong correlation with high antioxidant activity by ORAC and FRAP assay. This research demonstrates xique‐xique juice is a new source of intake of minerals, fibers and phenolic compounds, and that it also aggregates value to an underexploited specie. Practical applications Xique‐xique (Pilosocereus gounellei) considered an unconventional species is a cactus popularly consumed by local populations of Semiarid Brazilian, and the cladodes are used in food preparations. Despite the widespread use of xique‐xique by the communities of the Brazilian semi‐arid region, still, there is no scientific data on the nutritional composition of xique‐xique cladode juice. The juice represents an alternative source for the consumption of fiber, minerals, and bioaccessible phenolic compounds, since it presents a variety of phenolic compounds that contribute to the antioxidant capacity. Furthermore, it can be used for application in the food industry in the manufacture of different drinks. The elaboration of products using unconventional food plants, rich in nutrients and bioactive compounds, could be a health benefit and add value to local resources.

Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice

“…High ash contents have been found in xique-xique cladodes and derived juice [ 15 , 18 ], which should be linked to high contents of minerals in these products. A previous study found high contents of potassium, magnesium and calcium in xique-xique cladode juice [ 37 ]. Therefore, it could indicate that the addition of xique-xique cladode juice to the beverage formulations contributed to the higher mineral contents found in these beverages.…”

Cactaceae plants as sources of active bioavailable phytochemicals

“…Results revealed that three phenolic acids (gallic, caffeic, and syringic acids) and two flavanols (epigallocatechin gallate and catechin) reached bioaccessibility values from 7% to 50%, whereas flavonoids, stilbenes, or flavonones were not detected in the dialyzed fraction. 60 In cactus pear fruit, the in vitro intestinal digestion of pulp and seeds from O. albicarpa cv. Reyna and O. ficus-indica cv.…”

Physicochemical characteristics and bioactive compounds of the Xique-xique (Pilosocereus gounellei) cactus from Caatinga Brazilian: are they nutritive and functional?

“…Aiming to take advantage of the xique-xique cladodes [45,46], elaborated and researched the mineral composition of juice, jam and yogurt using the part of the vascular cylinder of this cactacea as raw material, reporting significant mineral content.…”

“…According to [45], from the recommendations of the [43], consumption of 100 ml of xique-xique juice would provide 20.65% magnesium, 10.72% potassium and 2.69% calcium. The consumption of 100 ml of xique-xique juice could provide 265.22% manganese [46] observed in xiquexique jam the presence of higher concentrations of potassium, magnesium, calcium and manganese; in this case, the processing of the xique-xique cladodes resulted in higher concentrations of the minerals, which is interesting from the nutritional point of view.…”