Phenolics, betacyanins and antioxidant activity in Opuntia joconostle fruits

Osorio-Esquivel, Obed; Alicia-Ortiz-Moreno,; Álvarez, Valente B.; Dorantes‐Álvarez, Lidia; Giusti, M. Mónica

doi:10.1016/j.foodres.2011.02.011

Cited by 155 publications

(115 citation statements)

References 33 publications

Supporting

Mentioning

105

Contrasting

Unclassified

Order By: Relevance

“…Discoloration degree indicates that the antioxidants possess scavenging potentials. Since DPPH is a stable free radical and does not dimerize as happens with most free radicals, the absorbance diminution depends linearly on the antioxidant concentration (Kosar et al, 2011;Singh et al, 2002;Zhu et al, 2011;Esquivel, Moreno, Álvarez, Álvarez & Giusti, 2011).…”

Section: Resultsmentioning

confidence: 99%

Phenolic Compounds and Antioxidant Activity from Saffron (Crocus sativus L.) Petal

Goli¹,

Mokhtari²,

Rahimmalek³

2012

JAS

View full text Add to dashboard Cite

Saffron petal is the main by-product of saffron processing which is producing in large amounts annually. The purposes of this work were to determine total phenolics content in the methanolic extract of saffron petal using Folin-ciocalteu reagent and to measure their antioxidant activity in various in vitro models, such as β-carotene-linoleate and 1,1-diphenyl-2-picryl hydrazyl (DPPH). Saffron petal extract in different concentrations (0.5-5 mg ml -1 ) were compared with standard antioxidants of ascorbic acid, α-tocopherol and TBHQ (0.5-1 mg ml -1 ). Total phenolics content was 3.42 mg gallic acid/g dry weight. In model systems of β-carotene-linoleate and DPPH, the extract at 500 ppm concentration showed 91.4% and 74.2% antioxidant activity which was comparable with that of TBHQ (93.1% and 77.9%) at 100 ppm. The results showed that saffron petal could be considered as a bioresource of phenolic compounds with high antioxidant activity.

show abstract

Section: Resultsmentioning

confidence: 99%

Phenolic Compounds and Antioxidant Activity from Saffron (Crocus sativus L.) Petal

Goli¹,

Mokhtari²,

Rahimmalek³

2012

JAS

View full text Add to dashboard Cite

show abstract

“…Phenolic compounds were mostly detected in the epicarp and hardly in the endocarp. In global, fourteen compounds were detected, including two Compounds 11 and 12 were identified as betanidin and isobetanidin-5-!-$-glucoside (i.e., betanin and isobetanin); these compounds were also identified by Osorio-Esquivel et al (2011). Other two betacyanins were observed (compounds 13 and 14) in these byproducts, being identified as 2-descarboxy-betanin and 2-descarboxy-isobetanin, respectively.…”

Section: Hydrophilic Phytochemicals Of Xoconostle By-productsmentioning

confidence: 99%

“…Xoconostle (acidic cactus pear) and its by-products have recently received considerable attention from health professionals as well as from consumers regarding the discovery of their health-promoting potential, such as antihypoglycemic, antihyperlipidemic, hypocholesterolemic, anti-inflammatory, antidiuretic, antiulcerogenic and immunostimulating activity, as well as in some cancers prevention (Díaz-Vela, Totosaus, Cuz-Guerrero, & Pérez-Chabela, 2013; Chavez-Santoscoy, Gutierrez-Uribe, & Serna-Saldívar, 2009; Morales et al, 2012 andOsorio-Esquivel et al, 2011Sanchez-Gonzalez, Jaime-Fonseca, San Martin-Martínez, & Zepeda, 2013). The mesocarp of this xoconostle fruit has been studied by the content in antioxidant compounds, such as polyphenols (Osorio-Esquivel et al, 2013) ascorbic acid and tocopherols (Schwenke, 2002;Morales et al, 2012).…”

mentioning

confidence: 99%

“…Different authors (Morales et al, 2012 andOsorio-Esquivel et al, 2011;PrietoGarcía, et al, 2006) described that xoconostle (including cv. Cuaresmeño) and its byproducts (seeds, pericarp and endocarp mucilage's) derived could be used as functional ingredients for food industry, namely antioxidant-enriched formulations including tocopherols, ascorbic acid and phenolic compounds, instead of being discarded.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients

et al. 2015

View full text Add to dashboard Cite

There is a lack of information on the potential use of xoconostle cultivars as sources of antioxidants for food, pharmaceutical and colorant industries. The aim of this study was to provide a phytochemical characterization and antioxidant activity evaluation of Opuntia matudae Scheinvar cv. Rosa by-products (epicarp and endocarp mucilage's), in order to evaluate their interest as sources of functional ingredients for human or animal foods. These by-products showed a high content in glucose, citric and linoleic acids, tocopherols, and isorhamnetin-O-(di-deoxyhexosyl-hexoside) (mainly in epicarp), and presented relevant antioxidant properties. The obtained results support the use of O. matudae Scheinvar cv. Rosa agro-industrial by-products as functional food ingredients, namely for antioxidant-enriched formulations, instead of being discarded.

show abstract

“…The total flavonoid content (TFC) was evaluated using a colorimetric assay (Osorio-Esquivel et al 2011). Briefly, 0.25 mL of the sample was mixed with 1.25 mL of distilled water in a test tube, followed by the addition of 75 lL of a 5 % NaNO 2 solution.…”

Section: Evaluation Of Phenolic Compoundsmentioning

confidence: 99%

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

et al. 2016

View full text Add to dashboard Cite

The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine the effect of: ovendrying (OD) and microwave drying (MD), on the water activity, color, phenolic compound content and antioxidant activity of coconut husk. The OD was performed at 60°C for 12 h and MD was performed at 900 W for 10 min. The total phenolic content (TPC) in fresh coconut husk was 64.2 mg GAE/g dry wt and significant higher than observed after OD and MD of 35.8 and 45.5 mg GAE/ g dry wt, respectively. Ten phenols were identified in fresh and dehydrated coconut husks. The husk MD showed an increase in the content of gallic, 4-hydroxybenzoic, ferulic and syringic acids and epicatechin compared with the fresh; while coconut husk OD and MD, showed a decrease in the content of vanillic acid, vanillin, catequin and kaempferol. The antioxidant activity decreased after both OD and MD. However, MD resulted in a better antioxidant activity in husk than OD. MD of husk resulted into better retention of preserved color, TPC and TFC than OD.

show abstract

Phenolics, betacyanins and antioxidant activity in Opuntia joconostle fruits

Cited by 155 publications

References 33 publications

Phenolic Compounds and Antioxidant Activity from Saffron (Crocus sativus L.) Petal

Phenolic Compounds and Antioxidant Activity from Saffron (Crocus sativus L.) Petal

Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

Contact Info

Product

Resources

About