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

Abstract

This study elaborated different formulations with xique-xique (Pilosocereus gounellei) cladode, passion fruit and lime juice and sugar cane syrup. The formulated beverages were subjected to physical and physicochemical analysis, determination of total carotenoid, total flavonoid and total phenolic compound contents, as well as of their antioxidant activity (ABTS and FRAP method), organic acid, sugar and phenolic compound profile during 21 days of refrigeration storage (4 °C). Significant variations were found among formulated beverages for most of the measured parameters during storage. Beverages with xique-xique juice were less acidic (7.90–10.27 g/100 mL) than beverages without this juice (11.66–12.76 g/100 mL). Beverages with xique-xique juice had overall higher contents of bioactive compounds and higher antioxidant activity when compared to the control formulation. Beverages with the highest xique-xique juice concentrations had the highest contents of carotenoids (51.51–59.27 µg/100 mL), flavonoids (1.39–2.15 mg CE/100 mL), phenolic compounds (68.49–115.66 mg EGA/100 mL) and antioxidant activity, as measured by ABTS (0.71–0.84 µmol Trolox/mL) and FRAP (0.33–0.39 µmol Trolox/mL). These results indicate that the incorporation of xique-xique cladode juice in these mixed beverages enhanced their bioactive properties, especially of antioxidant compounds, enabling the development of a new product with potential functional properties to the beverage industry.

The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures

“…These are significant active ingredients with antioxidant activity, and the reduction in these ingredient contents under high-temperature storage conditions is closely related to the decrease in antioxidant activity of the system. Many studies have demonstrated that the total polyphenol content of plant extracts and plant beverages are positively correlated with the antioxidant activities of the systems ( Chen et al, 2015 , De Oliveira et al, 2021 , Roy et al, 2010 ). However, the polymerization of proteins with phenolic compounds and lipids may be the primary reason for the decreased total phenolic content.…”

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

“…According to Nunes et al [ 116 ], the technological applications and the economic potential of these species can also be extended to their consumption in the form of gum candies, sweets, and juices. In the current literature, Oliveira et al [ 117 ] elaborated on a new mixed drink formulated with juice from the cladode xique-xique ( Pilosocereus gonellei ). The authors reported that incorporating cladode juice from xique-xique into these mixed drinks potentiated its bioactive properties, mainly of antioxidant compounds, allowing the development of a new product with potential functional properties for the beverage industry.…”