Functional Properties, Total Phenolic Content and Antioxidant Activity of Purple Cactus Pear (Opuntia ficus-indica) Waste: Comparison with Commercial Fibers

被引：7
|
作者：
Monter-Arciniega, Araceli [1 ]
Atzimba Hernandez-Falcon, Tania [1 ]
del Socorro Cruz-Cansino, Nelly [1 ]
Ramirez-Moreno, Esther [1 ]
Alanis-Garcia, Ernesto [1 ]
Arias-Rico, Jose [2 ]
Alberto Ariza-Ortega, Jose [1 ]
机构：
[1] Univ Autonoma Estado Hidalgo, Inst Ciencias Salud, Area Acad Nutr, Ctr Invest Interdisciplinario, Circuito Actopan Tilcuautla S-N, San Agustin Tlaxiaca 42160, Hidalgo, Mexico
[2] Univ Autonoma Estado Hidalgo, Inst Ciencias Salud, Area Acad Enfermeria, Circuito Actopan Tilcuautla S-N, San Agustin Tlaxiaca 42160, Hidalgo, Mexico
来源：
WASTE AND BIOMASS VALORIZATION | 2019年 / 10卷 / 10期
关键词：
Waste; Purple cactus pear; Opuntia ficus indica; Dietary fiber; Functional properties; Viscosity; Phenolic content; Antioxidant activity; Color; DIETARY FIBER; IN-VITRO; HYDRATION PROPERTIES; INSOLUBLE FIBER; CAPACITY; COLOR; EXTRACTION; VISCOSITY; PRODUCTS; FOODS;
D O I：
10.1007/s12649-018-0320-z
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
The aim of this study was to determine the proximate chemical composition, dietary fiber functional properties, viscosity, total phenolic content, antioxidant capacity and color of purple cactus pear waste (PCPW) in comparison with commercial fibers. PCPW had similar moisture, ash and functional properties as the other fibers, also low protein, fat and total dietary fiber content but showed higher fat absorption capacity (3.38 g g(-1)). All fibers had a non-Newtonian pseudoplastic behavior and had high total phenolic content except the commercial fiber of Plantagum psylium which formed a gel and had the lowest total phenolic content. PCPW had the highest antioxidant activity measured by ABTS with 1485.14 mu mol TE 100 g(-1) dry basis, high content of digestible carbohydrates (73%) and an intense red color in comparison to the commercial samples.
引用
收藏
页码：2897 / 2906
页数：10
相关论文
共 50 条
  • [31] Cactus pear antioxidants: a comparison between fruit pulp, fruit peel, fruit seeds and cladodes of eight different cactus pear cultivars (Opuntia ficus-indica and Opuntia robusta)
    Maryna de Wit
    Alba du Toit
    Gernot Osthoff
    Arno Hugo
    Journal of Food Measurement and Characterization, 2019, 13 : 2347 - 2356
  • [32] Impact of particle size on functional, physicochemical properties and antioxidant activity of cladode powder (Opuntia ficus-indica)
    Bouchra Nabil
    Rachida Ouaabou
    Mourad Ouhammou
    Lamia Saadouni
    Mostafa Mahrouz
    Journal of Food Science and Technology, 2020, 57 : 943 - 954
  • [33] The optimization of phenolic compounds extraction from cactus pear(Opuntia ficus-indica) skin in a reflux system using response surface methodology
    Aguirre Joya Jorge
    De La Garza Toledo Heliodoro
    Zugasti Cruz Alejandro
    Belmares Cerda Ruth
    Aguilar Cristóbal No
    Asian Pacific Journal of Tropical Biomedicine, 2013, (06) : 436 - 442
  • [34] Antibacterial, Antitumor (Lung Cancer Cell H292) and Antioxidant Properties of Sicilian Prickly Pear Cactus (Opuntia Ficus-Indica) Cladode Extracts
    D'Angeli, Floriana
    Genovese, Carlo
    Distefano, Alfio
    Malik, Abdul
    Khan, Azmat Ali
    Ronsisvalle, Simone
    Sipala, Federica
    Li Volti, Giovanni
    JOURNAL OF BIOLOGICAL REGULATORS AND HOMEOSTATIC AGENTS, 2024, 38 (03): : 1943 - 1960
  • [35] Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour "Opuntia ficus-indica"
    Nabil, Bouchra
    Ouaabou, Rachida
    Ouhammou, Mourad
    Essaadouni, Lamia
    Mahrouz, Mostafa
    JOURNAL OF FOOD QUALITY, 2020, 2020
  • [36] Study of the antioxidant properties of extracts obtained from nopal cactus (Opuntia ficus-indica) cladodes after convective drying
    Medina-Torres, Luis
    Jaime Vernon-Carter, E.
    Alberto Gallegos-Infante, J.
    Rocha-Guzman, Nuria E.
    Herrera-Valencia, E. E.
    Calderas, Fausto
    Jimenez-Alvarado, Ruben
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2011, 91 (06) : 1001 - 1005
  • [37] Lipid Profile And Antioxidant Properties of Selected Pear Cactus (Opuntia Ficus- Indica) Ecotypes From Southern Greece
    Zakynthinos, Georgios
    Varzakas, Theodoros
    CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE, 2016, 4 (01) : 54 - 57
  • [38] Effect of air flow rate on the polyphenols content and antioxidant capacity of convective dried cactus pear cladodes (Opuntia ficus indica)
    Gallegos-Infante, Jose-Alberto
    Rocha-Guzman, Nuria-Elizabeth
    Gonzalez-Laredo, Ruben-Francisco
    Reynoso-Camacho, Rosalia
    Medina-Torres, Luis
    Cervantes-Cardozo, Veronica
    INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2009, 60 : 80 - 87
  • [39] Immunoprotective activity and antioxidant properties of cactus (Opuntia ficus indica) extract against chlorpyrifos toxicity in rats
    Smida, Amani
    Ncibi, Saida
    Taleb, Jihen
    Ben Saad, Anouar
    Ncib, Sana
    Zourgui, Lazhar
    BIOMEDICINE & PHARMACOTHERAPY, 2017, 88 : 844 - 851
  • [40] Antioxidant properties of a thermoultrasonicated cactus pear [Opuntia ficus indica (L.) Mill (Cactaceae)] juice blend in comparison with traditional thermal processing
    Ayala-Nino, Alexis
    del Socorro Cruz-Cansino, Nelly
    Ramirez-Moreno, Esther
    Antonio Sanchez-Franco, Jose
    Alberto Ariza-Ortega, Jose
    Guadalupe Calderon-Ramos, Zuli
    Delgado-Olivares, Luis
    EMIRATES JOURNAL OF FOOD AND AGRICULTURE, 2021, 33 (12): : 972 - 979
12345