Physicochemical, nutritional and functional characteristics of two underutilised fruit cactus species (Myrtillocactus) produced in central Mexico

被引：39

作者：

Horacio Guzman-Maldonado, Salvador ^{[1
]}

Herrera-Hernandez, Guadalupe ^{[1
]}

Hernandez-Lopez, David ^{[2
]}

Reynoso-Camacho, Rosalia ^{[3
]}

Guzman-Tovar, Abril ^{[1
]}

Vaillant, Fabrice ^{[4
]}

Brat, Pierre ^{[4
]}

机构：

[1] INIFAP, Unidad Biotecnol Campo Expt Bajio, Celaya 38110, Gto, Mexico

[2] Inst Tecnol Celaya, Dept Ingn Bioquim, Guanajuato 38010, Mexico

[3] Univ Autonoma Queretaro, PROPAC, Ctr Univ, Queretaro 76010, Mexico

[4] Ctr Cooperat Int Rech Agron Dev, Dept FLHOR, F-34398 Montpellier 5, France

来源：

FOOD CHEMISTRY | 2010年 / 121卷 / 02期

关键词：

Myrtillocactus; Garambullo; Nutritional; Functional; Industrialisation; ANTIOXIDANT ACTIVITY; PRICKLY PEARS; DIETARY FIBER; STABILITY; FOODS;

D O I：

10.1016/j.foodchem.2009.12.039

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The physicochemical, nutritional, and functional variations of Myrtillocactus geometrizans and Myrtillocactus schenckii, were assessed. Variations of characteristics among species and geographic origin were lower compared to prickly pear. Titratable acidity, and total soluble solids varied by 7.7%, and 11%, respectively. Variations of protein (18.5%) and fibre (5.2%) contents were lower when compared to prickly pear. Iron and copper contents make Myrtillocactus a good source of minerals contributing 16% and 20% of daily requirements. Myrtillocactus also could be an outstanding source of fibre (up to 36.9%). Gallic and caffeic acids, and vanillin were identified by HPLC. Betalains, soluble phenolics, and vitamin C contribute to the high antioxidant activity (TEAC) which, if compared with commonly consumed fruits, was higher. The potential for the production of high-quality industrialised products derived from Myrtillocactus is feasible, as long as compositional variations from batch to batch are kept in check. Published by Elsevier Ltd.

引用

页码：381 / 386

页数：6

共 29 条

[1]

ANDERSON JJB, 1999, FUNCTIONAL FOODS DES, P323

[2] Stability of betalains extracted from garambullo (Myrtillocactus geometrizans) [J].

Barrera, FAG ;

Reynoso, CR ;

de Mejia, EG .

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 1998, 4 (02) :115-120

[3] TANNIN ANALYSIS OF FOOD-PRODUCTS [J].

DESHPANDE, SS ;

CHERYAN, M ;

SALUNKHE, DK .

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1986, 24 (04) :401-449

[4] Composition of pulp, skin and seeds of prickly pears fruit (Opuntia ficus indica sp.) [J].

El Kossori, RL ;

Villaume, C ;

El Boustani, E ;

Sauvaire, Y ;

Méjean, L .

PLANT FOODS FOR HUMAN NUTRITION, 1998, 52 (03) :263-270

[5]

FRANCIS FJ, 1969, HORT SCI, V15, P58

[6] Chemical characterization and biological effects of Sicilian Opuntia ficus indica (L.) Mill. fruit juice:: Antioxidant and antiulcerogenic activity [J].

Galati, EM ;

Mondello, MR ;

Giuffrida, D ;

Dugo, G ;

Miceli, N ;

Pergolizzi, S ;

Taviano, MF .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (17) :4903-4908

[7]

Gebhardt S., 2008, USDA national nutrient database for standard reference, release 21

[8] Chemical characterization of Sicilian prickly pear (Opuntia ficus indica) and perspectives for the storage of its juice [J].

Gurrieri, S ;

Miceli, L ;

Lanza, CM ;

Tomaselli, F ;

Bonomo, RP ;

Rizzarelli, E .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (11) :5424-5431

[9] Myrtillocactus (cactaceae): botanical, agronomic, physicochemical and chemical characteristics of fruits [J].

Hernandez-Lopez, David ;

Vaillant, Fabrice ;

Reynoso-Camacho, Rosalia ;

Guzman-Maldonado, Salvador-Horacio .

FRUITS, 2008, 63 (05) :269-276

[10] Biochemical and nutritional characterization of three prickly pear species with different ripening behavior [J].

Hernández-Pérez, T ;

Carrillo-López, A ;

Guevara-Lara, F ;

Cruz-Hernández, A ;

Paredes-López, O .

PLANT FOODS FOR HUMAN NUTRITION, 2005, 60 (04) :195-200

← 1 2 3 →