Physicochemical variability and nutritional and functional characteristics of xoconostles (Opuntia spp.) accessions from Mexico [Variabilité physico-chimique et caractéristiques nutritionnelles et fonctionnelles de variétés de 'xoconostle' (Opuntia spp.) du Mexique. Introduction]
Hernandez-Fuentes A.D.,Autonomous University of the State of Hidalgo |
Trapala-Islas A.,Autonomous University of the State of Hidalgo |
Gallegos-Vasquez C.,Regional University of the North |
Campos-Montiel R.G.,Autonomous University of the State of Hidalgo |
And 2 more authors.
Fruits | Year: 2015
Introduction. The genus Opuntia generally produces fruits with abundant pulp and sweet taste, but also acidic fruits known as xoconostles, which may have a high potential for use and consumption. The aim of this study was to evaluate the physicochemical, nutritional and functional characteristics of 10 xoconostle genotypes produced in Mexico. Materials and methods. The xoconostle genotypes were collected from Hidalgo, Zacatecas and State of Mexico in Mexico. The pH, soluble solids, and titratable acidity, as well as the proximate composition and content of total phenolic compounds, betalains and antioxidant capacity (Trolox) were determined. Results were analyzed using analysis of variance (ANOVA) procedures and the Tukey test at a significance level of 0.05. Results and discussion. It was observed a high variability in weight (44.5-84.3 g FW), soluble solids (4.2-6.12 °Brix), titratable acidity (0.10-0.19 g 100 g-1 FW), and pH (2.74-3.54) among the 10 genotypes of Opuntia spp. studied. The protein content varied from 0.60 to 0.87 g 100 g-1 FW. Xoconostle genotypes with high calcium content of 1.008 mg 100 g-1 FW were identified. Some xoconostle genotypes can be a good source of pigments due to their high content of betacyanins (0.76-5.06 mg 100 g-1 FW) and vulgaxanthins (1.83-4.76 mg 100 g-1 FW). The antioxidant capacity of some xoconostle genotypes was higher than that of other common fruits. Conclusion. The xoconostle genotypes evaluated have a potential to be exploited as a suitable source of pigments and antioxidant compounds. © 2015 Cirad/EDP Sciences. Source
Guzman-Maldonado S.H.,Laboratory Of Alimentos |
Morales-Montelongo A.L.,University of Central Mexico |
Mondragon-Jacobo C.,Laboratory Of Alimentos |
Herrera-Hernandez G.,Laboratory Of Alimentos |
And 2 more authors.
Journal of Food Science | Year: 2010
Xoconostle cv. Cuaresmeño (Opuntia matudae) has attracted domestic and international industry attention; however, variations of composition from xoconostle structures have not been evaluated. Industries discard the pulp (endocarp) and peel (pericarp) as wastes and utilize the skin (mesocarp), which is the edible portion. The physicochemical, nutritional, and functional characterization of structures from xoconostle pear from 3 major sites of production in Mexico were assessed. Skin yield ranged from 58% to 64% and was higher to that of peel (22% to 24%) and pulp (12% to 18%) yields. pH, °Brix, and acidity were similar among xoconostle structures. Total fiber showed by peel (18.23% to 20.37%) was 2-fold higher than that of skin. Protein and ether extract were higher in xoconostle pulp compared to that showed by peel and skin. Iron content of xoconostle peel (6 to 9.6 mg/100 g, DWB) was higher to that of skin and pulp and prickly pear pulp. Soluble phenols of peel (840 to 863 mg GAE/100 g, DWB) were almost similar to that of skin (919 to 986 mg GAE/100 g, dry weigh basis); meanwhile, ascorbic acid concentration of skin was 2-fold higher compared to that of peel. The phenolic fraction of xoconostle structures consisted of gallic, vanillic, and 4-hydroxybenzoic acids; catechepicatechand vanillin were also identified by high-performance liquid chromatography-didoe array detection (HPLC-DAD). Xoconostle peel showed higher antioxidant activity (TEAC) compared to that of skin (2-fold) and pulp (6-fold) of commonly consumed fruits and vegetables. The potential of xoconostle peel and pulp for the production of feed or food is promissory. © 2010 Institute of Food Technologists®. Source