Phenolics, betacyanins and antioxidant activity in Opuntia joconostle fruits

Food Research International

Volumn 44, Issue 7, 2011, Pages 2160-2168

  Osorio Esquivel, Obed ^a   Alicia Ortiz Moreno, ^a   Álvarez, Valente B ^b   Dorantes Álvarez, Lidia ^a   Giusti, M Mónica ^b  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Betalain; Free phenolic acids; Isobetanin; Opuntia joconostle; Xoconostle

Indexed keywords

ANTIOXIDANT ACTIVITIES; BETALAINS; ISOBETANIN; OPUNTIA JOCONOSTLE; PHENOLIC ACIDS; XOCONOSTLE;

FATTY ACIDS; FRUITS; ORGANIC ACIDS; PURIFICATION;

PHENOLS;

CACTACEAE; OPUNTIA;

EID: 79959968561     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.02.011     Document Type: Article

References (41)

1. Andrés-Lacueva C., Medina-Remon A., Llorach R., Urpi-Sarda M., Khan N., Chiva-Blanch G., et al. Phenolic compounds: Chemistry and occurrence in fruits and vegetables. Unit 2 in fruit and vegetable phytochemicals 2010, 53. Wiley-Blackwell, John Wiley & Sons, Inc, Singapore. L.A. De la Rosa, E. Alvarez-Parrilla, G.A. González-Aguilar (Eds.).
2. Brand-Williams W., Cuvelier M.E., Berset C. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology 1995, 28(1):25-30.
3. Buratti S., Benedetti S., Cosio M.S. Evaluation of the antioxidant power of honey, propolis and royal jelly by amperometric flow injection analysis. Talanta 2007, 71:1387-13.
4. Cai Y., Sun M., et al. Antioxidant activity of betalains from plants of the Amaranthaceae. Journal of Agricultural and Food Chemistry 2003, 51(8):2288-2294.
5. Castellar M.R., Obon J.M., Fernández-López J.A. The isolation and properties of a concentrated red-purple betacyanin food colourant from Opuntia stricta fruits. Journal of the Science of Food and Agriculture 2006, 86:122-128.
6. Chavez-Santoscoy A.R., Gutierrez-Uribe A.J., Serna-Saldívar O.S. Phenolic composition, antioxidant capacity and in vitro cancer cell cytotoxicity of nine prickly pear (Opuntia spp.) juices. Plant Foods for Human Nutrition 2009, 64:146-152.
7. Dewanto V., Wu X., Adom K.K., Hai L.R. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Chemistry. 2002, 50:3010-3014.
8. During A. Bioavailability of natural pigments. Food colorants: Chemical and functional properties 2004, 147-173. CRC Press, USA. S. Carmen (Ed.).
9. Eberhardt V.M., Lee Y.C., Liu H.R. Antioxidant activity of fresh apples. Nature 2000, 405:903-904.
10. Fernández-López J.A., Almela L. Application of high-performance liquid chromatography to the characterization of the betalain pigments in prickly pears fruits. Journal of Chromatography A 2001, 913:415-420.
11. Fernández-López J.A., Almela L., Obón M.J., Castellar R. Determination of antioxidant constituents in cactus pear fruits. Plant Foods for Human Nutrition 2010, 65:253-259.
12. Gentile C., Tessoriere L., Allegra M., Livrea M.A., Alessio P.D. Antioxidant betalains from cactus pear (O. ficus-indica) inhibit endothelial ICAM-1 expression. Annals of the New York Academy of Sciences 2004, 1028:481-486.
13. Georgiev G.V., Weber J., Kneschke E.-M., Denev N.P., Bley T., Pavlov I.A. Antioxidant activity and phenolic content of betalain extracts from intact plants and hairy root cultures of the red beetroot Beta vulgaricus cv. Detroit dark red. Plant Foods Human Nutrition 2010, 65:105-111.
14. Guzmán-Maldonado H.S., Morales-Montelongo L.A., Mondragón-Jacobo C., Herrera-Hernández G., Guevara-Lara F., Reynoso-Camacho R. Physicochemical, nutritional, and functional characterization of fruits xoconostle (Opuntia matudae) pears from Central-Mexico región. Journal of Food Science 2010, 75(6):C485-C491.
15. Hui-Yu H., Chen-Kang C., Tim K.T., Ju-Jen H., Wei-Wei C., Ying-Chieh T. Antioxidant activities of various fruits and vegetables produced in Taiwan. International Journal of Food Sciences and Nutrition 2004, 55(5):423-429.
16. Jaramillo-Flores M.E., Gonzalez-Cruz L., Cornejo-Mazon M., Dorantes-Alvarez L., Gutierrez-López G.F., Hernandez-Sanchez H. Effect of thermal treatment on the antioxidant activity and content of carotenoids and phenolic compounds of cactus pear cladodes (Opuntia ficus-indica). Food Science and Technology International 2003, 9(4):271-278.
17. Kaner J., Harel S., Granit R. Betalains-A new class of dietary cationized antioxidants. Journal of Agricultural and Food Chemistry 2001, 49:5178-5185.
18. Kim D.-O., Lee K.W., et al. Vitamin C Equivalent Antioxidant Capacity (VCEAC) of phenolic phytochemicals. Journal of Agricultural and Food Chemistry 2002, 50(13):3713-3717.
19. Kobayashi N., Schmidt J., Wray V., Schliemann W. Formations and occurrence of dopamine-derived betacyanins. Phytochemistry 2001, 56:429-436.
20. Kugler F., Stintzing C.F., Carle R. Evaluation of the antioxidant capacity of betalanic fruits and vegetables. Journal of Applied Botany and Food Quality 2007, 81:69-76.
21. Kuti J.O. Antioxidant compounds from four Opuntia cactus pear fruit varieties. Food Chemistry 2004, 85(4):527-533.
22. Moβhammer R.M., Stintzing C.F., Carle R. Evaluation of different methods for the production of juice concentrates and fruit powders from cactus pear. Innovative Food Science & Emerging Technologies 2006, 7:275-287.
23. Muntha-Reddy K., Ruby L., Lindo Alexander, Muraleed-haran Nair G. Relative inhibition of lipid peroxidation, cyclooxygenase enzymes and human tumor cell proliferation by natural food colors. Journal of Agricultural and Food Chemistry 2005, 53:9268-9273.
24. Noroozi M., Angerson W., et al. Effects of flavonoids and vitamin C on oxidative DNA damage to human lymphocytes. The American Journal of Clinical Nutrition 1998, 67(6):1210-1218.
25. Pimienta-Barrios E., Méndez-Moran L., Ramirez-Hernandez C.B., García de Alba-García E.J., Domínguez-Arias M.R. Effect of xoconostle (Opuntia joconostle Web.) fruit consumption on glucose and seric lipids. Agrociencia 2008, 42:645-653.
26. Reyes-Agüero J.A., Aguirre R.J.R., Valiente-Banuet B.A. Reproductive biology of Opuntia: A review. Journal of Arid Environments 2006, 64:549-585.
27. Rodrìguez-Saona L.E., Wrolstad R.E. Acetone extraction and chloroform partition of anthocyanins. Unit F1.1. Handbook of food analytical chemistry 2005, 7-18. John Wiley & Sons, Inc, New York. R.E. Wrolstad, S.J. Schwartz (Eds.).
28. Shahidi F., Naczk M. Phenolics in food and nutraceuticals 2004, Boca Raton, Florida.
29. Socha R., Juszczak L., Pietrzyk S., Fortuna T. Antioxidant activity and phenolic composition of herbhoneys. Food Chemistry 2009, 113:568-574.
30. Sreekantha D., Arunasree M.K., Roy R.K., Reddy C.T., Reddy V.G., Reddanna P. Betanin a betacyanin pigment purified from fruits of Opuntia ficus-indica índices apoptosis in human chronic myeloid leukemia Cell line-k562. Phytomedicine 2007, 14:739-746.
31. Stintzing F.C., Carle R. Analysis of Betalains. Food colorants: Chemical and functional properties 2004, 507-531. CRC Press. S. Carmen (Ed.).
32. Stintzing F.C., Schieber A., Carle R. Amino acid compositions and betaxanthin formation in fruits from Opuntia ficus-indica. Planta Medica 1999, 65:632-635.
33. Stintzing F.C., Schieber A., Carle R. Phytochemical and nutritional significance of cactus pear. European Food Research and Technology 2001, 212:396-407.
34. Stintzing F.C., Schieber A., Carle R. Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Britton & Rose. Analytical, nutritional and clinical methods section. Food Chemistry 2002, 77:101-106.
35. Treutter D. Significance of flavonoids in plant resistance and enhancement of their biosynthesis. Plant Biology 2005, 7:581-591.
36. Wu L.-C., Hsu H.-W., Chen Y.-C., Chiu C.-C., Lin Y.-I., Annie Ho J. Antioxidant and antiproliferative activities of red pitaya. Food Chemistry 2006, 95(2):319-327.
37. Wybraniec S., Platzner I., Geresh S., Gottlieb E.H., Haimberg M., Mogilnotzki M.Y. Betacyanins from vine cactus Hylocereus polyrhizus. Phytochemistry 2001, 58:1209-1212.
38. Zadernowski R., Czaplicki S., et al. Phenolic acid profiles of mangosteen fruits (Garcinia mangostana). Food Chemistry 2009, 112(3):685-689.
39. Zakharova N., Petrova T. Relationships between the structure and antioxidant activity of certain betalains. Applied Biochemistry and Microbiology 1998, 34:182-185.
40. Zavaleta-Beckler P., Olivares-Orozco L.J., Montiel-Salero D., Chimal-Hernández A., Scheinvar L. Organic fertilization in sour prickly pear (Opuntia joconostle and O. matudae). Agrociencia 2001, 35(6):609-614.
41. Zhishen J., Mengcheng T., Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 1999, 64:555-559.