Xoconostle fruit (opuntia matudae scheinvar cv. rosa) by-products as potential functional ingredients

Food Chemistry

Volumn 185, Issue , 2015, Pages 289-297

  Morales, Patricia ^a,b   Barros, Lillian ^a   Ramírez Moreno, Esther ^a,b   Santos Buelga, Celestino ^c   Ferreira, Isabel C F R ^d  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^c UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^d UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Opuntia matudae By products Functional ingredients Polyphenols Vitamins PUFAs Antioxidant capacity

Indexed keywords

AGENTS; ANTIOXIDANTS; FATTY ACIDS; LINOLEIC ACID; PLANTS (BOTANY);

ANIMAL FOODS; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; FOOD INGREDIENTS; FUNCTIONAL INGREDIENT; HIGH-CONTENT; INDUSTRIAL BY-PRODUCTS; PHYTOCHEMICAL;

FUNCTIONAL FOOD;

ALPHA TOCOPHEROL; ASCORBIC ACID; BETA TOCOPHEROL; BETACYANIN; CAFFEIC ACID; CITRIC ACID; DELTA TOCOPHEROL; FERULIC ACID; FLAVONOID; FRUCTOSE; GAMMA TOCOPHEROL; GLUCOSE; ISORHAMNETIN; ISORHAMNETIN O (DI DEOXYHEXOSYL HEXOSIDE); KAEMPFEROL; LINOLEIC ACID; MALIC ACID; MYRISTIC ACID; OLEIC ACID; OXALIC ACID; PALMITIC ACID; PHENOL DERIVATIVE; QUERCETIN; QUERCETIN DERIVATIVE; QUINIC ACID; SUCROSE; TOCOPHEROL; UNCLASSIFIED DRUG; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; BLEACHING; EPICARP; FUNCTIONAL FOOD; LIPID PEROXIDATION; LIPOPHILICITY; MASS SPECTROMETRY; OPUNTIA; OPUNTIA MATUDAE; PHYTOCHEMISTRY; ANALYSIS; CHEMISTRY; FRUIT; HUMAN;

ANTIOXIDANTS; FRUIT; FUNCTIONAL FOOD; HUMANS; OPUNTIA;

EID: 84955149643     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.012     Document Type: Article

References (36)

1. A valos-Andrade, A., Ramírez-Córdova, Y., Goytia-Jiménez, M. A., Barrientos-Priego, A. F., &Saucedo-Veloz, C 2006, Etileno en la abscisión del fruto de tres especies del género Opuntia. Revista Chapingo Serie Horticultura ,12,117-123
2. Barros, L., Pereira, E., Calhelha, R. C., Dueñas, M., Carvalho, A. M., Santos-Buelga, C., et al. (2013). Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.. Journal of Functional Foods, 5, 1732-1740.
3. Bensadón, S., Hervert-Hernandez, D., Sayago-Ayerdi, S. G., &Goñi, I. (2010). Byproducts of Opuntia ficus-indica as a source of antioxidant dietary fiber. Plant Foods for Human Nutrition, 65(3), 210-216.
4. Chavez-Santoscoy, R. A., Gutierrez-Uribe, J. A., &Serna-Saldívar, S. O. (2009).
5. Phenolic composition, antioxidant capacity and in vitro cancer cell cytotoxicity of nine prickly pear (Opuntia spp.) juices. Plant Food for Human Nutrition, 64, 146-152.
6. Chougui, N., Djerroud, N., Naraoui, F., Hadjal, S., Aliane, K., Zeroual, B., et al. (2015).
7. Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant. Food Chemistry, 173, 382-390.
8. CODEX-STAN-186 (1993). Standard for prickly pear. Codex alimentarius. World Health Organization, Food and Agriculture Organization of the United Nations. . Available January 2015.
9. Díaz-Vela, J., Totosaus, A., Cruz-Guerrero, A. E., &Pérez-Chabela, M. L. (2013). In vitro evaluation of the fermentation of added-value agroindustrial by-products: cactus pear (Opuntia ficus-indica L.) peel and pineapple (Ananas comosus) peel as functional ingredients. International Journal of Food Science and Technology, 48, 1460-1467.
10. Espírito Santo, A. P., Cartolano, N. S., Silva, T. F., Soares, F. A. S. M., Gioielli, L. A., Converti, A., et al. (2012). Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. International Journal of food Microbiology, 154, 135-144.
11. Federici, F., Fava, F., Kalogerakisc, N., &Mantzavinos, D. (2009). Valorisation of agroindustrial by-products, effluents and waste: Concept, opportunities and the case of olive mill wastewaters. Journal of Chemical Technology and Biotechnology, 84, 895-900.
12. Gallegos-Vazquez, C., Scheinvar, L., Nüñez-Colín, C., &Mondragón-Jacobo, C. (2012). Morphological diversity of xoconostles (Opuntia spp.) or acidic cactus pears: A Mexican contribution to functional foods. Fruit, 67, 109-120.
13. Guzman-Maldonado, S. H., Morales-Montelongo, A. L., Mondragón-Jacobo, C., Herrera-Hernandez, G., Guevara-Lara, F., &Reynoso-Camacho, R. (2010) Physicochemical, nutritional, and functional characterization of fruits xoconostle (Opuntia matudae) pears from central-México region. Journal of Food Science, 75, 485-492.
14. Hervert-Hernández, D., García, O. P., Rosado, J. L., &Goñi, I. (2011). The contribution of fruits and vegetables to dietary intake of polyphenols and antioxidant capacity in a Mexican rural diet: Importance of fruit and vegetable variety. Food Research International, 44(5), 1182-1189.
15. Kobayashi, N., Schmidt, J., Wray, V., &Schliemann, W. (2001). Formation and occurrence of dopamine-derived betacyanins. Phytochemistry, 56, 429-436.
16. McGee, D. L., Ree, D. M., &Yano, K. (1984). Ten-year incidence of coronary heart disease in the Honolulu Heart Program. Relationship to nutrient intake. American Journal of Epidemiology, 119, 667-676.
17. Morales, P., Barros, L., Ramírez-Moreno, E., Santos-Buelga, C., &Ferreira, I. C. F. R. (2014). Exploring xoconostle by products as sources of bioactive compounds. Food Research International, 65, 437-444.
18. Morales, P., Ferreira, I. C. F. R., Carvalho, A. M., Fernández-Ruiz, V., Sánchez-Mata, M. C., Cámara, M., et al. (2013). Wild edible fruits as a potential source of phytochemicals with capacity to inhibit lipid peroxidation. European Journal of Lipid Science and Technology, 115, 176-185.
19. Morales, P., Ramírez-Moreno, E., Sanchez-Mata, M., Carvalho, A. M., &Ferreira, I. C. F. R. (2012). Nutritional and antioxidant properties of pulp and sedes of two xoconostle cultivars (Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar) of high consumption in Mexico. Food Research International, 46, 279-285.
20. NMX-FF-030-SCFI (2006). Non industrialized food products for human use-fresh fruit cactus pear (Opuntia spp.)-specifications. Available from: .
21. Nogala-Kalucka, M., Kupczyk, B., Polewski, K., Siger, A., &Dwiecki, K. (2007). Influence of native antioxidants on the formation of fatty acid hydroperoxides in model systems. European Journal of Lipid Science and Technology, 109, 1028-1037.
22. Osorio-Esquivel, O., Ortiz-Moreno, A., Alvarez, V., Dorantes-Alvarez, L., &Mónica, G. (2011). Phenolics, betacyanins and antioxidant activity in Opuntia joconostle fruits. Food Research International, 44, 2160-2168.
23. Osorio-Esquivel, O., Ortiz-Moreno, A., Garduño-Siciliano, L., Alvarez, V. B., &Hernández-Navarro, M. D. (2012). Antihyperlipidemic effect of methanolic extract from Opuntia joconostle Seeds in Mice Fed a hypercholesterolemic Diet. Plant Foods for Human Nutrition, 67, 365-370.
24. Osorio-Esquivel, O., Ortiz-Moreno, A., Herrera-Martínez, J., &Hernández-Navarro, M. D. (2013). Protective effect of phenolic-rich extracts from different parts of Opuntia joconostle fruit against carbon tetrachloride-induced oxidative stress in mice. Journal of Biomaterials and Nanobiotechnology, 4, 35-42.
25. Patel, S. (2013). Reviewing the prospects of Opuntia pears as low cost functional foods. Reviews in Environmental Science and Bio/Technology, 12(3), 223-234.
26. Pereira, C., Barros, L., Carvalho, A. M., &Ferreira, I. C. F. R. (2013). Use of UFLC-PDA for the analysis of organic acids in thirty five species of food and medicinal plants. Food Analytical Methods, 6, 1337-1344.
27. Pimienta-Barrios, E., Méndez-Morán, L., Ramírez-Hernández, B., García, A., &Domínguez-Arias, R. (2008). Efecto de la ingestión del fruto de xoconostle (Opuntia joconostle Web.) sobre la glucosa y lípidos séricos. Agrociencia, 42, 645-653.
28. Prieto-García, F., Filardo-Kerstup, S., Pérez-Cruz, E., Beltrán-Hernández, R., Román-Gutiérrez, A., &Méndez-Marzo, M. (2006). Caracterización física y química de semillas de Opuntias (Opuntia spp.) cultivadas en el estado de Hidalgo, México. Bioagrociencia, 18, 163-169.
29. Ramadan, M. F., &Mrsel, J. (2003). Oil cactus pear (Opuntia ficus-indica L.). Food Chemistry, 82, 339-345.
30. Roriz, C. L., Barros, L., Carvalho, A. M., Santos-Buelga, C., &Ferreira, I. C. F. R. (2014). Pterospartum tridentatum, Gomphrena globosa and Cymbopogon citratus: A phytochemical study focused on antioxidant compounds. Food Research International 62 684-693
31. Sanchez-Gonzalez, N., Jaime-Fonseca, M., San Martin-Martínez, E., &Zepeda, G. (2013). Extraction, stability, and separation of betalains from Opuntia joconostle cv. using response surface methodology. Journal of Agricultural and food Chemistry, 61, 11995-12004.
32. Sarmento, A., Barros, L., Fernandes, ., Carvalho, A. M., &Ferreira, I. C. F. R. (2015). Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses. Journal of the Science of Food and Agriculture, 95, 179-185.
33. Scheinvar, L., Filardo, K. S., Olalde, P., &Zavaleta, B. (2009). Clave dicotómica de las especies que producen xoconostles. En: Diez especies mexicanas productoras de xoconostles: Opuntia spp. y Cylindropuntia imbricata (Cactaceae). Universidad Autonoma del Estado de Hidalgo.
34. Schwenke, D. C. (2002). Does the lack of tocopherols and tocotrienols put women at increased risk of breast cancer? Journal of Nutrition and Biochemistry, 13, 2-20.
35. Strack, D., Vogt, T., &Schliemann, W. (2003). Recent advances in betalain research. Phytochemistry, 62, 247-269.
36. Yeddes, N., Cherif, J. K., Guyot, S., Sotin, H., &Ayadi, M. T. (2013). Comparative study of antioxidant power, polyphenols, flavonoids and betacyanins of the peel and pulp of three Tunisian Opuntia forms. Antioxidants, 2, 37-51