Comparative Analysis of Betalain Content in Stenocereus Stellatus Fruits and Other Cactus Fruits Using Principal Component Analysis

María Guadalupe Pérez-Loredo; Felipe García-Ochoa; Blanca E. Barragán-Huerta

doi:10.1080/10942912.2015.1022259

Comparative Analysis of Betalain Content in Stenocereus Stellatus Fruits and Other Cactus Fruits Using Principal Component Analysis

María Guadalupe Pérez-Loredo, Felipe García-Ochoa, Blanca E. Barragán-Huerta

Escuela Nacional de Ciencias Biológicas (ENCB)

Research output: Contribution to journal › Article › peer-review

32 Scopus citations

Abstract

Stenocereus stellatus fruits from Puebla, Mexico, with red, purple, yellow, and white pulp were characterized regarding their total betalain content, and physicochemical properties. The total betalain content was 856.07-2968 μg per gram of pulp dry weight. Using principal component analysis, the levels of pigments in S. stellatus fruits were compared with 32 samples from other cactus fruits. As a result, three confidence intervals for total betalain content (g g^-1) were calculated: low (<1208), medium (2935-3288), and high (4488-9248). Thus, the cactus fruits can be categorized as a poor, good, and excellent source of betalain pigments.

Original language	English
Pages (from-to)	326-338
Number of pages	13
Journal	International Journal of Food Properties
Volume	19
Issue number	2
DOIs	https://doi.org/10.1080/10942912.2015.1022259
State	Published - 1 Feb 2016

Keywords

Antioxidant capacity
Ascorbic acid
Betalain
Principal component analysis
Stenocereus stellatus

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10.1080/10942912.2015.1022259

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title = "Comparative Analysis of Betalain Content in Stenocereus Stellatus Fruits and Other Cactus Fruits Using Principal Component Analysis",

abstract = "Stenocereus stellatus fruits from Puebla, Mexico, with red, purple, yellow, and white pulp were characterized regarding their total betalain content, and physicochemical properties. The total betalain content was 856.07-2968 μg per gram of pulp dry weight. Using principal component analysis, the levels of pigments in S. stellatus fruits were compared with 32 samples from other cactus fruits. As a result, three confidence intervals for total betalain content (g g-1) were calculated: low (<1208), medium (2935-3288), and high (4488-9248). Thus, the cactus fruits can be categorized as a poor, good, and excellent source of betalain pigments.",

keywords = "Antioxidant capacity, Ascorbic acid, Betalain, Principal component analysis, Stenocereus stellatus",

author = "P{\'e}rez-Loredo, {Mar{\'i}a Guadalupe} and Felipe Garc{\'i}a-Ochoa and Barrag{\'a}n-Huerta, {Blanca E.}",

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doi = "10.1080/10942912.2015.1022259",

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Comparative Analysis of Betalain Content in Stenocereus Stellatus Fruits and Other Cactus Fruits Using Principal Component Analysis. / Pérez-Loredo, María Guadalupe; García-Ochoa, Felipe ; Barragán-Huerta, Blanca E.
In: International Journal of Food Properties, Vol. 19, No. 2, 01.02.2016, p. 326-338.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Comparative Analysis of Betalain Content in Stenocereus Stellatus Fruits and Other Cactus Fruits Using Principal Component Analysis

AU - Pérez-Loredo, María Guadalupe

AU - García-Ochoa, Felipe

AU - Barragán-Huerta, Blanca E.

PY - 2016/2/1

Y1 - 2016/2/1

N2 - Stenocereus stellatus fruits from Puebla, Mexico, with red, purple, yellow, and white pulp were characterized regarding their total betalain content, and physicochemical properties. The total betalain content was 856.07-2968 μg per gram of pulp dry weight. Using principal component analysis, the levels of pigments in S. stellatus fruits were compared with 32 samples from other cactus fruits. As a result, three confidence intervals for total betalain content (g g-1) were calculated: low (<1208), medium (2935-3288), and high (4488-9248). Thus, the cactus fruits can be categorized as a poor, good, and excellent source of betalain pigments.

AB - Stenocereus stellatus fruits from Puebla, Mexico, with red, purple, yellow, and white pulp were characterized regarding their total betalain content, and physicochemical properties. The total betalain content was 856.07-2968 μg per gram of pulp dry weight. Using principal component analysis, the levels of pigments in S. stellatus fruits were compared with 32 samples from other cactus fruits. As a result, three confidence intervals for total betalain content (g g-1) were calculated: low (<1208), medium (2935-3288), and high (4488-9248). Thus, the cactus fruits can be categorized as a poor, good, and excellent source of betalain pigments.

KW - Antioxidant capacity

KW - Ascorbic acid

KW - Betalain

KW - Principal component analysis

KW - Stenocereus stellatus

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DO - 10.1080/10942912.2015.1022259

M3 - Artículo

SN - 1094-2912

VL - 19

SP - 326

EP - 338

JO - International Journal of Food Properties

JF - International Journal of Food Properties

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ER -

Comparative Analysis of Betalain Content in Stenocereus Stellatus Fruits and Other Cactus Fruits Using Principal Component Analysis

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Keywords

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