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

Research output: Contribution to journalArticle

13 Scopus citations


Copyright © Taylor & Francis Group, LLC. 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 languageAmerican English
Pages (from-to)326-338
Number of pages13
JournalInternational Journal of Food Properties
StatePublished - 1 Jan 2016


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