TY - JOUR
T1 - Assessment of the variation of the volatile compound composition and antioxidant activity in Opuntia fruits liquors during the maceration process
AU - Márquez-Lemus, Mario
AU - Valadez-Carmona, Lourdes
AU - García-Zebadúa, Julio César
AU - Ortiz-Moreno, Alicia
AU - Vázquez-Landaverde, Pedro Alberto
AU - Alamilla-Beltrán, Liliana
AU - Mora-Escobedo, Rosalva
N1 - Publisher Copyright:
© 2019, © 2019 The Author(s). Published with license by Taylor & Francis Group, LLC.
PY - 2019/1/1
Y1 - 2019/1/1
N2 - Opuntia genus belongs to the Cactaceae family, Mexico is the major producer in the world. Due to Opuntia’s phytochemical content and their health-related benefits, was proposed the elaboration of liquor using Opuntia fruit. Phenolic content, volatile aromatic profile, antioxidant activity, and sensory evaluation were carried out to characterize the liquor. Sensorial evaluation results showed that L-2D (2 day-macerated liquor) has the higher consumers‘ acceptance. Moreover, L-2D had the highest content of volatile compounds (348 mg/L), and the highest antioxidant activity (1.29, 1.63 and 2.05 mmol Trolox/L, according to ABTS, DPPH and FRAP methods, respectively). We could identify and quantify 29 volatile compounds, being ethyl acetate and D-limonene those with the highest content. Quercitrin was the most abundant phenolic compound in the liquor. The findings of this study demonstrate that Opuntia liquor is a rich source of phenolics and aromatic compounds that would be a drink with the probability of being commercialize.
AB - Opuntia genus belongs to the Cactaceae family, Mexico is the major producer in the world. Due to Opuntia’s phytochemical content and their health-related benefits, was proposed the elaboration of liquor using Opuntia fruit. Phenolic content, volatile aromatic profile, antioxidant activity, and sensory evaluation were carried out to characterize the liquor. Sensorial evaluation results showed that L-2D (2 day-macerated liquor) has the higher consumers‘ acceptance. Moreover, L-2D had the highest content of volatile compounds (348 mg/L), and the highest antioxidant activity (1.29, 1.63 and 2.05 mmol Trolox/L, according to ABTS, DPPH and FRAP methods, respectively). We could identify and quantify 29 volatile compounds, being ethyl acetate and D-limonene those with the highest content. Quercitrin was the most abundant phenolic compound in the liquor. The findings of this study demonstrate that Opuntia liquor is a rich source of phenolics and aromatic compounds that would be a drink with the probability of being commercialize.
KW - HS-SPME/GC-MS
KW - Opuntia fruits liquor
KW - antioxidant activity
KW - aromatic profile
KW - polyphenols
UR - http://www.scopus.com/inward/record.url?scp=85075106870&partnerID=8YFLogxK
U2 - 10.1080/19476337.2019.1595158
DO - 10.1080/19476337.2019.1595158
M3 - Artículo
SN - 1947-6337
VL - 17
SP - 501
EP - 508
JO - CYTA - Journal of Food
JF - CYTA - Journal of Food
IS - 1
ER -