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.
N1 - Publisher Copyright:
Copyright © Taylor & Francis Group, LLC.
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
UR - http://www.scopus.com/inward/record.url?scp=84948799088&partnerID=8YFLogxK
U2 - 10.1080/10942912.2015.1022259
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
IS - 2
ER -