TY - JOUR
T1 - Phenolics, betacyanins and antioxidant activity in Opuntia joconostle fruits
AU - Osorio-Esquivel, Obed
AU - Alicia-Ortiz-Moreno,
AU - Álvarez, Valente B.
AU - Dorantes-Álvarez, Lidia
AU - Giusti, M. Mónica
N1 - Funding Information:
This research was partly funded by Consejo Nacional de Ciencia y Tecnología (CONACyT) scholarship no. 174690 , Secretaria de Investigación y Posgrado-IPN Proyect number 20090612 and 20100788 , Comisión de Operación y Fomento de Actividades Académicas del IPN (COFAA-IPN) , and The Ohio State University, Food Industries Center .
PY - 2011/8
Y1 - 2011/8
N2 - Sour prickly pears (xoconostles) are fruits from Opuntia joconostle cactus, which are cultivated in the central Mexico area. Phenolic and pigment content in various parts of O. joconostle fruits were analyzed. The antioxidant activity of a methanolic extraction and different semi-purified fractions were also evaluated by the DPPH+ method. Xoconostle fruits were obtained from a commercial orchard in Mexico State. Fruits were analyzed as whole fruit and each fruit part including pericarp, mesocarp and endocarp. Samples were homogenized and kept at 4°C until sample preparation. Total phenolic content and total flavonoid content varied among the different parts of the fruit. The highest amount of phenolic compounds and total flavonoids content were found in pericarp 2.07mg gallic acid equivalents (GAE)/g fresh weight (FW) and 0.46mg(+)-catechin equivalents (CE)/g FW respectively. Seven phenolics were identified as protocatechuic, 4-hydroxybenzoic, caffeic, vanillic and syringic acids, rutin, and quercetin. The color of the fruit parts was mainly due to the presence of betacyanins. The betacyanin concentration was higher in the endocarp (23.03mg betanin equivalents/100g fresh weight) than in the pericarp and mesocarp. Betacyanins were identified by HPLC-PDA-MS as betanin, isobetanin, betanidin, isobetanidin, and phyllocactin. Methanolic extracts and semi-purified fractions A (phenolics and flavonols) and B (betacyanins) of xoconostle showed high antioxidant activity mainly in the pericarp. These results suggest that xoconostle is a rich source of antioxidant compounds such as phenolic compounds and betacyanins.
AB - Sour prickly pears (xoconostles) are fruits from Opuntia joconostle cactus, which are cultivated in the central Mexico area. Phenolic and pigment content in various parts of O. joconostle fruits were analyzed. The antioxidant activity of a methanolic extraction and different semi-purified fractions were also evaluated by the DPPH+ method. Xoconostle fruits were obtained from a commercial orchard in Mexico State. Fruits were analyzed as whole fruit and each fruit part including pericarp, mesocarp and endocarp. Samples were homogenized and kept at 4°C until sample preparation. Total phenolic content and total flavonoid content varied among the different parts of the fruit. The highest amount of phenolic compounds and total flavonoids content were found in pericarp 2.07mg gallic acid equivalents (GAE)/g fresh weight (FW) and 0.46mg(+)-catechin equivalents (CE)/g FW respectively. Seven phenolics were identified as protocatechuic, 4-hydroxybenzoic, caffeic, vanillic and syringic acids, rutin, and quercetin. The color of the fruit parts was mainly due to the presence of betacyanins. The betacyanin concentration was higher in the endocarp (23.03mg betanin equivalents/100g fresh weight) than in the pericarp and mesocarp. Betacyanins were identified by HPLC-PDA-MS as betanin, isobetanin, betanidin, isobetanidin, and phyllocactin. Methanolic extracts and semi-purified fractions A (phenolics and flavonols) and B (betacyanins) of xoconostle showed high antioxidant activity mainly in the pericarp. These results suggest that xoconostle is a rich source of antioxidant compounds such as phenolic compounds and betacyanins.
KW - Antioxidant activity
KW - Betalain
KW - Free phenolic acids
KW - Isobetanin
KW - Opuntia joconostle
KW - Xoconostle
UR - http://www.scopus.com/inward/record.url?scp=79959968561&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2011.02.011
DO - 10.1016/j.foodres.2011.02.011
M3 - Artículo
SN - 0963-9969
VL - 44
SP - 2160
EP - 2168
JO - Food Research International
JF - Food Research International
IS - 7
ER -