RT Journal Article
T1 Study of Xoconostle (Opuntia spp.) Powder as Source of Dietary Fiber and Antioxidants
A1 Arias Rico, José
A1 Cruz Cansino, Nelly Del Socorro
A1 Cámara Hurtado, María De La Montaña
A1 López Froilán, Rebeca
A1 Pérez Rodríguez, María Luisa
A1 Sánchez Mata, María De Cortes
A1 Jaramillo Morales, Osmar Antonio
A1 Barrera Gálvez, Rosario
A1 Ramírez Moreno, Esther
AB The objective of this study is to evaluate the nutritional composition, antioxidant properties, and functional characteristics of two cultivars of xoconostle Opuntia xoconostle F.A.C. Weber in Diguet cv. Cuaresmeño (XC) and Opuntia matudae Scheinvar cv. Rosa (XR). The samples were frozen (−32 °C, 48 h), lyophilized (96 h, −55 ± 1 °C, vacuum of 0.040 Mbar), and homogenized (size particle 500 μm) to get the xoconostle powder. Both cultivars (XC and XR) had a high content of carbohydrates characterized by soluble sugars (9.8 ± 0.7 and 29.9 ± 0.5 g/100 g dm) and dietary fiber (30.8 ± 0.7 and 36.8 ± 0.9 g/100 g dm), as well as lower proportions of organic acids, mainly citric acid (18.8 ± 0.0 and 13.6 ± 0.0 mg/100 g dm). These samples also had a high content of phenolic compounds (1580.3 ± 33.1 and 1068.5 ± 70.8 mg GAE/100 g dm), vitamin C (723.1 ± 16 and 320.2 ± 7.5 mg/100 g dm), and antioxidant activity ABTS·+ and DPPH· (between 1348.1 ± 74.0 and 3318.7 ± 178.8 µmol TE/100 g dm). Since xoconostle samples had a high content of dietary fiber, they were characterized by the capacity of water retention (water holding capacity 6.00 ± 0.1 and 5.5 ± 0.2 g H2O/g dm) and gel formation (swelling 5.2 ± 0.0 and 5.5 ± 0.0 g H2O/g dm), related with the retention of lipids and glucose in the food matrix similar to other foods. XR was characterized by a higher amount of dietary fiber, sugars and organic acids, while XC had higher phenols content and antioxidant properties, with higher values of functional properties. Then, our data suggest that both xoconostle cultivars in powder can be used as a functional ingredient for its fiber content and antioxidant properties, contributing with sensorial aspects as flavor and color. Therefore, these highly valued products can be used in the pharmaceutical and food industries.
PB MDPI
SN 2304-8158
YR 2020
FD 2020-04-01
LK https://hdl.handle.net/20.500.14352/8318
UL https://hdl.handle.net/20.500.14352/8318
LA eng
NO Arias Rico, J., Cruz Cansino, N. S., Cámara Hurtado, M. M. et al. «Study of Xoconostle (Opuntia Spp.) Powder as Source of Dietary Fiber and Antioxidants». Foods, vol. 9, n.o 4, abril de 2020, p. 403. DOI.org (Crossref), https://doi.org/10.3390/foods9040403.
NO Fundación Sabor y Salud/Universidad Complutense de Madrid
DS Docta Complutense
RD 17 abr 2025