RT Journal Article
T1 Chemical characterization and biological activities of two varieties of xoconostle fruits<i>Opuntia joconostle</i>F.A.C. Weber ex Diguet and<i>Opuntia matudae</i>Scheinvar
A1 Moraleja Garcia-Saavedra, Natalia
A1 Barros, Lillian
A1 Reis, Filipa S.
A1 Lobo Roriz, Custódio
A1 Alves, Maria José
A1 García-Hernandez, Mariel
A1 Pérez Rodríguez, María Luisa
A1 Sánchez Mata, María De Cortes
A1 Ramírez Moreno, Esther
A1 Ferreira, Isabel C. F. R.
A2 Royal Society of Chemistry, 
AB The present work focusses on the chemical characterization and bioactive properties of Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar fruits. This research showed that xoconostle cv. Cuaresmeño (O. joconostle) and xoconostle cv. Rosa (O. matudae) are a good source of PUFAs and tocopherols. Moreover, both fruits revealed the presence of ten phenolic compounds (e.g., ferulic acid hexoside, quercetin-O-di-deoxyhexosyl-hexoside, and kaempferol-O-(di-deoxyhexosyl)-hexoside), as well as other organic acids (oxalic, malic, ascorbic and citric acids), and two betacyanins (betanin and isobetain). The hydroethanolic extracts of both fruits exhibited antioxidant activity, and inhibited the growth of several bacteria strains and of the yeast Candida albicans. As expected, xoconostle cv. Cuaresmeño was the fruit with highest antioxidant potential, since it was also the one that showed the highest content of bioactive compounds, with the exception of betacyanins. Overall, both fruits are revealed to be a good source of nutritive and bioactive compounds.
PB Royal Society of Chemistry
SN 2042-6496
SN 2042-650X
YR 2019
FD 2019-05-21
LK https://hdl.handle.net/20.500.14352/110224
UL https://hdl.handle.net/20.500.14352/110224
LA eng
NO Food Funct., 2019, 10, 3181
NO European Commission
NO Universidad Complutense de Madrid
DS Docta Complutense
RD 7 abr 2025