Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient

Autor: Isabella D'Antuono, Massimiliano D'Imperio, Antonio F. Logrieco, Meriam Missaoui, Angela Cardinali, Vito Linsalata, Sadok Boukhchina
Jazyk: angličtina
Rok vydání: 2020
Předmět:
Dietary Fiber
Antioxidant
Pectin
in vitro digestion
030309 nutrition & dietetics
DPPH
medicine.medical_treatment
Pharmaceutical Science
Rhamnose
Antioxidants
Analytical Chemistry
Ingredient
chemistry.chemical_compound
Drug Discovery
Hydroxybenzoates
Micronutrients
Food science
Minerals
0303 health sciences
PEAR
Xylose
ABTS
dietary fibre
Opuntia
food and beverages
04 agricultural and veterinary sciences
040401 food science
cations
Chemistry (miscellaneous)
Pectins
Molecular Medicine
Anions
food.ingredient
Opuntia ficus indica
Coumaric Acids
Biological Availability
Article
lcsh:QD241-441
Plant Mucilage
03 medical and health sciences
0404 agricultural biotechnology
food
lcsh:Organic chemistry
Picrates
Polysaccharides
medicine
Benzothiazoles
Physical and Theoretical Chemistry
polyphenols
Flavonoids
Biphenyl Compounds
Organic Chemistry
Galactose
Arabinose
Glucose
chemistry
Polyphenol
Fruit
Trolox
Sulfonic Acids
Mannose
Zdroj: Molecules
Volume 25
Issue 9
Molecules (Basel, Online) 25 (2020). doi:10.3390/molecules25092176
info:cnr-pdr/source/autori:Meriam Missaoui, Isabella D'Antuono, Massimiliano D'Imperio, Vito Linsalata, Sadok Boukhchina, Antonio F Logrieco, Angela Cardinali/titolo:Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient/doi:10.3390%2Fmolecules25092176/rivista:Molecules (Basel, Online)/anno:2020/pagina_da:/pagina_a:/intervallo_pagine:/volume:25
Molecules, Vol 25, Iss 2176, p 2176 (2020)
ISSN: 1420-3049
DOI: 10.3390/molecules25092176
Popis: The Opuntia ficus indica (L.) (OFI) is used as a nutritional and pharmaceutical agent in various dietary and value added products. This study underlines the possible use of native prickly pear cladode powder as a functional ingredient for health-promoting food production. To summarise, chemical characterization of polyphenols, minerals and soluble dietary fibre was performed
furthermore, the antioxidant activity and bioaccessibility of polyphenols and minerals were assessed. Eleven compounds between phenolic acids and flavonoids were identified, with piscidic acid and isorhamnetin derivatives being the most abundant. Opuntia&rsquo
s dietary fibre was mainly constituted of mucilage and pectin, and was composed of arabinose, galactose, glucose, mannose, rhamnose, and xylose sugars. The polyphenols&rsquo
bioaccessibility was very high: piscidic acid at 200%, eucomic and ferulic acids >
110% and flavonoids from 89% to 100%. The prickly pear cladode powder is also a source of minerals, as cations (calcium, sodium, potassium and magnesium) and anions (sulphate and chloride), with high magnesium bioaccessibilty (93%). OFI powder showed good capacity of radical scavenging measured by DPPH and ABTS methods, with 740 and 775 &mu
mol Trolox/100 g OFI, respectively. Finally, the presented results allow the consideration of this natural product as a source of several essential nutrients, with a possible use in the food industry as a functional ingredient.
Databáze: OpenAIRE
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