Chemical characterization and biological activities of two varieties of xoconostle fruits Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar
| Autor: | Custódio Lobo Roriz, Isabel C.F.R. Ferreira, Esther Ramírez-Moreno, M.L. Pérez-Rodriguez, Natalia Moraleja Garcia-Saavedra, Mariel García-Hernandez, Lillian Barros, Filipa S. Reis, María de Cortes Sánchez-Mata, Maria José Alves |
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| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Antioxidant medicine.medical_treatment Ferulic acid 03 medical and health sciences chemistry.chemical_compound Pigment Anti-Infective Agents Phenols Yeasts medicine Betacyanins Food science Chromatography High Pressure Liquid Betanin Biological pigment 030109 nutrition & dietetics Bacteria biology Plant Extracts Chemistry Opuntia food and beverages General Medicine biology.organism_classification 030104 developmental biology Opuntia matudae Fruit visual_art visual_art.visual_art_medium Composition (visual arts) Food Science |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| ISSN: | 2042-650X 2042-6496 |
| DOI: | 10.1039/c9fo00737g |
| Popis: | 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. info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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