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Advisor(s)
Abstract(s)
There is a lack of information on the potential use of xoconostle cultivars as sources of antioxidants for food, pharmaceutical and colorant industries. The aim of this study was to provide a phytochemical characterisation and antioxidant activity evaluation of Opuntia matudae Scheinvar cv. Rosa by-products (epicarp and endocarp mucilage's), in order to evaluate their interest as sources of functional ingredients for human or animal foods. These by-products showed a high content in glucose, citric and linoleic acids, tocopherols, and isorhamnetin-O-(di-deoxyhexosyl-hexoside) (mainly in epicarp), and presented relevant antioxidant properties. The obtained results support the use of O. matudae Scheinvar cv. Rosa agro-industrial by-products as functional food ingredients, namely for antioxidant-enriched formulations, instead of being discarded.
Description
Keywords
Opuntia matudae By-products Functional ingredients Polyphenols PUFAs Antioxidant capacity
Pedagogical Context
Citation
Morales, Patricia; Barros, Lillian; Ramírez-Moreno, Esther; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2015). Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredientes. Food Chemistry. ISSN 0308-8146. 185, p. 289–297
Publisher
Elsevier