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Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients

2015Journal article Open access
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dc.contributor.authorMorales, Patricia
dc.contributor.authorBarros, Lillian
dc.contributor.authorRamírez-Moreno, Esther
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-10-21T08:43:25Z
dc.date.available2015-10-21T08:43:25Z
dc.date.issued2015
dc.description.abstractThere 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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (Portugal) for financial support to CIMO (strategic project Pest-OE/AGR/UI0690/2011) and to L. Barros (researcher contract under “Programa Compromisso com Ciência-2008”). The authors also acknowledge the support of Mexican association CoMenTuna for providing the plant materials.pt_PT
dc.identifier10.1016/j.foodchem.2015.04.012
dc.identifier.citationMorales, 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. 289–297pt_PT
dc.identifier.doi10.1016/j.foodchem.2015.04.012
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/12167
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationStrategic Project - UI 690 - 2011-2012
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOpuntia matudaept_PT
dc.subjectBy-productspt_PT
dc.subjectFunctional ingredientspt_PT
dc.subjectPolyphenolspt_PT
dc.subjectPUFAspt_PT
dc.subjectAntioxidant capacitypt_PT
dc.titleXoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredientspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.citation.endPage297pt_PT
oaire.citation.startPage289pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume185pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBarros
person.familyNameFerreira
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscoverybd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isProjectOfPublicationc59f09d4-9931-4f2e-babb-ef8bed998be7
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