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Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients

2017Journal article Open access
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dc.contributor.authorMelgar Castañeda, Bruno
dc.contributor.authorPereira, Eliana
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorGarcia-Castello, Esperanza M.
dc.contributor.authorRodriguez-Lopez, Antonio D.
dc.contributor.authorSoković, Marina
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-29T10:39:43Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-29T10:39:43Z
dc.date.issued2017
dc.description.abstractConsumer interest in the use of natural ingredients is creating a growing trend in the food industry, leading to research into the development of natural products such as colorants, antimicrobials and antioxidant compounds. This work involves an extensive morphological (using physico-chemical assays), chemical (antioxidant activity assays) and microbiological (Gram-positive and negative strains) characterization of prickly peras (Opuntia ficus-indica (OFI) var. sanguigna, gialla and Opuntia engelmannii) fruits. Through chromatographic assays, these species have shown interesting contents of hydrophilic (sugars, organic acids and betalains) and lipophilic (tocopherols and fatty acids) compounds. While Opuntia engelmannii exhibited higher content of betacyanins and mucilage, OFI varieties sanguigna and gialla displayed greater organic acid content. The sanguigna variety also showed the highest a-tocopherol content. All this compounds could be the responsible of enhancing the bioactivity of this variety, which can be observed in its antimicrobial potential, tested in the studied strains too. Results revealed that Opuntia spp. could be used as a nutraceutical and/or food additive, maintaining and promoting health and life quality.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013) and L. Barros contract. This work is funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER- 023289 (DeCodE) and ValorNatural®. B. Melgar (No. 329930) also thanks CONACyT for his grant. The authors are grateful for a grant from the Serbian Ministry of Education, Sciences and Technological Development (no. 173032). The authors would also like to thank Dr. Carlos Aguiar for the botanical identification of these species.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMelgar, Bruno; Pereira, Eliana; Oliveira, M.B.P.P.; Garcia-Castello, Esperanza M.; Rodriguez-Lopez, Antonio D.; Soković, Marina; Barros, Lillian; Ferreira, Isabel C.F.R. (2017). Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredientes. Food Research International. ISSN 0963-9969. 101, p. 259–265
dc.identifier.doi10.1016/j.foodres.2017.09.024pt_PT
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/15082
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.subjectOpuntia ficus-indica
dc.subjectOpuntia engelmannii
dc.subjectNutritional properties
dc.subjectBetalains
dc.subjectAntimicrobial activity
dc.titleExtensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredientsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.fundingStream5876
person.familyNameMelgar Castañeda
person.familyNamePereira
person.familyNameBarros
person.familyNameFerreira
person.givenNameBruno
person.givenNameEliana
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id801C-0CD0-033F
person.identifier.ciencia-idBE17-462D-9A75
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-5825-6872
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridQ-8017-2018
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id56725706500
person.identifier.scopus-author-id55938912300
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.rightsopenAccessen_EN
rcaap.typearticlept_PT
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