BETALAIN, ACID ASCORBIC, PHENOLIC CONTENTS AND ANTIOXIDANT PROPERTIES OF PURPLE, RED, YELLOW AND WHITE CACTUS PEARS
Commercialization of cactus pears based on their antioxidant properties can generate competitive advantages, and these can turn into business opportunities and the development of new products and a high-value ingredient for the food industry. This work evaluated the antioxidant activities (1,1-diphe...
| Autores: | , , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2011 |
| País: | México |
| Institución: | Universidad Autónoma de Nayarit |
| Repositorio: | Repositorio Institucional Aramara de la UAN |
| Idioma: | inglés |
| OAI Identifier: | oai:dspace.uan.mx:123456789/607 |
| Acceso en línea: | http://dspace.uan.mx:8080/jspui/handle/123456789/607 |
| Access Level: | acceso abierto |
| Palabra clave: | antioxidant activity cactus pears betalain phenolic compounds ascorbic acid CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA [6] |
| Sumario: | Commercialization of cactus pears based on their antioxidant properties can generate competitive advantages, and these can turn into business opportunities and the development of new products and a high-value ingredient for the food industry. This work evaluated the antioxidant activities (1,1-diphenyl-2-picrylhydrazyl radical-scavenging, protection against oxidation of a β-carotene-linoleic acid emulsion, and iron (II) chelation), the content of total phenolic compounds, ascorbic acid, betacyanin, betaxanthin and the stability of betacyanin pigments in presence of Cu (II)-dependent hydroxyl radicals (OH•), in 18 cultivars of purple, red, yellow and white cactus pear from six Mexican states. Our results indicated that the antiradical activities from yellow and white cactus pear cultivars were not significantly different (p < 0.05) and were lower than the average antiradical activities in red and purple cultivars. The red cactus pear from the state of Zacatecas showed the highest antioxidant activity. The free radical scavenging activity for red cactus pears was significantly correla ed (p < 0.05) to the concentration of total phenolic compounds (R2 = 0.90) and ascorbic acid (R2 = 0.86). All 18 cultivars of cactus pearsstudied showed significant chelating activity of ferrous ions. The red and purple cactuspears showed a great stability when exposed to OH•. |
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