Nutritional potential and bioactive compounds of xique-xique juice: An unconventional food plant from Semiarid Brazilian

• Autor(a) principal: Carvalho, Paloma Oliveira Antonino Assis de
• Data de Publicação: 2021
• Outros Autores: Bertoldo-Pacheco, Maria Teresa
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
• Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/458

Xique-xique (Pilosocereus gounellei) considered an unconventional species, is a cactus popularly consumed by local populations of Semiarid Brazilian and the cladodes are used in food preparations. The objective of this study was to elaborate juice with cladodes xique-xique and to characterize its nutritional composition, determine the bioaccessibility of phenolic compounds, and antioxidant activity. The juice presented relevant soluble fibers (0.55 g/100 ml) and minerals contents. Nineteen phenolics compounds were identified in xique-xique juice. Flavanols were the major class of phenolic compounds with epigallocatechin gallate (14.52 mg/ml) and catechin (4.71 mg/ml). After the gastrointestinal digestion catechin (16.49%), epigallocatechin gallate (23%), procyanidin B1 (27.81%) and B2 (15.79%), gallic (50.74%), and caffeic (17%) acids were bioaccessible, demonstrating a strong correlation with high antioxidant activity by ORAC and FRAP assay. This research demonstrates xique-xique juice is a new source of intake of minerals, fibers and phenolic compounds, and that it also aggregates value to an underexploited specie.