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

Detalhes bibliográficos
Autor(a) principal: Melgar Castañeda, Bruno
Data de Publicação: 2017
Outros Autores: Pereira, Eliana, Oliveira, Beatriz, Garcia-Castello, Esperanza M., Rodriguez-Lopez, Antonio D., Soković, Marina, Barros, Lillian, Ferreira, Isabel C.F.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/15082
Resumo: Consumer 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.
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spelling Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredientsOpuntia ficus-indicaOpuntia engelmanniiNutritional propertiesBetalainsAntimicrobial activityConsumer 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.The 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.Biblioteca Digital do IPBMelgar Castañeda, BrunoPereira, ElianaOliveira, BeatrizGarcia-Castello, Esperanza M.Rodriguez-Lopez, Antonio D.Soković, MarinaBarros, LillianFerreira, Isabel C.F.R.2018-01-25T10:00:00Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/15082engMelgar, 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. 259–2650963-996910.1016/j.foodres.2017.09.024info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:35:37Zoai:bibliotecadigital.ipb.pt:10198/15082Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:04:52.481916Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
title Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
spellingShingle Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
Melgar Castañeda, Bruno
Opuntia ficus-indica
Opuntia engelmannii
Nutritional properties
Betalains
Antimicrobial activity
title_short Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
title_full Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
title_fullStr Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
title_full_unstemmed Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
title_sort Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
author Melgar Castañeda, Bruno
author_facet Melgar Castañeda, Bruno
Pereira, Eliana
Oliveira, Beatriz
Garcia-Castello, Esperanza M.
Rodriguez-Lopez, Antonio D.
Soković, Marina
Barros, Lillian
Ferreira, Isabel C.F.R.
author_role author
author2 Pereira, Eliana
Oliveira, Beatriz
Garcia-Castello, Esperanza M.
Rodriguez-Lopez, Antonio D.
Soković, Marina
Barros, Lillian
Ferreira, Isabel C.F.R.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Melgar Castañeda, Bruno
Pereira, Eliana
Oliveira, Beatriz
Garcia-Castello, Esperanza M.
Rodriguez-Lopez, Antonio D.
Soković, Marina
Barros, Lillian
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Opuntia ficus-indica
Opuntia engelmannii
Nutritional properties
Betalains
Antimicrobial activity
topic Opuntia ficus-indica
Opuntia engelmannii
Nutritional properties
Betalains
Antimicrobial activity
description Consumer 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.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-01-25T10:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/15082
url http://hdl.handle.net/10198/15082
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Melgar, 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
0963-9969
10.1016/j.foodres.2017.09.024
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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