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

Detalhes bibliográficos
Autor(a) principal: Morales, Patricia
Data de Publicação: 2015
Outros Autores: Barros, Lillian, Ramírez-Moreno, Esther, Santos-Buelga, Celestino, 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/10198/12167
Resumo: There 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.
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spelling Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredientsOpuntia matudaeBy-productsFunctional ingredientsPolyphenolsPUFAsAntioxidant capacityThere 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.The 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.ElsevierBiblioteca Digital do IPBMorales, PatriciaBarros, LillianRamírez-Moreno, EstherSantos-Buelga, CelestinoFerreira, Isabel C.F.R.2015-10-21T08:43:25Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/12167engMorales, 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. 289–2970308-814610.1016/j.foodchem.2015.04.012info: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:RCAAP2023-11-21T10:28:32Zoai:bibliotecadigital.ipb.pt:10198/12167Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:02:33.952569Repositório 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 Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients
title Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients
spellingShingle Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients
Morales, Patricia
Opuntia matudae
By-products
Functional ingredients
Polyphenols
PUFAs
Antioxidant capacity
title_short Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients
title_full Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients
title_fullStr Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients
title_full_unstemmed Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients
title_sort Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients
author Morales, Patricia
author_facet Morales, Patricia
Barros, Lillian
Ramírez-Moreno, Esther
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
author_role author
author2 Barros, Lillian
Ramírez-Moreno, Esther
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Morales, Patricia
Barros, Lillian
Ramírez-Moreno, Esther
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Opuntia matudae
By-products
Functional ingredients
Polyphenols
PUFAs
Antioxidant capacity
topic Opuntia matudae
By-products
Functional ingredients
Polyphenols
PUFAs
Antioxidant capacity
description There 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.
publishDate 2015
dc.date.none.fl_str_mv 2015-10-21T08:43:25Z
2015
2015-01-01T00:00:00Z
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/10198/12167
url http://hdl.handle.net/10198/12167
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Morales, 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. 289–297
0308-8146
10.1016/j.foodchem.2015.04.012
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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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