Physical and physicochemical characteristics, bioactive compounds and antioxidant activity of xiquexique (Pilosocereus gounellei (A. Weber ex K. Schum.)) fruit

• Autor(a) principal: Silva, Antonia Almeida da
• Data de Publicação: 2018
• Outros Autores: Dantas, Renato Lima, Véras, Claudiana dos Santos, Alves, Ricardo Elesbão, Silva, Silvanda de Melo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/32060
• topic: Betalains; Betacyanins; Cactaceae; Functional potential; Native fruits; Polyphenols.; Betalaínas; Betacianinas; Cactaceae; Frutas nativas; Polifenóis; Potencial funcional.

Many native species from the Cactaceae family with occurrence in northeastern Brazil have been investigated targeting their chemical composition and functional properties as strategy of adding value to these species that are underexploited according to ethnobotanical studies. The xiquexique (Pilosocereus gounellei (A. Weber ex K. Schum.)) is one of these species that adapts in high temperatures and low rainfall environments and some local populations use it for several purposes, including animal feeding and medicinal. However, there is few studies regarding the physical and physicochemical characterization and on the compounds of functional interest in fruits of this species. In the context, the aim of this study was to evaluate the physical and physicochemical characteristics, bioactive compounds and antioxidant activity of the xiquexique fruit from plants occurring in three municipalities of the state of Paraíba, Brazil. The pulp of fruits from the municipalities of Boqueirão and Solânea presented lower acidity content, with higher SS/AT ratio and may be more suitable for fresh consumption. Furthermore, fruits from these municipalities can be also attractive for processing once they had larger sizes. Fruits of xiquexique exhibited high contents of functional compounds such as phenolic and betalains, which provided high antioxidant activity, with potential for adding value.