Dietary fiber, phytochemical composition and antioxidant activity of Mexican commercial varieties of cactus pear

作者：Maria Jimenez Aguilar Dulce; Melissa Lopez Martinez Julieta; Hernandez Brenes Carmen; Alejandra Gutierrez Uribe Janet; Welti Chanes Jorge^*

来源：Journal of Food Composition and Analysis, 2015, 41: 66-73.

DOI：10.1016/j.jfca.2015.01.017

• Cactus pear
• Peel
• Seeds
• Dietary fiber
• Phenolic compounds
• Flavonoids
• Betalains
• Antioxidant activity
• Food analysis
• Food composition

Cactus pear is one of the most important fruit in Mexican culture; however the phytochemical characterization of the whole cactus pear (pulp, peel and seeds) has not been studied. Therefore, the goal of this research was to evaluate the dietary fiber, vitamin C, total phenolic (TP), flavonoid and betalain concentrations and antioxidant activity (AOX) in the pulp, juice, peel and seeds of four Mexican commercial varieties of cactus pear. Rojo Cenizo and Rojo San Martin pulps presented concentrations of total dietary fiber, vitamin C, TP, betalains, and AOX of 145-166 g, 3-7 g ascorbic acid, 3-6 g gallic acid equivalents (GAE), 500-3444 mg betanin equivalents and 1044-5954 mg indicaxanthin equivalents, and 46-67 mm Trolox equivalents (TE) per kg, respectively. Rojo San Martin peel presented TP content over two times greater than the pulp, whereas AOX levels of Rojo San Martin and Verde Villanueva peels were 4-9 higher than their respective pulp. Cactus pear peel was the most important source of phytochemical compounds and AOX of the fruit, because of that it has to be considered in future applications for the formulation of new health-promoting ingredients and/or foods.

• 出版日期2015-8