1. Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients.
- Author
-
Morales P, Barros L, Ramírez-Moreno E, Santos-Buelga C, and Ferreira IC
- Subjects
- Antioxidants analysis, Humans, Fruit chemistry, Functional Food analysis, Opuntia chemistry
- Abstract
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., (Copyright © 2015 Elsevier Ltd. All rights reserved.)
- Published
- 2015
- Full Text
- View/download PDF