Study of Xoconostle (Opuntia spp.) Powder as Source of Dietary Fiber and Antioxidants



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Arias-Rico, José and Cruz-Cansino, Nelly del Socorro and Cámara Hurtado, María de la Montaña and López Froilán, Rebeca and Pérez Rodríguez, María Luisa and Sánchez Mata, María de Cortes and Jaramillo-Morales, Osmar Antonio and Barrera-Gálvez, Rosario and Ramírez-Moreno, Esther (2020) Study of Xoconostle (Opuntia spp.) Powder as Source of Dietary Fiber and Antioxidants. Foods, 9 (4). p. 403. ISSN 2304-8158

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The objective of this study is to evaluate the nutritional composition, antioxidant properties, and functional characteristics of two cultivars of xoconostle Opuntia xoconostle F.A.C. Weber in Diguet cv. Cuaresmeño (XC) and Opuntia matudae Scheinvar cv. Rosa (XR). The samples were frozen (−32 °C, 48 h), lyophilized (96 h, −55 ± 1 °C, vacuum of 0.040 Mbar), and homogenized (size particle 500 μm) to get the xoconostle powder. Both cultivars (XC and XR) had a high content of carbohydrates characterized by soluble sugars (9.8 ± 0.7 and 29.9 ± 0.5 g/100 g dm) and dietary fiber (30.8 ± 0.7 and 36.8 ± 0.9 g/100 g dm), as well as lower proportions of organic acids, mainly citric acid (18.8 ± 0.0 and 13.6 ± 0.0 mg/100 g dm). These samples also had a high content of phenolic compounds (1580.3 ± 33.1 and 1068.5 ± 70.8 mg GAE/100 g dm), vitamin C (723.1 ± 16 and 320.2 ± 7.5 mg/100 g dm), and antioxidant activity ABTS·+ and DPPH· (between 1348.1 ± 74.0 and 3318.7 ± 178.8 µmol TE/100 g dm). Since xoconostle samples had a high content of dietary fiber, they were characterized by the capacity of water retention (water holding capacity 6.00 ± 0.1 and 5.5 ± 0.2 g H2O/g dm) and gel formation (swelling 5.2 ± 0.0 and 5.5 ± 0.0 g H2O/g dm), related with the retention of lipids and glucose in the food matrix similar to other foods. XR was characterized by a higher amount of dietary fiber, sugars and organic acids, while XC had higher phenols content and antioxidant properties, with higher values of functional properties. Then, our data suggest that both xoconostle cultivars in powder can be used as a functional ingredient for its fiber content and antioxidant properties, contributing with sensorial aspects as flavor and color. Therefore, these highly valued products can be used in the pharmaceutical and food industries.

Item Type:Article
Uncontrolled Keywords:xoconostle; total dietary fiber; physicochemical properties; antioxidants
Subjects:Medical sciences > Pharmacy > Chemistry of food and nutrition
Medical sciences > Pharmacy > Dietetics and nutrition
ID Code:67108
Deposited On:27 Jul 2021 13:34
Last Modified:17 Aug 2021 08:17

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