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Physicochemical, nutritional, and functional characterization of fruits xoconostle (Opuntia matudae) pears from Central-México Region.
J Food Sci 2010; 75(6):C485-92JF

Abstract

Xoconostle cv. Cuaresmeño (Opuntia matudae) has attracted domestic and international industry attention; however, variations of composition from xoconostle structures have not been evaluated. Industries discard the pulp (endocarp) and peel (pericarp) as wastes and utilize the skin (mesocarp), which is the edible portion. The physicochemical, nutritional, and functional characterization of structures from xoconostle pear from 3 major sites of production in Mexico were assessed. Skin yield ranged from 58% to 64% and was higher to that of peel (22% to 24%) and pulp (12% to 18%) yields. pH, degrees Brix, and acidity were similar among xoconostle structures. Total fiber showed by peel (18.23% to 20.37%) was 2-fold higher than that of skin. Protein and ether extract were higher in xoconostle pulp compared to that showed by peel and skin. Iron content of xoconostle peel (6 to 9.6 mg/100 g, DWB) was higher to that of skin and pulp and prickly pear pulp. Soluble phenols of peel (840 to 863 mg GAE/100 g, DWB) were almost similar to that of skin (919 to 986 mg GAE/100 g, dry weigh basis); meanwhile, ascorbic acid concentration of skin was 2-fold higher compared to that of peel. The phenolic fraction of xoconostle structures consisted of gallic, vanillic, and 4-hydroxybenzoic acids; catechin, epicatechin, and vanillin were also identified by high-performance liquid chromatography-didoe array detection (HPLC-DAD). Xoconostle peel showed higher antioxidant activity (TEAC) compared to that of skin (2-fold) and pulp (6-fold) of commonly consumed fruits and vegetables. The potential of xoconostle peel and pulp for the production of feed or food is promissory. Practical Application: Outstanding nutritional and functional properties of xoconostle cv. Cuaresmeño fruits are demonstrated. Increased consumption could contribute positively to improve the diet of rural and urban consumers. The high fiber, mineral, and antioxidant components of xoconostle peel and pulp suggest that these fruit structures, which are currently discarded as waste, have promissory use as feed or food by industry.

Authors+Show Affiliations

Unidad de Biotecnología del Campo Experimental Bajío, INIFAP, Celaya, Gto., México. horaciosgm@live.com.mxNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20722901

Citation

Guzmán-Maldonado, Salvador H., et al. "Physicochemical, Nutritional, and Functional Characterization of Fruits Xoconostle (Opuntia Matudae) Pears From Central-México Region." Journal of Food Science, vol. 75, no. 6, 2010, pp. C485-92.
Guzmán-Maldonado SH, Morales-Montelongo AL, Mondragón-Jacobo C, et al. Physicochemical, nutritional, and functional characterization of fruits xoconostle (Opuntia matudae) pears from Central-México Region. J Food Sci. 2010;75(6):C485-92.
Guzmán-Maldonado, S. H., Morales-Montelongo, A. L., Mondragón-Jacobo, C., Herrera-Hernández, G., Guevara-Lara, F., & Reynoso-Camacho, R. (2010). Physicochemical, nutritional, and functional characterization of fruits xoconostle (Opuntia matudae) pears from Central-México Region. Journal of Food Science, 75(6), pp. C485-92. doi:10.1111/j.1750-3841.2010.01679.x.
Guzmán-Maldonado SH, et al. Physicochemical, Nutritional, and Functional Characterization of Fruits Xoconostle (Opuntia Matudae) Pears From Central-México Region. J Food Sci. 2010 Aug 1;75(6):C485-92. PubMed PMID: 20722901.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physicochemical, nutritional, and functional characterization of fruits xoconostle (Opuntia matudae) pears from Central-México Region. AU - Guzmán-Maldonado,Salvador H, AU - Morales-Montelongo,Ana L, AU - Mondragón-Jacobo,Candelario, AU - Herrera-Hernández,Guadalupe, AU - Guevara-Lara,Fidel, AU - Reynoso-Camacho,Rosalia, PY - 2010/8/21/entrez PY - 2010/8/21/pubmed PY - 2011/1/19/medline SP - C485 EP - 92 JF - Journal of food science JO - J. Food Sci. VL - 75 IS - 6 N2 - Xoconostle cv. Cuaresmeño (Opuntia matudae) has attracted domestic and international industry attention; however, variations of composition from xoconostle structures have not been evaluated. Industries discard the pulp (endocarp) and peel (pericarp) as wastes and utilize the skin (mesocarp), which is the edible portion. The physicochemical, nutritional, and functional characterization of structures from xoconostle pear from 3 major sites of production in Mexico were assessed. Skin yield ranged from 58% to 64% and was higher to that of peel (22% to 24%) and pulp (12% to 18%) yields. pH, degrees Brix, and acidity were similar among xoconostle structures. Total fiber showed by peel (18.23% to 20.37%) was 2-fold higher than that of skin. Protein and ether extract were higher in xoconostle pulp compared to that showed by peel and skin. Iron content of xoconostle peel (6 to 9.6 mg/100 g, DWB) was higher to that of skin and pulp and prickly pear pulp. Soluble phenols of peel (840 to 863 mg GAE/100 g, DWB) were almost similar to that of skin (919 to 986 mg GAE/100 g, dry weigh basis); meanwhile, ascorbic acid concentration of skin was 2-fold higher compared to that of peel. The phenolic fraction of xoconostle structures consisted of gallic, vanillic, and 4-hydroxybenzoic acids; catechin, epicatechin, and vanillin were also identified by high-performance liquid chromatography-didoe array detection (HPLC-DAD). Xoconostle peel showed higher antioxidant activity (TEAC) compared to that of skin (2-fold) and pulp (6-fold) of commonly consumed fruits and vegetables. The potential of xoconostle peel and pulp for the production of feed or food is promissory. Practical Application: Outstanding nutritional and functional properties of xoconostle cv. Cuaresmeño fruits are demonstrated. Increased consumption could contribute positively to improve the diet of rural and urban consumers. The high fiber, mineral, and antioxidant components of xoconostle peel and pulp suggest that these fruit structures, which are currently discarded as waste, have promissory use as feed or food by industry. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20722901/Physicochemical_nutritional_and_functional_characterization_of_fruits_xoconostle__Opuntia_matudae__pears_from_Central_México_Region_ L2 - https://doi.org/10.1111/j.1750-3841.2010.01679.x DB - PRIME DP - Unbound Medicine ER -