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Determination of antioxidant constituents in cactus pear fruits.
Plant Foods Hum Nutr 2010; 65(3):253-9PF

Abstract

An analytical study was carried out on the presence of antioxidant constituents and the in vitro antioxidant capacity in the extracts of three species of Spanish red-skinned cactus pear fruits (Opuntia ficus-indica, Opuntia undulata and Opuntia stricta). The cactus pear fruit extracts were analyzed for determined constituents: ascorbic acid, flavonoids (quercetin, isorhamnetin, myricetin, kaempferol and luteolin), betalains, taurine, total carotenoids and total phenolics. The antioxidant capacity was assessed by means of two different methods: the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (Trolox equivalent antioxidant capacity) method and the 2,2-diphenyl-1-picrylhydrazyl radical method. Opuntia ficus-indica fruit extract had the strongest antioxidant capacity and taurine content. O. stricta fruits were the richest in ascorbic acid and total phenolics, whereas O. undulata fruits showed the highest carotenoid content. Quercetin and isorhamnetin were the main flavonoids detected. This study provides basic information on the presence of bioactive compounds and antioxidant capacity in extracts of cactus pear fruits, in order to consider these extracts as ingredient for the production of health-promoting food.

Authors+Show Affiliations

Departamento de Ingeniería Química y Ambiental, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII 52, E-30203, Cartagena, Murcia, Spain. josea.fernandez@upct.esNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

20811778

Citation

Fernández-López, José A., et al. "Determination of Antioxidant Constituents in Cactus Pear Fruits." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 65, no. 3, 2010, pp. 253-9.
Fernández-López JA, Almela L, Obón JM, et al. Determination of antioxidant constituents in cactus pear fruits. Plant Foods Hum Nutr. 2010;65(3):253-9.
Fernández-López, J. A., Almela, L., Obón, J. M., & Castellar, R. (2010). Determination of antioxidant constituents in cactus pear fruits. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 65(3), pp. 253-9. doi:10.1007/s11130-010-0189-x.
Fernández-López JA, et al. Determination of Antioxidant Constituents in Cactus Pear Fruits. Plant Foods Hum Nutr. 2010;65(3):253-9. PubMed PMID: 20811778.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of antioxidant constituents in cactus pear fruits. AU - Fernández-López,José A, AU - Almela,Luís, AU - Obón,José M, AU - Castellar,Rosario, PY - 2010/9/3/entrez PY - 2010/9/3/pubmed PY - 2011/2/1/medline SP - 253 EP - 9 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 65 IS - 3 N2 - An analytical study was carried out on the presence of antioxidant constituents and the in vitro antioxidant capacity in the extracts of three species of Spanish red-skinned cactus pear fruits (Opuntia ficus-indica, Opuntia undulata and Opuntia stricta). The cactus pear fruit extracts were analyzed for determined constituents: ascorbic acid, flavonoids (quercetin, isorhamnetin, myricetin, kaempferol and luteolin), betalains, taurine, total carotenoids and total phenolics. The antioxidant capacity was assessed by means of two different methods: the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (Trolox equivalent antioxidant capacity) method and the 2,2-diphenyl-1-picrylhydrazyl radical method. Opuntia ficus-indica fruit extract had the strongest antioxidant capacity and taurine content. O. stricta fruits were the richest in ascorbic acid and total phenolics, whereas O. undulata fruits showed the highest carotenoid content. Quercetin and isorhamnetin were the main flavonoids detected. This study provides basic information on the presence of bioactive compounds and antioxidant capacity in extracts of cactus pear fruits, in order to consider these extracts as ingredient for the production of health-promoting food. SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/20811778/Determination_of_antioxidant_constituents_in_cactus_pear_fruits_ DB - PRIME DP - Unbound Medicine ER -