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Chemical characterization and biological activities of two varieties of xoconostle fruits Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar.
Food Funct 2019; 10(6):3181-3187FF

Abstract

The present work focusses on the chemical characterization and bioactive properties of Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar fruits. This research showed that xoconostle cv. Cuaresmeño (O. joconostle) and xoconostle cv. Rosa (O. matudae) are a good source of PUFAs and tocopherols. Moreover, both fruits revealed the presence of ten phenolic compounds (e.g., ferulic acid hexoside, quercetin-O-di-deoxyhexosyl-hexoside, and kaempferol-O-(di-deoxyhexosyl)-hexoside), as well as other organic acids (oxalic, malic, ascorbic and citric acids), and two betacyanins (betanin and isobetain). The hydroethanolic extracts of both fruits exhibited antioxidant activity, and inhibited the growth of several bacteria strains and of the yeast Candida albicans. As expected, xoconostle cv. Cuaresmeño was the fruit with highest antioxidant potential, since it was also the one that showed the highest content of bioactive compounds, with the exception of betacyanins. Overall, both fruits are revealed to be a good source of nutritive and bioactive compounds.

Authors+Show Affiliations

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. iferreira@ipb.pt lillian@ipb.pt.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31143908

Citation

Garcia-Saavedra, Natalia Moraleja, et al. "Chemical Characterization and Biological Activities of Two Varieties of Xoconostle Fruits Opuntia Joconostle F.A.C. Weber Ex Diguet and Opuntia Matudae Scheinvar." Food & Function, vol. 10, no. 6, 2019, pp. 3181-3187.
Garcia-Saavedra NM, Barros L, Reis FS, et al. Chemical characterization and biological activities of two varieties of xoconostle fruits Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar. Food Funct. 2019;10(6):3181-3187.
Garcia-Saavedra, N. M., Barros, L., Reis, F. S., Roriz, C. L., Alves, M. J., García-Hernandez, M., ... Ferreira, I. C. F. R. (2019). Chemical characterization and biological activities of two varieties of xoconostle fruits Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar. Food & Function, 10(6), pp. 3181-3187. doi:10.1039/c9fo00737g.
Garcia-Saavedra NM, et al. Chemical Characterization and Biological Activities of Two Varieties of Xoconostle Fruits Opuntia Joconostle F.A.C. Weber Ex Diguet and Opuntia Matudae Scheinvar. Food Funct. 2019 Jun 19;10(6):3181-3187. PubMed PMID: 31143908.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical characterization and biological activities of two varieties of xoconostle fruits Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar. AU - Garcia-Saavedra,Natalia Moraleja, AU - Barros,Lillian, AU - Reis,Filipa S, AU - Roriz,Custódio Lobo, AU - Alves,Maria José, AU - García-Hernandez,Mariel, AU - Pérez-Rodríguez,María Luisa, AU - Sánchez-Mata,María de Cortes, AU - Ramírez-Moreno,Esther, AU - Ferreira,Isabel C F R, PY - 2019/5/31/pubmed PY - 2019/12/4/medline PY - 2019/5/31/entrez SP - 3181 EP - 3187 JF - Food & function JO - Food Funct VL - 10 IS - 6 N2 - The present work focusses on the chemical characterization and bioactive properties of Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar fruits. This research showed that xoconostle cv. Cuaresmeño (O. joconostle) and xoconostle cv. Rosa (O. matudae) are a good source of PUFAs and tocopherols. Moreover, both fruits revealed the presence of ten phenolic compounds (e.g., ferulic acid hexoside, quercetin-O-di-deoxyhexosyl-hexoside, and kaempferol-O-(di-deoxyhexosyl)-hexoside), as well as other organic acids (oxalic, malic, ascorbic and citric acids), and two betacyanins (betanin and isobetain). The hydroethanolic extracts of both fruits exhibited antioxidant activity, and inhibited the growth of several bacteria strains and of the yeast Candida albicans. As expected, xoconostle cv. Cuaresmeño was the fruit with highest antioxidant potential, since it was also the one that showed the highest content of bioactive compounds, with the exception of betacyanins. Overall, both fruits are revealed to be a good source of nutritive and bioactive compounds. SN - 2042-650X UR - https://www.unboundmedicine.com/medline/citation/31143908/Chemical_characterization_and_biological_activities_of_two_varieties_of_xoconostle_fruits_Opuntia_joconostle_F_A_C__Weber_ex_Diguet_and_Opuntia_matudae_Scheinvar_ L2 - https://doi.org/10.1039/c9fo00737g DB - PRIME DP - Unbound Medicine ER -