Physicochemical, nutritional and functional characteristics of two underutilised fruit cactus species (Myrtillocactus) produced in central Mexico
2009; Elsevier BV; Volume: 121; Issue: 2 Linguagem: Inglês
10.1016/j.foodchem.2009.12.039
ISSN1873-7072
AutoresSalvador Horacio Guzmán-Maldonado, Guadalupe Herrera‐Hernández, David Hernández‐López, Rosalía Reynoso‐Camacho, Abril Guzmán-Tovar, Fabrice Vaillant, Pierre Brat,
Tópico(s)Sensory Analysis and Statistical Methods
ResumoThe physicochemical, nutritional, and functional variations of Myrtillocactus geometrizans and Myrtillocactus schenckii, were assessed. Variations of characteristics among species and geographic origin were lower compared to prickly pear. Titratable acidity, and total soluble solids varied by 7.7%, and 11%, respectively. Variations of protein (18.5%) and fibre (5.2%) contents were lower when compared to prickly pear. Iron and copper contents make Myrtillocactus a good source of minerals contributing 16% and 20% of daily requirements. Myrtillocactus also could be an outstanding source of fibre (up to 36.9%). Gallic and caffeic acids, and vanillin were identified by HPLC. Betalains, soluble phenolics, and vitamin C contribute to the high antioxidant activity (TEAC) which, if compared with commonly consumed fruits, was higher. The potential for the production of high-quality industrialised products derived from Myrtillocactus is feasible, as long as compositional variations from batch to batch are kept in check.
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