Knowledge Resource Center for Ecological Environment in Arid Area
DOI | 10.9755/ejfa.2016-09-1324 |
Bioactive compounds and antioxidant activity evolution during the ripening process of 12 Opuntia spp. fruit accessions | |
Manuel Pinedo-Espinoza, Jose1,3; Leobardo Aguirre-Mancilla, Cesar3; Jimenez-Alvarado, Ruben2; Carlos Raya-Perez, Juan3; Iturriaga, Gabriel3; Gabriel Ramirez-Pimentel, Juan3; Delia Hernandez-Fuentes, Alma2 | |
通讯作者 | Delia Hernandez-Fuentes, Alma |
来源期刊 | EMIRATES JOURNAL OF FOOD AND AGRICULTURE
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ISSN | 2079-052X |
EISSN | 2079-0538 |
出版年 | 2017 |
卷号 | 29期号:2页码:138-148 |
英文摘要 | Opuntia spp. is easily adaptable to arid and semiarid climates, and represents a valuable alternative for the agricultural development in dry regions. The aim of this work was to know the evolution of bioactive compounds concentration such as phenolics, flavonoids and pigments (Isobetanins, betanins, indicaxanthins and total betalains) during the ripening process of twelve accessions of Opuntia spp. fruits. DPPH and ABTS radical scavenging capacity were determined and correlated with pigments and bioactive compounds concentration. Bioactive compounds and pigments concentration increased along ripening. Higher concentration of total betalains were found in ripe. ’Bonda’. (O. guerrana Griffiths) and. ’Rojo Toluca’. (Opuntia robusta var. Larreyi) accessions, being of 78.96 +/- 0.54 mg 100 g(-1) DW and 69.87 +/- 0.29 mg 100 g(-1) DW respectively. Findings in this work can help to select Opuntia spp. accessions with high potential to be established as a valuable crop in the arid zones of Mexico. |
英文关键词 | Antioxidant activity Betalains Bioactive compounds Cactus pear Opuntia spp |
类型 | Article |
语种 | 英语 |
国家 | Mexico |
收录类别 | SCI-E |
WOS记录号 | WOS:000396591100008 |
WOS关键词 | FICUS-INDICA FRUITS ; PHENOLIC-COMPOUNDS ; STRICTA FRUITS ; FOOD COLORANT ; COMPONENTS ; BETALAINS ; NECTARINE ; CULTIVARS ; PEACH |
WOS类目 | Agronomy ; Food Science & Technology |
WOS研究方向 | Agriculture ; Food Science & Technology |
资源类型 | 期刊论文 |
条目标识符 | http://119.78.100.177/qdio/handle/2XILL650/198582 |
作者单位 | 1.Univ Autonoma Zacatecas, Unidad Acad Agron, Km 15-5,Carretera Zacatecas Guadalajara, Zacatecas 98170, Zacatecas, Mexico; 2.Univ Autonoma Estado Hidalgo, Inst Ciencias Agr, Av Univ Km 1 Rancho Univ, Tulancingo De Bravo 43000, Hidalgo, Mexico; 3.Tecnol Nacl Mexico, Inst Tecnol Roque, Km 8,Carretera Celaya Juventino Rosas, Guanajuato 38110, Mexico |
推荐引用方式 GB/T 7714 | Manuel Pinedo-Espinoza, Jose,Leobardo Aguirre-Mancilla, Cesar,Jimenez-Alvarado, Ruben,et al. Bioactive compounds and antioxidant activity evolution during the ripening process of 12 Opuntia spp. fruit accessions[J],2017,29(2):138-148. |
APA | Manuel Pinedo-Espinoza, Jose.,Leobardo Aguirre-Mancilla, Cesar.,Jimenez-Alvarado, Ruben.,Carlos Raya-Perez, Juan.,Iturriaga, Gabriel.,...&Delia Hernandez-Fuentes, Alma.(2017).Bioactive compounds and antioxidant activity evolution during the ripening process of 12 Opuntia spp. fruit accessions.EMIRATES JOURNAL OF FOOD AND AGRICULTURE,29(2),138-148. |
MLA | Manuel Pinedo-Espinoza, Jose,et al."Bioactive compounds and antioxidant activity evolution during the ripening process of 12 Opuntia spp. fruit accessions".EMIRATES JOURNAL OF FOOD AND AGRICULTURE 29.2(2017):138-148. |
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