Arid
DOI10.9755/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
ISSN2079-052X
EISSN2079-0538
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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