干旱区生态环境知识资源中心(Arid): Cactus pear antioxidants: a comparison between fruit pulp, fruit peel, fruit seeds and cladodes of eight different cactus pear cultivars (Opuntia ficus-indica and Opuntia robusta)

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DOI	10.1007/s11694-019-00154-z
	Cactus pear antioxidants: a comparison between fruit pulp, fruit peel, fruit seeds and cladodes of eight different cactus pear cultivars (Opuntia ficus-indica and Opuntia robusta)
	de Wit, Maryna 1; du Toit, Alba 2; Osthoff, Gernot 1; Hugo, Arno 1
通讯作者	de Wit, Maryna
来源期刊	JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
ISSN	2193-4126
EISSN	2193-4134
出版年	2019
卷号	13 期号:3 页码:2347-2356
英文摘要	The cactus pear plant is an under-valued food source with health-promoting properties that thrives in arid and semi-arid regions due to its efficient use of water. Eight South African cultivars from two Opuntia species were investigated for their antioxidant content and potential. The fresh fruit (pulp), peel, seeds and cladodes of each cultivar were compared in the study. Analysis included betalains, ascorbic acid, phenolics and carotenoids. The activity of the antioxidants were determined by using the DPPH method and by measuring the chelating activity of ferrous ions. When % DPPH was tested, peel and cladodes were consistently the highest, while in the % chelating activity tests, fruit pulp and seeds were the best tissue types. Cladodes contained more phenolics and carotenes than fruit regardless of the cultivar. For pulp and peel, the cultivar that contained the highest antioxidant content and potential was Robusta with its high content of betalains followed by Gymno-Carpo and Ofer with high ascorbic acid levels. The study proves that the fruit (pulp), peel and seeds from different cultivars contain specific antioxidants relating to the colour of the fruit, but the cladodes of any cultivar contain similar and highly effective antioxidants.
英文关键词	Ascorbic acid Betalains Carotenes Chelating activity DPPH Phenolics
类型	Article
语种	英语
国家	South Africa
收录类别	SCI-E
WOS记录号	WOS:000481420900074
WOS关键词	THERMAL-TREATMENT ; SPP. ; CAPACITY ; COLOR ; JUICE ; CONSTITUENTS ; BETALAINS ; YELLOW ; ACID
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/217006
作者单位	1.Univ Free State, Fac Nat & Agr Sci, Dept Microbial Biochem & Food Biotechnol, POB 339, ZA-9300 Bloemfontein, South Africa; 2.Univ Free State, Fac Nat & Agr Sci, Dept Consumer Sci, POB 339, ZA-9300 Bloemfontein, South Africa
推荐引用方式 GB/T 7714	de Wit, Maryna,du Toit, Alba,Osthoff, Gernot,et al. Cactus pear antioxidants: a comparison between fruit pulp, fruit peel, fruit seeds and cladodes of eight different cactus pear cultivars (Opuntia ficus-indica and Opuntia robusta)[J],2019,13(3):2347-2356.
APA	de Wit, Maryna,du Toit, Alba,Osthoff, Gernot,&Hugo, Arno.(2019).Cactus pear antioxidants: a comparison between fruit pulp, fruit peel, fruit seeds and cladodes of eight different cactus pear cultivars (Opuntia ficus-indica and Opuntia robusta).JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,13(3),2347-2356.
MLA	de Wit, Maryna,et al."Cactus pear antioxidants: a comparison between fruit pulp, fruit peel, fruit seeds and cladodes of eight different cactus pear cultivars (Opuntia ficus-indica and Opuntia robusta)".JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 13.3(2019):2347-2356.