BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY EVOLUTION DURING THE RIPENING PROCESS OF 12 OPUNTIA SPP. FRUIT ACCESSIONS

  • JOSE MANUEL PINEDO-ESPINOZA Tecnológico Nacional de México, Instituto Tecnológico de Roque
  • CESAR LEOBARDO AGUIRRE-MANCILLA Tecnológico Nacional de México, Instituto Tecnológico de Roque
  • RUBÉN JIMÉNEZ-ALVARADO Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias.
  • GABRIEL ITURRIAGA de la FUENTE Tecnológico Nacional de México, Instituto Tecnológico de Roque.
  • JUAN GABRIEL RAMÍREZ-PIMENTEL Tecnológico Nacional de México, Instituto Tecnológico de Roque
  • ALMA DELIA HERNÁNDEZ-FUENTES Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias.
  • Juan Carlos Raya- Pérez Tecnológico Nacional de México, Instituto Tecnológico de Roque, México. Km 8 Carretera Celaya-Juventino Rosas, Apartado Postal 508, C. P. 38110

Abstract

Opuntia spp. is easily adaptable to arid and semiarid climates, and represents a valuable alternative for the agricultural development in dry regions. Twelve accessions of Opuntia spp. fruits were characterized to know the evolution of their bioactive compounds concentration such as phenolics, flavonoids and pigments (Isobetanins, betanins, indicaxanthins and total betalains) during their ripening process. 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 ꞌBondaꞌ (O. guerrana Griffiths) and ꞌRojo Tolucaꞌ (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.

Keywords: Antioxidant activity, Betalains, Bioactive compounds, Cactus pear, Opuntia spp
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How to Cite
PINEDO-ESPINOZA, J., C. AGUIRRE-MANCILLA, R. JIMÉNEZ-ALVARADO, G. FUENTE, J. RAMÍREZ-PIMENTEL, A. HERNÁNDEZ-FUENTES, and J. Pérez. “BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY EVOLUTION DURING THE RIPENING PROCESS OF 12 OPUNTIA SPP. FRUIT ACCESSIONS”. Emirates Journal of Food and Agriculture, Vol. 29, no. 2, Feb. 2017, pp. 138-4, doi:https://doi.org/10.9755/ejfa.2016-09-1324. Accessed 15 Aug. 2020.
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Regular Articles