Journal
FOOD RESEARCH INTERNATIONAL
Volume 44, Issue 7, Pages 2311-2318Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2011.02.042
Keywords
Opuntia; Phenolics; Carotenoids; Betalains; Ascorbic acid; Tocopherols; Antioxidants
Categories
Ask authors/readers for more resources
Cactus pear fruit (Opuntia) are harvested from various species of the genus Opuntia of the cactus family (Cactaceae), and are produced and consumed in several countries. We have characterized the nutritional content and antioxidant capacity (AC) of the fruit of ten cultivars/lines of distinct pulp colors. 'Camuesa' had the highest betalains, total carotenoids, ss-carotene, ascorbic acid, and was one of the highest in total phenolic compounds, but its AC did not demonstrate outstanding differences with some other cultivars/lines that were not as rich in these compounds. 'Roja Pelota' had high AC when measured with the DPPH assay, but had low total carotenoids, ss-carotene and total phenolic content. 'Reyna' had slightly low AC as measured by the FRAP assay, practically no betalains, and low vitamin C, tocopherols, ss-carotene, and total phenolic content. (c) 2011 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available