Journal
HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY
Volume 54, Issue 3, Pages 288-295Publisher
KOREAN SOC HORTICULTURAL SCIENCE
DOI: 10.1007/s13580-013-0145-4
Keywords
dietary fiber; phenolic compounds; physical properties
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Funding
- Basic Science Research Program through the National Research Foundation of Korea (NRF)
- Ministry of Education, Science and Technology [2010-0023664]
- National Research Foundation of Korea [2010-0023664] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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Physicochemical properties and antioxidant activity of Korean native cactus (Opuntia humifusa) cladodes (KCC) were investigated to evaluate the possibility for its application in new health functional foods. The KCC showed a high amount of crude ash (201.2 g center dot kg(-1) DW), characterizing Ca (1,967.8 mg center dot 100 g(-1) DW), Mg (1,411.2 mg center dot 100 g(-1) DW), K (1,269.6 mg center dot 100 g(-1) DW), and P (1,110 mg center dot 100 g(-1) DW) as the major minerals, as well as a high total dietary fiber (503.3 g center dot kg(-1) DW) including soluble dietary fiber (233.2 g center dot kg(-1) DW). The water holding capacity (WHC), oil holding capacity (OHC), and swelling power of KCC were 20.6 g center dot g(-1), 2.6 g center dot g(-1), and 16.8 mL center dot g(-1), respectively. The viscosity of a 100 g center dot L-1 KCC suspension showed a non-Newtonian flow behavior with shear thixotropy and time dependency. The ethyl acetate fraction from an 80% ethanol extract of KCC showed the highest antioxidant activity as well as the highest total phenolic (112.8 g center dot kg(-1) fraction) and flavonoid (89.7 g center dot kg(-1) fraction) contents compared to other fractions. The most abundant phenolic compound within the ethyl acetate fraction was taxifolin (13.97 g center dot kg(-1) fraction). The results suggest that KCC could be used as potential sources of Ca and dietary fiber as well as a natural antioxidant. It might be possible to manufacture functional food products using the unique physical properties of KCC.
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