Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice

This study elaborated different formulations with xique-xique (Pilosocereus gounellei) cladode, passion fruit and lime juice and sugar cane syrup. The formulated beverages were subjected to physical and physicochemical analysis, determination of total carotenoid, total flavonoid and total phenolic compound contents, as well as of their antioxidant activity (ABTS and FRAP method), organic acid, sugar and phenolic compound profile during 21 days of refrigeration storage (4 degrees C). Significant variations were found among formulated beverages for most of the measured parameters during storage. Beverages with xique-xique juice were less acidic (7.90-10.27 g/100 mL) than beverages without this juice (11.66-12.76 g/100 mL). Beverages with xique-xique juice had overall higher contents of bioactive compounds and higher antioxidant activity when compared to the control formulation. Beverages with the highest xique-xique juice concentrations had the highest contents of carotenoids (51.51-59.27 mu g/100 mL), flavonoids (1.39-2.15 mg CE/100 mL), phenolic compounds (68.49-115.66 mg EGA/100 mL) and antioxidant activity, as measured by ABTS (0.71-0.84 mu mol Trolox/mL) and FRAP (0.33-0.39 mu mol Trolox/mL). These results indicate that the incorporation of xique-xique cladode juice in these mixed beverages enhanced their bioactive properties, especially of antioxidant compounds, enabling the development of a new product with potential functional properties to the beverage industry.

Automated summary

The study showed that beverages with xique-xique juice had lower acidity, higher bioactive compound contents, and higher antioxidant activity compared to beverages without this juice. Incorporating xique-xique juice in the beverages enhanced their bioactive properties and antioxidant compounds, making it a potentially functional product in the beverage industry.