Journal
FOOD SCIENCE AND TECHNOLOGY
Volume 37, Issue 4, Pages 536-543Publisher
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/1678-457X.19316
Keywords
biodiversity and nutrition; cactus pear; flavonoids; phenolic acids; phytochemicals
Categories
Ask authors/readers for more resources
The prickly pear is a cactaceae that have chemical compounds that act as natural antioxidants. In addition, the prickly pear is a plant widely used in semiarid region as it's considered very important forage for animal feed, especially in the dry season. The objectives of this research were to characterize the main classes of phytochemicals, determine the phenols content, flavonoids and anthocyanins and evaluate the antioxidant activity of the prickly pear cultivars Opuntia and Nopalea grown in the semiarid region of Pernambuco in two collection periods (dry and rainy). In the work crude ethanol extracts from cladodes of cultivars (IPA-20, Elephant Ear Mexican, F-08, V-19, Small palm, F-21 and IPA-Sertania) were used. As for the class of phytochemical compounds from ethanol extract only the flavonoids and steroids were detected in all prickly pear cultivars, in both periods analyzed. The content of phenolic compounds ranges from 1.24 to 5.41 mg GAE g(-1) DM, flavonoids 0.90 to 3.43 mg QE g(-1) DM, anthocyanins from 0.05 to 0.34 mu g QE 100 g(-1) DM and antioxidant activity 39.59 to 217.17 mu M TEAC g(-1) DM. The occurrence of chemical variability and antioxidant activity were observed, both among the botanical cultivars studied and among the collection periods.
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