Journal
FOOD CHEMISTRY
Volume 121, Issue 2, Pages 381-386Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.12.039
Keywords
Myrtillocactus; Garambullo; Nutritional; Functional; Industrialisation
Funding
- Commission of the European Communities [FP6-2003-INCO-DEV-2, 015279]
Ask authors/readers for more resources
The physicochemical, nutritional, and functional variations of Myrtillocactus geometrizans and Myrtillocactus schenckii, were assessed. Variations of characteristics among species and geographic origin were lower compared to prickly pear. Titratable acidity, and total soluble solids varied by 7.7%, and 11%, respectively. Variations of protein (18.5%) and fibre (5.2%) contents were lower when compared to prickly pear. Iron and copper contents make Myrtillocactus a good source of minerals contributing 16% and 20% of daily requirements. Myrtillocactus also could be an outstanding source of fibre (up to 36.9%). Gallic and caffeic acids, and vanillin were identified by HPLC. Betalains, soluble phenolics, and vitamin C contribute to the high antioxidant activity (TEAC) which, if compared with commonly consumed fruits, was higher. The potential for the production of high-quality industrialised products derived from Myrtillocactus is feasible, as long as compositional variations from batch to batch are kept in check. Published by Elsevier Ltd.
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