scholarly journals Intestinal Absorption and Antioxidant Activity of Betalain: A Nitrogen-containing Pigment from Table Beets and Cactus Pear Fruit Juice

2017 ◽  
Vol 64 (2) ◽  
pp. 51-58
Author(s):  
Azusa Takahashi ◽  
Junko Okumura ◽  
Yuji Morita ◽  
Hideyuki Chiji
Keyword(s):  
Antioxidant Activity ◽  
Intestinal Absorption ◽  
Fruit Juice ◽  
Pear Fruit ◽  
Cactus Pear

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

2019 ◽  
Vol 42 (7) ◽  
Author(s):  
Gabriela Medina‐Pérez ◽  
Juan P. Hernández‐Uribe ◽  
Dania Fernández‐León ◽  
Laurette Prince ◽  
Fabián Fernández‐Luqueño ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Property ◽  
Pear Fruit ◽  
Active Compounds ◽  
Cactus Pear ◽  
Starch Films

scholarly journals Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)

Agriculture ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 62
Author(s):  
Lucía Andreu-Coll ◽  
María Emma García-Pastor ◽  
Daniel Valero ◽  
Asunción Amorós ◽  
María Soledad Almansa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Co2 Production ◽  
Total Phenols ◽  
Pear Fruit ◽  
Cactus Pear ◽  
Life Conditions

Cactus pear (Opuntia ficus-indica (L.) Mill.) fruit from ‘Orito’ cultivar were stored at 2 °C and 90% RH for 28 days plus three days at 20 °C (shelf life, SL). This research analysed the changes in fruit quality parameters (weight loss, firmness, color, titratable acidity, and total soluble solids), ethylene production, respiration rate, antioxidant activity and bioactive compounds (total phenols and carotenoids) of cactus pear fruit during cold and shelf life storage. Under cold conditions, CO2 production decreased, and ethylene production increased slightly, while under shelf life conditions CO2 production increased and ethylene production increased more sharply. Firmness increased under cold conditions and did not change during shelf life period. The content of total soluble solids (TSS), titratable acidity (TA), pH, total carotenoids, and lipo-antioxidant activity (L-TAA) remained stable under both conservation conditions. However, hydro-antioxidant activity (H-TAA) increased under both cold and shelf life conditions, and total phenols remained stable during cold storage and increased under shelf life conditions. Besides, weight loss was acceptable under both storage conditions, and color changes were more pronounced under shelf life storage. These results show that the marketability of cactus pear fruit from ‘Orito’ cultivar was acceptable until the end of the storage under cold and shelf life conditions.

Postharvest fungal diseases of cactus pear fruit in southern Italy

2016 ◽  
pp. 215-218
Author(s):  
R. Faedda ◽  
S. D’Aquino ◽  
G. Granata ◽  
A. Pane ◽  
A. Palma ◽  
...  
Keyword(s):  
Southern Italy ◽  
Fungal Diseases ◽  
Pear Fruit ◽  
Cactus Pear

Long-Lasting Antioxidant Activity in a 600-Year-Old Fermented Fruit Juice

2004 ◽  
Vol 6 (5) ◽  
pp. 934-940 ◽  
Author(s):  
Alberto A.E. Bertelli ◽  
Roberto Morelli ◽  
Roberto Loscalzo ◽  
Franca Ferrara
Keyword(s):  
Antioxidant Activity ◽  
Fruit Juice

scholarly journals Microencapsulation of Purple Cactus Pear Fruit (Opuntia ficus indica) Extract by the Combined Method W/O/W Double Emulsion-Spray Drying and Conventional Spray Drying: A Comparative Study

Processes ◽  
2018 ◽  
Vol 6 (10) ◽  
pp. 189 ◽  
Author(s):  
Keren Toledo-Madrid ◽  
Tzayhrí Gallardo-Velázquez ◽  
Guillermo Osorio-Revilla
Keyword(s):  
Spray Drying ◽  
Desirability Function ◽  
Double Emulsion ◽  
Dry Weight ◽  
Antioxidant Compounds ◽  
Pear Fruit ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Globule Size ◽  
Oil In Water

The aim of this study was to microencapsulate an optimized extract of purple cactus pear fruit (Opuntia ficus indica), rich in phenolic compounds (PC), betacyanins (BC), and betaxanthins (BX), with antioxidant capacity (AC), by two methodologies: combined water-in-oil-in water double emulsions-spray drying (W/O/W-SP) and conventional spray drying, studying the effect of spray drying (SP) on PC and AC. Optimal extraction conditions for bioactive compounds were: 52 °C, for 30 min, using aqueous ethanol (40%) as the solvent, with a 0.85 desirability function, obtaining 17.39 ± 0.11 mg GAE/gdw (gallic acid equivalents per gram of dry weight) for PC, 0.35 mg BE/gdw (betanin equivalents per gram of dry weight) for BC, and 0.26 mg IE/gdw (indicaxanthin equivalents per gram of dry weight) for BX. The best combination of temperatures for conventional SP and W/O/W-SP was 160–80 °C obtaining the highest retention and encapsulation efficiencies for PC. For conventional SP, results were: 107% and 100% PC and AC retention efficiencies (RE-PC and RE-AC), respectively, with 97% of PC encapsulation efficiency (EE-PC), meanwhile for the W/O/W-SP results were: 78% and 103% RE-PC and RE-AC, respectively, with 70% of EE-PC. Microcapsules obtained with W/O/W-SP maintained their structure and integrity and showed a considerable reduction in globule size in the reconstituted W/O/W emulsions due to the spray drying stress. Despite having lower EE-PC than conventional SP, spray dried W/O/W emulsions seems to be a promising controlled-delivery vehicle for antioxidant compounds.

Cactus Pear Fruit Production

2002 ◽  
pp. 163-183 ◽  
Author(s):  
Paolo Inglese ◽  
Filadelfio Basile ◽  
Mario Schirra
Keyword(s):  
Fruit Production ◽  
Pear Fruit ◽  
Cactus Pear

scholarly journals Bioactive Compounds of Selected Fruit Juices

2009 ◽  
Vol 4 (5) ◽  
pp. 1934578X0900400 ◽  
Author(s):  
Aneta Wojdyłto ◽  
Jan Oszmiański
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Fruit Juice ◽  
Biological Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sea Buckthorn ◽  
Quercetin Derivatives ◽  
Reducing Ability ◽  
Wide Range

Fruits are one of the most important sources of phenolic compounds in our diet. Many of these compounds exhibit a wide range of biological activities, especially antioxidant activity. The objective of this study was to determine the composition and antioxidant activity of phenolic compounds found in fruit juice obtained from buckthorn, flowering quince, rowanberry and hawthorn. Hydroxycinnamic acids (neochlorogenic and chlorogenic acid) and procyanidins were the main phenolics in rowanberry juice. The highest level of flavonols (quercetin derivatives) was found in sea buckthorn. All juices showed strong free-radical scavenging activity against ABTS•+ radicals and ferric reducing ability measured by the FRAP method. The strongest antioxidant activity was found in rowanberry juice, but the lowest was measured in hawthorn and sea buckthorn juices.

Sign in / Sign up

Export Citation Format

Share Document