Physicochemical characterization, antioxidant activity and total phenolic and flavonoid content of purple prickly pear (Opuntia gosseliniana) in two stages of coloration

Physicochemical characterization, antioxidant activity and total phenolic and flavonoid content of purple prickly pear (Opuntia gosseliniana) in two stages of coloration

Nopal (Opuntia gosseliniana) is considered a food product of interest due to its functional properties, including its antioxidant activity. The objective of this work was to evaluate the physical-chemical properties (color, pH and total soluble solids), antioxidant activity (DPPH, ABTS and FRAP), co...

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Autores principales: Manzanarez-Tenorio, LE, Ruíz Cruz, Saúl, Cira-Chávez, LA, Estrada-Alvarado, MI, Márquez-Rios, E, Del-Toro-Sánchez, CL, Suárez-Jiménez, GM
Formato: Online
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Publicado: Universidad de Sonora 2022
Acceso en línea:https://biotecnia.unison.mx/index.php/biotecnia/article/view/1662
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spelling biotecnia-article-16622022-10-28T15:06:34Z Physicochemical characterization, antioxidant activity and total phenolic and flavonoid content of purple prickly pear (Opuntia gosseliniana) in two stages of coloration Caracterización fisicoquímica, actividad antioxidante y contenido de fenoles y flavonoides totales de nopal morado (Opuntia gosseliniana) en dos etapas de coloración Manzanarez-Tenorio, LE Ruíz Cruz, Saúl Cira-Chávez, LA Estrada-Alvarado, MI Márquez-Rios, E Del-Toro-Sánchez, CL Suárez-Jiménez, GM Antioxidants, ABTS, DPPH, Total phenols, betalains Antioxidantes, ABTS, DPPH, Fenoles totales, betalaínas Nopal (Opuntia gosseliniana) is considered a food product of interest due to its functional properties, including its antioxidant activity. The objective of this work was to evaluate the physical-chemical properties (color, pH and total soluble solids), antioxidant activity (DPPH, ABTS and FRAP), content of total phenols and flavonoids and betalain content of ethanolic extracts of nopal in two stages of coloration: green and purple. The highest values for total phenols and flavonoids were found in the purple samples, with values of 2.31 mg EAG/gps and 3.06 mg EQ/gps, respectively. Similarly, in the antioxidant activity (in the three techniques used) and betalain content, higher values were obtained in the purple color stage. Therefore, this species of cacti could be a potential source of antioxidants and pigments of agroindustrial interest. El nopal (Opuntia gosseliniana) es considerado un producto alimenticio de interés debido a sus propiedades funcionales, incluyendo su actividad antioxidante. El objetivo de este trabajo fue evaluar las propiedades físico-químicas (color, pH y sólidos solubles totales), actividad antioxidante (DPPH, ABTS y FRAP), contenido de fenoles y flavonoides totales y contenido de betalaínas extractos etanólicos de nopal en dos etapas de coloración: verde y morado. Los valores más altos para fenoles y flavonoides totales se encontraron en las muestras de color morado, con valores de 2.31 mg EAG/gps y 3.06 mg EQ/gps, respectivamente. De igual manera, en la actividad antioxidante se obtuvieron valores más altos en la etapa de color morado en las tres técnicas utilizadas. Por lo que, esta especie de cactácea podría ser una fuente potencial de antioxidantes y pigmentos de interés agroindustrial. Universidad de Sonora 2022-10-14 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf https://biotecnia.unison.mx/index.php/biotecnia/article/view/1662 10.18633/biotecnia.v24i3.1662 Biotecnia; Vol. 24 No. 3 (2022): Septiembre-Diciembre; 101 - 106 Biotecnia; Vol. 24 Núm. 3 (2022): Septiembre-Diciembre; 101 - 106 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1662/717 Derechos de autor 2022 https://creativecommons.org/licenses/by-nc-sa/4.0
institution Biotecnia
collection OJS
language spa
format Online
author Manzanarez-Tenorio, LE
Ruíz Cruz, Saúl
Cira-Chávez, LA
Estrada-Alvarado, MI
Márquez-Rios, E
Del-Toro-Sánchez, CL
Suárez-Jiménez, GM
spellingShingle Manzanarez-Tenorio, LE
Ruíz Cruz, Saúl
Cira-Chávez, LA
Estrada-Alvarado, MI
Márquez-Rios, E
Del-Toro-Sánchez, CL
Suárez-Jiménez, GM
Physicochemical characterization, antioxidant activity and total phenolic and flavonoid content of purple prickly pear (Opuntia gosseliniana) in two stages of coloration
author_facet Manzanarez-Tenorio, LE
Ruíz Cruz, Saúl
Cira-Chávez, LA
Estrada-Alvarado, MI
Márquez-Rios, E
Del-Toro-Sánchez, CL
Suárez-Jiménez, GM
author_sort Manzanarez-Tenorio, LE
title Physicochemical characterization, antioxidant activity and total phenolic and flavonoid content of purple prickly pear (Opuntia gosseliniana) in two stages of coloration
title_short Physicochemical characterization, antioxidant activity and total phenolic and flavonoid content of purple prickly pear (Opuntia gosseliniana) in two stages of coloration
title_full Physicochemical characterization, antioxidant activity and total phenolic and flavonoid content of purple prickly pear (Opuntia gosseliniana) in two stages of coloration
title_fullStr Physicochemical characterization, antioxidant activity and total phenolic and flavonoid content of purple prickly pear (Opuntia gosseliniana) in two stages of coloration
title_full_unstemmed Physicochemical characterization, antioxidant activity and total phenolic and flavonoid content of purple prickly pear (Opuntia gosseliniana) in two stages of coloration
title_sort physicochemical characterization, antioxidant activity and total phenolic and flavonoid content of purple prickly pear (opuntia gosseliniana) in two stages of coloration
description Nopal (Opuntia gosseliniana) is considered a food product of interest due to its functional properties, including its antioxidant activity. The objective of this work was to evaluate the physical-chemical properties (color, pH and total soluble solids), antioxidant activity (DPPH, ABTS and FRAP), content of total phenols and flavonoids and betalain content of ethanolic extracts of nopal in two stages of coloration: green and purple. The highest values for total phenols and flavonoids were found in the purple samples, with values of 2.31 mg EAG/gps and 3.06 mg EQ/gps, respectively. Similarly, in the antioxidant activity (in the three techniques used) and betalain content, higher values were obtained in the purple color stage. Therefore, this species of cacti could be a potential source of antioxidants and pigments of agroindustrial interest.
publisher Universidad de Sonora
publishDate 2022
url https://biotecnia.unison.mx/index.php/biotecnia/article/view/1662
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