dc.creator | Betancourt, Carolina | es |
dc.creator | Cejudo Bastante, María Jesús | es |
dc.creator | Heredia Mira, Francisco José | es |
dc.creator | Hurtado, Nelson | es |
dc.date.accessioned | 2024-03-14T17:43:59Z | |
dc.date.available | 2024-03-14T17:43:59Z | |
dc.date.issued | 2017 | |
dc.identifier.citation | Betancourt, C., Cejudo Bastante, M.J., Heredia Mira, F.J. y Hurtado, N. (2017). Pigment Composition and Antioxidant Capacity of Betacyanins and Betaxanthins Fractions of Opuntia Dillenii (Ker Gawl) Haw Cactus Fruit. Food Research International, 101, 173-179. https://doi.org/10.1016/j.foodres.2017.09.007. | |
dc.identifier.issn | 0963-9969 | es |
dc.identifier.issn | 1873-7145 | es |
dc.identifier.uri | https://hdl.handle.net/11441/156287 | |
dc.description.abstract | A purification and fractionation of Opuntia dillenii (Ker-Gawl) Haw extracts followed by betalainic and phenolic characterization by HPLC-DAD-ESI-MS were carried out. Several betalains and polyphenols have been identified, the majority of them not previously described in Opuntia dillenii: 17-decarboxybetanin and 17-decarboxyisobetanin, 6′-O-sinapoyl-O-gomphrenin and 6′-O-sinapoyl-O-isogomphrenin, 2′-O-apiosyl-4-O-phyllocactin and 5″-O-E-sinapoyl-2′-apiosyl-phyllocactin as betacyanins, tryptophan-betaxanthin and tyrosine-betaxanthin (portulacaxanthin II) as betaxanthins and isoramnethin-3-glucuronide and quercetin-3-O-glucoside as polyphenolic compounds. Moreover, the antioxidant activity of extracts of Opuntia dillenii (Ker-Gawl) Haw fruit followed the ensuing decreasing order (crude extract (CE) > purified extract (PE) > red fraction (RF) > yellow fraction (YF)), is in concordance with the Folin-Ciocalteau reduction capacity (FCRC). These evidence suggest that Opuntia dillenii is a rich source of bioactive compounds, with a high amount of total betacyanins (16.63 mg betanin/100 g fresh fruit) and betaxanthins (7.55 mg indicaxanthin/100 g fresh fruit). | es |
dc.format | application/pdf | es |
dc.format.extent | 31 p. | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Food Research International, 101, 173-179. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Antioxidant activity | es |
dc.subject | Betacyanins | es |
dc.subject | Betaxanthins | es |
dc.subject | HPLC-DAD-ESI-MS | es |
dc.subject | Opuntia dillenii | es |
dc.subject | Polyphenols | es |
dc.title | Pigment Composition and Antioxidant Capacity of Betacyanins and Betaxanthins Fractions of Opuntia Dillenii (Ker Gawl) Haw Cactus Fruit | es |
dc.type | info:eu-repo/semantics/article | es |
dc.type.version | info:eu-repo/semantics/acceptedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.foodres.2017.09.007 | es |
dc.identifier.doi | 10.1016/j.foodres.2017.09.007 | es |
dc.journaltitle | Food Research International | es |
dc.publication.volumen | 101 | es |
dc.publication.initialPage | 173 | es |
dc.publication.endPage | 179 | es |