Article
Pigment Composition and Antioxidant Capacity of Betacyanins and Betaxanthins Fractions of Opuntia Dillenii (Ker Gawl) Haw Cactus Fruit
Author/s | Betancourt, Carolina
Cejudo Bastante, María Jesús Heredia Mira, Francisco José Hurtado, Nelson |
Department | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Publication Date | 2017 |
Deposit Date | 2024-03-14 |
Published in |
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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, ... 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). |
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. |
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