Antioxidant capability and phytochemicals content of Sicilian prickly fruits.
Int J Food Sci Nutr
; 66(8): 881-6, 2015.
Article
em En
| MEDLINE
| ID: mdl-26398677
ABSTRACT
The aim of the present study is to compare three cultivars of prickly pear fruits ("Sanguigna" red, "Sulfarina" yellow and "Muscaredda" white) regarding the quality parameters of antioxidant activity, phenolic compounds, betalains and ascorbic acid (vitamin C). Depending on the crop operation, these cultivars are represented by "Agostane" and "Bastardoni" and are located at an altitude between 150 and 750 m, above sea level. Their antioxidant activity was evaluated by ORAC assay. Total phenolic compounds, betalains and ascorbic acid recovered from pulp juice, were determined by a spectrophotometric analysis. The results indicate that the different cultivars of prickly pear possess antioxidant activity in function of the type of the adopted practice. These fruits were derived from the practice of scozzolatura, by dropping the berries to encourage a second bloom of the plant. Among the "Bastardoni", the "Sulfarina" possesses the highest antioxidant activity.
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Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Opuntia
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Compostos Fitoquímicos
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Frutas
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Antioxidantes
Idioma:
En
Revista:
Int J Food Sci Nutr
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2015
Tipo de documento:
Article