Title of article
Effect of Pasteurization on Chemical and Functional Properties of Xoconostle (Opuntia joconostle) Juice
Author/Authors
Gómez-Covarrubias ، S.I. Laboratorio de Postcosecha de Recursos Fitogenéticos y Productos Naturales, Departamento de Ciencias de la Salud - UAM-Iztapalapa , Rivera-Cabrera ، F. Laboratorio de Postcosecha de Recursos Fitogenéticos y Productos Naturales, Departamento de Ciencias de la Salud - UAM-Iztapalapa , Mendoza-Gastelum ، J.I. Centro Plaza Mochis 81254 - Universidad Autónoma de Durango , Oidor-Chan ، V.H. Laboratorio de Postcosecha de Recursos Fitogenéticos y Productos Naturales, Departamento de Ciencias de la Salud - UAM-Iztapalapa , Aarland ، R.C. Laboratorio de Biología Molecular Vegetal - Centro Universitario de la Ciénega - Universidad de Guadalajara , Cruz-Sosa ، F. Departamento de Biotecnología - UAM-Iztapalapa , Díaz de León-Sánchez ، F. Laboratorio de Postcosecha de Recursos Fitogenéticos y Productos Naturales, Departamento de Ciencias de la Salud - UAM-Iztapalapa , Mendoza-Espinoza ، J.A. Academia de Biología Humana - Universidad Autónoma de la Ciudad de México
From page
11
To page
17
Abstract
Background: The xoconostle (Opuntia joconostle Web.) plant is produced mainly in the Central Highlands region of Mexico. The main aim of this research was to determine the effect of pasteurization on chemical and functional properties of xoconostle juice.Methods: Total Soluble Solids (TSS), pH, Titratable Acidity (TA), total phenolic and flavonoid content, betacyanins, betaxanthins, and reducing and nonreducing sugars contents were determined in both unpasteurized and pasteurized xoconostle juices. In vivo assay using Oral Glucose Tolerance Test (OGTT) was done in male rats to evaluate the antihyperglycemic effect of juice. Data were statistically analyzed using SigmaPlot. Results: There was a meaningful increasing (p 0.05) in the pigment contents after the pasteurization process, as betacyanins and betaxanthins contents increased to 0.112 and 0.096 micro;g/g, respectively. In spite of pasteurized xoconostle, the unpasteurized group showed antihyperglycemic effects at 60 min of OGTT. Conclusion: Pasteurization temperature had no adverse effect on the antioxidant activities of xoconostle fruit. Although fresh xoconostle juice revealed considerable antihyperglycemic properties in rats, this effect was not found in the pasteurized xoconostle juice
Keywords
Opuntia , Fruit and Vegetable Juices , Pasteurization , Food Analysis , Models , Animal , Glucose Tolerance Test
Journal title
Journal of Food Quality and Hazards Control
Journal title
Journal of Food Quality and Hazards Control
Record number
2508050
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