Articles
CHANGES IN COLOR AND BIOACTIVE COMPONENTS DURING MATURATION OF CACTUS PEAR FRUITS FROM CURIMATAÚ MICRO REGION, PARAIBA STATE, BRAZIL
Article number
811_15
Pages
137 – 142
Language
English
Abstract
Cactus pear (Opuntia ficus-indica Mill.), from the Cactacea family, is widely cropped and used for animal feeding in Brazilian Northeast.
The local population, however, has little tradition in the use and consumption of freshly harvested cactus pear fruit.
On the other hand, this fruit has recently received considerable attention in the scientific community for its bioactive components, which may provide health benefits beyond basic nutrition.
Therefore, basic information on the bioactive components of locally produced cactus pear fruit can increase its economic potential, resulting in a newer alternative of profiting for the small-scale farmers from this arid region.
Aiming at evaluating the changes in color and bioactive components during maturation, cactus pear fruits were harvested in eleven maturity stages, ranging from totally green to red-purplish, from a small-scale farm located at the Barra de Santa Rosa Municipality, Curimataú Region, Paraiba State, Brazil.
The seeded pulp, endocarp, and rind were evaluated.
The rind presented higher L value as compared to seeded pulp and endocarp.
The a* value for the rind turned from green to light yellow at the maturity stage 7. Total polyphenols were higher the maturity stage 11. It was found superior amounts of carotenoids in the rind.
However, the highest content of ascorbic acid was detected in the seeded pulp.
The local population, however, has little tradition in the use and consumption of freshly harvested cactus pear fruit.
On the other hand, this fruit has recently received considerable attention in the scientific community for its bioactive components, which may provide health benefits beyond basic nutrition.
Therefore, basic information on the bioactive components of locally produced cactus pear fruit can increase its economic potential, resulting in a newer alternative of profiting for the small-scale farmers from this arid region.
Aiming at evaluating the changes in color and bioactive components during maturation, cactus pear fruits were harvested in eleven maturity stages, ranging from totally green to red-purplish, from a small-scale farm located at the Barra de Santa Rosa Municipality, Curimataú Region, Paraiba State, Brazil.
The seeded pulp, endocarp, and rind were evaluated.
The rind presented higher L value as compared to seeded pulp and endocarp.
The a* value for the rind turned from green to light yellow at the maturity stage 7. Total polyphenols were higher the maturity stage 11. It was found superior amounts of carotenoids in the rind.
However, the highest content of ascorbic acid was detected in the seeded pulp.
Authors
L.B.V. Torres, S.M. Silva, M.F. Lopes, L.P. Martins, J.X. Almeida Neto, D.M. Brito Primo, M.G.S. Andrade, O.P.R. Silva
Keywords
Cactaceae, maturity stage, ascorbic acid, carotenoids, polyphenols, quality
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