Home > II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007 > EXTRACTION AND CHEMICAL CHARACTERISTICS OF MUCILAGE FROM MESQUITE, ALOE VERA, MAGUEY AND PRICKLY PEAR CACTUS CLADODES (NOPAL) AND EVALUATION OF ITS PREBIOTIC EFFECT ON THE GROWTH OF 2 PROBIOTIC BACTERIA

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EXTRACTION AND CHEMICAL CHARACTERISTICS OF MUCILAGE FROM MESQUITE, ALOE VERA, MAGUEY AND PRICKLY PEAR CACTUS CLADODES (NOPAL) AND EVALUATION OF ITS PREBIOTIC EFFECT ON THE GROWTH OF 2 PROBIOTIC BACTERIA

Article number

841_98

Pages

625 – 628

Language

English

Abstract

The highest yield of mucilage was obtained by extraction with ethanol in maguey, with acetone in nopal, with acetonitrile in Aloe vera and dried and ground pods of mesquite, respectively.
The mucilage of the 4 plants is conformed by 7-11 polysaccharide fractions with a molecular weight ranging from 92827.7 and 1050.3 Da, and 2 to 3 fractions commonly make the major part of the mucilage of each of these plants.
The amount of bacterial (Bifidobacterium lactis and Lactobacilli acidophilus) colonies presented in media enriched with mucilage was higher compared with the regular media (without enrichment with mucilage).

Publication

II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007

Authors

E.M. Yahia, J.DE.J. Ornelas, A. Anaya

Keywords

polysaccharides, bacteria, Bifidobacterium lactis, Lactobacilli acidophilus, functional foods

Full text

https://doi.org/10.17660/ActaHortic.2009.841.98

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