Health-promoting substance contents and antioxidant properties of Opuntia sp. Fruits from Santiago del Estero, Argentina.

CORIA CAYUPÁN, Y. S.; OCHOA, M.J.; NAZARENO, M. A.

Joao Pessoa. Brasil

Conferencia; VI International Congress on Cactus Pear and Cochineal; 2007

Cactusnet-FAO

The Argentinean region of the dry Chaco, where is located Santiago del Estero province, presents suitable climatic and soil characteristics for good development of cacti. Cactus fruits are excellent sources of antioxidants and bioactive substances such as vitamins. Lately, a great interest has increased about antioxidants and their role in the prevention of serious diseases. Scientific evidences report the relationship between the consumption of these substances to lower incidences of heart pathologies and some types of cancer. Cactus fruits have low price and good acceptance in our country. One of its more valuable contributions as food is because of their vitamin C content. Besides, they have other powerful antioxidants such as polyphenols and betalains. The last ones are responsible of the color of the fruits and therefore they influence in the acceptance of them by the consumers. The main objectives of this work were to determine the antioxidant capacity and contents of main compounds responsible for this activity such as pigments, polyphenols, carotenoids and vitamin C of the fruits of different Opuntia sp. varieties. Results for the antioxidant activity show that cactus fresh fruits have moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. sp. varieties. Results for the antioxidant activity show that cactus fresh fruits have moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. sp. varieties. Results for the antioxidant activity show that cactus fresh fruits have moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. sp. varieties. Results for the antioxidant activity show that cactus fresh fruits have moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. Opuntia sp. varieties. Results for the antioxidant activity show that cactus fresh fruits have moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains. varieties. Results for the antioxidant activity show that cactus fresh fruits have moderate free-radical scavenging ability, and values are similar to those of citric and other season fruits. Analysis per 1g of fresh fruit have showed very variable values of TSS (8-15 °Brix), and vitamin C content of 0.14-0.48 mg, Antioxidant Activity equivalent to 0.25-0.57 mg of vitamin C and total polyphenol content range 0.54-1.12 mg. The fruits, specially the purple ones present high levels of betalains.