Nutritional Characterization of the Functional and Antioxidant Activity of Cactus Flowers from Hidalgo, Mexico
Source abstract
Abstract
Flowers have traditionally been used in the production of various dishes to improve the sensory aspects of food. In this study, the nutritional and functional composition of cactus flowers was evaluated for their possible use in the food industry. The objective of this research was also to identify the main secondary metabolites of flowers by HPLC/ESI/MS analyses. The findings indicated that the most abundant components of the flowers were carbohydrates, followed by ash and proteins. The highest antioxidant capacity, assessed by DPPH• and ABTS•+ assays, was observed in Echinocereus cinerascens, with values of 255.08 and 392.65 µM Trolox equivalents (TE)/g, respectively. These values were also correlated with a high content of phenolic compounds. Forty-four secondary metabolites were detected in total, of which the most predominant corresponded to compounds such as quercetin and isorhamnetin, as well as their derivatives, protocatechuic acid and apigenin. This study indicates that Cactaceae flowers could be a source of nutrients; in addition, the diversity of compounds and their good antioxidant properties suggest that they should be considered as new sources of natural antioxidant compounds in the elaboration of functional products.
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Research context
OpenAlex topics: Botanical Research and Applications · Phytochemicals and Antioxidant Activities · Psidium guajava Extracts and Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo 43600, Hidalgo, Mexico
Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, Pachuca C.P. 42184, Hidalgo, Mexico
Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan-Tilcuautla, ExHacienda la Concepción, Pachuca 42160, Hidalgo, Mexico
Departamento de Investigación de Alimentos, Facultad de Química, Universidad Autónoma del Estado de Coahuila, Blvd. Venustiano Carranza, Col. República, Saltillo 25280, Coahuila, Mexico
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