Physicochemical characterization of seven red-purple prickly pear fruit varieties (Opuntia spp.) and pigment stability of two varieties with the highest concentration
DOI:
https://doi.org/10.33064/iycuaa2012554049Keywords:
prickly pear varieties grown in Mexico, Opuntia spp., physicochemical characterization, prickly pear fruit, betalains stability, natural pigmentsAbstract
Physico-chemical characteristics were evaluated from the fruit of seven prickly pear (Opuntia spp.) varieties grown in Mexico and the pigment stability from two of them was monitored for 91 days under storage at three pH levels and two temperatures. Value ranges were recorded from the water content variables (81.34-85.29 g 100 g-1 fresh weigh (FW)), ash (0.48-0.57 g 100 g-1 FW), protein (0.20-0.39 g 100 g-1 FW), fat (0.13-0.83 g 100 g-1 FW), crude fiber (0.33-0.72 g 100 g-1 FW), total soluble solids (9.67-14.12 ºBrix), citric acid (0.020-0.074 g 100 g-1 FW) and pH (3.32-5.81). Pigment concentration varied widely between varieties, with Pintadera having the highest (86.69 mg betanina 100 g-1 FW), followed by Tapón Aguanoso (58.12 mg betanina 100 g-1 FW).
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Copyright (c) 2012 Elia Nora Aquino Bolaños, Yazmín Chavarría Moctezuma, José Luis Chávez Servia, Rosa Isela Guzmán Gerónimo, Eryck R. Silva Hernández, Iñigo Verdalet Guzmán
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