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Title

Effects of high hydrostatic pressure on atioxidant and anti-inflammatory activities in Mexican vigor and Spanish sanguinos prickly pears

AuthorsGómez-Maqueo, Andrea; García-Cayuela, Tomás ; Welti-Chanes, Jorge; Cano, M. Pilar
KeywordsHigh hydrostatic pressure
Prickly pears
Antioxidant
Anti-inflammatory activity
Issue Date2018
CitationIII Jornadas Científicas CIAL Fórum (2018)
Abstract[Background and Objectives] High hydrostatic pressure is an innovative non-thermal technology which affects the potential biological activities of food matrices by favoring reactions accompanied by a volume decrease of the medium and by promoting the liberation of bioactive compounds from vegetable cells. The aim of this work was to evaluate the effect of high hydrostatic pressure on the antioxidant and anti-inflammatory activities of red Spanish and purple Mexican prickly pears (var. purple-red Sanguinos and red Pelota, respectively).
[Method(s) and Results] Vacuum-sealed prickly pear quarters of each variety were processed with high hydrostatic pressure (pressure: 100, 350 and 600 MPa; time: 5 min holding time and come-up time (CUT); temperature: 20°C), separated into pulp and peel, frozen and freeze-dried. Phenolic-, betalain- and ascorbic acid-rich prickly pear tissue extracts were obtained from each sample, they were characterized in terms of bioactive content, their in-vitro antioxidant (oxygen radical absorbance capacity; ORAC) and anti-inflammatory (hyaluronidase inhibition and nitric oxide radical scavenging) activities were evaluated, and the correlation between their bioactivities and bioactive content was assessed. The highest antioxidant activity for both varieties was found in tissues processed at 350 MPa for 5 min. Peels processed under these conditions increased antioxidant activity 38 and 18% in Pelota and Sanguinos varieties, respectively. A greater increment in antioxidant activity was found in pulps processed at these conditions with values of 80 and 70% increment in Pelota and Sanguinos varieties respectively. Nitric oxide scavenging activity was retained in most treatments; however, noticeable decreases were observed in samples processed at 100 MPa. Samples processed at higher pressure 350 and 600 MPa presented higher anti-inflammatory activity with the hyaluronidase inhibition assay.
[Conclusions] This study suggests that the antioxidant and anti-inflammatory activity of prickly pears may be enhanced with the use of high hydrostatic pressure.
[Significance and Impact of the Study] The results of the present study could contribute to the new application of HPP to improve bioactivity of Opuntia tissues (by-products) with interest for the nutraceutical and food industry.
DescriptionResumen del trabajo presentado a las III Jornadas Científicas CIAL Fórum, celebradas del 22 al 23 de noviembre de 2018 en el Instituto de Investigación en Ciencias de la Alimentación (CIAL).
URIhttp://hdl.handle.net/10261/194465
Appears in Collections:(CIAL) Comunicaciones congresos
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