Tesoriere L, Fazzari M, Allegra M, Livrea M A
Dipartimento Farmacochimico Tossicologico e Biologico, Università di Palermo, Via C, Forlanini 1, 90134 Palermo, Italy.
J Agric Food Chem. 2005 Oct 5;53(20):7851-5. doi: 10.1021/jf050636f.
Biothiols, taurine, and flavonols, as well as tocopherols and carotenoids have been assessed in the edible pulp of Sicilian red (Sanguigna), yellow (Surfarina), and white (Muscaredda) cultivars of cactus pear. The yellow cultivar has the highest level of reduced glutathione (GSH, 8.1 +/- 0.78 mg/100 g pulp), whereas the white cultivar showed the highest amount of cysteine (1.21 +/- 0.12 mg/100 g pulp). Taurine accounted for 11.7 +/- 1.0 mg/100 g in the yellow pulp, while lower levels were measured in the others. With the exception of kaempferol in the yellow cultivar (2.7 +/- 0.2 microg/100 g pulp), the edible pulp of cactus pear was not a source of flavonols. Very low amounts of lipid-soluble antioxidant vitamins such as vitamin E and carotenoids were measured in all cultivars. As a consequence of industrial processing, a total loss of GSH and beta-carotene and a net decrease of vitamin C and cysteine were revealed in the fruit juice, whereas betalains, taurine, and vitamin E appeared to be less susceptible to degradation.
已对西西里红皮（Sanguigna）、黄皮（Surfarina）和白皮（Muscaredda）仙人掌梨品种的可食用果肉中的生物硫醇、牛磺酸、黄酮醇以及生育酚和类胡萝卜素进行了评估。黄色品种的还原型谷胱甘肽（GSH，8.1±0.78毫克/100克果肉）含量最高，而白色品种的半胱氨酸含量最高（1.21±0.12毫克/100克果肉）。黄色果肉中的牛磺酸含量为11.7±1.0毫克/100克，其他品种的含量较低。除黄色品种中的山奈酚（2.7±0.2微克/100克果肉）外，仙人掌梨的可食用果肉不是黄酮醇的来源。在所有品种中，均检测到极少量的脂溶性抗氧化维生素，如维生素E和类胡萝卜素。工业加工的结果显示，果汁中GSH和β-胡萝卜素完全损失，维生素C和半胱氨酸净减少，而甜菜碱、牛磺酸和维生素E似乎较不易降解。
