Unidad de Biotecnología del Campo Experimental Bajío, INIFAP, Celaya, Gto., México.
J Food Sci. 2010 Aug 1;75(6):C485-92. doi: 10.1111/j.1750-3841.2010.01679.x.
Xoconostle cv. Cuaresmeño (Opuntia matudae) has attracted domestic and international industry attention; however, variations of composition from xoconostle structures have not been evaluated. Industries discard the pulp (endocarp) and peel (pericarp) as wastes and utilize the skin (mesocarp), which is the edible portion. The physicochemical, nutritional, and functional characterization of structures from xoconostle pear from 3 major sites of production in Mexico were assessed. Skin yield ranged from 58% to 64% and was higher to that of peel (22% to 24%) and pulp (12% to 18%) yields. pH, degrees Brix, and acidity were similar among xoconostle structures. Total fiber showed by peel (18.23% to 20.37%) was 2-fold higher than that of skin. Protein and ether extract were higher in xoconostle pulp compared to that showed by peel and skin. Iron content of xoconostle peel (6 to 9.6 mg/100 g, DWB) was higher to that of skin and pulp and prickly pear pulp. Soluble phenols of peel (840 to 863 mg GAE/100 g, DWB) were almost similar to that of skin (919 to 986 mg GAE/100 g, dry weigh basis); meanwhile, ascorbic acid concentration of skin was 2-fold higher compared to that of peel. The phenolic fraction of xoconostle structures consisted of gallic, vanillic, and 4-hydroxybenzoic acids; catechin, epicatechin, and vanillin were also identified by high-performance liquid chromatography-didoe array detection (HPLC-DAD). Xoconostle peel showed higher antioxidant activity (TEAC) compared to that of skin (2-fold) and pulp (6-fold) of commonly consumed fruits and vegetables. The potential of xoconostle peel and pulp for the production of feed or food is promissory. Practical Application: Outstanding nutritional and functional properties of xoconostle cv. Cuaresmeño fruits are demonstrated. Increased consumption could contribute positively to improve the diet of rural and urban consumers. The high fiber, mineral, and antioxidant components of xoconostle peel and pulp suggest that these fruit structures, which are currently discarded as waste, have promissory use as feed or food by industry.
刺梨 cv. Cuaresmeño（Opuntia matudae）引起了国内外产业界的关注；然而，尚未对不同刺梨结构的组成变化进行评估。工业上会丢弃果肉（内果皮）和果皮（外果皮）作为废物，而利用可食用的部分，即果皮（中果皮）。本文评估了来自墨西哥 3 个主要生产地的刺梨梨果的结构的物理化学、营养和功能特性。果皮的出皮率在 58%至 64%之间，高于果皮（22%至 24%）和果肉（12%至 18%）的出皮率。刺梨结构之间的 pH 值、糖度和酸度相似。果皮中的总膳食纤维（18.23%至 20.37%）是果皮的两倍，而蛋白质和乙醚提取物在刺梨果肉中含量较高，高于果皮和果皮。与刺梨果肉和仙人掌果肉相比，刺梨果皮的铁含量（6 至 9.6 毫克/100 克，DWB）较高。果皮中的可溶性酚类物质（840 至 863 毫克 GAE/100 克，DWB）与果皮（919 至 986 毫克 GAE/100 克，干重基础）相似；同时，果皮中的抗坏血酸浓度是果皮的两倍。刺梨结构的酚类物质包括没食子酸、香草酸和 4-羟基苯甲酸；儿茶素、表儿茶素和香草醛也通过高效液相色谱-二极管阵列检测（HPLC-DAD）进行了鉴定。与常用水果和蔬菜相比，刺梨果皮的抗氧化活性（TEAC）较高，是果皮（2 倍）和果肉（6 倍）的抗氧化活性较高。刺梨果皮和果肉作为饲料或食品生产的潜力是有希望的。实际应用：展示了刺梨 cv. Cuaresmeño 果实的优异营养和功能特性。增加消费可以为改善农村和城市消费者的饮食做出积极贡献。刺梨果皮和果肉中的高纤维、矿物质和抗氧化成分表明，这些目前作为废物丢弃的水果结构具有作为饲料或食品的潜在用途，这对工业具有重要意义。
