Arias-Rico José, Cruz-Cansino Nelly Del Socorro, Cámara-Hurtado Montaña, López-Froilán Rebeca, Pérez-Rodríguez María Luisa, Sánchez-Mata María de Cortes, Jaramillo-Morales Osmar Antonio, Barrera-Gálvez Rosario, Ramírez-Moreno Esther
Área Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, 42000 Pachuca, Mexico.
Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, 42000 Pachuca, Mexico.
Foods. 2020 Apr 1;9(4):403. doi: 10.3390/foods9040403.
The objective of this study is to evaluate the nutritional composition, antioxidant properties, and functional characteristics of two cultivars of xoconostle F.A.C. Weber in Diguet cv. Cuaresmeño (XC) and Scheinvar cv. Rosa (XR). The samples were frozen (-32 °C, 48 h), lyophilized (96 h, -55 ± 1 °C, vacuum of 0.040 Mbar), and homogenized (size particle 500 μm) to get the xoconostle powder. Both cultivars (XC and XR) had a high content of carbohydrates characterized by soluble sugars (9.8 ± 0.7 and 29.9 ± 0.5 g/100 g dm) and dietary fiber (30.8 ± 0.7 and 36.8 ± 0.9 g/100 g dm), as well as lower proportions of organic acids, mainly citric acid (18.8 ± 0.0 and 13.6 ± 0.0 mg/100 g dm). These samples also had a high content of phenolic compounds (1580.3 ± 33.1 and 1068.5 ± 70.8 mg GAE/100 g dm), vitamin C (723.1 ± 16 and 320.2 ± 7.5 mg/100 g dm), and antioxidant activity ABTS· and DPPH· (between 1348.1 ± 74.0 and 3318.7 ± 178.8 µmol TE/100 g dm). Since xoconostle samples had a high content of dietary fiber, they were characterized by the capacity of water retention (water holding capacity 6.00 ± 0.1 and 5.5 ± 0.2 g H2O/g dm) and gel formation (swelling 5.2 ± 0.0 and 5.5 ± 0.0 g H2O/g dm), related with the retention of lipids and glucose in the food matrix similar to other foods. XR was characterized by a higher amount of dietary fiber, sugars and organic acids, while XC had higher phenols content and antioxidant properties, with higher values of functional properties. Then, our data suggest that both xoconostle cultivars in powder can be used as a functional ingredient for its fiber content and antioxidant properties, contributing with sensorial aspects as flavor and color. Therefore, these highly valued products can be used in the pharmaceutical and food industries.
本研究的目的是评估迪盖特品种库阿雷斯梅尼奥（XC）和谢因瓦尔品种罗莎（XR）的两种蛇莓（F.A.C. 韦伯）的营养成分、抗氧化特性和功能特性。将样品冷冻（-32°C，48小时），冻干（96小时，-55±1°C，真空度0.040毫巴），并均质化（颗粒大小500μm）以获得蛇莓粉。两个品种（XC和XR）的碳水化合物含量都很高，其特征为可溶性糖（9.8±0.7和29.9±0.5克/100克干物质）和膳食纤维（30.8±0.7和36.8±0.9克/100克干物质），以及较低比例的有机酸，主要是柠檬酸（18.8±0.0和13.6±0.0毫克/100克干物质）。这些样品还含有高含量的酚类化合物（1580.3±33.1和1068.5±70.8毫克没食子酸当量/100克干物质）、维生素C（723.1±16和320.2±7.5毫克/100克干物质），以及抗氧化活性ABTS·和DPPH·（在1348.1±74.0和3318.7±178.8微摩尔TE/100克干物质之间）。由于蛇莓样品的膳食纤维含量很高，它们具有保水能力（持水能力6.00±0.1和5.5±0.2克水/克干物质）和凝胶形成能力（膨胀度5.2±0.0和5.5±0.0克水/克干物质），这与食物基质中脂质和葡萄糖的保留有关，类似于其他食物。XR的特征是膳食纤维、糖和有机酸含量较高，而XC的酚类含量和抗氧化特性较高，功能特性值也较高。因此，我们的数据表明，两种粉末状蛇莓品种都可因其纤维含量和抗氧化特性用作功能成分，在风味和颜色等感官方面有所贡献。所以，这些高价值产品可用于制药和食品工业。
