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Journal of Food Quality and Hazards Control، جلد ۷، شماره ۱، صفحات ۱۱-۱۷
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Effect of Pasteurization on Chemical and Functional Properties of Xoconostle (Opuntia joconostle) Juice
چکیده انگلیسی مقاله Background: The xoconostle (Opuntia joconostle Web.) plant is produced mainly in the Central Highlands region of Mexico. The main aim of this research was to determine the effect of pasteurization on chemical and functional properties of xoconostle juice. Methods: Total Soluble Solids (TSS), pH, Titratable Acidity (TA), total phenolic and flavonoid content, betacyanins, betaxanthins, and reducing and non-reducing sugars contents were determined in both unpasteurized and pasteurized xoconostle juices. In vivo assay using Oral Glucose Tolerance Test (OGTT) was done in male rats to evaluate the anti-hyperglycemic effect of juice. Data were statistically analyzed using SigmaPlot. Results: There was a meaningful increasing (p< 0.05) in the pigment contents after the pasteurization process, as betacyanins and betaxanthins contents increased to 0.112 and 0.096 µg/g, respectively. In spite of pasteurized xoconostle, the unpasteurized group showed anti-hyperglycemic effects at 60 min of OGTT. Conclusion: Pasteurization temperature had no adverse effect on the antioxidant activities of xoconostle fruit. Although fresh xoconostle juice revealed considerable anti-hyperglycemic properties in rats, this effect was not found in the pasteurized xoconostle juice. DOI: 10.18502/jfqhc.7.1.2447  
کلیدواژه‌های انگلیسی مقاله
نویسندگان مقاله | S.I. Gómez-Covarrubias
Laboratorio de Postcosecha de Recursos Fitogenéticos y Productos Naturales, Departamento de Ciencias de la Salud UAM-Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina 09340 CDMX, México


| F. Rivera-Cabrera
Laboratorio de Postcosecha de Recursos Fitogenéticos y Productos Naturales, Departamento de Ciencias de la Salud UAM-Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina 09340 CDMX, México


| J.I. Mendoza-Gastelum
Universidad Autónoma de Durango, Centro Plaza Mochis 81254, Los Mochis Sinaloa, México


| V.H. Oidor-Chan
Laboratorio de Postcosecha de Recursos Fitogenéticos y Productos Naturales, Departamento de Ciencias de la Salud UAM-Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina 09340 CDMX, México


| R.C. Aarland
. Laboratorio de Biología Molecular Vegetal, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Col. Linda Vista 47810, Ocotlán, Jal., México


| F. Cruz-Sosa
Departamento de Biotecnología, UAM-Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina 09340 CDMX, México


| F. Díaz de León-Sánchez
Laboratorio de Postcosecha de Recursos Fitogenéticos y Productos Naturales, Departamento de Ciencias de la Salud UAM-Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina 09340 CDMX, México


| J.A. Mendoza-Espinoza
Colegio de Ciencias y Humanidades, Academia de Biología Humana, Universidad Autónoma de la Ciudad de México, Ermita Iztapalapa 4163, Lomas de Zaragoza, 09620 CDMX, México
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-838-1&slc_lang=en&sid=1
فایل مقاله اشکال در دسترسی به فایل - ./files/site1/rds_journals/369/article-369-2308028.pdf
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original article
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