Antioxidant capability and phytochemicals content of Sicilian prickly fruits.

Auteur(s) :
Maria Cova A., Crasci L., Panico A., Catalfo A., De Guidi G.
Date :
Déc, 2015
Source(s) :
International journal of food sciences and nutrition. #66:8 p881-6
Adresse :
Department of Chemical Science, Section of Photochemistry, University of Catania, V.le A. Doria 6, Catania 95125, Italy.

Sommaire de l'article

The aim of the present study is to compare three cultivars of prickly pear fruits ("Sanguigna" red, "Sulfarina" yellow and "Muscaredda" white) regarding the quality parameters of antioxidant activity, phenolic compounds, betalains and ascorbic acid (vitamin C). Depending on the crop operation, these cultivars are represented by "Agostane" and "Bastardoni" and are located at an altitude between 150 and 750 m, above sea level. Their antioxidant activity was evaluated by ORAC assay. Total phenolic compounds, betalains and ascorbic acid recovered from pulp juice, were determined by a spectrophotometric analysis. The results indicate that the different cultivars of prickly pear possess antioxidant activity in function of the type of the adopted practice. These fruits were derived from the practice of scozzolatura, by dropping the berries to encourage a second bloom of the plant. Among the "Bastardoni", the "Sulfarina" possesses the highest antioxidant activity.

Source : Pubmed