Volume 7, Issue 1 (March 2020)                   J. Food Qual. Hazards Control 2020, 7(1): 11-17 | Back to browse issues page


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Gómez-Covarrubias S, Rivera-Cabrera F, Mendoza-Gastelum J, Oidor-Chan V, Aarland R, Cruz-Sosa F, et al . Effect of Pasteurization on Chemical and Functional Properties of Xoconostle (Opuntia joconostle) Juice. J. Food Qual. Hazards Control. 2020; 7 (1) :11-17
URL: http://jfqhc.ssu.ac.ir/article-1-625-en.html
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 , josealberto.mendoza@uacm.edu.mx
Abstract:   (746 Views)
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
 
Full-Text [PDF 381 kb]   (223 Downloads)    
Type of Study: Original article | Subject: Special
Received: 19/09/01 | Accepted: 19/12/15 | Published: 20/03/06

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