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Information Journal Paper

Title

Effect of Pasteurization on Chemical and Functional Properties of Xoconostle (Opuntia joconostle) Juice

Pages

  11-17

Abstract

 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 μ g/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.

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    Cite

    APA: Copy

    Gomez Covarrubias, S.I., Rivera Cabrera, F., Mendoza Gastelum, J.I., Oidor Chan, V.H., Aarland, R.C., Cruz Sosa, F., Leon Sanchez, F. Diaz de, & Mendoza Espinoza, J.A.. (2020). Effect of Pasteurization on Chemical and Functional Properties of Xoconostle (Opuntia joconostle) Juice. JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL, 7(1), 11-17. SID. https://sid.ir/paper/768394/en

    Vancouver: Copy

    Gomez Covarrubias S.I., Rivera Cabrera F., Mendoza Gastelum J.I., Oidor Chan V.H., Aarland R.C., Cruz Sosa F., Leon Sanchez F. Diaz de, Mendoza Espinoza J.A.. Effect of Pasteurization on Chemical and Functional Properties of Xoconostle (Opuntia joconostle) Juice. JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL[Internet]. 2020;7(1):11-17. Available from: https://sid.ir/paper/768394/en

    IEEE: Copy

    S.I. Gomez Covarrubias, F. Rivera Cabrera, J.I. Mendoza Gastelum, V.H. Oidor Chan, R.C. Aarland, F. Cruz Sosa, F. Diaz de Leon Sanchez, and J.A. Mendoza Espinoza, “Effect of Pasteurization on Chemical and Functional Properties of Xoconostle (Opuntia joconostle) Juice,” JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL, vol. 7, no. 1, pp. 11–17, 2020, [Online]. Available: https://sid.ir/paper/768394/en

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