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The optimization of phenolic compounds extraction from cactus pear(Opuntia ficus-indica) skin in a reflux system using response surface methodology

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Asian Pacific Journal of Tropical Biomedicine 2013年第6期3卷 436-442页

作者： Aguirre Joya Jorge De La Garza Toledo Heliodoro Zugasti Cruz Alejandro belmares cerda ruth Aguilar Cristóbal No Food Research Department School of ChemistryUniversidad Autonóma de Coahuila Basic Science Department Universidad Autonóma Agraria Antonio Narro

Objective:To extract,quantify,and evaluate the phenolic content in Opuntia ficus-indica skin for their antioxidant capacity with three different methods(ABTS,DPPH,and lipid oxidation)and to optimize the extraction conditions[time,temperature and ethanol concentration)in a reflux system.Methods:The extraction process was done using a reflux system.A San CristobalⅡexperimental design with three variables and three levels was used.The variables evaluated were time of extraction(h),concentration of ethanol(%,v/v)and temperature(°C).The extraction process was optimized using a response surface methodology.Results:It was observed that at higher temperature more phenolic compounds were extracted,but the antioxidant capacity was decreased.The optimum conditions for phenolic compounds extraction and antioxidant capacity mixing the three methods were as Follows:45%of ethanol,80℃and 2 hours of extraction.Values obtained in our results are little higher that other previously reported.Conclusions:It can he concluded the by-products of Opuntia ficus-indica represent a good source of natural antioxidants with possible applications in food,cosmetics or drugs industries.

关键词： Opuntia ficus-indica Reflux Phenolics Antioxidants Prickly pear Response surface methodology

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Characterization of yogurt goat milk added Aloe vera and Stevia rebaudiana with functional potential

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Food and Health 2023年第4期5卷 16-23页

作者： Mariela Enriquez Mario Cruz Rosa MRodríguez-Jasso Araceli Loredo-Treviño Aurora Garza ruth belmares Autonomous University of Coahuila Blvd.V.Carranza and Engineer JoséCárdenas s/n Col.Republic C.P.25280SaltilloCoahuilaMexico Autonomous Agrarian University Antonio Narro Calzada Antonio Narro 1923BuenavistaC.P.25315 SaltilloCoahuilaMexico Autonomous University of Nuevo León Faculty of Public Health and NutritionAvenida Dr.Eduardo Aguirre Pequeño and YuririaCol.Mitras CentroC.P.64460MonterreyN.L.Mexico.

The search for functional foods with health benefits has increased,and yogurt represents one of these products due to their properties,such as,source of probiotics that favour the gastrointestinal system,contains vitamins,minerals and improves the action of enzymes.Present work investigated bromatological,microbiological,sensorial properties and shelf-life of different yogurt goat milk formulations with Aloe vera and natural sweeteners.The goat yogurt with 99.40%A.vera pulp and 0.60%S.rebaudiana presented the best nutritional composition,being suitable for human consumption representing an innovative product with a great functional potential.The synergy between the ingredients used in the yogurt processing resulted in an innovative product to the market.Goat milk has a lower cost per liter in comparison with cow milk,Aloe vera is accessible due to its fast-vegetative propagation,Stevia Rebaudiana has a great popularity for being a natural sweetener with no calories,and all these products are produced in México.

关键词： Aloe vera functional food goat milk pulp Stevia rebaudiana yogurt.

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