Page 333 - Natural Antioxidants, Applications in Foods of Animal Origin

312 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir much attention has been paid to its antioxidant capacity and its possible role

as a functional food or food ingredient (Pozo-Insfran et al., 2006; Ribeiro et
al., 2010; Schreckinger et al., 2010). Anthocyanins, proanthocyanidins, and
other flavonoids were found to be the major phytochemicals in freeze-dried
açaí (Schauss et al., 2006) and some works have also been carried out on
antioxidant capacity of açaí pulp (de Souza et al., 2009; Rufino et al., 2009a;
Rufino et al., 2009b; Rufino et al., 2010). Rufino et al. (2011) reported the
concentrations of DF and antioxidant capacity in fruits (pulp and oil) of a
new açaí cultivar—“BRS-Pará.” The result showed that “BRS-Pará” açaí
fruit has a high content of DF (71% dry matter) and oil (20.82%) as well as
a high antioxidant capacity in both defatted matter and oil. These features
provide açaí “BRS-Pará” fruits with considerable potential for nutritional
and health applications.

8.5.1.6 CACTUS PEAR
Opuntia ficus-indica (cactus pear) is a cactus well adapted to extreme
climate and edaphic conditions. The genus Opuntia embraces about 1500
species of cactus and many of them produce edible tender stems and fruits
(Hegwood, 1994). The tender young part of the cactus stem, or cladode, is
frequently consumed as a vegetable in salads, while the cactus pear fruit is
consumed as a fresh fruit. Studies on the chemical composition of the edible
portion of cladodes and fruits from O. ficus-indica showed that these foods
have a high nutritional value, mainly due to their mineral, protein, DF, and
phytochemical contents (Bensadón, 2010). Interestingly, antioxidant activity
has also been reported (Corral-Aguayo, 2008).
The by-products are the outer coating of these plants, which is removed
before food preparation and contains spines and a large quantity of glochids
and pulp. Around 20 and 45% of the fresh weight of cladodes and fruits,
respectively, are by-products (Muñoz de Chávez & Ledesma-Solano,
2002). These by-products are rich in DF, minerals, and antioxidant bioac-
tive compounds. Bensadón et al. (2010) determined the nutritional value of
by-products obtained from cladodes and fruits from two varieties of O. ficus-
indica, examining their DF and natural antioxidant compound contents.
They found that the materials studied were rich in good quality DF and
natural antioxidants, especially Milpa Alta and Alfajayucan cultivars. It was
concluded that by-products from cladodes and fruits of Opuntia sp. could be
attractive for use as functional food ingredients.