Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.2. Physical and Chemical Analyses
2.3. Bioactive Compounds and Antioxidant Activity
2.3.1. Total Polyphenols and Flavonoids
2.3.2. Total Betalains
2.3.3. DPPH Assay
2.4. Color Analysis
2.5. In Vitro Evaluation of Prickly Pear Juice Antimicrobial Activity
2.6. Statistical Analysis
3. Results and Discussion
3.1. Evaluation of Physical and Chemical Properties
3.2. Bioactive Compounds
3.3. Color Evaluation
3.4. Antimicrobial Activity of Ppjs Against Target Bacteria
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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pH | Citric Acid (%) | °Brix | Reducing Sugar (%) | Dry Matter (%) | Protein (%) | ||
---|---|---|---|---|---|---|---|
Agostani | white | 6.30 ± 0.03 d | 0.019 ± 0.000 b | 13.00 ± 0.00 a | 12.73 ± 1.05 a | 13.99 ± 0.23 ab | 1.24 ± 0.01 b |
red | 6.43 ± 0.03 b | 0.026 ± 0.000 a | 13.25 ± 0.75 a | 12.79 ± 2.28 a | 12.85 ± 0.12 ab | 1.22 ± 0.05 b | |
yellow | 6.18 ± 0.05 e | 0.026 ± 0.000 a | 11.75 ± 0.25 b | 11.05 ± 1.69 a | 12.48 ± 1.36 b | 1.23 ± 0.24 b | |
Bastardoni | white | 6.50 ± 0.03 a | 0.026 ± 0.000 a | 12.70 ± 0.75 a | 11.80 ± 1.21 a | 14.10 ± 1.97 a | 1.65 ± 0.40 a |
red | 6.40 ± 0.03 c | 0.022 ± 0.003 ab | 13.50 ± 0.50 a | 12.60 ± 1.11 a | 13.36 ± 0.53 ab | 1.74 ± 0.14 a | |
yellow | 6.40 ± 0.02 b | 0.0026 ± 0.006a | 13.00 ± 0.00 a | 11.50 ± 1.12 a | 14.05 ± 0.93 a | 1.65 ± 0.18 a |
Samples | Color Parameters | |||||||
---|---|---|---|---|---|---|---|---|
L* | a* | b* | C | h | ΔE | Δh | ||
White | Agostani | 58.52 ± 0.53 a | −8.43 ± 0.26 e | 55.95 ± 0.75 a | 56.58 ± 0.76 a | 98.57 ± 0.22 b | 11.13 ± 0.98 a | −2.42 ± 0.54 b |
Bastardoni | 48.60 ± 0.69 b | −9.94 ± 0.42 f | 51.19 ± 0.81 b | 52.15 ± 0.81 c | 100.99 ± 0.48 a | |||
Red | Agostani | 10.53 ± 0.42 e | 25.72 ± 0.56 c | 10.36 ± 0.25 d | 27.73 ± 0.58 e | 21.94 ± 0.44 e | 2.21 ± 1.06 c | −0.02 ± 0.04 a |
Bastardoni | 9.53 ± 0.68 f | 24.16 ± 0.64 d | 10.22 ± 0.95 d | 26.25 ± 0.40 f | 22.94 ± 2.35 e | |||
Yellow | Agostani | 25.74 ± 0.37 c | 39.87 ± 0.61 a | 34.97 ± 0.34 c | 53.04 ± 0.53 b | 41.25 ± 0.49 d | 7.53 ± 0.78 b | −0.10 ± 0.01 a |
Bastardoni | 24.59 ± 0.97 d | 32.57 ± 0.67 b | 35.04 ± 0.86 c | 47.84 ± 0.74 d | 47.09 ± 0.97 c |
Agostani | Bastardoni | |||||
---|---|---|---|---|---|---|
White | Red | Yellow | White | Red | Yellow | |
E. coli | - | 0.60 ± 0.00 a | 0.60 ± 0.00 a | - | 0.50 ± 0.00 b | 0.60 ± 0.00 a |
S. enterica | 1.00 ± 0.00 a | 0.97 ± 0.06 a | 0.97 ± 0.06 a | 1.00 ± 0.00 a | 1.00 ± 0.00 a | 0.97 ± 0.06 a |
Ps. fluorescens | 0.23 ± 0.03 a | 0.10 ± 0.00 c | - | 0.27 ± 0.03 a | 0.17 ± 0.03 b | 0.27 ± 0.03 a |
L. innocua | - | - | - | - | - | - |
L. gray | - | - | - | - | - | - |
St. aureus | - | - | - | - | - | - |
B. subtilis | 0.77 ± 0.06 a | 0.27 ± 0.06 c | 0.20 ± 0.00 c | 0.27 ± 0.06 c | 0.47 ± 0.06 b | 0.50 ± 0.00 b |
B. cereus | - | - | - | - | - | - |
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Palmeri, R.; Parafati, L.; Arena, E.; Grassenio, E.; Restuccia, C.; Fallico, B. Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time. Foods 2020, 9, 235. https://doi.org/10.3390/foods9020235
Palmeri R, Parafati L, Arena E, Grassenio E, Restuccia C, Fallico B. Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time. Foods. 2020; 9(2):235. https://doi.org/10.3390/foods9020235
Chicago/Turabian StylePalmeri, Rosa, Lucia Parafati, Elena Arena, Emanuela Grassenio, Cristina Restuccia, and Biagio Fallico. 2020. "Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time" Foods 9, no. 2: 235. https://doi.org/10.3390/foods9020235