Effect of the extrusion process of the nopal cactus (Opuntia ficus-indica) on its physicochemical properties and secondary metabolites
DOI:
https://doi.org/10.35830/cn.vi94.829Keywords:
Contenido nutricional, Antioxidante, Procesamiento de alimentoAbstract
The nopal (prickly pear cactus) extrusion process represents an alternative to preserve it without altering its antioxidant and flavonoid content. In this work, the extrusion of nopal on a fresh basis (BF) and steamed (CocV) was evaluated on its physicochemical properties and content of secondary metabolites. 4.0 kg of nopal (O. ficus-indica) was used, distributed in four treatments (T): T1 or control, T2 nopal BF; T3 CocV prickly pear; T3, BF and T4 extruded nopal, CocV extruded prickly pear. The highest values with respect to the treatments were: T1 for crude fiber (28.8%), T2 for ash (4.4%), T3 for crude protein (13.0), and T4 for secondary metabolites (flavonoids, phenols) and antioxidant activity. The results show that the extrusion process of nopal differentially modifies its properties, as well as the content of metabolites and antioxidants.
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Copyright (c) 2025 Cyntia M González-Borja, Manuel Galvan-Aguliar , ROSA ELENA PÉREZ SÁNCHEZ, Héctor Eduardo Martínez Flores, Daniel Val Arreola, Ruy Ortiz Rodriguez
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