Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species

Autores
Alaiz, M.; Girón Calle, J.; Garzón, Antonela Guadalupe; Castro, C.; Drago, Silvina Rosa; Jimenez Martínez, C.; Gallegos, S.; Vioque, Javier
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Mexico presents the highest diversity of Opuntia species in the world. Determination of the amino acid composition of Opuntia fruits provides interesting information on the nutritional quality, potential health benefits, and industrial applications of these fruits. Hence, the total and free amino acid compositions of the fruits of seven Opuntia species from México have been analyzed by RP-HPLC. These species are O. ficus-indica, O. albicarpa, O. undulata, O. megacantha, O. robusta, O. dillenii, and O. joconostle. Protein contents were, in general, higher in the peel than in the pulp, ranging in the peel from 1.95 % in O. dillenii to 4.91 % in O. robusta, and in the pulp from 0.10 % in O. ficus-indica to 11.91% in O. joconostle. Main amino acids in the peel were Asp, Glu and Leu, and Asp, Glu, and Ala in the pulp. The proteins with the highest nutritional value were found in the peel from O. dillenii, and O. megacantha, and in the pulp from O. albicarpa. The content in free amino acids in the pulp ranged from 0.1% in O. dillenii to 2.71% in O. undulata, while it ranged from 0.11% in O. dillenii to 1.27% in O. undulata in the peel samples. This work shows that although protein content in Opuntia fruits is low, this protein is of good nutritional quality, pointing out a possible use of the peel by-product as a source of quality protein.
Fil: Alaiz, M.. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; España
Fil: Girón Calle, J.. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; España
Fil: Garzón, Antonela Guadalupe. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Superior de Investigaciones Científicas; España. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Castro, C.. Instituto Politécnico Nacional. Centro de Investigación y de Estudios Avanzados. Departamento de Física; México
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Jimenez Martínez, C.. Instituto Politécnico Nacional. Centro de Investigación y de Estudios Avanzados. Departamento de Física; México
Fil: Gallegos, S.. Universidad Autónoma de Yucatán;
Fil: Vioque, Javier. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; España
Materia
OPUNTIA
FRUITS
TOTAL AMINO ACIDS
FREE AMINO ACIDS
PROTEINS
NUTRITIONAL VALUE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/275032
Acceder
id CONICETDig_7591f98634ce4bf996e5dc537870a2ce
oai_identifier_str oai:ri.conicet.gov.ar:11336/275032
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia speciesAlaiz, M.Girón Calle, J.Garzón, Antonela GuadalupeCastro, C.Drago, Silvina RosaJimenez Martínez, C.Gallegos, S.Vioque, JavierOPUNTIAFRUITSTOTAL AMINO ACIDSFREE AMINO ACIDSPROTEINSNUTRITIONAL VALUEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Mexico presents the highest diversity of Opuntia species in the world. Determination of the amino acid composition of Opuntia fruits provides interesting information on the nutritional quality, potential health benefits, and industrial applications of these fruits. Hence, the total and free amino acid compositions of the fruits of seven Opuntia species from México have been analyzed by RP-HPLC. These species are O. ficus-indica, O. albicarpa, O. undulata, O. megacantha, O. robusta, O. dillenii, and O. joconostle. Protein contents were, in general, higher in the peel than in the pulp, ranging in the peel from 1.95 % in O. dillenii to 4.91 % in O. robusta, and in the pulp from 0.10 % in O. ficus-indica to 11.91% in O. joconostle. Main amino acids in the peel were Asp, Glu and Leu, and Asp, Glu, and Ala in the pulp. The proteins with the highest nutritional value were found in the peel from O. dillenii, and O. megacantha, and in the pulp from O. albicarpa. The content in free amino acids in the pulp ranged from 0.1% in O. dillenii to 2.71% in O. undulata, while it ranged from 0.11% in O. dillenii to 1.27% in O. undulata in the peel samples. This work shows that although protein content in Opuntia fruits is low, this protein is of good nutritional quality, pointing out a possible use of the peel by-product as a source of quality protein.Fil: Alaiz, M.. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; EspañaFil: Girón Calle, J.. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; EspañaFil: Garzón, Antonela Guadalupe. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Superior de Investigaciones Científicas; España. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Castro, C.. Instituto Politécnico Nacional. Centro de Investigación y de Estudios Avanzados. Departamento de Física; MéxicoFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jimenez Martínez, C.. Instituto Politécnico Nacional. Centro de Investigación y de Estudios Avanzados. Departamento de Física; MéxicoFil: Gallegos, S.. Universidad Autónoma de Yucatán;Fil: Vioque, Javier. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; EspañaTaylor & Francis2025-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/275032Alaiz, M.; Girón Calle, J.; Garzón, Antonela Guadalupe; Castro, C.; Drago, Silvina Rosa; et al.; Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species; Taylor & Francis; International Journal Of Food Properties; 28; 1; 6-2025; 1-171094-2912CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10942912.2025.2512952info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2025.2512952info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-12-23T13:35:47Zoai:ri.conicet.gov.ar:11336/275032instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-12-23 13:35:47.339CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species
title Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species
spellingShingle Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species
Alaiz, M.
OPUNTIA
FRUITS
TOTAL AMINO ACIDS
FREE AMINO ACIDS
PROTEINS
NUTRITIONAL VALUE
title_short Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species
title_full Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species
title_fullStr Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species
title_full_unstemmed Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species
title_sort Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species
dc.creator.none.fl_str_mv Alaiz, M.
Girón Calle, J.
Garzón, Antonela Guadalupe
Castro, C.
Drago, Silvina Rosa
Jimenez Martínez, C.
Gallegos, S.
Vioque, Javier
author Alaiz, M.
author_facet Alaiz, M.
Girón Calle, J.
Garzón, Antonela Guadalupe
Castro, C.
Drago, Silvina Rosa
Jimenez Martínez, C.
Gallegos, S.
Vioque, Javier
author_role author
author2 Girón Calle, J.
Garzón, Antonela Guadalupe
Castro, C.
Drago, Silvina Rosa
Jimenez Martínez, C.
Gallegos, S.
Vioque, Javier
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv OPUNTIA
FRUITS
TOTAL AMINO ACIDS
FREE AMINO ACIDS
PROTEINS
NUTRITIONAL VALUE
topic OPUNTIA
FRUITS
TOTAL AMINO ACIDS
FREE AMINO ACIDS
PROTEINS
NUTRITIONAL VALUE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Mexico presents the highest diversity of Opuntia species in the world. Determination of the amino acid composition of Opuntia fruits provides interesting information on the nutritional quality, potential health benefits, and industrial applications of these fruits. Hence, the total and free amino acid compositions of the fruits of seven Opuntia species from México have been analyzed by RP-HPLC. These species are O. ficus-indica, O. albicarpa, O. undulata, O. megacantha, O. robusta, O. dillenii, and O. joconostle. Protein contents were, in general, higher in the peel than in the pulp, ranging in the peel from 1.95 % in O. dillenii to 4.91 % in O. robusta, and in the pulp from 0.10 % in O. ficus-indica to 11.91% in O. joconostle. Main amino acids in the peel were Asp, Glu and Leu, and Asp, Glu, and Ala in the pulp. The proteins with the highest nutritional value were found in the peel from O. dillenii, and O. megacantha, and in the pulp from O. albicarpa. The content in free amino acids in the pulp ranged from 0.1% in O. dillenii to 2.71% in O. undulata, while it ranged from 0.11% in O. dillenii to 1.27% in O. undulata in the peel samples. This work shows that although protein content in Opuntia fruits is low, this protein is of good nutritional quality, pointing out a possible use of the peel by-product as a source of quality protein.
Fil: Alaiz, M.. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; España
Fil: Girón Calle, J.. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; España
Fil: Garzón, Antonela Guadalupe. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Superior de Investigaciones Científicas; España. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Castro, C.. Instituto Politécnico Nacional. Centro de Investigación y de Estudios Avanzados. Departamento de Física; México
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Jimenez Martínez, C.. Instituto Politécnico Nacional. Centro de Investigación y de Estudios Avanzados. Departamento de Física; México
Fil: Gallegos, S.. Universidad Autónoma de Yucatán;
Fil: Vioque, Javier. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; España
description Mexico presents the highest diversity of Opuntia species in the world. Determination of the amino acid composition of Opuntia fruits provides interesting information on the nutritional quality, potential health benefits, and industrial applications of these fruits. Hence, the total and free amino acid compositions of the fruits of seven Opuntia species from México have been analyzed by RP-HPLC. These species are O. ficus-indica, O. albicarpa, O. undulata, O. megacantha, O. robusta, O. dillenii, and O. joconostle. Protein contents were, in general, higher in the peel than in the pulp, ranging in the peel from 1.95 % in O. dillenii to 4.91 % in O. robusta, and in the pulp from 0.10 % in O. ficus-indica to 11.91% in O. joconostle. Main amino acids in the peel were Asp, Glu and Leu, and Asp, Glu, and Ala in the pulp. The proteins with the highest nutritional value were found in the peel from O. dillenii, and O. megacantha, and in the pulp from O. albicarpa. The content in free amino acids in the pulp ranged from 0.1% in O. dillenii to 2.71% in O. undulata, while it ranged from 0.11% in O. dillenii to 1.27% in O. undulata in the peel samples. This work shows that although protein content in Opuntia fruits is low, this protein is of good nutritional quality, pointing out a possible use of the peel by-product as a source of quality protein.
publishDate 2025
dc.date.none.fl_str_mv 2025-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/275032
Alaiz, M.; Girón Calle, J.; Garzón, Antonela Guadalupe; Castro, C.; Drago, Silvina Rosa; et al.; Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species; Taylor & Francis; International Journal Of Food Properties; 28; 1; 6-2025; 1-17
1094-2912
CONICET Digital
CONICET
url http://hdl.handle.net/11336/275032
identifier_str_mv Alaiz, M.; Girón Calle, J.; Garzón, Antonela Guadalupe; Castro, C.; Drago, Silvina Rosa; et al.; Total and free amino acids composition of the peel and pulp from the fruits of seven Mexican Opuntia species; Taylor & Francis; International Journal Of Food Properties; 28; 1; 6-2025; 1-17
1094-2912
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10942912.2025.2512952
info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2025.2512952
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.952241

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