Nutritional Composition of Opuntia sulphurea G. Don Cladodes

Autores
Carreira, Valeria Paula; Padro, Julian; Mongiardino Koch, Nicolás; Fontanarrosa, Pedro; Alonso, Juan Ignacio; Soto, Ignacio Maria
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Several studies have shown the interesting properties of Opuntia spp. (“prickly pears”), although most of this knowledge is based on O. ficus-indica. O. sulphurea is a species that is largely distributed in the Monte region of Argentina, where it has been used as an edible resource, especially in periods of food shortage. This is the first report evaluating the chemical composition of O. sulphurea cladodes. Our results show that cladodes are composed primarily of water, as with most other prickly pears that have been studied, which is consistent with their expected role as water reservoir in desert communities. Ash and protein content in O. sulphurea are consistent with values found for other species of the genus, whereas carbohydrates are well below levels of other Opuntia spp. Finally, the percentage of lipids in O. sulphurea cladodes is larger than in other studied species and fatty acid composition is quite different from observations made in similar studies. These earlier studies showed that linoleic acid is the major constituent of fatty acid fractions, followed by palmitic and oleic acids. Our analyses showed that these fatty acids are also principal constituents of O. sulphurea cladodes, although linolenic acid proved to be the most abundant. Curiously, the previous works found relatively low quantities of this fatty acid. Other minor fatty acids were also detected in cladodes of O. sulphurea, although the percentages are larger than in other studies of prickly pears. We discuss our results in the context of the potential nutraceutical and economic utility of O. sulphurea cladodes as a new source of essential fatty acids, especially in semi-arid areas as the Monte region where this species represents an abundant edible resource which is available even in periods of scarcity.
Fil: Carreira, Valeria Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; Argentina
Fil: Padro, Julian. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; Argentina
Fil: Mongiardino Koch, Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; Argentina
Fil: Fontanarrosa, Pedro. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; Argentina
Fil: Alonso, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; Argentina
Fil: Soto, Ignacio Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; Argentina
Materia
Prickly Pear
Opuntia
Nopal
Nutritional Value
Fatty Acids
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:11336/31876
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Nutritional Composition of Opuntia sulphurea G. Don CladodesCarreira, Valeria PaulaPadro, JulianMongiardino Koch, NicolásFontanarrosa, PedroAlonso, Juan IgnacioSoto, Ignacio MariaPrickly PearOpuntiaNopalNutritional ValueFatty Acidshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Several studies have shown the interesting properties of Opuntia spp. (“prickly pears”), although most of this knowledge is based on O. ficus-indica. O. sulphurea is a species that is largely distributed in the Monte region of Argentina, where it has been used as an edible resource, especially in periods of food shortage. This is the first report evaluating the chemical composition of O. sulphurea cladodes. Our results show that cladodes are composed primarily of water, as with most other prickly pears that have been studied, which is consistent with their expected role as water reservoir in desert communities. Ash and protein content in O. sulphurea are consistent with values found for other species of the genus, whereas carbohydrates are well below levels of other Opuntia spp. Finally, the percentage of lipids in O. sulphurea cladodes is larger than in other studied species and fatty acid composition is quite different from observations made in similar studies. These earlier studies showed that linoleic acid is the major constituent of fatty acid fractions, followed by palmitic and oleic acids. Our analyses showed that these fatty acids are also principal constituents of O. sulphurea cladodes, although linolenic acid proved to be the most abundant. Curiously, the previous works found relatively low quantities of this fatty acid. Other minor fatty acids were also detected in cladodes of O. sulphurea, although the percentages are larger than in other studies of prickly pears. We discuss our results in the context of the potential nutraceutical and economic utility of O. sulphurea cladodes as a new source of essential fatty acids, especially in semi-arid areas as the Monte region where this species represents an abundant edible resource which is available even in periods of scarcity.Fil: Carreira, Valeria Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; ArgentinaFil: Padro, Julian. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; ArgentinaFil: Mongiardino Koch, Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; ArgentinaFil: Fontanarrosa, Pedro. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; ArgentinaFil: Alonso, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; ArgentinaFil: Soto, Ignacio Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; ArgentinaCactus and Succulent Society of America2014-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/31876Soto, Ignacio Maria; Alonso, Juan Ignacio; Fontanarrosa, Pedro; Mongiardino Koch, Nicolás; Padro, Julian; Carreira, Valeria Paula; et al.; Nutritional Composition of Opuntia sulphurea G. Don Cladodes; Cactus and Succulent Society of America; Haseltonia; 19; 3-2014; 38-451070-00481938-2898CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.bioone.org/doi/pdf/10.2985/026.019.0106info:eu-repo/semantics/altIdentifier/doi/10.2985/026.019.0106info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:02:38Zoai:ri.conicet.gov.ar:11336/31876instacron: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:34982025-09-03 10:02:38.517CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nutritional Composition of Opuntia sulphurea G. Don Cladodes
title Nutritional Composition of Opuntia sulphurea G. Don Cladodes
spellingShingle Nutritional Composition of Opuntia sulphurea G. Don Cladodes
Carreira, Valeria Paula
Prickly Pear
Opuntia
Nopal
Nutritional Value
Fatty Acids
title_short Nutritional Composition of Opuntia sulphurea G. Don Cladodes
title_full Nutritional Composition of Opuntia sulphurea G. Don Cladodes
title_fullStr Nutritional Composition of Opuntia sulphurea G. Don Cladodes
title_full_unstemmed Nutritional Composition of Opuntia sulphurea G. Don Cladodes
title_sort Nutritional Composition of Opuntia sulphurea G. Don Cladodes
dc.creator.none.fl_str_mv Carreira, Valeria Paula
Padro, Julian
Mongiardino Koch, Nicolás
Fontanarrosa, Pedro
Alonso, Juan Ignacio
Soto, Ignacio Maria
author Carreira, Valeria Paula
author_facet Carreira, Valeria Paula
Padro, Julian
Mongiardino Koch, Nicolás
Fontanarrosa, Pedro
Alonso, Juan Ignacio
Soto, Ignacio Maria
author_role author
author2 Padro, Julian
Mongiardino Koch, Nicolás
Fontanarrosa, Pedro
Alonso, Juan Ignacio
Soto, Ignacio Maria
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Prickly Pear
Opuntia
Nopal
Nutritional Value
Fatty Acids
topic Prickly Pear
Opuntia
Nopal
Nutritional Value
Fatty Acids
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Several studies have shown the interesting properties of Opuntia spp. (“prickly pears”), although most of this knowledge is based on O. ficus-indica. O. sulphurea is a species that is largely distributed in the Monte region of Argentina, where it has been used as an edible resource, especially in periods of food shortage. This is the first report evaluating the chemical composition of O. sulphurea cladodes. Our results show that cladodes are composed primarily of water, as with most other prickly pears that have been studied, which is consistent with their expected role as water reservoir in desert communities. Ash and protein content in O. sulphurea are consistent with values found for other species of the genus, whereas carbohydrates are well below levels of other Opuntia spp. Finally, the percentage of lipids in O. sulphurea cladodes is larger than in other studied species and fatty acid composition is quite different from observations made in similar studies. These earlier studies showed that linoleic acid is the major constituent of fatty acid fractions, followed by palmitic and oleic acids. Our analyses showed that these fatty acids are also principal constituents of O. sulphurea cladodes, although linolenic acid proved to be the most abundant. Curiously, the previous works found relatively low quantities of this fatty acid. Other minor fatty acids were also detected in cladodes of O. sulphurea, although the percentages are larger than in other studies of prickly pears. We discuss our results in the context of the potential nutraceutical and economic utility of O. sulphurea cladodes as a new source of essential fatty acids, especially in semi-arid areas as the Monte region where this species represents an abundant edible resource which is available even in periods of scarcity.
Fil: Carreira, Valeria Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; Argentina
Fil: Padro, Julian. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; Argentina
Fil: Mongiardino Koch, Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; Argentina
Fil: Fontanarrosa, Pedro. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; Argentina
Fil: Alonso, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; Argentina
Fil: Soto, Ignacio Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Ecología, Genética y Evolución de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Ecología, Genética y Evolución de Buenos Aires; Argentina
description Several studies have shown the interesting properties of Opuntia spp. (“prickly pears”), although most of this knowledge is based on O. ficus-indica. O. sulphurea is a species that is largely distributed in the Monte region of Argentina, where it has been used as an edible resource, especially in periods of food shortage. This is the first report evaluating the chemical composition of O. sulphurea cladodes. Our results show that cladodes are composed primarily of water, as with most other prickly pears that have been studied, which is consistent with their expected role as water reservoir in desert communities. Ash and protein content in O. sulphurea are consistent with values found for other species of the genus, whereas carbohydrates are well below levels of other Opuntia spp. Finally, the percentage of lipids in O. sulphurea cladodes is larger than in other studied species and fatty acid composition is quite different from observations made in similar studies. These earlier studies showed that linoleic acid is the major constituent of fatty acid fractions, followed by palmitic and oleic acids. Our analyses showed that these fatty acids are also principal constituents of O. sulphurea cladodes, although linolenic acid proved to be the most abundant. Curiously, the previous works found relatively low quantities of this fatty acid. Other minor fatty acids were also detected in cladodes of O. sulphurea, although the percentages are larger than in other studies of prickly pears. We discuss our results in the context of the potential nutraceutical and economic utility of O. sulphurea cladodes as a new source of essential fatty acids, especially in semi-arid areas as the Monte region where this species represents an abundant edible resource which is available even in periods of scarcity.
publishDate 2014
dc.date.none.fl_str_mv 2014-03
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/11336/31876
Soto, Ignacio Maria; Alonso, Juan Ignacio; Fontanarrosa, Pedro; Mongiardino Koch, Nicolás; Padro, Julian; Carreira, Valeria Paula; et al.; Nutritional Composition of Opuntia sulphurea G. Don Cladodes; Cactus and Succulent Society of America; Haseltonia; 19; 3-2014; 38-45
1070-0048
1938-2898
CONICET Digital
CONICET
url http://hdl.handle.net/11336/31876
identifier_str_mv Soto, Ignacio Maria; Alonso, Juan Ignacio; Fontanarrosa, Pedro; Mongiardino Koch, Nicolás; Padro, Julian; Carreira, Valeria Paula; et al.; Nutritional Composition of Opuntia sulphurea G. Don Cladodes; Cactus and Succulent Society of America; Haseltonia; 19; 3-2014; 38-45
1070-0048
1938-2898
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
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info:eu-repo/semantics/altIdentifier/doi/10.2985/026.019.0106
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
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application/pdf
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application/pdf
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dc.publisher.none.fl_str_mv Cactus and Succulent Society of America
publisher.none.fl_str_mv Cactus and Succulent Society of America
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
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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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