Bioactive Compounds and Sensory Analysis of Freeze-Dried Prickly Pear Fruits from an Inter-Andean Valley in Peru
Abstract
:1. Introduction
2. Results and Discussions
2.1. Determination of Physicochemical Parameters
2.2. Color
2.3. Bioactive Compounds
2.4. FTIR Analysis
2.5. Mineral Content
2.6. Sensory Analysis
2.7. PCA Study
3. Materials and Methods
3.1. Raw Materials
3.2. Freeze-Drying
3.3. Determination of Physicochemical Parameters
3.4. Water Activity (aw)
3.5. Fruit Color
- If IC* −40 to −20, colors range from blue-violet to deep green.
- If IC* −20 to −2, colors range from deep green to yellowish-green.
- If IC* −2 to +2, colors are greenish-yellow.
- If IC* +2 to +20, colors range from pale yellow to deep orange.
- If IC* +20 to +40, colors range from deep orange to deep red.
3.6. Total Polyphenol Content (TPC)
3.7. Antioxidant Capacity
3.8. Vitamin C
3.9. IR Analysis
3.10. Mineral Determination
3.11. Sensory Analysis
3.12. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Morada | Anaranjada | Blanca | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
±SD | CV | * | ±SD | CV | * | ±SD | CV | * | ||||
Fresh | ||||||||||||
Moisture | 82.72 | 0.60 | 0.72 | a | 82.06 | 0.75 | 0.91 | a | 78.47 | 0.62 | 0.79 | b |
pH | 5.98 | 0.60 | 10.01 | a | 6.21 | 0.75 | 12.05 | b | 5.91 | 0.62 | 10.48 | c |
Acidity (%) | 0.06 | 0.01 | 9.12 | a | 0.06 | 0.01 | 9.12 | a | 0.06 | 0.00 | 0.00 | a |
Soluble solids (°Brix) | 10.03 | 0.05 | 0.46 | a | 14.16 | 0.17 | 1.23 | b | 13.02 | 0.03 | 0.22 | c |
Maturity index | 159.11 | 13.09 | 8.22 | a | 224.60 | 16.85 | 7.50 | b | 216.94 | 0.48 | 0.22 | b |
aw | 0.927 | 0.002 | 0.165 | a | 0.931 | 0.001 | 0.107 | b | 0.915 | 0.001 | 0.109 | c |
Freeze-dried | ||||||||||||
Moisture | 5.67 | 0.02 | 0.35 | a | 5.74 | 0.05 | 0.89 | a | 5.17 | 0.03 | 0.55 | b |
pH | 6.04 | 0.02 | 0.33 | a | 6.23 | 0.05 | 0.82 | b | 6.10 | 0.03 | 0.46 | c |
Acidity (%) | 0.07 | 0.01 | 8.66 | a | 0.09 | 0.01 | 11.11 | b | 0.08 | 0.01 | 6.93 | a, b |
Soluble solids (°Brix) | 9.80 | 0.17 | 1.70 | a | 11.55 | 0.16 | 1.39 | b | 11.58 | 0.24 | 2.04 | b |
Maturity index | 147.63 | 10.87 | 7.36 | a | 129.28 | 12.79 | 9.89 | a | 139.31 | 6.64 | 4.77 | a |
aw | 0.324 | 0.001 | 0.309 | a | 0.443 | 0.000 | 0.000 | b | 0.416 | 0.002 | 0.556 | c |
Ecotype | L* | a* | b* | IC* | ||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
±SD | CV | ** | ±SD | CV | ** | ±SD | CV | ** | ±SD | CV | ** | |||||||
Morada | Fresh | 42.17 | 0.40 | 0.96 | <0.05 | 67.67 | 0.57 | 0.84 | <0.05 | 20.73 | 0.40 | 1.95 | <0.05 | 77.42 | 1.50 | 1.94 | <0.05 | |
Freeze dried | 28.77 | 0.31 | 1.06 | 51.47 | 0.38 | 0.74 | 13.87 | 0.21 | 1.50 | 129.04 | 1.24 | 0.96 | ||||||
Anaranjada | Fresh | 75.87 | 0.46 | 0.60 | <0.05 | 19.93 | 0.20 | 1.00 | <0.05 | 78.07 | 0.25 | 0.32 | <0.05 | 7.84 | 0.14 | 1.74 | <0.05 | |
Freeze dried | 60.60 | 0.59 | 0.97 | 32.10 | 0.32 | 1.00 | 67.53 | 0.25 | 0.37 | 3.37 | 0.05 | 1.41 | ||||||
Blanca | Fresh | 93.57 | 0.32 | 0.34 | <0.05 | -29.27 | 0.50 | 1.72 | <0.05 | 25.10 | 0.20 | 0.80 | <0.05 | -12.46 | 0.16 | 1.27 | <0.05 | |
Freeze dried | 86.73 | 0.42 | 0.48 | -38.07 | 0.45 | 1.18 | 27.33 | 0.25 | 0.92 | -16.06 | 0.25 | 1.58 |
Ecotype | TPC (mg EAG/100 g d.b.) | AA (µmol TE/100 g d.b.) | Vitamin C (mg /100 g d.b.) | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
±SD | CV | * | ±SD | CV | * | ±SD | CV | * | |||||
Morada | Fresh | 1221.33 | 1.26 | 0.10 | >0.05 | 3.04 | 0.01 | 0.20 | <0.05 | 27.23 | 0.64 | 2.36 | <0.05 |
Freeze-dried | 1247.91 | 17.58 | 1.41 | 3.41 | 0.08 | 2.30 | 30.14 | 0.59 | 1.97 | ||||
Anaranjada | Fresh | 1163.29 | 0.61 | 0.05 | <0.05 | 3.25 | 0.10 | 3.12 | <0.05 | 39.29 | 0.67 | 1.72 | <0.05 |
Freeze-dried | 1323.67 | 13.19 | 1.00 | 1.62 | 0.01 | 0.48 | 47.01 | 0.45 | 0.96 | ||||
Blanca | Fresh | 1026.74 | 4.38 | 0.43 | <0.05 | 1.12 | 0.02 | 2.07 | >0.05 | 50.01 | 0.82 | 1.64 | <0.05 |
Freeze-dried | 1320.58 | 17.30 | 1.31 | 1.11 | 0.07 | 6.11 | 52.33 | 1.00 | 1.90 |
Mineral (mg/100 g d.b.) | Wavelength, nm | Morada | Anaranjada | Blanca | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
±SD | CV | * | ±SD | CV | * | ±SD | CV | * | |||||
Al | 396.15 | 0.57 | 0.05 | 9.12 | a | 0.19 | 0.05 | 24.12 | b | 0.30 | 0.03 | 8.30 | c |
Ba | 455.40 | 0.44 | 0.01 | 1.14 | a | ND | 0.36 | 0.01 | 1.40 | b | |||
Ca | 183.80 | 119.13 | 0.06 | 0.05 | a | 95.13 | 1.00 | 1.05 | b | 102.80 | 0.61 | 0.59 | c |
Cu | 324.75 | 0.10 | 0.02 | 20.15 | a | 0.08 | 0.02 | 27.15 | a | 0.08 | 0.01 | 12.50 | a |
Fe | 259.94 | 3.00 | 0.01 | 0.19 | a | 4.39 | 0.02 | 0.47 | b | 3.48 | 0.04 | 1.16 | c |
K | 766.49 | 409.04 | 4.58 | 1.12 | a | 498.37 | 2.35 | 0.47 | b | 562.04 | 2.09 | 0.37 | c |
Mg | 285.21 | 34.13 | 0.26 | 0.76 | a | 37.06 | 0.20 | 0.55 | b | 36.33 | 0.20 | 0.54 | c |
Na | 588.99 | 0.53 | 0.04 | 6.88 | a | 0.77 | 0.03 | 4.45 | b | 2.74 | 0.00 | 0.02 | c |
Pb | 220.35 | 0.05 | 0.01 | 20.00 | a | 0.04 | 0.01 | 13.32 | a | 0.06 | 0.01 | 10.19 | a |
Se | 196.09 | 4.90 | 0.26 | 5.40 | a | 3.83 | 0.21 | 5.43 | b | 5.10 | 0.17 | 3.40 | a |
Zn | 202.55 | 4.81 | 0.01 | 0.12 | a | 4.48 | 0.02 | 0.34 | b | 4.92 | 0.01 | 0.20 | c |
Si | 212.41 | 3.47 | 0.12 | 3.43 | a | 2.94 | 0.12 | 4.01 | b | 3.31 | 0.12 | 3.61 | a |
Mn | 257.61 | 3.45 | 0.03 | 0.93 | a | 2.06 | 0.02 | 0.74 | b | 3.49 | 0.01 | 0.17 | a |
Attribute | Morada | Anaranjada | Blanca | ||||||
---|---|---|---|---|---|---|---|---|---|
Color | 7.5 | a | Like very much | 7.4 | a | Like very much | 6.6 | b | like moderately |
Flavor | 7.7 | a | Like very much | 7.7 | a | Like very much | 7.8 | a | Like very much |
Smell | 6.1 | a | Like slightly | 6.9 | b | like moderately | 6.2 | a | Like slightly |
Texture | 4.8 | a | Indifferent | 4.8 | a | Indifferent | 4.7 | a | Indifferent |
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Choque-Quispe, D.; Ligarda-Samanez, C.A.; Huamán-Rosales, E.R.; Aguirre Landa, J.P.; Agreda Cerna, H.W.; Zamalloa-Puma, M.M.; Álvarez-López, G.J.; Barboza-Palomino, G.I.; Alzamora-Flores, H.; Gamarra-Villanueva, W. Bioactive Compounds and Sensory Analysis of Freeze-Dried Prickly Pear Fruits from an Inter-Andean Valley in Peru. Molecules 2023, 28, 3862. https://doi.org/10.3390/molecules28093862
Choque-Quispe D, Ligarda-Samanez CA, Huamán-Rosales ER, Aguirre Landa JP, Agreda Cerna HW, Zamalloa-Puma MM, Álvarez-López GJ, Barboza-Palomino GI, Alzamora-Flores H, Gamarra-Villanueva W. Bioactive Compounds and Sensory Analysis of Freeze-Dried Prickly Pear Fruits from an Inter-Andean Valley in Peru. Molecules. 2023; 28(9):3862. https://doi.org/10.3390/molecules28093862
Chicago/Turabian StyleChoque-Quispe, David, Carlos A. Ligarda-Samanez, Edith R. Huamán-Rosales, John Peter Aguirre Landa, Henrry W. Agreda Cerna, Miluska M. Zamalloa-Puma, Genaro Julio Álvarez-López, Gloria I. Barboza-Palomino, Humberto Alzamora-Flores, and Wilfredo Gamarra-Villanueva. 2023. "Bioactive Compounds and Sensory Analysis of Freeze-Dried Prickly Pear Fruits from an Inter-Andean Valley in Peru" Molecules 28, no. 9: 3862. https://doi.org/10.3390/molecules28093862