Changes in nutritional and bioactive value in green prickly pear due to hot air drying
DOI:
https://doi.org/10.29105/idcyta.v10i2.137Keywords:
deshidratación, ácido ascórbico, tuna, fitoquímicosAbstract
The prickly pear is a representative fruit of Mexico. It is considered a very healthy fruit because of its high wáter content, fiber, vitamins and minerals content. Its flavor, freshness and different varieties make it very attractive to the consumer. Hot air drying is a dehydration technique that stands out from other methods due to its simplicity, short processing times and the fact that it does not depend on climatic variations. This dehydration technique could be considered as an alternative for the transformation, conservation and commercial use of prickly pear. Therefore, the objective of this study was to determine the effect of hot air drying at different temperatures (40, 50, 60 and 70°C) on the nutritional and bioactive value of prickly pear. Samples were analyzed fresh as well as after the dehydration process for vitamin C content, total polyphenols, and antioxidant capacity. Statistically significant differences in vitamin C content, total polyphenols and antioxidant capacity were observed between drying temperatures. Drying caused a decrease in the initial vitamin C content value of the dehydrated simples at 40 and 70 °C. In total phenols, the greatest reduction was 16% in samples dehydrated at 40°C. Finally, an increase on the antioxidant capacity was observed in the dehydrated samples, regardless of the analysis method used.
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Copyright (c) 2025 Cristina Sarai Contreras Martínez, Aida Margarita Rodríguez Rodríguez, Laura Gisela Ramos Muñoz, José Carranza Téllez, Juan Manuel García González, JOSE CARRANZA CONCHA
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