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Potencial Del Chicozapote (Manilkara Zapota) Y Del Xoconostle (Opuntia Joconostle) Como Ingredientes De Alimentos Funcionales

Author

Listed:
  • Flor de María Buenrostro Pérez
  • Juan Ramón Herrera Solís
  • María Luisa Carrillo Inungaray

Abstract

El objetivo de este trabajo fue valorar el potencial del chicozapote (Manilkara zapota) y del xoconostle (Opuntia joconostle), para su uso como ingredientes funcionales de los alimentos. A la pulpa de las frutas se les realizó un tamiz fitoquímico para identificar grupos químicos de compuestos bioactivos. Se encontró que la pulpa de M. zapota contiene alcaloides, esteroles, polifenoles, sesquiterpenolactonas y saponinas; y la de O. joconostle esteroles, sesquiterpenolactonas, flavonoides, saponinas y oxhidrilos fenólicos. La adición de pulpas naturales en la elaboración de alimentos es una manera innovadora de aprovechar los recursos naturales y de contribuir al mantenimiento de la salud de los consumidores.

Suggested Citation

  • Flor de María Buenrostro Pérez & Juan Ramón Herrera Solís & María Luisa Carrillo Inungaray, 2020. "Potencial Del Chicozapote (Manilkara Zapota) Y Del Xoconostle (Opuntia Joconostle) Como Ingredientes De Alimentos Funcionales," Tlatemoani, Servicios Académicos Intercontinentales SL, issue 33, april.
    • Handle: RePEc:erv:tlatem:y:2020:i:33:08
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