Flavonol profile of cactus fruits (Opuntia ficus-indica) enriched cereal-based extrudates: Authenticity and impact of extrusion.
作者： Tamer E. Moussa-Ayoub , Khaled Youssef , Salah K. El-Samahy , Lothar W. Kroh , Sascha Rohn
DOI: 10.1016/J.FOODRES.2015.08.019
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摘要: Abstract In previous studies, it was hypothesized that isorhamnetin glycosides are the dominant flavonol derivatives occurring in peels and cladodes of cactus Opuntia ficus-indica fruits might be used as markers for analyzing authenticity food products containing (whole) or cladodes. present work, use whole yellow-orange fruit from O. an ingredient rice- corn-based snacks evaluated. The impact extrusion cooking on profile characterized extruded fortified with a freeze-dried preparation fruit. HPLC analysis showed consisted five prominent concentration 148.9 μg/100 mg dw. contrast, rice corn grits study did not contain any at all. added different ratios (0, 2, 6, 10%) to prior process. Analysis final profiles products, even lowest level addition (2%), were similar original before processing. Furthermore, total content significantly affected by cooking. This unique serve biochemical marker evaluation made fruit's peel.
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