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Comprehensive Characterization and Volatile Profile of Cactus Pear Fruits from Six Different Species and Cultivars
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-05-27 , DOI: 10.1021/acsfoodscitech.1c00027 Elizabeth Apablaza 1 , Carmen Sáenz 1 , Loreto Prat 2 , Cristina Ubeda 3, 4
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-05-27 , DOI: 10.1021/acsfoodscitech.1c00027 Elizabeth Apablaza 1 , Carmen Sáenz 1 , Loreto Prat 2 , Cristina Ubeda 3, 4
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The aim of this study was to carry out a comprehensive characterization of volatile and nonvolatile compounds of six different colored Opuntia fruits, four Opuntia ficus-indica fruits (purple, orange, pink, and white pulp), one Opuntia robusta fruit (purple pulp), and one Opuntia maxima fruit (yellow pulp). Phenolic content, antioxidant capacity, and color were directly related to the betanin content, regardless of the species or cultivar. The volatile profile of the fruits was composed of 55 volatile compounds. The six-carbon (C6) compounds, hexanol, hexanal, (E)-2-hexenol, and (E)-2-hexanal, were found to be dominant and common in all the fruits. Opuntia ficus-indica white and Opuntia robusta showed the highest amount of esters. O. robusta was the variety with the highest terpenic content followed by O. ficus-indica purple. PCA showed strong influence of (E, Z)-2,6-nonadienol, on the differentiation of the cultivars. A great aromatic diversity among different cactus pear species and cultivars was found, and it was determined how these can be related to the physical-chemical characteristics of the fruits.
中文翻译：
六种不同品种和栽培品种仙人掌梨果实的综合表征和挥发性特征
本研究的目的是对六种不同颜色的仙人掌果实、四种仙人掌果实（紫色、橙色、粉红色和白色果肉），一种仙人掌果实（紫色果肉）的挥发性和非挥发性化合物进行综合表征，和一颗仙人掌果实（黄色果肉）。无论物种或栽培品种如何，酚类含量、抗氧化能力和颜色都与甜菜碱含量直接相关。水果的挥发性成分由 55 种挥发性化合物组成。发现六碳 (C 6 ) 化合物己醇、己醛、( E )-2-己烯醇和 ( E )-2-己醛在所有水果中占主导地位且常见。Opuntia ficus-indica white 和Opuntia Robusta的酯含量最高。O.robusta是萜烯含量最高的品种，其次是O. ficus-indica Purple。PCA显示出( E , Z )-2,6-壬二烯醇对栽培品种分化的强烈影响。发现不同仙人掌梨品种和品种之间存在很大的芳香多样性，并确定了这些与果实的理化特性之间的关系。
更新日期：2021-06-18
中文翻译：
六种不同品种和栽培品种仙人掌梨果实的综合表征和挥发性特征
本研究的目的是对六种不同颜色的仙人掌果实、四种仙人掌果实（紫色、橙色、粉红色和白色果肉），一种仙人掌果实（紫色果肉）的挥发性和非挥发性化合物进行综合表征，和一颗仙人掌果实（黄色果肉）。无论物种或栽培品种如何，酚类含量、抗氧化能力和颜色都与甜菜碱含量直接相关。水果的挥发性成分由 55 种挥发性化合物组成。发现六碳 (C 6 ) 化合物己醇、己醛、( E )-2-己烯醇和 ( E )-2-己醛在所有水果中占主导地位且常见。Opuntia ficus-indica white 和Opuntia Robusta的酯含量最高。O.robusta是萜烯含量最高的品种，其次是O. ficus-indica Purple。PCA显示出( E , Z )-2,6-壬二烯醇对栽培品种分化的强烈影响。发现不同仙人掌梨品种和品种之间存在很大的芳香多样性，并确定了这些与果实的理化特性之间的关系。
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