Affiliation

¹Division of Life Sciences, University of Guanajuato, Mexico

²Research Centerand the Institute for Advanced Studies, National Polytechnic, México

³Graduate Program in Food Center of the Republic, Autonomous University of Queretaro, México

Corresponding Author

Octavio Paredes-López, Research Center and the Institute for Advanced Studies, National Polytechnic, North Bypass Road Irapuato- León, Irapuato-36821 México, Tel:+52 462 6239674; E-mail: oparedes@ira.cinvestav.mx

Citation

Paredes-López, O., et al. Effect of Drying Methods on the Nutraceutical Potential of Cactus Cladodes (Opuntia spp.). (2015) Int J Food Nutr Sci 2(2): 168-173.

Copy rights

© 2015 Paredes-López, O. This is an Open access article distributed under the terms of Creative Commons Attribution 4.0 International License.

Keywords

Abstract

Different drying methods were used to obtain flour from two Mexican cactus cladodes (nopal) (Opuntia spp.), one wild and one commercially cultivated (Verde Valtierrilla), in terms of nutraceutical compounds. Total dietary fiber, phenolic compounds and flavonoids, antioxidant capacity, in vitro fermentability and production of short-chain fatty acids were analyzed by fluid bed, tunnel, spray and freeze drying methods.