Abstract The aim of this work was to evaluate the nutrients and antioxidant compounds of three mixtures based on leaves of Portulaca oleracea L. (P), Amaranthus hybridus L. (A) and Chenopodium berlandieri L. (C). A mixtures design was made of which 10 combinations were obtained and three of the best mixtures were selected to analysis: OP1 (P+C), OP2 (P+A) and OP3 (C+A). A macronutrient, micronutrient analysis and a HPLC profile of phenolic compounds and amino acids were performed; in addition, in vitro antioxidant activity was measured by DPPH, ABTS and FRAP assays. Results showed that OP1 has a greater content of phenolic compounds, as evidenced by increases in antioxidant activity. Proximal chemical analysis showed that OP3 has a higher protein content and dietary fiber. The main phenolic compound present was phloridzin in OP1 and OP3; on the other hand, the amino acids lysine and glutamic acid were present at high concentrations in the three mixtures. These results showed that the OP1 mixture has the best antioxidant and nutritional properties; therefore, it has the potential to be included as an ingredient in food systems or nutraceutical and biomedical applications.

Abstract In order to evaluate the effect of three types of cooking (sautéed, boiled, and roasted) on content of the bioactive compounds, and antioxidant activity in tomato, four treatments were established: sautéed, boiled, roasted, and control (without application of some cooking method). Once the treatments were applied, the physiochemical properties such as total soluble solids (TSS), titratable acidity (TA), and pH were evaluated as well as the lycopene content, β-carotene, ascorbic acid, phenols and total flavonoids, and antioxidant activity in vitro by essays of 2-2diphenil-1-picrylhydrazil (DPPH), and 2,2'-azino-bis (3-ethylbenzothiazolino-6-sulfonic acid) (ABTS). All the cooking methods increased the TSS and reduced the acidity of the fruit. By roasting, a higher concentration of ascorbic acid (58.10%) was retained, as compared to the control. A significant increased (P ≤ 0.05) was observed in the concentration of carotenoids, and phenolic compounds in tomatoes due to the effect of the treatment sautéed, therefore a greater antioxidant activity. An inhibition of DPPH● radicals was found of 17.92%, and an antioxidant activity expressed as Trolox equivalents of 25.97 µM per g of fresh weight, as a result of the ABTS test. The boiling treatment caused a lixiviation effect of the bioactive compounds in the cooking media; therefore a smaller concentration was found. Sautéed was a better cooking method for tomatoes to obtain a higher concentration of antioxidant compounds.

Resumen Con el objetivo de evaluar el efecto de tres tipos de cocción (rehogado, hervido y asado), sobre el contenido de los compuestos bioactivos y la actividad antioxidante en tomate, se establecieron cuatro tratamientos: rehogado, hervido, asado y testigo (sin aplicación de algún método de cocción). Una vez aplicados los tratamientos fueron evaluadas las propiedades fisicoquímicas tales como sólidos solubles totales (SST), ácidez titulable (AT) y pH, así como el contenido de licopeno, β-caroteno, ácido ascórbico, fenoles y flavonoides totales y actividad antioxidante in vitro mediante los ensayos de 2-2-difenil-1-picrilhidrazilo (DPPH) y 2,2'-azino-bis (3-etilbenzotiazolino-6-ácido sulfónico) (ABTS). Todos los métodos de cocción aumentaron los SST y redujeron la acidez del fruto. Mediante el asado se retuvo una mayor concentración de ácido ascórbico (58.10%), respecto al testigo. Se observó un aumento significativo (P ≤ 0.05) en la concentración de carotenoides y compuestos fenólicos en tomates por efecto del rehogado y por lo tanto una mayor actividad antioxidante. Se encontró una inhibición del radical DPPH● de 17.92% y una actividad antioxidante expresada en equivalentes de Trolox de 25.97 µM por gramo de peso fresco, de acuerdo con el ensayo de ABTS. El hervido provocó un efecto de lixiviación de los compuestos bioactivos al medio de cocimiento y por lo tanto una menor concentración de estos compuestos. El rehogado fue el mejor método de cocción de tomates para obtener una mayor concentración de compuestos antioxidantes.

Abstract From a cultural point of view, the xoconostles (Opuntia spp.) Have been an important factor in the economic sustenance of the peasant of the semi-arid zones of Mexico; however, to date, although xoconostles are a plant genetic resource with great potential, there are few works that allow us to know their diversity or their very existence. The recent efforts of the integrated inter-institutional group within the framework of the Nopal Network of the National System of Plant Genetic Resources for Food and Agriculture (SINAREFI), have allowed the rescue and evaluation of an important part of the diversity of xoconostles existing in Mexico. A new horticultural form of the genus Opuntia Miller (Cactaceae), considered as a variety of common use, is found in Villa of Tezontepec Municipality, Hidalgo, Mexico, known as xoconostle ‛Borrego’ (Opuntia oligacantha Förster). It was evaluated from 2012 to 2015 and it was found that its fruit is of medium size (74 ±1.09 cm) and oboval shape, with floral scar strongly sunken and very long peduncle (15.4 ±0.217 cm), with an external coloration of irregular coloration medium red, walls of pink hue, wide (10.6 ±0.363 mm, characteristic of the xoconostles), acidic (pH 3.22 ±0.039, dry to semi-dry and tasteless pink fungus, firm consistency, low sugar content (6.9 ±0.169 °Brix) and with an average number of fully developed seeds (218 ±1.723). The average yield in four years of evaluation was 13.59 t ha-1 and its fruits remain for more than six months in the plant, after the beginning of the This variety has the definitive registration Number XOC-026-290212 of the CNVV-SNICS and has been validated under the conditions of the central table of Mexico, in order to increase the varietal pattern for the commercial production of cactus in the region.

Resumen Desde el punto de vista cultural, los xoconostles (Opuntia spp.) han sido un importante factor de sustento económico del campesino de las zonas semiáridas de México; sin embargo, a la fecha, los xoconostles son un recurso fitogenético con grandes potencialidades, existen pocos trabajos que nos permitan conocer su diversidad. Los esfuerzos recientes del grupo interinstitucional integrado en el marco de la Red Nopal del Sistema Nacional de Recursos Fitogenéticos para la Alimentación y la Agricultura (SINAREFI), han permitido el rescate y evaluación de la diversidad de xoconostles existente en México. Se describe una nueva forma hortícola del género Opuntia Miller (Cactaceae), considerada como variedad de uso común, que se encuentra en el Municipio Villa de Tezontepec, Hidalgo, México, conocida como xoconostle ‘Borrego’ (Opuntia oligacantha Förster). Se evaluó de 2012 a 2015 y se encontró que su fruto es de tamaño mediano (74 ±1.09 cm) y forma oboval, con la cicatriz floral fuertemente hundida y pedúnculo muy largo (15.4 ±0.217 cm), con una coloración externa de coloración irregular rojo medio, paredes de tonalidad rosa, anchas (10.6 ±0.363 mm, característico de los xoconostles), ácidas (pH 3.22 ±0.039, funículos secos a semisecos e insípidos de color rosa, de consistencia firme, bajo contenido de azúcares (6.9 ±0.169 °Brix) y con un número medio de semillas bien desarrolladas (218 ±1.723). El rendimiento promedio en cuatro años de evaluación fue de 13.59 t ha-1 y sus frutos permanecen por más de seis meses en la planta, después de iniciada la maduración. Ésta variedad cuenta con el registro definitivo número: XOC-026-290212 del CNVV-SNICS y se ha validado bajo las condiciones de la mesa central de México, a fin de incrementar el padrón varietal para la producción comercial de nopal en la región.

In Zacatecas, the pitayas (Stenocereus spp) exist in several municipalities where they are collected for local consumption, although in recent years, in the municipality of Monte Escobedo, Zac., it has become a crop of high prospects for commercialization. Therefore, in this work an evaluation was made of four phenotypes of pitaya (according to the color of the mature fruit: yellow, white, purple and red). The fruits were harvested in commercial maturity. The following were evaluated in the plant: stem diameter, plant height, number of shoots per plant and number of fruits per shoot. In the fruit, the following were evaluated: fruit weight, pulp weight, peel weight, polar diameter, equatorial diameter, firmness, total sugars, reducing sugars, pH, titratable acidity and protein content in seeds and pulp. Yellow pitayas exhibited greater plant height with respect to the purple and a height equal to that of white and red. The yellow pitayas had a greater number of shoots per plant compared with the white and red. With respect to stem diameter, the yellow pitaya was smaller than other phenotypes. The purple pitayas presented a higher number of shoots with fruit than the white and red varieties. Due to the characteristics of fruit length, weight of rind, pulp and fruit, firmness, total soluble solids, titratable acids, protein content in pulp and seed, the red pitaya fruits are an option with potential for production and commercialization.

En Zacatecas las pitayas (Stenocereus spp) existen en varios municipios, donde son recolectadas para autoconsumo, aunque en años recientes, en el municipio de Monte Escobedo, Zac., se han convertido en un cultivo con altas perspectivas de comercialización. Por lo anterior, en este trabajo se evaluaron cuatro fenotipos de pitaya (según el color del fruto maduro: amarillo, blanco, morado y rojo). Los frutos se cosecharon en madurez comercial. En la planta se evaluó: diámetro del tallo, altura de planta, número de brotes por planta y número de frutos por brote. En el fruto se evaluó: peso de fruto, peso de pulpa, peso de cáscara, diámetro polar, diámetro ecuatorial, firmeza, azúcares totales, azúcares reductores, pH, acidez titulable y contenido de proteínas en semilla y pulpa. Las pitayas amarillas presentaron mayor altura de planta con respecto a la morada y una altura igual a las pitayas blanca y roja. Las amarillas tuvieron mayor número de brotes por planta que las pitayas blanca y roja. En relación al diámetro de tallo, la pitaya amarilla fue menor que otros fenotipos. Las moradas presentaron mayor número de brotes con fruto que las pitayas blanca y roja. Por las características de longitud del fruto, peso de cáscara, pulpa y fruto, firmeza, sólidos solubles totales, acidez titulable, contenido de proteína en pulpa y semilla, los frutos de pitaya roja son una opción con potencial para la producción y comercialización.