JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Functional component analysis and physical property of Cheonnyuncho (Opuntia humifusa) powder
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 6,  2015, pp.838-844
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.6.838
 Title & Authors
Functional component analysis and physical property of Cheonnyuncho (Opuntia humifusa) powder
Shin, Dong-Sun; Han, Gwi-Jung; Oh, Se-Gwan; Park, Hye-Young;
  PDF(new window)
 Abstract
The purpose of this study was to perform a functional components analysis and investigate the physical properties of powders made from the stems or fruit of freeze-dried Cheonnyuncho cactus (Opuntia humifusa). The functional components analysis showed that the stem and fruit powders han vitamin C levels of 42.14 mg and 105.21 mg, respectively. The stems powder contained more lutein than the fruit powder. The fruit powder contained more vitamin C than the stem powder. The SDF (soluble dietary fiber) and IDF (insoluble dietary fiber) in the stem powder were 45.24% and 22.15%, respectively, which were higher then the values for the fruit powder. The stem and fruit powders contained 19.30 mg/g and 25.10 mg/g of crude saponin, respectively. The pH of the stem and fruit powders was 5.34 and 5.07, respectively, both indicating low acidity. The L, a and b values of the stem powder color were 78.28, -3.71, and 19.19, respectively. The L, a and b values of the fruit powder color were 55.56, 24.84, and -3.18, respectively. The stems powder had a higher bulk density, water holding capacity, and swelling power than those of the fruit powder, but water-retaining capacity of the stem powder was lower than that of the fruit powder. In addition, the stems powder had a higher viscous material content and water uptake compared to the fruit powder. Based on the above results, we determined that Cheonnyuncho (Opuntia humifusa) powder had potentially useful functional components and physical properties.
 Keywords
Opuntia humifusa;functional components;physical propertis;
 Language
Korean
 Cited by
 References
1.
Cho Y, Choi MY (2009) Quality characteristics of jelly containing added pomegranate powder and Opuntia humifusa powder. Korean J Food Cookery Sci, 25, 134-142

2.
Lee DH (2011) The Effect of Opunita humifusa extract on the atopy skin condition. MS thesis. Seokyeong University, Seoul, Korea

3.
Choi JH (2010) Structural analysis and immuno-stimulating characteristics of Opuntia humifusa. MS thesis. Kyonggi University, Seoul, Korea

4.
Ha TY (2006) Development of functional food materials for healthy life. Korean J Crop Science, 51, 26-39

5.
Aguirre JJ, Toledo HG, Zugasti CA, Belmares CR, Aguilar CN (2013) The optimization of phenolic compounds extraction from cactus pear (Opuntia ficus-indica) skin in a reflux system using response surface methodology. Asian Pacific J Tropical Biomedicine, 3, 436-442 crossref(new window)

6.
Jung BM, Shin MO (2011) Physiological activities of Opuntia humifusa peta. Korean J Food Cookery Sci, 27, 523-530 crossref(new window)

7.
Kim YJ, Park CI, Kim SJ, Ahn EM (2014) Antioxidant and inflammatory mediators regulation effects of the roots of Opuntia humifusa. J Appl Biol Chem, 57, 1-5 crossref(new window)

8.
Jung BM, Shin MO, Kim HR (2012) The effects of antimicrobial, antioxidant, and anticancer properties of Opuntia humifusa stems. J Korean Soc Food Sci Nutr, 41, 20-25 crossref(new window)

9.
Seo YS, Shin KS (2012) Immune system-stimulating activities of mucilage polysaccharides isolated from Opuntia humifusa. J Korean Soc Food Sci Nutr, 41, 95-102 crossref(new window)

10.
Jung BM, Shin TS, Kim HR (2013) Quality characteristics during storage of rice makgeolli added with Cheonnyuncho fermentative extract. Korean J Food Cookery Sci, 29, 679-690 crossref(new window)

11.
Jung BM, Kim DS, Joo NM (2012) Quality characteristics and optimization of cookies prepared with Opuntia humifusa powder using response surface methodology. Korean J Food Cookery Sci, 29, 1-10

12.
Kim KT, Lee KS, Rho YH, Lee KY (2014) Quality characteristics of noodles made from domestic Korean wheat flour containing cactus Chounnyuncho (Opuntia humifusa) powder. Korean J Food Culture, 29, 437-443 crossref(new window)

13.
Song KJ, Kim JJ, Jung BO, Chung SJ, Yoon JA (2013) Quality characteristics of Cheonnyuncho (Opuntia humifusa) wine according to soluble chitosan with different viscosity-average molecular weight. J Chitin Chitosan, 18, 229-234

14.
Jung BM (2010) Quality characteristics and storage properties of wet noodle with added Cheonnyuncho fruit powder. Korean J Food Cookery Sci, 26, 821-830

15.
Kim MH, Hong GJ (2009) Quality properties of jeolpyun supplemented with Cheonnyuncho (Opuntia humifusa). Korean J Food Cookery Sci, 25, 412-420

16.
Kim KT, Choi AR, Lee KS, Joung YM, Lee KY (2007) Quality characteristics of bread made from domestic korean wheat flour containing cactus Chounnyuncho (Opuntia humifusa) powder. Korean J Food Cookery Sci, 23, 461-468

17.
You SG, Kim SW, Jung KH, Moon SK, Yu KW, Choi WS (2010) Effect of astragali radix and Opuntia humifusa on quality of red ginseng drink. Food Eng Progress, 14, 299-306

18.
Jung BM, Han KA, Shin TS (2011) Food components of different parts of Cheonnyuncho (Opuntia humifusa) harvested from yeosu, jeonnam in Korea. J Korean Soc Food Sci Nutr, 40, 1271-1278 crossref(new window)

19.
Park MK, Lee YJ, Kang ES (2005) Hepato protective effect of Cheonnyuncho (Opuntia humifusa) extract in rats treated carbon tetrachloride. Korean J Food Sci Technol, 37, 822-826

20.
AOAC (2000) Official Methods of Analysis of AOAC International. 17th ed. rev2. Ch. 32, Association of Official Analytical Communities, Gaithersbrug, Maryland, USA, p 7-10

21.
Shibata S, Tanaka T, Ando T, Sado M, Tsushima S, Ohsawa T (1966) Chemical studies on oriental plant drugs (XIV) protopanaxadiol, a genuine sapogenin of ginseng saponins. Chem Pharm Bull, 14, 595-600 crossref(new window)

22.
Chen H, Bubenthaler GH, Leung HK, Baranowski JD (1998) Chemical physical and baking properties of apple fiber compared with wheat and at bran. Cereal Chem, 66, 224-247

23.
Robertson JA, Monredon FD, Dysseler P, Guillon F, Amado R, Thibault JF (2000) Hydration properties of dietary fiber and resistant starch aeuropen collabroative study. Wiss u-Technol, 33, 72-79 crossref(new window)

24.
Lee YC, Hwan KH, Han DH, Km SD (1997) Composition of Opuntia ficus indica. Korean J Food Sci Technol, 29, 847-853

25.
Wintergerst ES, Maggini S, Hornig DH (2007) Contribution of selected itamins and trace elements to immune function. Ann Nutr Metab, 51, 301-323 crossref(new window)

26.
Chm HL, Haack VS, Janecky CW, Vollendorf NW, Marlett JA (1998) Mechanisms by which wheat bran and oat bran increase stool weight in humans. Am J Clin Nutr, 68, 711-719 crossref(new window)

27.
Hwang JK (1996) Physicochemical properties of dietary fibers. J Korean Soc Food Sci Nutr, 25, 715-719

28.
Shin JY, Choi EH, Wee JJ (2001) New methods for separation of crude ginseng saponins, Korean J Food Sci Technol, 33, 166-172

29.
Lee SP, Whang K, Ha YD (1998) Functional properties of mucilage and pigment extracted from Opuntia Ficus-indica. J Korean Soc Food Sci Nutr, 27, 821-826

30.
Kang JO, Lee SG (2008) Effect of Opuntia Ficus-indica pigment and sodium lactate on nitrite-reduced sausages. J Anim Sci Technol(Kor), 50, 551-560 crossref(new window)

31.
Weber CW, Kohlhepp EA, Idouraine A, Ochoa LJ (1993) Binding capacity of 18 fiber sources for calcium. J Agric Food Chem, 41, 1931-1935 crossref(new window)

32.
Femenia AP, Garcia P, Simal S, Rossello C (2003) Effects of heat treatment and dehydration on bioactive polysaccharide acemann and cell wall polymers from Aloe barbadensis Miller. Carbohydr. Polym, 51, 397-405 crossref(new window)

33.
Sima S, Femenia A, Llull P, Rosello C (2000) Dehydration of aloe vera: simulation of drying curves and evaluation of functional properties. J Food Eng, 43, 109-114 crossref(new window)