Valorization of Mexican prickly pear cladodes (Opuntia spp) as a source of antifungal compounds against phytopathogenic strains
Prickly pear cactus (Opuntia spp.) has been widely consumed in Mexico as an important source of nutrients in the diet. Older, larger, and fibrous cladodes lose commercial interest for human consumption, resulting in a by-product rich in different bioactive compounds. In this work, the optimization o...
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Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2544932 |
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| author | Vicente Antonio Mirón-Mérida Martha Angélica Pardo-Islas Jorge Yañez-Fernández Paulina Gutiérrez-Macías Blanca Estela Barragán-Huerta |
| author_facet | Vicente Antonio Mirón-Mérida Martha Angélica Pardo-Islas Jorge Yañez-Fernández Paulina Gutiérrez-Macías Blanca Estela Barragán-Huerta |
| author_sort | Vicente Antonio Mirón-Mérida |
| collection | DOAJ |
| description | Prickly pear cactus (Opuntia spp.) has been widely consumed in Mexico as an important source of nutrients in the diet. Older, larger, and fibrous cladodes lose commercial interest for human consumption, resulting in a by-product rich in different bioactive compounds. In this work, the optimization of a microwave pretreatment combined with a reflux extraction of antioxidants from Opuntia spp cladodes was performed. The optimal factors were the liquid/solid ratio (24 mL/g), ethanol percentage (25%), and microwave pre-treatment time (3.88 min), with a phenolic content, antioxidant activity, and extract yield of 33.47 g GA/kg, 259.66 µmol Trolox/g, and 4.16%, respectively. The design was validated with fit percentages between 90.14% and 97.80%. The optimized extract exhibited growth inhibition against Colletotrichum gloesosporioides (85.27%), Fusarium verticillioides (58.47%), and Helminthosporium sp (77.87%). Furthermore, gallic acid, protocatechuic acid, rutin, myricetin, isorhamnetin, sinapic acid, and kaempferol were identified in the extract. |
| format | Article |
| id | doaj-art-fa9236ceb7764850a3d51dc8aaf8db37 |
| institution | Kabale University |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-fa9236ceb7764850a3d51dc8aaf8db372025-08-20T04:03:26ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452025-12-0123110.1080/19476337.2025.2544932Valorization of Mexican prickly pear cladodes (Opuntia spp) as a source of antifungal compounds against phytopathogenic strainsVicente Antonio Mirón-Mérida0Martha Angélica Pardo-Islas1Jorge Yañez-Fernández2Paulina Gutiérrez-Macías3Blanca Estela Barragán-Huerta4Departamento de Bioingeniería, Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Colonia Tecnológico, Monterrey, MexicoDepartamento de Ingeniería en Sistemas Ambientales, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/n, Unidad Profesional Adolfo López Mateos, Ciudad de México, MexicoLaboratorio de Biomateriales, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada Unidad Legaria, Instituto Politécnico Nacional, Legaria 694 Col, Irrigación, Ciudad de México, MexicoDepartamento de Ingeniería en Sistemas Ambientales, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/n, Unidad Profesional Adolfo López Mateos, Ciudad de México, MexicoDepartamento de Ingeniería en Sistemas Ambientales, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/n, Unidad Profesional Adolfo López Mateos, Ciudad de México, MexicoPrickly pear cactus (Opuntia spp.) has been widely consumed in Mexico as an important source of nutrients in the diet. Older, larger, and fibrous cladodes lose commercial interest for human consumption, resulting in a by-product rich in different bioactive compounds. In this work, the optimization of a microwave pretreatment combined with a reflux extraction of antioxidants from Opuntia spp cladodes was performed. The optimal factors were the liquid/solid ratio (24 mL/g), ethanol percentage (25%), and microwave pre-treatment time (3.88 min), with a phenolic content, antioxidant activity, and extract yield of 33.47 g GA/kg, 259.66 µmol Trolox/g, and 4.16%, respectively. The design was validated with fit percentages between 90.14% and 97.80%. The optimized extract exhibited growth inhibition against Colletotrichum gloesosporioides (85.27%), Fusarium verticillioides (58.47%), and Helminthosporium sp (77.87%). Furthermore, gallic acid, protocatechuic acid, rutin, myricetin, isorhamnetin, sinapic acid, and kaempferol were identified in the extract.https://www.tandfonline.com/doi/10.1080/19476337.2025.2544932Prickly pear cladodesantifungal activityphenolic compoundsantioxidantsmicrowave pretreatmentexperimental design |
| spellingShingle | Vicente Antonio Mirón-Mérida Martha Angélica Pardo-Islas Jorge Yañez-Fernández Paulina Gutiérrez-Macías Blanca Estela Barragán-Huerta Valorization of Mexican prickly pear cladodes (Opuntia spp) as a source of antifungal compounds against phytopathogenic strains CyTA - Journal of Food Prickly pear cladodes antifungal activity phenolic compounds antioxidants microwave pretreatment experimental design |
| title | Valorization of Mexican prickly pear cladodes (Opuntia spp) as a source of antifungal compounds against phytopathogenic strains |
| title_full | Valorization of Mexican prickly pear cladodes (Opuntia spp) as a source of antifungal compounds against phytopathogenic strains |
| title_fullStr | Valorization of Mexican prickly pear cladodes (Opuntia spp) as a source of antifungal compounds against phytopathogenic strains |
| title_full_unstemmed | Valorization of Mexican prickly pear cladodes (Opuntia spp) as a source of antifungal compounds against phytopathogenic strains |
| title_short | Valorization of Mexican prickly pear cladodes (Opuntia spp) as a source of antifungal compounds against phytopathogenic strains |
| title_sort | valorization of mexican prickly pear cladodes opuntia spp as a source of antifungal compounds against phytopathogenic strains |
| topic | Prickly pear cladodes antifungal activity phenolic compounds antioxidants microwave pretreatment experimental design |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2025.2544932 |
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