Effects of Pasteurization on Antihyperglycemic and Chemical Parameter of Xoconostle (Stenocereus stellatus) Juice
نویسندگان
1 Colegio de Ciencias y Humanidades, Universidad Autonoma de la Ciudad de Mexico, Plantel Casa Libertad, Ermita Iztapalapa 4163, Lomas de Zaragoza, Iztapala, 09620 CDMX, Mexico
2 . Laboratorio de Postcosecha de Recursos Fitogeneticos y Productos Naturales. Ciencias de la Salud UAM-Iztapalapa, av. San Rafael Atlixco 186, vicentina 09340 CDMX, Mexico
3 Laboratorio de Postcosecha de Recursos Fitogeneticos y Productos Naturales. Ciencias de la Salud UAM-Iztapalapa, av. San Rafael Atlixco 186, vicentina 09340 CDMX, Mexico
4 . Colegio de Ciencias y Humanidades, Universidad Autonoma de la Ciudad de Mexico, Plantel Casa Libertad, Ermita Iztapalapa 4163, Lomas de Zaragoza, Iztapala, 09620 CDMX, Mexico
5 Colegio de Ciencias y Humanidades, Universidad Autonoma de la Ciudad de Mexico, Plantel Casa Libertad, Ermita Iztapalapa 4163, Lomas de Zaragoza, Iztapala, 09620 CDMX, Mexico
6 Colegio de Ciencias y Humanidades, Universidad Autonoma de la Ciudad de Mexico, Plantel Casa Libertad, Ermita Iztapalapa 4163, Lomas de Zaragoza, Iztapala, 09620 CDMX, Mexico
7 Colegio de Ciencia y Tecnología. Universidad Autonoma de la Ciudad de Mexico, Plantel Casa Libertad, Ermita Iztapalapa 4163, Lomas de Zaragoza, 09620 CDMX, Mexico
8 Laboratorio de Biologia Molecular Vegetal, Centro Universitario de la Cienega, Universidad de Guadalajara, Av. Universidad 1115, Linda Vista 47810, Ocotlan, Jalisco, Mexic
9 Laboratorio de Postcosecha de Recursos Fitogeneticos y Productos Naturales. Ciencias de la Salud UAM-Iztapalapa, av. San Rafael Atlixco 186, vicentina 09340 CDMX, Mexico
doi
10.22037/afb.v11i1.43252چکیده
Background and Objective: The antihyperglycemic effect is associated with the pre-hispanic fruit xoconostle or tunillo (Stenocereus stellatus, Pfeiffer and Riccobono). This fruit includes in various varieties, distinguished by color. Xoconostle fruits are highly perishable. Therefore, the aim of this study was to assess antihyperglycemic effects of xoconostle juice before (fresh) and after pasteurization. The study focused on the white and red varieties of xoconostle. Material and Methods: In this study, the method involved collecting juice from xoconostle fruits, followed by pasteurization. Chemical, physical and microbial parameters were assessed for the juice and the ability to decrease capillary glucose levels (antihyperglycemic effect) was assessed in male Wistar rats. Results and Conclusion: Pasteurization process led to decreases in total phenolic content of the red variety of xoconostle fruit, while the white variety showed increases in malic acid content. Despite these changes, fresh and pasteurized juices of the two varieties showed lower blood glucose levels, compared to the control group. Red variety demonstrated a stronger antihyperglycemic effect. In conclusion, pasteurization did not affect pharmacological effects of xoconostle juice, making it a viable preservation method without compromising the antihyperglycemic charac-teristics. Results of this research suggest a conservation method which preserve the antihyperglycemic effects while extending its shelf life. Conflict of interest: The authors declare no conflict of interest.
