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Physicochemical characteristics and bioactive compounds of the Xique-xique (Pilosocereus gounellei) cactus from Caatinga Brazilian: are they nutritive and functional?

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Abstract

Xique-xique (Pilosocereus gounellei) is a cactus found in the Caatinga biome which is used in folk medicine for treating inflammation, and also used in animal food. This study evaluated its proximate composition and bioactive compounds, as well as its bioaccessibility and antioxidant activity. Experiments were performed on different parts of the plant. The central stem of the xique-xique can be considered a source of insoluble dietary fiber (5.18 g/100 g) and soluble fiber (1.37 g/100 g). The vascular cylinder contained the highest mineral content: K (308.4 mg/100 g), Ca (145.57 mg/100 g), Mg (182.40 mg/100 g), and Mn (7.71 mg/100 g). The vascular cylinder group presented the highest activity for capturing DPPH radicals (572.96 µM of TEAC/100 g) and ferric reducing ability (1912.95 µM of TEAC/100 g). Catechin and epigallocatechin-gallate were the major phenolic compounds, while catechin, epigallocatechin gallate and procyanidin B and gallic acid were the most bioaccessible compounds after in vitro gastrointestinal digestion. Xique-xique can be considered as a potential food alternative with nutritional value and bioactive compounds, indicating its potential use and enrichment in various food products.

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Acknowledgements

This study was financed in party by the Coordenação de Aperfeiçoamento Pessoal de Nivel Superior—Brazil (CAPES)—Finance Code 001. The authors thank Prof. Pedro Dantas Fernandes (Agricultural Engineering Academic Unit, Federal University of Campina Grande, Brazil), for supplying the plant material.

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Authors and Affiliations

  1. Postgraduate Program in Science and Food Technology, Federal University of Paraíba, João Pessoa, Brazil

    Fabrícia França Bezerril & Yasmim Regis Formiga de Sousa

  2. Postgraduate Program in Development and Technological Innovation in Medicines, Federal University of Paraiba, João Pessoa, Brazil

    Maria de Fátima Vanderlei de Souza

  3. Department of Food Technology, Federal Institute of Sertão Pernambucano, Campus Petrolina, Pernambuco, Brazil

    Marcos dos Santos Lima

  4. Center of Science and Food Quality, Institute of Food Technology, Campinas, Brazil

    Maria Teresa Bertoldo Pacheco & Raquel Fernanda Milani

  5. Postgraduate Program in Nutrition Science, Federal University of Paraíba, João Pessoa, Brazil

    Paloma Oliveira Antonino Assis de Carvalho & Karoliny Brito Sampaio

  6. Department of Food Engineering, Faculty of Food Engineering, Campinas State University, Campinas, Brazil

    Rosana Goldbeck

  7. Department of Food Technology, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, Brazil

    Graciele da Silva Campelo Borges

  8. Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil

    Rita de Cássia Ramos do Egypto Queiroga

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  1. Fabrícia França Bezerril
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Bezerril, F.F., de Souza, M.F.V., Lima, M.S. et al. Physicochemical characteristics and bioactive compounds of the Xique-xique (Pilosocereus gounellei) cactus from Caatinga Brazilian: are they nutritive and functional?. Food Measure 15, 3284–3297 (2021). https://doi.org/10.1007/s11694-021-00906-w

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