Green synthesis approximation of Au/Li nanoparticles with Opuntia ficus-indica extract
This article presents the synthesis of Au/Li nanoparticles through green synthesis approximation, using extract from Opuntia ficus indica (OFI). The TEM images show the efficiency of this method for the synthesis of nanoparticles. The vibrational properties of Au/Li nanoparticles were analyzed through Raman spectroscopy. The results of the analysis show two vibrational bands around 93 cm-1 and 242 cm-1. Furthermore, the article presents a theoretical study of clusters AumLik in which obtained minimum energy structures were obtained and predicted the normal modes of vibration in the Raman spectrum of each one of the cluster...
Source: Physica E: Low dimensional Systems and Nanostructures - December 8, 2018 Category: Nanotechnology Source Type: research
The addition of cactus flour (Opuntia ficus indica) to the Western-style diet attenuates the onset of metabolic disorders in rats
Nutrition&Food Science, Ahead of Print. Purpose The purpose of this study is to investigate the effect of a 15-week dietary intake of cactus flour on metabolic parameters, body weight and dietary intake of rats. Design/methodology/approach Male Wistar rats were divided into four experimental groups (n = 8-10): control or westernized diets added or not of cactus flour. The following parameters were evaluated during the period of dietary manipulation: body weight, food intake, glycemic and lipid profile (oral glucose tolerance test, metabolic parameters, hepatic and muscular glycogen dosage), visceral and body fat (rel...
Source: Nutrition and Food Science - November 27, 2018 Category: Nutrition Source Type: research
An integral profile of bioactive compounds and functional properties of prickly pear (Opuntia ficus indica L.) peel with different tonalities
Publication date: 25 April 2019Source: Food Chemistry, Volume 278Author(s): Diana M. Amaya-Cruz, Iza F. Pérez-Ramírez, Jorge Delgado-García, Candelario Mondragón-Jacobo, Andrés Dector-Espinoza, Rosalía Reynoso-CamachoAbstractPrickly pear peel is an agroindustrial by-product source of dietary fiber and bioactive compounds. Three tonalities of prickly pear cultivars: Cristalina (green), Selección 2-1-62 (yellow-orange) and Roja Lisa (red) were evaluated regarding their bioactive compounds and functional, rheological, and morphological properties. Phytochemical profile assessed by UPLC-ESI-QTOF MSE allowed the identifi...
Source: Food Chemistry - November 25, 2018 Category: Food Science Source Type: research
Opuntia ficus indica fruit gum: Extraction, characterization, antioxidant activity and functional properties
Publication date: 15 February 2019Source: Carbohydrate Polymers, Volume 206Author(s): Elnaz Salehi, Zahra Emam-Djomeh, Gholamreza Askari, Morteza FathiAbstractA high molecular weight biopolymer was extracted from the fruits Opuntia ficus indica and characterized regarding physicochemical and rheological properties. Total carbohydrate, ash and moisture content of the polysaccharide extracted from the fruits of Opuntia ficus indica (OFIFG) were 88.85 ± 5.2%, 9.00 ± 1.30%, and 7.65 ± 0.74%, respectively. OFIFG had glucose (78.0%), arabinose (12.9%), xylose (4.8%), galactose (2.4%), and mannose (2.4%), suggestin...
Source: Carbohydrate Polymers - November 22, 2018 Category: Biomedical Science Source Type: research
