The aim of this work was to evaluate the nutrients and antioxidant compounds of three mixtures based on leaves of Portulaca oleracea L. (P), Amaranthus hybridus L. (A) and Chenopodium berlandieri L. (C). A mixtures design was made of which 10 combinations were obtained and three of the best mixtures were selected to analysis: OP1 (P+C), OP2 (P+A) and OP3 (C+A). A macronutrient, micronutrient analysis and a HPLC profile of phenolic compounds and amino acids were performed; in addition, in vitro antioxidant activity was measured by DPPH, ABTS and FRAP assays. Results showed that OP1 has a greater content of phenolic compounds, as evidenced by increases in antioxidant activity. Proximal chemical analysis showed that OP3 has a higher protein content and dietary fiber. The main phenolic compound present was phloridzin in OP1 and OP3; on the other hand, the amino acids lysine and glutamic acid were present at high concentrations in the three mixtures. These results showed that the OP1 mixture has the best antioxidant and nutritional properties; therefore, it has the potential to be included as an ingredient in food systems or nutraceutical and biomedical applications.

In this study, we evaluated the effects of edaphic fertilization with N, P, and K (150-50-80, 100-60-60, and without edaphic fertilization (SFE)) and foliar fertilization with nanoparticles (NPs) of Se and Zn (Se: 50 ppm, Zn: 250 ppm, and no nanoparticles (NP0)) on the yield and antioxidant compounds of apple fruits. We conducted this study in a 20-year-old commercial orchard. The experimental design was a randomized complete block design of nine treatments. The treatments with fertilization doses of 150-50-80 and 100-60-60, supplemented with Se and Zn NPs, generally increased the yield, sugar content, and ascorbic acid of the apple fruits. The SFE + NPZn treatment produced the highest increase (+193% compared with the control) in fruit yield. The SFE + NPSe and SFE + NPZn treatments led to higher contents of phenols and flavonoids, with maximum values of 7.6 mg GAE and 15.82 mg QE per gram of dry weight. These compounds presented a direct correlation with the antioxidant activity in the fruits. The foliar application of Se and Zn nanoparticles supplemented the soil fertilization with N, P, and K to improve the yield and bioactive-compound synthesis of the apple fruits.

Con el objetivo de evaluar el efecto de tres tipos de cocción (rehogado, hervido y asado), sobre el contenido de los compuestos bioactivos y la actividad antioxidante en tomate, se establecieron cuatro tratamientos: rehogado, hervido, asado y testigo (sin aplicación de algún método de cocción). Una vez aplicados los tratamientos fueron evaluadas las propiedades fisicoquímicas tales como sólidos solubles totales (SST), ácidez titulable (AT) y pH, así como el contenido de licopeno, β-caroteno, ácido ascórbico, fenoles y flavonoides totales y actividad antioxidante in vitro mediante los ensayos de 2-2-difenil-1-picrilhidrazilo (DPPH) y 2,2'-azino-bis (3-etilbenzotiazolino-6-ácido sulfónico) (ABTS). Todos los métodos de cocción aumentaron los SST y redujeron la acidez del fruto. Mediante el asado se retuvo una mayor concentración de ácido ascórbico (58.10%), respecto al testigo. Se observó un aumento significativo (P ≤ 0.05) en la concentración de carotenoides y compuestos fenólicos en tomates por efecto del rehogado y por lo tanto una mayor actividad antioxidante. Se encontró una inhibición del radical DPPH● de 17.92% y una actividad antioxidante expresada en equivalentes de Trolox de 25.97 µM por gramo de peso fresco, de acuerdo con el ensayo de ABTS. El hervido provocó un efecto de lixiviación de los compuestos bioactivos al medio de cocimiento y por lo tanto una menor concentración de estos compuestos. El rehogado fue el mejor método de cocción de tomates para obtener una mayor concentración de compuestos antioxidantes.

Argemone mexicana L. is considered a weed; however, it contains secondary metabolites that can control phytopathogenic fungi in vitro, with the potential to adapt its effectiveness in the field. In the present study, leaf extracts of A. mexicana (hexane and methanol) were prepared, and their chemical profiles were analyzed using gas chromatography–mass spectrometry (GC-MS). The in vitro antifungal activity of each extract was evaluated at different concentrations (500, 1000, 2000, 4000, and 8000 mg L⁻¹) against phytopathogens such as Monilinia fructicola, Colletotrichum gloeosporioides, Fusarium oxysporum, and Sclerotinia sclerotiorum. Based on their chemical profiles, 14 compounds were identified in the hexanic extract, and 11 compounds were identified in the methanolic extract. These compounds included those with antifungal activity, such as Benzene; 1.3-bis(1.1-dimethylethyl)-; pentanoic acid; 5-hydroxy-, 2,4-di-1-butylphenyl esters; 1,2,4-Triazol-4-amine; and N-(2-thienylmethyl). The hexanic extract demonstrated fungistatic activity on the four fungi tested, while the methanolic extract exhibited fungicidal activity against C. gloeosporioides and F. oxysporum. The results of the Probit analysis showed variations in the sensitivity of phytopathogenic fungi to the treatments evaluated. In M. fructicola, the hexane extract presented an EC₅₀ of 317,146 mg L⁻¹ and an EC₉₀ of 400,796 mg L⁻¹. For C. gloeosporioides, the EC₅₀ was 2676 mg L⁻¹ and the EC₉₀ was 888,177 mg L⁻¹, while in F. oxysporum an EC₅₀ of 34,274 mg L⁻¹ and an EC₉₀ of 1528 mg L⁻¹ were estimated. In the case of S. sclerotiorum, an EC₅₀ of 560 mg L⁻¹ and an EC₉₀ of 7776 mg L⁻¹ were obtained. Finally, for the commercial fungicide Captan^®, an EC₅₀ of 1.19 mg L⁻¹ and an EC₉₀ of 1.67 mg L⁻¹. These results suggest that extracts from A. mexicana could provide a natural alternative for the control of phytopathogenic fungi.

Se estudió el comportamiento poscosecha de los frutos de xoconostle Ulapa (Opuntia oligacantha C. F. Först), por efecto del corte e índices de madurez, bajo condiciones de temperatura ambiente y almacenamiento refrigerado a 5°C. Se evaluaron ocho tratamientos; índice 1+5°C+Corte bueno, índice 1+5°C+Corte malo, índice 2+5°C+corte bueno, índice 2+5°C+corte malo, índice 1+ 20°C+ Corte bueno, índice 1+20°C+Corte malo, índice 2+ 20°C+corte bueno e índice 2+ 20°C+ corte malo. Las variables evaluadas fueron; pérdida de peso, sólidos solubles totales, acidez titulable, azucares totales y azúcares reductores. Para el análisis estadístico se utilizó el paquete estadístico SAS, el diseño completamente al azar, y un análisis de varianza y la prueba de comparaciones múltiples de medias de Tukey a un nivel de P≤ 0.05.La mayor pérdida de peso se observó en los frutos de xoconostle almacenados a temperatura ambiente, con índice de madurez 2 y con mal corte. Al final del periodo de almacenamiento el valor más alto en el potencial hidrógeno y solidos solubles totales se observó en los frutos cosechados con índices de madurez 2, verde cambiante, con corte malo y almacenados a temperatura ambiente, sin embargo del contenido más alto en acidez titulable lo presentaron los frutos de Xoconostle con índice de madurez 1, corte malo y almacenados a 5 °C. La menor pérdida de peso se observó en los frutos de Xoconostle con índice de madurez 2 corte bueno y almacenados a 5 ± 1°C, reduciéndose hasta en un 50 % con respecto a los frutos de xoconostle almacenados en condiciones ambientales

This study presents a comprehensive analysis of the polyphenolic profiles of six red prickly pear varieties across eight ripening stages, employing liquid chromatography and machine learning. We identified 29 phenolic compounds, including flavonols, phenolic acids, flavan-3-ols, and dihydrochalcones. The ‘Grifa’ variety showed a robust biosynthesis pathway, indicating higher antioxidant potential. Notably, significant variety-specific variations were observed, particularly in hydroxycinnamic and hydroxybenzoic acids, suggesting genetic influences on phenolic biosynthesis. The Random Forest algorithm was effectively used for classifying fruit varieties and ripening stages, with key metabolites like chlorogenic acid playing a crucial role in differentiation. The study highlights the dynamic nature of phenolic metabolism in red prickly pear fruit and underscores the potential of machine learning in agricultural research. Our findings contribute significantly to understanding the phenolic composition of these fruits, offering valuable insights for agricultural practices and nutritional evaluations, as well as highlighting their potential as sources of antioxidants.