Potencial del chicozapote (Manilkara zapota) y del xoconostle (Opuntia joconostle) como ingredientes de alimentos funcionales

The objective of this work was to assess the potential of chicozapote (Manilkara zapota) and xoconostle (Opuntia joconostle), for its use as functional ingredients of food. A phytochemical sieve was made to the pulp of the fruits to identify chemical groups of bioactive compounds. It was found that the pulp of M. zapota contains alkaloids, sterols, polyphenols, sesquiterpenolactones and saponins; and O. joconostle sterols, sesquiterpenolactones, flavonoids, saponins and phenolic oxydrils. The addition of natural pulps in food processing is an innovative way to take advantage of natural resources and contribute to the maintenance of consumer health.