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Xoconostle, the acidic cactus pear fruit of Opuntia joconostle of the Cactaceae family, is the source of several phytochemicals, such as betalain pigments and numerous phenolic compounds. The aim of the present study was to analyze the effect of four cooking procedures ( i.e ., boiling, grilling, steaming and microwaving) on the total phenolic content (TPC) and antioxidant...
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