XOCONOSTLE: PROPERTIES, EFFECTS AND CONTRAINDICATIONS - ECONOMÍA - 2025

The xoconostle is the name given to a score of species of cacti that produce acidic or bittersweet fruits. Among these species, typical of Mexico, stand out Opuntia matudae and Opuntia xoconostle. The xoconostle is also known as "acid tuna", which is the literal translation of the nahualt xoco, which means "acid"; and nochtli, which means tuna.

These varieties are produced in arid and semi-arid areas. They are widely distributed in the Mexican states of Cohahuila, Zacatecas, Jalisco, San Luis Potosí, Guanajuato, Querétaro, the State of Mexico and Hidalgo. From the xoconostle practically everything is used.

From the agroforestry point of view the plant is used; gastronomically and medicinally the fruit, the seeds, the cladodes (stalks) and also the flower are used. The fruits are recognized in traditional medicine as a treatment for diabetes, hypercholesterolemia, obesity and respiratory ailments.

The cladode is traditionally used for gastrointestinal disorders such as gastritis, colic, and ulcers. These cacti have marked differences with the nopal, one of the best known species of the family. Prickly pears are sweet, thin-walled fruits; As they mature on the plant, they can be harvested up to 3 or 4 months later.

On the other hand, the ripe fruits of the xoconostle are acidic and remain up to 3 years on the cladodes without deteriorating. The fruit has thick walls that occupy approximately 75% of the volume of the fruit; this mesocarp is the portion that is usually edible, once the thin shell that protects it is removed.

The seeds are grouped in the pulp in a mucilaginous structure (endocarp) and are usually discarded.

Properties

The fruit contains 2.2 to 3.4 grams of protein per 100 grams of dry mesocarp and 2.2 to 3.4 grams of percent fat. In addition, it contains between 4.8 to 12.1 mg of sodium per 100 g of dry product, and 1.74 to 3.33 g of potassium per 100 g.

The seeds have fiber and phenolic compounds, among these are flavonoids, polyunsaturated fatty acids and tocopherols (especially γ-tocopherol). In addition, they are rich in fat (between 17 and 19%) and carbohydrates (around 73%).

Both the morphology and the sizes of the starch granules of the seeds are similar to those of cereals such as wheat, corn and rice. This food potential of xoconostle seeds has so far not been exploited.

Rich in fiber and vitamin C

The edible portion of the xoconostle is rich in soluble fiber and ascorbic acid. Contains approximately 11.6 to 16.7 grams percent on a dry basis of crude fiber. This value is higher than that of mango (10.8 grams per cent) and grapes (4.2 grams per cent).

On average, its vitamin C content is approximately 31.8 mg of ascorbic acid per 100 g, higher than that of mandarin (25 mg / 100), apple and banana which have 10 mg percent.

Antioxidant action

In addition to ascorbic acid, it contains other molecules with antioxidant activity, such as phenolic compounds and flavonoids. It is also rich in pigments such as carotenoids and betalains.

Phenolic compounds are bioactive molecules. They constitute the defense of cells against oxidation that can be triggered in the onset of degenerative diseases.

Flavonoids are the most abundant phenolic compounds in nature. They play an important role in the prevention of cancer and cardiovascular diseases.

Contains betacyanins

The color of xoconostle is mainly due to the presence of betacyanins. Betacyanins are a type of pigment that is part of betalains; this is the compound that gives the beet its characteristic color.

Therapeutic uses

Betacyanins prevent skin and lung cancer, as well as disorders associated with the process of cellular deterioration due to the production of reactive oxygen species, such as free radicals and peroxides.

These ailments include deterioration of the cells of the central nervous system and cardiovascular diseases.

Betacyanin induces apoptosis in cells in the human chronic myeloid leukemia cell line. Xoconostle is considered to have a neuroprotective effect and has a chemopreventive potential.

Traditionally, in certain places in Mexico, the plant has been used for the treatment of type 2 diabetes. It was thought that the use was based on the high content of fiber and pectin, which can decrease the absorption of carbohydrates, but it has been shown the presence of a compound in the cladode, which would be responsible for this effect.

Recipes

- Acid tuna can be prepared fresh in smoothies and juices. Like many other fruits, it can also be processed and be the base for jellies, jams, sweets, and liqueurs. Recently the powder is prepared and hot sauces are made.

- To accompany main dishes, the xoconostles are cut into pieces or sheets. They are simmered in light sugar syrup, ready to serve.

- The cold infusion of the plant is taken throughout the day to control blood glucose levels.

- To regulate the digestive system, you can take a smoothie of grapefruit juice, nopal, spinach, parsley, xoconostle, cucumber, celery, pineapple in pieces, water and ginger to taste in the morning.

Xoconostles sauce for tortillas

For about 8 xoconostles you need ¼ of a white onion, 2 cloves of garlic, 2 to 5 chili peppers without the stem, a pinch of sea salt and boiling water.

A small amount of water is boiled to be used for the chili peppers. In addition, a non-stick cooking griddle (or comal) is heated over medium heat.

Once heated, the intensity of the fire is lowered and the xoconostles, the garlic with the skin and the onion are placed on top. Stir the garlic when it is roasted and gives off its characteristic smell.

Once it has cooled, remove the skin from the garlic. The onion goes through the same process, only it takes a little longer to toast. Once cooled, it is cut into small pieces.

Add the chiles to the comal and toast only 15 to 30 seconds on each side. Then they are soaked in boiling water for 5 minutes. Once drained and cut, they are reserved.

Meanwhile, the xoconostles remain on the grill until they are completely toasted. They are removed from the griddle and left to cool. They are cut in half, the seed is removed and the pulp is extracted trying to form small cubes.

In the molcajete (stone mortar) the boiled chili peppers, garlic and sea salt are crushed until they form a paste. The onion is added and then the pulp of the xoconostles. The sauce is quite thick and can be used to accompany tacos or chips. It is suggested to use half of the indicated chilies and add little by little to taste.

Xoconostles sauce with tomatoes

Tomatoes, xoconostles, jalapeños, garlic and onions are roasted. The skin of the tomato and the xoconostle is removed.

Everything is crushed in the molcajete or in a food processor, until obtaining a sauce texture. Salt to taste and serve with tortillas.

Mole de olla

It is a typical soup of Mexican cuisine. The meat is cooked first; For this, the shank or blood sausage is put in a pot, with the marrow bones, epazote, onion, xoconostles, garlic and beef consommé.

In another pot, cook the carrots, squash, green beans and the young corn on the cob in water and salt. In another container soak the chilies; after soaking, blend them with a little onion using the same soaking water.

Strain and empty into the pot where the meat is cooked, let it boil for about 10 minutes. Finally, add the vegetables and cook everything together for another 5 minutes.

Xoconostles in syrup

For 6 xoconostles, 3 cups of water, 3 cups of sugar and a cinnamon stick are used. The xoconostles are cut in half, peeled and the seeds removed.

They are cooked in a pot over low heat until the water reduces to a cup. After about 20 minutes of cooking, add the cinnamon. You have to check the acidity and firmness of the fruit.

If the preparation is still very acidic, add more sugar. The final texture should be firm and overcooking should be avoided.

Side effects

In the amounts used in food, the use of xoconostle does not present major risks.

Caution should only be exercised in people with blood sugar disorders (diabetes and hypoglycemia) or who are taking medications that act on this condition. The effect of xoconostle may be to lower blood glucose levels.

It can also cause a drop in blood pressure; hence, moderation is necessary in medicated people or those taking alternative treatments that tend to lower blood pressure.

The risk of bleeding may be increased. Therefore, its consumption should be careful if medications are taken that, when combined with xoconostle, can induce the possibility of bleeding.

Contraindications

There is no evidence to indicate that its consumption is discouraged, except for the precautions already mentioned. The effects of this food during pregnancy and lactation are not known.

References

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