Effect of Thermal Treatment on the Antioxidant Activity and Content of Carotenoids and Phenolic Compounds of Cactus Pear Cladodes (Opuntia ficus-indica)

Abstract

Cactus pears (Opuntia ficus-indica) are draught resistant plants originated in Mexico. Their flattened stem segments, called cladodes, have moisture, protein and fibre contents of 92, 1-2 and 4-6% respectively, and a pectin content in the range of 0.8-3.3% depending on the species. They also contain certain concentration of carotenoids which are of special interest because of their antioxidant activity. This work is aimed to identify and quantify the main carotenoids present in the stems and to evaluate the effect of thermal treatments on the antioxidant activity and concentration of carotenoids and phenolic compounds. The carotenoids -cryptoxanthin, -carotene and lutein were identified in the cladodes, the latter having the highest concentration. Thermal treatments increased the extractability of these pigments and the antioxidant activity was related to the carotenoids concentration. Total phenolic content decreased after the thermal treatments; however this result had little effect on the antioxidant activity. Mucilage present in the stems decreased the extractability of the carotenoids.

Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses

“…Total vitamin C (ascorbic and dehydroascorbic acid) in 100 g fresh weight amounted up to 22 mg, b-carotene to 11.3 -53.5 lg, thiamine to 0.14 mg, riboflavin to 0.6 mg, and niacine to 0.46 mg, respectively [20,22,29,66,67] ( [44] of fresh cactus pear cladodes determined the presence of acryptoxanthin (20%), b-carotene (36%), and lutein (44%) amounting to 229 lg/g dry weight altogether with increasing amounts upon thermal treatment [68]. While lutein is typical for green vegetables [69 -72], no information is yet available on folate in cactus usually accompanying chlorophyll in green vegetable tissues such as in spinach, lettuce or Swiss chard [73,74].…”

Cactus: a medicinal food

“…Thermal treatments increased the extractability of these pigments and the antioxidant activity was related to the carotenoid concentration. Total phenolic content decreased after the thermal treatments; however this result had little effect on the antioxidant activity (Jaramillo et al 2003). A study revealed that both antioxidative and DNA damage-reduction activities are increased with increasing cactus pear fruits extract (CPFE).…”

Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC

“…The total phenolic compounds (TPC) were determined in the ethanolic extract, according to the Folin-Ciocalteu method (Jaramillo-Flores et al, 2003) by using a spectrophotometer (6505 UV/Vis, Jenway Ltd., Felsted, Dunmow, UK), and gallic acid was used to prepare the calibration curve. The antioxidant activity of LCP and burger samples was determined by the (DPPH) method (Lee et al, 2003).…”