Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients

Abstract

A B S T R A C TConsumer interest in the use of natural ingredients is creating a growing trend in the food industry, leading to research into the development of natural products such as colorants, antimicrobials and antioxidant compounds. This work involves an extensive morphological (using physico-chemical assays), chemical (antioxidant activity assays) and microbiological (Gram-positive and negative strains) characterization of prickly peras (Opuntia ficusindica (OFI) var. sanguigna, gialla and Opuntia engelmannii) fruits. Through chromatographic assays, these species have shown interesting contents of hydrophilic (sugars, organic acids and betalains) and lipophilic (tocopherols and fatty acids) compounds. While Opuntia engelmannii exhibited higher content of betacyanins and mucilage, OFI varieties sanguigna and gialla displayed greater organic acid content. The sanguigna variety also showed the highest α-tocopherol content. All this compounds could be the responsible of enhancing the bioactivity of this variety, which can be observed in its antimicrobial potential, tested in the studied strains too. Results revealed that Opuntia spp. could be used as a nutraceutical and/or food additive, maintaining and promoting health and life quality.

Ultrasound and Microwave Assisted Extraction of Opuntia Fruit Peels Biocompounds: Optimization and Comparison Using RSM-CCD

“…Out of the seven betacyanins identified, six common Opuntia spp. isomers were found, betanin, isobetanin, gomphrenin I, 17-decarboxy-betanin, betanidin, and isobetanidin (peaks Bc1, Bc2, Bc3, Bc5, Bc6, and Bc7, respectively), having been previously identified by other authors [16,22,23,24]. Thus, (Iso)phyllocactin (peak Bc4) has not been previously identified in Opuntia spp., it has been already described in Cactaceae [25,26,27] and in red beets [28,29], as far as we know, this is the first attempt at tentatively identifying this molecule in O. engelmannii .…”

Bioactive compounds, pigments, antioxidant activity and antimicrobial activity of yellow prickly pear peels

“…Melgar et al . () reported that betalains are almost water soluble pigments, but they are also slightly soluble in ethanol (Damit et al ., ). However, Damit et al .…”

Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food

“…Nutritional value (protein, fat, carbohydrates and ash content) was determined according to AOAC procedures (AOAC, 2016), following methods described by Melgar et al (2017). For the protein content evaluation, a macro-Kjeldahl method (N × 6.25) was used; the crude fat was determined using a Soxhlet apparatus, extracting the sample with petroleum ether; ash content was estimated by incineration at 600 ± 15°C during 5 h; total carbohydrates were calculated by difference; and the energy content was determined applying the equation: Energy (kcal) = 4 × (g protein + g carbohydrates) + 9 × (g fat).…”