Extraction and determination of polyphenols and betalain pigments in the Moroccan Prickly pear fruits (Opuntia ficus indica)

Khatabi, Omar; Hanine, Hafida; Elothmani, Driss; Hasib, Aziz

doi:10.1016/j.arabjc.2011.04.001

Cited by 81 publications

(51 citation statements)

References 16 publications

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“…The xoconostle is rich in polyphenols, as reported by Osorio‐Esquivel et al (). It also has antioxidant compounds (Khatabi, Hanine, Elothmani, & Hasib, ; Saénz, Tapia, Chávez, & Robert, ).…”

Section: Resultsmentioning

confidence: 99%

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

Medina‐Pérez

Hernández‐Uribe

Fernández‐León

et al. 2019

J Food Process Engineering

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In order to improve the quality of food and extend its shelf life, preservation methods have been developed. Edible films have aroused potential interest in food preservation due to their ability to maintain quality product attributes. The objective of this research was to incorporate nanoencapsulated compounds of cactus pear “xoconostle” (Opuntia oligacantha C.F. Först) into “chayotextle” (Sechium edule Sw.) starch films. For the formulation of the starch films, different concentrations of nanoemulsion (0, 0.2, 0.4, 0.6, and 0.8%) were used. Phenols, flavonoids, antioxidant activities (ABTS [2,2‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulphonate)] and DPPH [2,2‐diphenyl‐1‐picrylhydrazyl]), antibacterial properties, and mechanical properties (tensile strength, Young's modulus, and elongation percentage) of the films were analyzed. The results showed significant differences (p < .05) between the formulations. In phenols and antioxidant properties, DPPH had a significant increase (p < .5) during storage. In contrast, in flavonoids and antioxidant (ABTS) activities, a decrease was observed. Inhibition was observed with gram‐negative bacteria (Escherichia coli and Salmonella typhimurium). No significant (p > .05) changes were found in traction resistance in up to 30 days of storage. In Young's modulus and elongation percentage, significant differences were found (p < .05). The addition of nanoencapsulated compounds of cactus pear produces active films of starch with antioxidant and antibacterial properties. Practical Application Currently, it is very important for consumers that food conservation be achieved using natural products. Films based on polymers of natural origin could be used as food packaging technologies. Particularly, the starch of indigenous origin like the “chayotextle” (chayote tuber) has been demonstrated to be suitable for the elaboration of films. The addition of oils and bioactive extracts from fruits and plants to films improves the conservative properties of foods. These natural additives have bioactive compounds with antioxidant and antibacterial properties. One source of these compounds is the cactus pear Opuntia oligacantha C.F. Först (xoconostle). Bioactive compounds are unstable especially when they are exposed to environmental factors. Hence, encapsulation systems have been designed for their protection and controlled release as nanoemulsions. The films with the addition of nanoemulsions have shown an improvement in antioxidant activity and have incorporated antibacterial activity in contrast to the control film. Consequently, these films can better preserve foods for more time without using synthetic products.

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Section: Resultsmentioning

confidence: 99%

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

Medina‐Pérez

Hernández‐Uribe

Fernández‐León

et al. 2019

J Food Process Engineering

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“…The flesh of PP fruit has been identified as a rich source of nutrients, antioxidants and bioactives including; fiber; a relatively high mineral content which include Ca, K, Mg, and Se; amino acids; as well as significant levels of potentially biologically active lipids and phytosterols (Abdel‐Hameed, Nagaty, Salman, & Bazaid, ; Kevers, Falkowski, & Tabart, ; Medina, Rodríguez, & Romero, ). In addition, the total polyphenol, flavonol (Chougui, Tamendjari, & Hamidj, ), and betalain (Khatabi, Hanine, & Elothmani, ) content, which contribute to its relatively high antioxidant properties, are prominent in all PP species (Albano, Negro, & Tommasi, ; Jiménez‐Aguilar, Escobedo‐avellaneda, & Martín‐belloso, ). Despite these beneficial health effects of the PP fruit, much of the focus is placed on the other components of the plant (such as the cacti leaf), attracting interest from the nutraceutical industry for the development of variety of different supplements.…”

Section: Introductionmentioning

confidence: 99%

The effect of different drying techniques on phytochemical content and in vitro antioxidant properties of Australian‐grown prickly pears ( Opuntia ficus indica )

Gouws

D’Cunha

Georgousopoulou

et al. 2019

J Food Process Preserv

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Prickly Pear (Opuntia ficus indica) is commonly consumed but limited by short harvesting seasons and shelf life. Drying may resolve such issues. The effects of different methods were examined to investigate the phytochemicals in Australian prickly pear (PP). White, orange and purple fruits were dried using freeze‐drying, microwave, draft‐oven, and dehydrator‐drying (35°C, 55°C, and 75°C). Total Phenolic Content (TPC), Total Flavonol Content (TFC), Total Betalain Content (TBC), Betacyanin (BE), and Betaxanthin (IE) and antioxidant characteristics (2,2‐diphenyl‐1‐picrylhydrazyl [DPPH], Cupric Ion Antioxidant Reducing Capacity [CUPRAC], and Ferric Reducing Antioxidant Power [FRAP]) were determined as methanolic extracts (skin/flesh). The highest content is as follows: TPC (149 ± 5.06 µgGAE; microwave; purple skin), TFC (76.6 ± 1.98 µgCE; microwave; purple‐skin), TBC (4.17 ± 0.846 mg/100 g; freeze‐dried; orange‐skin and flesh), BE (2.29 ± 1.00 mgBE/100 g; freeze‐dried; purple‐flesh), IE (3.42 ± 0.569 mgIE/100 g; freeze‐dried; purple‐flesh); DPPH (224 ± 41.2 µMTE; freeze‐dried; white‐flesh), CUPRAC (2,937 ± 43.3 µMTE; microwave; purple‐skin) and FRAP (1,377 ± 27.0 µMTE; microwave; purple‐skin). Significant differences (p < 0.05) occurred between drying methods. When compared to freeze drying, microwaving, in some cases elicited the highest content. Practical applications The gap between the nutrient‐dense prickly pear fruit, and its consumption is prominent, particularly in Australia. This is potentially the consequences of social misconceptions, a short harvesting season and shelf life, thus potentially contributing to Australia's growing food waste challenge. Therefore, such obstacles could be reduced with the use of the most appropriate drying technique in order to extend the products shelf life. Our manuscript investigates the effect of different drying techniques on the phytochemical content of the prickly pear fruit. The investigated drying methods were considered accessible to small agricultural producers, the predominant farmers for this fruit in Australia. The findings of this paper can be potentially implemented in agricultural practice, assisting with year‐round food supply and reduce on‐site foods waste.

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“…48 Anti-inflammatory betalain pigments, particularly betanin and indicaxanthin, 49 are abundant in Opuntia ficus-indica fruits imparting them with neuroprotective, antiulcerogenic and hepatoprotective properties. 50 In 2017, scholars in Italy and Portugal reported the successful extraction of pectin and natural red pigment from the peel of white and red OFI fruits harvested in Sicily, Italy, via mild microwave-assisted hydrodistillation and microwave-assisted hydrodiffusion ( Figure 7). 51 The new process is carried out in water only, without the aid of any chemical, and directly affords the polysaccharides and the natural dyes in solution.…”

Section: 3536mentioning

confidence: 99%

Toward unfolding bioeconomy of nopal (Opuntia spp.)

Ciriminna¹,

Chavarría-Hernández²,

Rodríguez-Hernández³

et al. 2018

Preprint

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Providing unique ecosystem services in addition to being a source of healthy food and plentiful water in semi-arid and arid regions, the Opuntia cactus plant (nopal) is quickly becoming a source of valued biobased products in high demand also in countries where the cactus is not harvested. Following an updated outlook on the valued new uses of nopal fruit and cladode biological resources, this study suggests avenues to overcome the main obstacles to unleashing the full potential of Opuntia's bioeconomy.

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Extraction and determination of polyphenols and betalain pigments in the Moroccan Prickly pear fruits (Opuntia ficus indica)

Cited by 81 publications

References 16 publications

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

The effect of different drying techniques on phytochemical content and in vitro antioxidant properties of Australian‐grown prickly pears ( Opuntia ficus indica )

Toward unfolding bioeconomy of nopal (Opuntia spp.)

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