Identification and quantification of flavonol aglycons in cactus pear (Opuntia ficus indica) fruit using a commercial pectinase and cellulase preparation

Flavonols, betacyanins content and antioxidant activity of cactus Opuntia macrorhiza fruits

“…O. ficusindica fruit's pulp exhibit a comparatively high pH value (5.6 to 6.5) and total soluble solids content ranging from 11 to 17°Brix making the pulp highly susceptible for microbial spoilage (El-Samahy, Abd El-Hady, Habiba, & Moussa, 2006;Felker et al, 2005;Saenz, 2000;SaenzHernández, 1995). However, due to their content of bioactive compounds such as vitamin C, flavonols, phenolic acids, and betalains (Galati et al, 2003;Moussa-Ayoub, El-Samahy, Kroh, & Rohn, 2011;Stintzing, Schieber, & Carle, 2001), cactus pear fruits might serve as potential products for preventing human health against degenerative diseases such as cancer, diabetes, or cardiovascular diseases as reported for other flavonol-rich foods (Jacob, Hakimuddin, Paliyath, & Fisher, 2008;Lampila, Lieshout, Gremmen, & Lähteenmäki, 2009;Scalbert, Manach, Morand, Rémésy, & Jiménez, 2005;Vinson, Su, Zubik, & Bose, 2001). Unfortunately, only few investigations revealed cactus pear fruits as rich sources of flavonols.…”

“…Unfortunately, only few investigations revealed cactus pear fruits as rich sources of flavonols. These reports described that in the fruits of O. ficus-indica isorhamnetin derivatives are the abundant flavonols (Galati et al, 2003;Moussa-Ayoub et al, 2011). These compounds can only be found in the fruit's peel, while the fruit's pulp provides no flavonols at all (Moussa-Ayoub et al, 2011).…”

“…These reports described that in the fruits of O. ficus-indica isorhamnetin derivatives are the abundant flavonols (Galati et al, 2003;Moussa-Ayoub et al, 2011). These compounds can only be found in the fruit's peel, while the fruit's pulp provides no flavonols at all (Moussa-Ayoub et al, 2011). Although betalains (purple to red betacyanins and yellow to orange betaxanthins) are responsible for the color also in Opuntia spp.…”

Opuntia Fruits as a Source of Inexpensive Functional Food

“…Cassano et al (2010) investigated the effect of microfiltration and ultrafiltration processes on the physicochemical composition of the fruit juice. Moussa-Ayoub et al (2011b) assessed the applicability of pectinases and cellulases as soft hydrolysing agents on flavonol glycosides for identification and quantification of flavonol aglycons in the fruits. Liu et al (2009) Tesoriere et al (2005) reported that as a consequence of industrial processing, a total loss of GSH and β-carotene and a net decrease of vitamin C and cysteine were observed in the fruit juice; whereas betalains, taurine and vitamin E appear to be less susceptible to degradation.…”

Extraction and Purification of Fructus Sophorae Genistein and Physicochemical Properties of its Complex with Lecithin

“…The flavonoids in Fructus Sophorae are mainly composed of Fructus Sophorae glycosides and genistein. Fructus Sophorae glycosides can be transformed into genistein by acid hydrolysis [3,4]. Genistein can be used as a medicine for the prevention of osteoporosis.…”