Influence of cultivar and origin on the flavonol profile of fruits and cladodes from cactus Opuntia ficus-indica

Moussa-Ayoub, Tamer E.; El‐hady, El‐sayed; Omran, H.; El‐Samahy, S. K.; Kroh, Lothar W.; Rohn, Sascha

doi:10.1016/j.foodres.2014.08.021

Cited by 66 publications

(33 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Regarding flavonoids, the most abundant were isorhamnetin glycosides, namely isorhamnetin glucosyl-rhamnosyl-rhamnoside (IG1) (peak 20; Rt = 40.0; λ max at 254 and 354 nm), isorhamnetin glucosyl-rhamnosyl-pentoside (IG2) (peak 21; Rt = 40.4; λ max at 253 and 354 nm), isorhamnetin glucosyl-hexosyl-hexosyl-pentoside (IG3) (peak 22; Rt = 40.8; λ max at 253 and 354 nm), isorhamnetin glucosyl-pentoside (IG4) (peak 23; Rt = 41.2; λ max at 254 and 354 nm), and isorhamnetin glucosyl-rhamnoside (IG5) (peak 28; Rt = 44.5; λ max at 253 and 354 nm) ( Figure 1). These flavonoids were first characterized in cladodes [22], while they have also been reported in O. ficus-indica fruits or juices [27,28].…”

Section: Identification Of Betalains and Phenolic Compoundsmentioning

confidence: 94%

“…Total flavonoid content in peels was 8-14 mg total flavonoids/100g fresh peel. It has been suggested that this flavonoid profile could serve as a chemical fingerprint regarding genuineness of cactus O. ficus-indica fruits [27]. Colorada, Fresa, and Blanco Fasnia presented a high IG1 and IG5 content (Figure 1, Table 4), which is typical for yellow and red prickly pear varieties.…”

Section: Quantification Of Phenolic Compoundsmentioning

confidence: 99%

See 1 more Smart Citation

Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients

et al. 2020

View full text Add to dashboard Cite

Although prickly pear fruits have become an important part of the Canary diet, their native varieties are yet to be characterized in terms of betalains and phenolic compounds. To exert potential health benefits, these antioxidants must be released from the food matrix and be stable in the gastrointestinal tract. Our aim was to characterize the betalain and phenolic profile of four prickly pear varieties from the Canary Islands (Spain) and determine their digestive stability and bioaccessibility via in vitro gastrointestinal digestion. Digestive studies were performed considering the (i) importance of the edible fraction (pulps) and (ii) potential of fruit peels as by-products to obtain healthy ingredients. Betalains and phenolic profiles were analyzed by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF. Pulps in Colorada and Fresa varieties presented high indicaxanthin and betanin content, respectively. Despite low pH in the gastric phase, betalains were stable to reach the intestinal phase, although indicaxanthin presented a higher bioaccessibility. Blanco Buenavista peels contained a distinct flavonoid profile including a new isorhamnetin-hexosyl-rhamnoside. Phenolic compounds were abundant and highly bioaccessible in fruit peels. These findings suggest that prickly pear pulps are rich in bioaccessible betalains; and that their peels could be proposed as potential by-products to obtain sustainable healthy ingredients.

show abstract

Section: Identification Of Betalains and Phenolic Compoundsmentioning

confidence: 94%

Section: Quantification Of Phenolic Compoundsmentioning

confidence: 99%

Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The methanolic extracts were obtained following the modified method of Moussa‐Ayoub et al (). Dried fruit skin or separately, fruit flesh samples (0.5 g) were combined with 5 ml of 70% (v/v) methanol in sealed glass vials and half submerged, where the antioxidant and bioactives compound were extracted using an ultrasonic‐assisted bath sonicator (FXP4, Ultrasonics Australia, Brookvale, NSW) for 15 min, at the highest sonication power.…”

Section: Methodsmentioning

confidence: 99%

“…Dried fruit skin or separately, fruit flesh samples (0.5 g) were combined with 5 ml of 70% (v/v) methanol in sealed glass vials and half submerged, where the antioxidant and bioactives compound were extracted using an ultrasonic‐assisted bath sonicator (FXP4, Ultrasonics Australia, Brookvale, NSW) for 15 min, at the highest sonication power. Methanolic extracts were filtered and stored in light‐protected glass vials in darkness at 4°C until antioxidant and bioactive analysis, analyzed as three analytical and three technical replicates ( n = 9) (Moussa‐Ayoub et al, ).…”

Section: Methodsmentioning

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

View full text Add to dashboard Cite

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.

show abstract

“…Flavonoid glycosides were found in higher quantities in peel extracts where their presence has been reported to serve as a biochemical fingerprint for the identification of Opuntia spp. 24 The most important isorhamnetin glycosides are isorhamnetin glucosyl-rhamnosyl-rhamnoside (IG1; Peak 7; RT = 38.44 min), isorhamnetin glucosyl-rhamnosyl-pentoside (IG2; Peak 8; RT = 38.85 min), isorhamnetin hexosyl-pentoside (IG3; Peak 9, RT = 39.15 min), isorhamnetin glucosyl-pentoside (IG4; Peak 10; 39.53 min) and isorhamnetin glucosyl rhamnoside (IG5; Peak 13; 42.37 min). Purple-skinned prickly pear extracts were characterized by a high IG1 and IG5 content, whereas red-and yellowskinned prickly pear extracts were characterized by high IG2 and IG5 content (Fig.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Inhibitory potential of prickly pears and their isolated bioactives against digestive enzymes linked to type 2 diabetes and inflammatory response

et al. 2019

View full text Add to dashboard Cite

BACKGROUND Prickly pears are potential candidates for the development of low‐cost functional foods because they grow with low water requirements in arid regions of the world. They are sources of betalains and phenolic compounds, which have been reported to contribute to human health. The study of the biological activity of different varieties and of their isolated bioactive constitutes is fundamental in the design of functional foods. In this context, our objective is the assessment of the ability of Spanish and Mexican prickly‐pear cultivars to inhibit enzymes related to type 2 diabetes and the inflammatory response, and the contribution of their bioactive compounds to their nutra‐pharmaceutical potential. RESULTS Prickly pear peels presented the highest antioxidant activity due to their high isorhamnetin glycoside content. Isorhamnetin glycosides showed significantly higher antioxidant and anti‐inflammatory activity than aglycone, particularly isorhamnetin glucosyl‐rhamnosyl‐pentoside (IG2), which also reported antihyperglycemic activity. Morada, Vigor, and Sanguinos whole fruits exhibited moderate α‐amylase inhibition and higher α‐glucosidase inhibition, which is ideal for lowering glucose absorption in hyperglycemia management. Sanguinos peels presented the highest anti‐inflammatory activity because of their high indicaxanthin content and isorhamnetin glycoside profile. CONCLUSIONS In the design of prickly pear functional foods, technological processing should prioritize the retention or concentration of these bioactive compounds to preserve (or increase) their natural antioxidant, antihyperglycemic and anti‐inflammatory activity. Peels of red and orange varieties should be further evaluated for antioxidant and anti‐inflammatory purposes while whole fruits of red and purple varieties could be considered possible candidates for hyperglycemia management. © 2019 Society of Chemical Industry

show abstract

Influence of cultivar and origin on the flavonol profile of fruits and cladodes from cactus Opuntia ficus-indica

Cited by 66 publications

References 54 publications

Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients

Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients

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

Inhibitory potential of prickly pears and their isolated bioactives against digestive enzymes linked to type 2 diabetes and inflammatory response

Contact Info

Product

Resources

About