Physicochemical, bioactive and functional evaluation of the exotic fruits Opuntia ficus-indica AND Pilosocereus pachycladus Ritter from the Brazilian caatinga

Abstract

The Brazilian caatinga is characterized as one of the most populated and biologically diverse semi-arid regions in the world. Two exotic fruits collected in this unique bioma, the prickly pear (Opuntia ficus-indica) and facheiro (Philosocereus pachycladus Ritter), were investigated in regard to their physicochemical, bioactive and functional characteristics. Four different extracts were prepared and investigated: water (W), ethanol/ water 70:100 (E70), ethanol/water 80:100 (E80), and ethanol only (E100). The betalain compounds were investigated using the LC-DAD-ESI-MS technique. The prickly pear fruits are sweeter and less acidic when compared to facheiro fruits, but they also have lower total solids, ash and protein. The total phenolic content (TPC) of water and ethanolic extracts ranged from 8.89 to 12.34 mg GAE/100 g and 82.23 to 107.67 mg GAE/100 g for Opuntia and facheiro fruits, respectively. The identification of betanin and isobetanin derivatives, as well as the TPC, antioxidant and antienzymatic activities of facheiro fruits were reported for the first time. All extracts presented some degree of alpha-amylase and alpha-glucosidase inhibition, with the exception of the facheiro water extracts.

Chemical characterization of yellow‐orange and purple varieties of Opuntia ficus‐indica fruits and thermal stability of their betalains

“…TSS for Vigor and Mandarina prickly pears varieties were acceptable considering this range, and similar to those reported in other varieties of O. ficus‐indica (10.7–15.7%) from Alicante, Spain (Andreu et al., 2018). pH, TA, and moisture in pulp of Vigor and Mandarina prickly pears varieties were also similar of those reported in prickly pear varieties from Spain and Brazil, with pH values ranging from 5.41 to 6.15, TA between 0.022% and 0.07%, and a moisture content ranging from 79.0% to 84.4% (Andreu et al., 2018; de Souza et al., 2015; Fernández‐López et al., 2018). It is noteworthy that TSS in Mandarina prickly pear variety was significantly higher (by 20%) whereas TA was significantly lower (by 25%) than those in Vigor prickly pear variety, which in turn was reflected in a higher TSS/TA ratio (by 60%) in Mandarina compared to Vigor .…”

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

“…Despite the higher α ‐glucosidase inhibition activity in pulp than in peel extracts, the whole fruit extracts presented the highest α ‐glucosidase inhibiting activity due to the synergic action of compounds found in each tissue. Higher α ‐amylase and α ‐glucosidase values have been reported in O. ficus‐indica fruit methanolic and water extracts with 50.7% and 70.7% α ‐amylase and α ‐glucosidase inhibition in 70% ethanol extracts, respectively …”

“…Higher -amylase and -glucosidase values have been reported in O. ficus-indica fruit methanolic and water extracts with 50.7% and 70.7% -amylase and -glucosidase inhibition in 70% ethanol extracts, respectively. 33 IG2 presented acceptable enzymatic association ( Fig. 4(c) and (d)) with 13% and 42% -amylase and -glucosidase inhibiting activity, respectively.…”

Optimization of native Brazilian fruit jelly through desirability-based mixture design

“…Many native species provide fruits with unique sensory characteristics, high concentrations of nutrients and exotic characteristics, which progressively increases their consumption in the domestic and international market (Alves et al, 2008;Rufino et al, 2010;Cardoso et al, 2011). Brazilian native fruits have been subjected to many studies around the world and have attracted great interest of the scientific community (Mattietto et al, 2010;Almeida et al, 2011;Dembitsky et al, 2011;Cardoso et al, 2011;Souza et al, 2015).…”