Valorization of Prickly Pear [<i>Opuntia ficus-indica</i>(L.) Mill]: Nutritional Composition, Functional Properties and Economic Aspects

García, Francisca Hernández; Coll, Lucia Andreu; Cano‐Lamadrid, Marina; Lluch, David López; Barrachina, Angel Antonio Carbonell; Murcia, Pilar Legua

doi:10.5772/intechopen.92009

Cited by 13 publications

(9 citation statements)

References 52 publications

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“…Betalains, as compounds 14, 15 and 17, are water-soluble pigments responsible for the red or yellow color of fruits and other botanical parts such as flowers and leaves of species belonging to the order of Caryophyllales, in which prickly pear is included. These compounds, which remained stable under cold and shelf-life conditions, also show antioxidant activity and may provide health benefits to consumers [ 29 , 30 ].…”

Section: Resultsmentioning

confidence: 99%

Phytochemical Profile of Opuntia ficus-indica (L.) Mill Fruits (cv. ‘Orito’) Stored at Different Conditions

Hernández

Andreu-Coll

Bento-Silva

et al. 2022

Foods

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This research analyzed the phytochemical profile of prickly pear fruits from ‘Orito’ cultivar stored under cold conditions (2 °C, 85–90% RH) and shelf-life conditions at room temperature (stored at 20 °C for three days after cold storage) for 28 days, mimicking the product life cycle. A total of 18 compounds were identified and quantitated through HPLC-DAD-MS/MS (High-Performance Liquid Chromatographic -Diode Array Detector- Mass Spectrometry) analyses. Phenolic acids such as eucomic acid and betalains such as indicaxanthin were the predominant chemical families, and piscidic acid was the most abundant compound. During cold storage, the content of eucomic acid isomer/derivative and syringaresinol increased, and citric acid decreased, which could be caused by the cold activation of the phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) enzymes. However, no significant differences were found in the content of these compounds during shelf-life storage. These results showed that ‘Orito’ fruit marketability would be possible up to 28 days after harvesting, retaining its profile, which is rich in bioactive compounds.

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Section: Resultsmentioning

confidence: 99%

Phytochemical Profile of Opuntia ficus-indica (L.) Mill Fruits (cv. ‘Orito’) Stored at Different Conditions

Hernández

Andreu-Coll

Bento-Silva

et al. 2022

Foods

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“…The results of this study are in accordance with other authors [22,25] who obtained that cold storage prevented firmness loss in cactus pear fruit, and this rapidly declined when fruit was kept at 20 • C. Levels of sugars are an important factor in determining the taste of ripe flesh fruit. In cactus pear fruit, the main sugar is glucose, followed by fructose, with levels at harvest in a range of 103-144 g L −1 of glucose and 57-88 g L −1 of fructose [29]. The measure of total soluble solids (TSS) is important to estimate the sugar content in fruit and to determine its degree of sweetness and thus estimate consumer acceptance, along with volatile compounds, which were studied in 'Orito' cultivar showed mainly green and fatty notes [30].…”

Section: Fruit Quality Parametersmentioning

confidence: 99%

Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)

et al. 2021

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Cactus pear (Opuntia ficus-indica (L.) Mill.) fruit from ‘Orito’ cultivar were stored at 2 °C and 90% RH for 28 days plus three days at 20 °C (shelf life, SL). This research analysed the changes in fruit quality parameters (weight loss, firmness, color, titratable acidity, and total soluble solids), ethylene production, respiration rate, antioxidant activity and bioactive compounds (total phenols and carotenoids) of cactus pear fruit during cold and shelf life storage. Under cold conditions, CO2 production decreased, and ethylene production increased slightly, while under shelf life conditions CO2 production increased and ethylene production increased more sharply. Firmness increased under cold conditions and did not change during shelf life period. The content of total soluble solids (TSS), titratable acidity (TA), pH, total carotenoids, and lipo-antioxidant activity (L-TAA) remained stable under both conservation conditions. However, hydro-antioxidant activity (H-TAA) increased under both cold and shelf life conditions, and total phenols remained stable during cold storage and increased under shelf life conditions. Besides, weight loss was acceptable under both storage conditions, and color changes were more pronounced under shelf life storage. These results show that the marketability of cactus pear fruit from ‘Orito’ cultivar was acceptable until the end of the storage under cold and shelf life conditions.

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“…Há uma vasta gama de alternativas para o processamento de frutos, cladódios e sementes da palma forrageira que apresenta constituintes com benefícios para a saúde sendo ainda fonte de nutrientes e vitaminas. Além disso, apresenta outros usos, incluindo cosméticos, produção de biocombustíveis, fitorremediação do solo e nutrição animal (García et al, 2020).…”

Section: Palma Na Alimentação Humanaunclassified

Metabólitos secundários presentes na palma forrageira: benefícios e potencialidades

Oliveira

Andrade

Valença

et al. 2021

RSD

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Pesquisas com palma forrageira em regiões Semiáridas são movidas pela importância de sua produção de frutos e caules suculentos (cladódios), que garantem fonte de água e nutrientes em quantidade e qualidade para as pessoas e animais destes locais. Recentemente, a busca por substâncias naturais, incluindo os metabólitos secundários de plantas (MSPs), evidenciou uma quantidade expressiva desses compostos na palma forrageira, com efeitos na alimentação e saúde. Esta revisão foi baseada em resultados de pesquisas científicas realizadas por especialistas da área com o objetivo de investigar a presença dos dos MSPs e seus benefícios na saúde e na alimentação das pessoas e animais ruminantes. Foi observado efeito positivo MSPs, como antioxidantes, agindo na prevenç ão de doenças, minimizando doenças crônicas em humanos e melhorando a produção animal, ao proporcionar aumento da ingestão de nutrientes, melhoria na fermentação ruminal, diminuição do estresse oxidativo e da excreção de metano. Portanto, a habitual utilização de palma forrageira na alimentação de ruminantes no Semiárido brasileiro e sua riqueza em MSPs requerem pesquisas que assegurem a ação destes quando presentes na dieta de ruminantes. Assim, a palma forrageira merece destaque pelos seus múltiplos benefícios em relação à saúde e alimentação, além de agregar valor aos produtos de origem animal e vegetal, contribuindo com a sustentabilidade das regiões áridas.

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Valorization of Prickly Pear [Opuntia ficus-indica(L.) Mill]: Nutritional Composition, Functional Properties and Economic Aspects

Cited by 13 publications

References 52 publications

Phytochemical Profile of Opuntia ficus-indica (L.) Mill Fruits (cv. ‘Orito’) Stored at Different Conditions

Phytochemical Profile of Opuntia ficus-indica (L.) Mill Fruits (cv. ‘Orito’) Stored at Different Conditions

Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)

Metabólitos secundários presentes na palma forrageira: benefícios e potencialidades

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