In vitro gastrointestinal stability, bioaccessibility and potential biological activities of betalains and phenolic compounds in cactus berry fruits (Myrtillocactus geometrizans)

Characterization, Stability, and Bioaccessibility of Betalain and Phenolic Compounds from Opuntia stricta var. Dillenii Fruits and Products of Their Industrialization

“…Some of these authors reported that betalains are only stable at pH from 3-7, which explains their decay in the gastric phase, where they observed losses between 21% in Opuntia ficus-indica Colorada pulp fruit variety [10] and <25% in red dragon fruit juice [8], which were related to the gastric-like environment. This fact was also previously reported for betalain compounds' stability and recovery from the edible fractions of other cactus fruits such as cactus berry fruits (Myrtillocactus geometrizans) [17] during in vitro gastrointestinal digestion studies. This observed better stability and recovery of betalains in Opuntia dillenii pulp (PU) was also observed for their phenolic compounds during in vitro gastrointestinal digestion (Table 2).…”

“…The most important betalain s degradation was observed at the intestinal phase, where this betalain suffered a significant degradation (up to 78%), probably due to the intestinal environmental conditions. This fact was previously reported for Opuntia ficus-indica edible and inedible tissue of pricky pear fruits [10] and other cactus fruits such as cactus berry fruits (Myrtillocactus geometrizans) [17].…”

“…Stability values for individual betalains from Opunta stricta var. Dillenii pulp (PU) (Table S2) were higher than the reported ones for several authors in other betalain-rich fruit pulps [10,17,36]. Some of these authors reported that betalains are only stable at pH from 3-7, which explains their decay in the gastric phase, where they observed losses between 21% in Opuntia ficus-indica Colorada pulp fruit variety [10] and <25% in red dragon fruit juice [8], which were related to the gastric-like environment.…”

“…in fresh whole fruit (FWF), and 35.17 ± 1.76 mg/100 g f.w. in fresh peel (PE) (Table S2, Supplementary Materials) This betalain was not present in Opuntia ficus-indica fruits [4,10] but could be identified in other cactus fruits such as garambullo (Myrtillocactus geometrizans) [17], which contains 5876.9 µg/g dry weight. Moussa- Ayoub et al (2016) [11] reported that O. Dillenii fruit juice had a high content of betacyanins and a very small amount of betaxanthins.…”

Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus)

“…Compared with the retention time of standards, compound 3 and compound 6 were positively identified as chlorogenic acid and cryptochlorogenic acid, respectively. The parent ion of compound 4 was m / z 197.04 and fragments iron at m / z 153.05, and was tentatively confirmed as syringic acid [ 30 ]. Compound 5 was tentatively identified as quinic acid with parent ion m / z 191.06 (M−H), and thus creating fragment ions at m / z 127.04 [(M−H)−2CH 2 OH] − .…”