An integral profile of bioactive compounds and functional properties of prickly pear (Opuntia ficus indica L.) peel with different tonalities

Amaya-Cruz, Diana M.; Pérez‐Ramírez, Iza F.; García, Jorge Delgado; Mondragón-Jacobo, C.; Déctor, A.; Reynoso‐Camacho, Rosalía

doi:10.1016/j.foodchem.2018.11.031

Cited by 65 publications

(32 citation statements)

References 40 publications

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“…Higher values (16.48-19.2 µg/100 FW) were found in the peel than in the pulp. Amaya-Cruz et al (2018) found the greatest variety of carotenoids in the green peel than the other peel colors.…”

Section: Carotenoids Measured As β-Carotenesmentioning

confidence: 85%

“…Yellow cultivars contained, according to Butera et al (2002), the highest amounts of betalains, followed by red and white cultivars, while in the current study, purple and red cultivars contained the highest concentrations of betalains, followed by orange and lastly green cultivars. Interestingly, it was reported by Mena et al (2018) and Amaya-Cruz et al (2018) that Bc was only found in red cactus pear peel and that red peels showed more Bx contents than yellow and green fruit peels. These authors also reported a greater variety in Bx compounds in the red peels than that found in green and yellow-orange peels.…”

Section: Betalainsmentioning

confidence: 97%

“…Fruit size ranged from 67 to 216 g. Fruit from four cultivars of the O. ficus-indica species, namely Meyers (red), Gymno-Carpo (orange), Ofer (orange), and Nepgen (green), and one cultivar from the Opuntia robusta specie, namely Robusta (purple) were picked, refrigerated at 4 ± 1 • C and processed within 3 days after harvesting (De Wit et al, 2010;Du Toit et al, 2015, 2018b. The different colored phenotypes (cultivars) of cactus pear fruit are related to betalin-and carotenoid content (Cano et al, 2007;Amaya-Cruz et al, 2018) and green, orange, yellow, red and violet (purple) colors are available due to the large genetic variability. It is important to note that the same methodology was used as reported in the study of De Wit et al (2018) on cactus pear fruit pulp.…”

Section: Fruit Collectionmentioning

confidence: 99%

“…During processing, the peels and seeds are usually discarded. These agro-industrial "waste" products contain valuable bioactive compounds and dietary fiber (Pimienta-Barrios, 1994;Amaya-Cruz et al, 2018). In general, cactus pear fruit peels contain total soluble solids (TSS) (8.03-15.4 • Brix), organic acids (titratable acidity, TA, of 0.61-3.4 g.L −1 ), protein (1.53% DW), lipids (0.32% DW), total fibers (5.83% DW), ash (3.4% DW), fructose (27-81.8 g.L −1 ) and glucose (57-128 g.L −1 ) (De Wit et al, 2010;Hernández García et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Content, Capacity and Retention in Fresh and Processed Cactus Pear (Opuntia ficus-indica and O. robusta) Fruit Peels From Different Fruit-Colored Cultivars

Wit

Toit

Osthoff

et al. 2020

Front. Sustain. Food Syst.

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During processing, the peels and seeds from cactus pear fruits are usually discarded. These "waste" products contain valuable bioactive compounds. This study investigated the antioxidant content and antioxidant potential of fresh and processed (juiced, dried, preserved, and chutney) cactus pear fruit peels from different fruit-colored cactus pear cultivars. Cactus pear peels contained high levels of antioxidants and demonstrated high antioxidant activity. The highest contents were found in dried peels, while the preserves had the lowest contents. Products on the positive side of Factor 1 of the PCA plot are mostly associated with the antioxidants PCA analysis showed that products, rather than cultivars, seem to cluster together, e.g., juices and fresh peels, chutneys, preserves and dried peels. Robusta and its products cluster together, as well as with betalains. The % DPPH, carotenoids and phenolics are grouped together, with % chelating activity closely correlated with ascorbic acid. Dried products from all cultivars correlated closely with % DPPH, carotenoids and phenolics, especially dried peel from Gymno-Carpo (orange), Ofer (orange), Meyers (red), and Nepgen (green). Red and orange preserves formed a cluster, while green preserves and chutney from all cultivars clustered together, as did fresh peels and juices. Purple fruit peel products had the highest % DPPH, % chelating activity, betalains, phenolic compounds and carotenes. Ascorbic acid dominated in orange and red fruit peels. Purple and orange were the colors of cactus pear fruit cultivars that might be the best choice in terms of antioxidant content. The cultivar that presented the best fruit peel from an antioxidant point of view for preservation was Robusta. Cactus pear fruit peels should be included in processed products such as juice, dried fruit and chutneys. These processed products are multi-component food ingredients and are therefore multi-component nutraceuticals which retained their antioxidant properties.

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Section: Carotenoids Measured As β-Carotenesmentioning

confidence: 85%

Section: Betalainsmentioning

confidence: 97%

Section: Fruit Collectionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Antioxidant Content, Capacity and Retention in Fresh and Processed Cactus Pear (Opuntia ficus-indica and O. robusta) Fruit Peels From Different Fruit-Colored Cultivars

Wit

Toit

Osthoff

et al. 2020

Front. Sustain. Food Syst.

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“…Garlic is recognized for its antibiotic, anti-hypertensive and cholesterol-lowering properties. 57,58…”

Section: Classification Of Functional Foodsmentioning

confidence: 99%

Functional Food

Butnariu

Sărac

2019

IJN

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The notion that foods have health promotion effects beyond their nutritional value has been increasingly accepted in recent years, and the specific effects of nutrition prevention on disease have led to the discovery of functional foods. Functional foods are products that contain various biologically active compounds and which, consumed in a current diet, contribute to maintaining the optimal state of physical, mental and mental health of the population. Functional foods are consumed in the normal diet and contain biologically active compounds with potential to improve health or to reduce the risk of disease. The objectives of this review are to highlight the strengths of functional foods.

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Nonextractable Polyphenols: A Relevant Group with Health Effects

Martínez-Meza

Reynoso‐Camacho

Pérez‐Jiménez

2020

Dietary Polyphenols

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Current research on dietary polyphenols is mostly focused on the so-called extractable polyphenols (EPP), those ones relased from food matriz by several solvent combination. However, this ignores a relevant fraction of polyphenols remaining in the residues of those extractions, the non-extractable polyphenols (NEPP) or macromolecular antioxidants. They are either polymeric structures (mostly high molecular weight proanthocyanidins) or small phenolic structures closely linked to macromolecules such a proteins or dietary fibre. This partial approach to these dietary bioactive constituents may hamper the understanding of the whole relevance of dietary polyphenols. The present chapter provides an overview on the current knowledge of NEPP. In particular, the following aspecs are explored: strategies for the release and analysis of NEPP; contribution of these compounds to total polyphenol content in foods and, therefore to total polyphenol intake in different populations; evidences of their metabolic fate as well as specific features as compared to that of EPP; mechanism of biological action (antioxidant effects, modulation of colonic microbiota, biological activities of NEPP-derived metabolites, synergy with dietary fibre); evidences of their biological activity (considering both local effects in the digestive tube and systemic effects through their metabolites). Finally, the chapter provides some perspectives of the 2 main aspects that should be considered in order to advance in the scientific knowledge on NEPP in the near future.

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An integral profile of bioactive compounds and functional properties of prickly pear (Opuntia ficus indica L.) peel with different tonalities

Cited by 65 publications

References 40 publications

Antioxidant Content, Capacity and Retention in Fresh and Processed Cactus Pear (Opuntia ficus-indica and O. robusta) Fruit Peels From Different Fruit-Colored Cultivars

Antioxidant Content, Capacity and Retention in Fresh and Processed Cactus Pear (Opuntia ficus-indica and O. robusta) Fruit Peels From Different Fruit-Colored Cultivars

Functional Food

Nonextractable Polyphenols: A Relevant Group with Health Effects

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