Assessment of sensory metabolites distribution in 3 cactus Opuntia ficus-indica fruit cultivars using UV fingerprinting and GC/MS profiling techniques

Farag, Mohamed A.; Maamoun, Amal A.; Ehrlich, Anja; Fahmy, Sherifa; Wesjohann, Ludger A.

doi:10.1016/j.lwt.2017.02.014

Cited by 43 publications

(36 citation statements)

References 29 publications

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“…Nevertheless, betacyanidin content was lower in OG (11.32 mg/100 g of FW), followed by OS (215 mg/100 g FW) and the largest amounts were present in OE (sum content of 283 mg/100 g of FW), which presented 25-fold higher quantities then OG and 1.3-fold higher then OS. The hierarchical order observed agrees with the data found by other researchers, were the amount of betalains increased from yellow to red and to purple varieties (Farag et al, 2017). Several works have demonstrated the antiradical scavenging activity of betalains in vitro (Azeredo, 2009), which can contribute to the prevention of several degenerative diseases.…”

Section: Hydrophilic and Lipophilic Compoundssupporting

confidence: 90%

“…The main difference in the sum amount of the organic acids analysed in Opuntia spp., is due to the succinic acid content, this acid is by far the most abundant in OFI fruits, while it was not detected in OE. Farag, Maamoun, Ehrlich, Fahmy, and Wesjohann (2017), also identified succinic acid as the more abundant organic acid in Italian OFI varieties. Tretter, Patocs, and Chinopoulos (2016) described that succinic acid is an important metabolite involved in several signalling processes, not only in the mitochondria were it is generated, but in the cytoplasm as well as the extracellular space and it is also involved in the elimination of reactive oxygen species.…”

Section: Hydrophilic and Lipophilic Compoundsmentioning

confidence: 88%

“…Melgar et al Food Research International 101 (2017) 259-265 spp. are available, few publications have analysed the fatty acid content in the fruit, Farag et al (2017) also report linoleic, palmitic and oleic acid as the major fatty acids present in OFI fruits. The essential fatty acids have given rise to great interest due to the health potential of PUFA.…”

Section: Hydrophilic and Lipophilic Compoundsmentioning

confidence: 99%

“…Regarding OG, α-tocopherol was around 18-fold higher compared with β-and γ-tocopherol. As far as we know, there are no studies related to the tocopherol content in OFI, only Farag et al (2017) describe the relative percentage of α-tocopherol in three varieties of OFI, but do not give concrete amounts with which a comparison could be performed. The concentration of tocopherols in the same genus, but different species was assayed by Morales, Ramírez-Moreno, Sanchez-Mata, Carvalho, and Ferreira (2012), with total tocopherol content ranging between 140 and 220 μg/100 g FW in Opuntia joconostle and matudae.…”

Section: Hydrophilic and Lipophilic Compoundsmentioning

confidence: 99%

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Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients

Melgar

Pereira

Oliveira

et al. 2017

Food Research International

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A B S T R A C TConsumer interest in the use of natural ingredients is creating a growing trend in the food industry, leading to research into the development of natural products such as colorants, antimicrobials and antioxidant compounds. This work involves an extensive morphological (using physico-chemical assays), chemical (antioxidant activity assays) and microbiological (Gram-positive and negative strains) characterization of prickly peras (Opuntia ficusindica (OFI) var. sanguigna, gialla and Opuntia engelmannii) fruits. Through chromatographic assays, these species have shown interesting contents of hydrophilic (sugars, organic acids and betalains) and lipophilic (tocopherols and fatty acids) compounds. While Opuntia engelmannii exhibited higher content of betacyanins and mucilage, OFI varieties sanguigna and gialla displayed greater organic acid content. The sanguigna variety also showed the highest α-tocopherol content. All this compounds could be the responsible of enhancing the bioactivity of this variety, which can be observed in its antimicrobial potential, tested in the studied strains too. Results revealed that Opuntia spp. could be used as a nutraceutical and/or food additive, maintaining and promoting health and life quality.

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Section: Hydrophilic and Lipophilic Compoundssupporting

confidence: 90%

Section: Hydrophilic and Lipophilic Compoundsmentioning

confidence: 88%

Section: Hydrophilic and Lipophilic Compoundsmentioning

confidence: 99%

Section: Hydrophilic and Lipophilic Compoundsmentioning

confidence: 99%

See 2 more Smart Citations

Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients

Melgar

Pereira

Oliveira

et al. 2017

Food Research International

View full text Add to dashboard Cite

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“…The differences of glucose content between peels and pulps were higher in the “Orange” ecotype, while in all varieties such differences were not significant (Table ). More recently, Farag, Maamoun, Ehrlich, Fahmy, and Wesjohann () reported that carbohydrates predominated in pulp and skin of three cultivars of O. ficus‐indica , particularly glucose that amounted for 40%–62% followed by fructose (5.5%–16%). The authors also found that glucose was found in higher levels in pulp than in peel, in contrast to that reported by Patel ().…”

Section: Resultsmentioning

confidence: 99%

Qualitative evaluation of fruits from different Opuntia ficus‐indica ecotypes/cultivars harvested in South Portugal

et al. 2018

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Opuntia ficus‐indica fruits have an important nutritional value and show several biological properties. This work studied the fruit physicochemical characteristics of two wild ecotypes (“Green” and “Orange”) and two cultivars (“Rossa” and “Gialla”) from Portugal. The results showed that the largest and heaviest fruits were those from ecotype “Orange,”, whereas the wild ecotype “Green” had fruits with firmer flesh. The fruit peels of cultivars “Rossa” and “Gialla” presented the highest fibre content. Glucose was the major carbohydrate in the fruits, particularly in the peels. Malic acid was the sole organic acid in both peels and pulps of all samples. The betacyanins’ content was higher in fruits of the “Rossa” cultivar, and the higher betaxanthins’ content was present in the peel of the cultivar “Gialla.” Peels of all samples generally had higher amounts of betalains than the pulps. The peel was a better scavenger of DPPH and ABTS free radicals than the pulp. Practical application The wastes of diverse food industries have revealed the presence of bioactive compounds with added value. The fruits of Opuntia ficus‐indica are appreciated for possessing biological attributes, nevertheless the peel generally is not used. The present work shows that the pigments (betalains) are predominantly found in the peel. Moreover, the in vitro antioxidant activity was also higher in this part of the fruit, independent on the ecotype or cultivar studied. Such results might trigger the interest for these residues from which pigments and bioactive compounds can be extracted, and, as extracts, can be used in diverse domains particularly in food and pharmaceutical industries.

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Cactus Snacks and Cookies: Unconventional Food Plants in Baking Processes

Grisi¹,

Ferreira²,

Santos³

et al. 2022

Ethnobotany of Mountain Regions

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Assessment of sensory metabolites distribution in 3 cactus Opuntia ficus-indica fruit cultivars using UV fingerprinting and GC/MS profiling techniques

Cited by 43 publications

References 29 publications

Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients

Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients

Qualitative evaluation of fruits from different Opuntia ficus‐indica ecotypes/cultivars harvested in South Portugal

Cactus Snacks and Cookies: Unconventional Food Plants in Baking Processes

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