Betalain Profile, Phenolic Content, and Color Characterization of Different Parts and Varieties of Opuntia ficus-indica

Abstract

Three different varieties of Opuntia ficus-indica (R, red; Y, yellow; RY, red-yellow) have been considered in this study. Attention was focused on differential tristimulus colorimetry and on the analysis of individual betalains (HPLC-DAD-ESI-ToF-MS) and phenolic content, scarcely previously reported in these kinds of samples. The importance of this research stems from the elucidation of the parts and varieties of cactus pear more optimal for use as natural colorants and sources of phenolics and betalains. Thus, the RY pulp was appropriate to obtain colorants with high color intensity (C*(ab) = 66.5), whereas the whole Y fruit and R pulp reached powerful and stable yellow and red colors, respectively (C*(ab)/h(ab), 57.1/84.7 and 61.1°/81.8°). This choice was also based on the visually appreciable differences (ΔE*(ab) > 5) among samples, mainly quantitative (%Δ(2)L, %Δ(2)C). In addition, seeds of all Opuntia varieties showed significantly (p < 0.05) similar phenolic content (around 23.3 mg/g) and color characteristics.

Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains

“…For the separation of betalains, a Zorbax C18 column (250 × 4.6 mm, 5 μm particle size) thermostatted at 25 °C was used, using 1% formic acid in water (v/v, eluent A) and methanol (eluent B), at a flow rate of 1 mL min −1 , according to Cejudo‐Bastante et al . (2014b). Monitoring of betalains was performed at 535 nm.…”

Effect of location on some physico‐chemical properties of prickly pear (Opuntia ficus‐indicaL.) fruit and seeds

“…The same procedure was applied to the lower phase once again with methanol‐water mixture (50:50) and for the last time with 100% methanol. The collected extract was concentrated to about 3 ml at 30°C under vacuum and then diluted to 4 ml by distilled water (Cejudo‐Bastante, Chaalal, Louaileche, Parrado, & Heredia, ).…”

Phenolic Compounds Isolated fromOpuntia ficus-indicaFruits

“…[10][11][12] Among the constituents, phenolic compounds such as flavonoids are known as the most characteristic constituent of the cactus pear. 13 Therefore, this study performed a phytochemical investigation of phenolic compounds from the fruits of O. ficus-indica by various chromatographic methods.…”

“…Compound 10 was isolated as white amorphous powder and its molecular formula was deduced as C 13 There have been reports that flavonoids are the main chemical constituents of a cactus O. ficus-indica. Among the reported flavonoids, the isorhamnetin moiety flavonoids such as isorhamnetin 3-O-β-D-glucopyranoside and narcissin were known to be the most abundant in this plant.…”