Comparison of Opuntia ficus indica varieties of Mexican and Argentine origin for fruit yield and quality in Argentina

Felker, Peter; Rodríguez, Silvia; Casóliba, R.M.; Filippini, Raffaella; Medina, Diego; Zapata, Ricardo

doi:10.1016/j.jaridenv.2004.06.003

Cited by 75 publications

(39 citation statements)

References 20 publications

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“…Thus, its pulp and juice probably contained significant amounts of peel components that affected pH and the phytochemical profile. The 66.3 and 62.8% pulp yields obtained from Rastrero and Pelon, respectively, were higher and similar compared to yields previously reported by Felker et al [21] for O. ficus indica clones. The same authors reported a large variability in pulp yields within the same species ranging from 38 to 62%.…”

Section: Resultssupporting

confidence: 87%

“…The pH (5.46) and acidity values (0.03%) of Pelon are within ranges determined by Gurrieri et al [3] in prickly pear juices from Opuntia ficus indica. According to Felker et al [21], the pH and acidity for ripen fruits is between 5.6 and 6.5 and 0.05% and 0.18%, respectively. Díaz-Medina et al [24], Viloria-Matos et al [25] and Pimienta-Barrios et al [26] reported more acidic pH in prickly fruits collected from Opuntia dillenni (pH 3.3), Opuntia boldinghii (pH 4.9) and Opuntia joconostle (pH 3.2).…”

Section: Resultsmentioning

confidence: 99%

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Phenolic Composition, Antioxidant Capacity and In Vitro Cancer Cell Cytotoxicity of Nine Prickly Pear (Opuntia spp.) Juices

Chávez-Santoscoy

Gutiérrez-Uribe

Serna‐Saldívar

2009

Plant Foods Hum Nutr

194

109

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Juices of nine prickly pears (Opuntia spp.) were characterized in terms of color, acidity, sugar content, phenolics, flavonoids, betalains and antioxidant activity and tested in vitro against four cancer cell lines. The juices had pH s, acidities and sugar ranging from 4.27 to 5.46, 0.03 to 0.27% and 8 to 14.7 degrees Brix, respectively. Juices also varied in color from white to purple and contained total phenolics, flavonoids, betaxanthins, betacyanins and antioxidant capacity ranging from 22 to 226 microg gallic acid eq/g, 95 to 374 microg quercetin eq/g, 3 to 189 microg/g, 1.6 to 300 microg/g and 17 to 25 micromoles Trolox eq./mL, respectively. Among the cancer lines tested, viability of prostate and colon cells were the most affected. Moradillo contained the highest flavonoids and diminished both prostate and colon cancer cell viability without affecting mammary or hepatic cancer cells. Rastrero reduced the growth of the four cancer cell lines without affecting normal fibroblast viability. The research shows intervarietal differences among prickly pears in terms of juice properties and phytochemicals that could prevent oxidative stress and cancer.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Phenolic Composition, Antioxidant Capacity and In Vitro Cancer Cell Cytotoxicity of Nine Prickly Pear (Opuntia spp.) Juices

Chávez-Santoscoy

Gutiérrez-Uribe

Serna‐Saldívar

2009

Plant Foods Hum Nutr

194

109

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“…More than 1500 species of cactus (Cactaceae family) belong to the Opuntia genus and many of them produce edible and highly flavored berry type fruits. These fruits consist of a thick pericarp (skin) with a number of clefts of small prickles, reddish purple, yellow or white in colour, with a luscious sweet pulp intermixed with a number of small seeds (Felker et al, 2005;Abdel-Hameed et al, 2014). The cladodes (vegetable stems) are used in many varieties of salad, after being cut in small cubes and immerged in vinegar; fruits are used for the extraction of juice and as jam ingredients, as well as to produce a special type of honey named "the Honey of Tuna".…”

Section: Introductionmentioning

confidence: 99%

Dietary fiber, mineral elements profile and macronutrients composition in different edible parts of Opuntia microdasys (Lehm.) Pfeiff and Opuntia macrorhiza (Engelm.)

Chahdoura

Morales

Barreira

et al. 2015

LWT - Food Science and Technology

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Nowadays, we are living in the era of functional foods. People are constantly seeking for new healthier food products, mainly derived from plants, with bioactive components such as fiber and/or mineral elements, in suitable and healthy ratios. Cactus (Opuntia spp.), which includes more than 1500 species, presents high potential to be considered as a functional food, as it was revealed by the phytochemical profiles and antioxidant activity previously demonstrated in different botanical parts of Opuntia microdasys (Lehm.) Pfeiff and Opuntia macrorhiza (Engelm.). In this follow-up work, morphological characters, nutritional composition, and particularly fiber and mineral elements profiles of these two species were characterized in the cladodes, pulp and seeds. Most of these parameters were also studied in their juice. Both species presented similar chemical profiles, but each of the different studied botanical parts presented great differences, as revealed by principal component analysis. Accordingly, the obtained results reinforce Opuntia spp. as a potential functional food, indicating also the botanical parts with highest adequacy to act as source of a specific constituent.

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“…There is general agreement on the ideal cactus cultivar, with addition of the following attributes: spineless cladodes, glochids easily removable by mechanical brushing techniques, tolerance to −9°C with minimal damage, pulp percentage >55 %,°Brix >13, pulp firmness >1 kg, mature yield >20,000 kg ha −1 , post harvest shelf life at 2°C for more than 4 weeks, seediness <3.5 g seeds per 100 g pulp and a variety of colors (yellow, orange, pink and purple) [10,11]. Up to now no accession meets all of these goals [10].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Variety and Location on Cactus Pear (Opuntia ficus-indica) Fruit Quality

Wit

Nel

Osthoff

et al. 2010

Plant Foods Hum Nutr

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Little is known about the performance of South African cactus pear varieties in different agro-ecological regions. Effects of locality on internal quality parameters of available cactus pear varieties were examined. With only one exception, no significant differences among the mean replication values for the different parameters between the different locations were observed. The differences between mean values for most individual parameters at the three localities were highly significant. Highly significant differences between the mean values for the measured characteristics were observed, not only among the locations (except for the pulp glucose values), but also for the influences of genotype and interaction between locality and genotype. Significant variations existed between mean values of the different characteristics between localities. Genotype x environmental interactions were noted. It was concluded that Meyers is the most appropriate cultivar for economical purposes in South Africa.

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Comparison of Opuntia ficus indica varieties of Mexican and Argentine origin for fruit yield and quality in Argentina

Cited by 75 publications

References 20 publications

Phenolic Composition, Antioxidant Capacity and In Vitro Cancer Cell Cytotoxicity of Nine Prickly Pear (Opuntia spp.) Juices

Phenolic Composition, Antioxidant Capacity and In Vitro Cancer Cell Cytotoxicity of Nine Prickly Pear (Opuntia spp.) Juices

Dietary fiber, mineral elements profile and macronutrients composition in different edible parts of Opuntia microdasys (Lehm.) Pfeiff and Opuntia macrorhiza (Engelm.)

The Effect of Variety and Location on Cactus Pear (Opuntia ficus-indica) Fruit Quality

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