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

Abstract

Total phenolics, β‐carotene, and ascorbic acid contents of cactus fruits varied between 490.74 and 932.87 mg/100 g, 40.93 and 130.76 µg/kg, and 124.82 and 240.25 mg/kg, respectively. K and Ca values of prickly pear fruits changed between 1,908.10 and 3,981.90 mg/kg, and 136.79 and 1,224 mg/kg, respectively. Amounts of gallic acid, 3,4‐dihydroxybenzoic acid, catechin, 1,2‐dihydroxybenzene, syringic acid contents of prickly pear fruit pulps ranged from 0.86 to 166.02 mg/kg, 2.17 to 4.75 mg/kg, 3.29 to 15.55 mg/kg, and 1.63 to 14.14 mg/kg, respectively. Palmitic, stearic, oleic, and linoleic acids values of seed oils changed between 11.22 and 11.77%, 2.97 and 3.23%, 13.61 and 15.46%, and 60.94 and 63.38%, respectively. Effect of location on seed oil, brixo, saccharose, raffinose, total phenolic content, β‐carotene, ascorbic acid values of prickly pear fruits and oleic acid, linoleic acid, erusic acid contents of seed oils is significant in p < 0.01 level. Practical applications Prickly pears grown in limited quantities in Turkey can be used as fresh fruit, juice, jam, and marmalade due to rich in total phenol, phenolic constituents, mineral contents, and antioxidant activity. Because, 3,4‐dihydroxybenzoic acid, 1,2‐Dihydroxybenzene, gallic acid, catechin, quercetin, resveratrol, isorhamnetinreadily absorbable carbohydrates, minerals, vitamin C, and soluble fibers are main components of prickly pear fruits. Their seeds considered as waste material during fruit processing can be used as industrial oil due to fatty acid compositions. Prickly pear fruits due to mineral contents can provide tonic effect.

Impact of modified atmospheric packaging and edible coatings on quality of minimally processed prickly pear during cold storage

“…It observed from the same table some differences between all compounds which may be due to growing conditions during two seasons. These findings are in agreement with Gissler and Powers (2010) and Belviranl et al (2019). From the previous results clearly evident that prickly pear is a good source in minerals and active compounds which work as antioxidants.…”

Phytochemistry and biological activities of Opuntia seed oils: Opuntia dillenii (Ker Gawl.) Haw. and Opuntia ficus-indica (L.) Mill. A review

“…1) [31]. The difference in the quality and quantity of fatty acids in O. dillenii and O. ficus-indica oils is generally linked to the climate and the geographical area that these two plants come from [32]. Moreover, the fatty acid composition of cactus grown in different places is significantly different.…”

Fatty acid composition, bioactive phytochemicals, antioxidant properties and oxidative stability of edible fruit seed oil: effect of preharvest and processing factors

“…On the other hand, the oils from the different regions showed no significant variation for oleic, palmitoleic and gadoleic acid. The effect fruit growing region on seed oil fatty acid composition was also evaluated on prickly pear grown in different locations in Turkey ( Belviranli et al., 2018 ). It was observed that the oils from Fethiye, Anamur and Iskenderun had the highest content of linoleic acid (63.38 %), oleic acid (15.46 %) and palmitic acid (11.777 %), respectively.…”

“…(2017) Papaya Air drying (room temperature), freeze drying (72 h), oven drying (50 °C, 48 h), sun drying (3 days) Oil extracts from freeze dried seeds showed higher TEAC (56.54 μMTE/g) and FRAP (150.01 μg GAE/g) Irondi et al. (2013) Microwave vacuum drying (100 mbar, 100, 300, 450 and 600 W) Microwave drying papaya seeds at 600 W produced oil with higher TEAC (0.15 mg TE/g DW) Bualuang et al. (2018) Kinnow mandarin, eureka lemon and orlendo orange Oven drying (60, 70 and 80 °C for 24 h).…”