Physicochemical, Nutritional, and Functional Characterization of Fruits Xoconostle (Opuntia matudae) Pears from Central‐México Region

Abstract

Xoconostle cv. Cuaresmeño (Opuntia matudae) has attracted domestic and international industry attention; however, variations of composition from xoconostle structures have not been evaluated. Industries discard the pulp (endocarp) and peel (pericarp) as wastes and utilize the skin (mesocarp), which is the edible portion. The physicochemical, nutritional, and functional characterization of structures from xoconostle pear from 3 major sites of production in Mexico were assessed. Skin yield ranged from 58% to 64% and was higher to that of peel (22% to 24%) and pulp (12% to 18%) yields. pH, degrees Brix, and acidity were similar among xoconostle structures. Total fiber showed by peel (18.23% to 20.37%) was 2-fold higher than that of skin. Protein and ether extract were higher in xoconostle pulp compared to that showed by peel and skin. Iron content of xoconostle peel (6 to 9.6 mg/100 g, DWB) was higher to that of skin and pulp and prickly pear pulp. Soluble phenols of peel (840 to 863 mg GAE/100 g, DWB) were almost similar to that of skin (919 to 986 mg GAE/100 g, dry weigh basis); meanwhile, ascorbic acid concentration of skin was 2-fold higher compared to that of peel. The phenolic fraction of xoconostle structures consisted of gallic, vanillic, and 4-hydroxybenzoic acids; catechin, epicatechin, and vanillin were also identified by high-performance liquid chromatography-didoe array detection (HPLC-DAD). Xoconostle peel showed higher antioxidant activity (TEAC) compared to that of skin (2-fold) and pulp (6-fold) of commonly consumed fruits and vegetables. The potential of xoconostle peel and pulp for the production of feed or food is promissory. Practical Application: Outstanding nutritional and functional properties of xoconostle cv. Cuaresmeño fruits are demonstrated. Increased consumption could contribute positively to improve the diet of rural and urban consumers. The high fiber, mineral, and antioxidant components of xoconostle peel and pulp suggest that these fruit structures, which are currently discarded as waste, have promissory use as feed or food by industry.

Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients

“…The other organic acids were found in higher concentration in the endocarp. Vitamin C, characterized as ascorbic acid, was also found in the analysed by-products; this bioactive compound was found in much lower levels comparing with the edible part of these fruits (20 -31.8 mg of ascorbic acid/100 g fresh weight (fw) of pulp; Guzmán-Maldonado et al, 2010;Morales et al, 2012). Otherwise, other Opuntia by-products such as seeds did not present this bioactive component (Morales et al, 2012).…”

Water-soluble polysaccharides from Opuntia stricta Haw. fruit peels: recovery, identification and evaluation of their antioxidant activities

“…In fact, it has been shown that O. ficus indica fruit peels contain: 15.7, 15.2, and 1.1 mg ml -1 calcium, magnesium, and sodium, respectively (Nebbache et al, 2009). For O. matudae, the mineral contents recorded were: 1.41, and 0.51 g ml -1 calcium and magnesium, respectively (Guzmán-Maldonado et al, 2010).…”

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

“…The prepared coconut husk extracts were used to separate and quantify the phenolic compounds (Guzmán-Maldonado et al 2010) using an Agilent 1260 Infinity HPLC with a diode array detector (HPLC-DAD) and automatic injection. The HPLC was equipped with an acquisition system (Agilent OpenLAB CDS Ezchrom Edition ver.…”