Prickly Pear Fruit and Cladodes

Yahia, Elhadi M.

doi:10.1002/9781444354652.ch13

Cited by 4 publications

(1 citation statement)

References 83 publications

(95 reference statements)

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“…The flat stems or cladodes (also called nopales ) of Opuntia spp. are an important food source for both humans and animals, with cultivation for this purpose in Mexico on 12 000 ha and an annual production ca 600 000 metric tons (Yahia, 2012). The commercial species are O. ficus-indica and O. inermis .…”

Section: Cam Species With Agricultural Valuementioning

confidence: 99%

Undervalued potential of crassulacean acid metabolism for current and future agricultural production

Davis

Simpson²,

Gil-Vega³

et al. 2019

Journal of Experimental Botany

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Section: Cam Species With Agricultural Valuementioning

confidence: 99%

Undervalued potential of crassulacean acid metabolism for current and future agricultural production

Davis

Simpson²,

Gil-Vega³

et al. 2019

Journal of Experimental Botany

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The Contribution of Fruit and Vegetable Consumption to Human Health

Yahia

Celis

Svendsen

2017

Fruit and Vegetable Phytochemicals

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Fruit and Vegetable Phytochemicals showed that in areas where garlic or onion production is very high, mortality rates from stomach cancer are very low. Colon Consumption of fruits and vegetables, and the associated vitamin C, carotene, and fiber, has been reported to reduce risk of colon cancer (Ziegler and others 1981). Since plant sterols are plentiful in vegetarian diets, the effect of ␤-sitosterol on colon tumor formation in rats treated with the carcinogen N-methyl-N-nitrosourea was studied by Raicht and others (1980). They have demonstrated that ␤-sitosterol nullified in part the effect of this direct-acting carcinogen on the colon. They suggest that plant sterols may have a protective dietary action to retard colon tumor formation, and therefore the beneficial effects of vegetarian diets may be enhanced because of the presence of these compounds. An increased risk of colon cancer has been associated with decreases in the frequency with which vegetables were eaten in a study of 214 females with cancer of the colon, and 182 females with cancer of the rectum yielded similar results (Graham and others 1978). The decrease in risk was found to be associated with frequent ingestion of vegetables, especially cabbage, Brussels sprouts, and broccoli, and it is consistent with the decreased numbers of tumors observed in animals challenged with carcinogens and fed compounds found in these same vegetables. Associations between fruit, vegetable, and dietary fiber consumption and colorectal cancer risk were investigated in a population that consumes relatively low amounts of fruit and vegetables and high amounts of cereals (Terry and others 2001). Data were examined from a food-frequency questionnaire used in a population-based prospective mammography screening study of women in central Sweden. Women with a diagnosis of colorectal cancer were identified by linkage to regional cancer registries, and Cox proportional hazards models were used to estimate relative risks; all statistical tests were two-sided. During an average 9.6 years of follow-up of 61,463 women, 460 incident cases of colorectal cancer were observed. In the entire studied population, total fruit and vegetable consumption was inversely associated with colorectal cancer risk, but subanalyses showed that this association was largely due to fruit consumption. The association was stronger and the dose-response effect was more evident among individuals who consumed the lowest amounts of fruit and vegetables; individuals who consumed less than 1.5 servings of fruit and vegetables/day had a higher relative risk of developing colorectal cancer compared with individuals who consumed greater than 2.5 servings. Diets containing citrus fiber have been reported to reduce the risk of intestinal cancer. The effect of dietary dehydrated citrus fiber on carcinogenesis of the colon and small intestine was studied in male F344 rats by Reddy and others (1981). Weanling rats were fed semipurified diets containing 5% fat and 15% citrus fiber; at 7 weeks of age, all animals, exc...

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Physicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel

et al. 2021

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The aim of this study was to determine the physicochemical properties, extract and characterise pectin from green (Morado), purple (Algerian), and orange (Gymno carpo) varieties of South African prickly pear (PP) (Opuntia ficus-indica) fruit peel. Pectin was extracted using sulphuric acid at four different pH levels (1, 2, 3, and 4) and three different microwave power levels (low 300 W, medium 400 W, and high 500 W) at a fixed time of 10 min. Yield of pectin for purple ranged from 2.9 to 13.8%, orange from 1.4 to 9.8%, and from 2.3 to 10.0% for green prickly pear peel (PPP). Maximum yield of 13.8% on purple, 10.0% on green, and 9.8% on orange was obtained at pH 1.0 and medium power level. Ash content of the extracted pectin was significantly high at 25.16, 34.26, and 36.30% for green, orange and purple PPP, respectively. However, pectin showed lower moisture content and equivalent weight. The methoxyl contents were 2.28, 2.38, and 3.86%, for anhydrouronic acid contents were 25.58, 25.93, and 38.84%, and degree of esterification was 49.87, 50.63, and 56.39% across the orange, purple, and green varieties. The PPP pectin spectra exhibited similarities in their absorption pattern to that of commercial citrus pectin.

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Prickly Pear Fruit and Cladodes

Cited by 4 publications

References 83 publications

Undervalued potential of crassulacean acid metabolism for current and future agricultural production

Undervalued potential of crassulacean acid metabolism for current and future agricultural production

The Contribution of Fruit and Vegetable Consumption to Human Health

Physicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel

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