The Effect of Chemical Composition of Wild Opuntia Ficus Indica Byproducts on its Nutritional Quality, Antioxidant and Antifungal Efficacy

Abstract

W ILD Opuntia ficus-indica is a plant commonly grown in the desert. This study aimed to evaluate the chemical composition; fatty acids, macro and micro-elements, vitamin C, total phenolic and flavonoid contents of Opuntia Ficus indica byproducts (cladodes and fruit peels)on its nutritional quality, as well as, their antimicrobial, and antioxidant efficacy. Dietary fiber was 30.68 ± 5.28 in peels and 25.65 ± 3.07 in cladodes. The total phenolic content for each byproduct was estimated as 520±2.64 and 788±1.35 mg GAE/g for fruit peels and cladodes, respectively.Whereas flavonoids were estimated as 65.7±3.41 and 25.36 ± 1.55 mg Cat., /g for fruit peels and cladodes respectively. Results reflected considerable content of microelements and omega fatty acids. Eicosadionic was the major fatty acid component and it recorded 32.1 and 38.4% for fruit peel and cladodes, respectively. Byproducts extract demonstrated an efficiency against bacteria and toxigenic fungi. Inhibition impact of byproducts was very clear on Fusariumfungi using diffusion assay on agar media. The unique chemical composition and distinctive minor components of cladodes and peels reflected distinguishing bioactivity against harmful food-microorganisms. This could benefitfor food safety particularly against toxigenic fungi. It could be concluded that Opuntia Ficus indica byproducts are promising for the application in the food industry.

Prospective antimycotoxigenic action of wild Opuntia ficus-indica by-products

“…In a previous part, proximate analysis of by-products revealed high microelements, total phenolics and essential fatty acids. Extracts of CLs and FPs showed considerable antimicrobial activity against Fusarium fungi that suggest promising mycotoxin reduc-tions (Abdel-Razek et al 2019). In that study, relatively high contents of total phenolics and total flavonoids were previously reported for wild OPFBs.…”

New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products

“…Ozonation [ 41 ] of spices could be solved for mycotoxin contamination of species before it was applied in food products. While, various extracts and metabolites achieved mycotoxin reduction in food products [ 7 , 15 , 16 , 42 ], mainly was depending on the antioxidant potency, metabolites, and phenolic acid content.…”

“…The usage of contaminated spices as an ingredient in processed meat resulted in aflatoxins contamination of final processed meat. Recently, some approaches were applied successfully in mycotoxin degradation using bioactive components [ 15 , 42 ].…”

“…These metabolites include carotenoids, antioxidants, and anthocyanins where all of which could also serve as natural pigments [ 52 ]. These metabolites were reported by antimicrobial potency [ 8 , 42 ]. By studying the antimicrobial characteristics of P .…”

Design and Synthesis of New Curcuminoid Compounds and their Derivatives as Antioxidant Agents

“…The decrease of absorbance with time (minutes) was measured by using UV-Visble spectrophotometer along with observing the change of DPPHcolor from violet to yellow or colorless. The percentage of inhibition was calculated by the following Equation (1) [22]. % inhibition percentage = Ac-As/As x 100…...Eq (1).…”