JUICES OF PRICKLY PEAR FRUITS (OPUNTIA SPP.) AS FUNCTIONAL FOODS

Main Article Content

G. ZENTENO-RAMÍREZ
B.I. JUÁREZ-FLORES
J.R. AGUIRRE-RIVERA
M. MONREAL-MONTES
J. MÉRIDA GARCÍA
M. PÉREZ SERRATOSA
M.Á. VARO SANTOS
M.D. ORTIZ PÉREZ
J.A. RENDÓN-HUERTA

Keywords

ABTS, antioxidant, betalains, FRAP, juice, prickly pears

Abstract

The prickly pear, (Opuntia spp.) is consumed mainly as fresh fruit. We characterized and quantified secondary metabolites, their antioxidant capacity in vitro in juice of ten Opuntia spp. variants. Gallic acid was abundant in most variants. Catechin and epicatechin isomers, and procyanidins B1 and B2 were present in most variants. Ascorbic acid content was  higher than 84 mg. Betacyanins stand out in red-colored juices, betaxanthins in the yellow ones; this caused lack of relationship between antioxidant capacity and total phenolic content. The content of soluble fiber, sugars, betalains and ascorbic acid content position this juice as a functional food.

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