Abstract
Opuntia spp. is easily adaptable to arid and semiarid climates, and represents a valuable alternative for the agricultural development in dry regions. Twelve accessions of Opuntia spp. fruits were characterized to know the evolution of their bioactive compounds concentration such as phenolics, flavonoids and pigments (Isobetanins, betanins, indicaxanthins and total betalains) during their ripening process. DPPH and ABTS radical scavenging capacity were determined and correlated with pigments and bioactive compounds concentration. Bioactive compounds and pigments concentration increased along ripening. Higher concentration of total betalains were found in ripe ꞌBondaꞌ (O. guerrana Griffiths) and ꞌRojo Tolucaꞌ (Opuntia robusta var. Larreyi) accessions, being of 78.96 ± 0.54 mg 100 g-1 DW and 69.87 ± 0.29 mg 100 g-1 DW respectively. Findings in this work can help to select Opuntia spp. accessions with high potential to be established as a valuable crop in the arid zones of Mexico.
Highlights
The genus Opuntia comprises approximately three hundred species
These results indicate that the free radical scavenging activity was increased directly proportional to the increment of pigments concentration in all accessions
Results about DPPH assay showed an increment of the radical scavenging activity over the ripening process in the twelve accessions of prickly pear fruits studied (Table 4), for example, the radical scavenging activity for RT ranged from1.25 ± 0.02 μmol Trolox equivalents (TE)/g fresh weight (FW) at 15 Days after anthesis (DAA) to 6.30 ± 0.02 μmol TE/g FW at 143 DAA
Summary
The genus Opuntia comprises approximately three hundred species They belong to the family Cactaceae, which are plants that utilize water efficiently, even five times more than conventional crops, requiring low amounts of water. For these reasons, Opuntia spp. are adaptable to arid and semiarid regions, and have been considered by the FAO as a valuable alternative for the agricultural development in dry regions where the rains are scarce (Pimienta, 2001). Juice of Opuntia stricta fruit (fresh, dried or concentrated) can be used as a natural food ingredient, and the pigments, antioxidants and others bioactive compounds it contains, help to improve the overall quality of the final food product in which it is added, increasing the acceptability of the consumer
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