Cactus Pear Fruit Research Articles

Phytochemical indicaxanthin suppresses 7-ketocholesterol-induced THP-1 cell apoptosis by preventing cytosolic Ca2+increase and oxidative stress

7-Ketocholesterol (7-KC)-induced apoptosis of macrophages is considered a key event in the development of human atheromas. In the present study, the effect of indicaxanthin (Ind), a bioactive pigment from cactus pear fruit, on 7-KC-induced apoptosis of human monocyte/macrophage THP-1 cells was investigated. A pathophysiological condition was simulated by using amounts of 7-KC that can be reached in human atheromatous plaque. Ind was assayed within a micromolar concentration range, consistent with its plasma level after dietary supplementation with cactus pear fruit. Pro-apoptotic effects of 7-KC were assessed by cell cycle arrest, exposure of phosphatidylserine at the plasma membrane, variation of nuclear morphology, decrease of mitochondrial trans-membrane potential, activation of Bcl-2 antagonist of cell death and poly(ADP-ribose) polymerase-1 cleavage. Kinetic measurements within 24 h showed early formation of intracellular reactive oxygen species over basal levels, preceding NADPH oxidase-4 (NOX-4) over-expression and elevation of cytosolic Ca²⁺, with progressive depletion of total thiols. 7-KC-dependent activation of the redox-sensitive NF-κB was observed. Co-incubation of 2·5 μm of Ind completely prevented 7-KC-induced pro-apoptotic events. The effects of Ind may be ascribed to inhibition of NOX-4 basal activity and over-expression, inhibition of NF-κB activation, maintaining cell redox balance and Ca homeostasis, with prevention of mitochondrial damage and consequently apoptosis. The findings suggest that Ind, a highly bioavailable dietary phytochemical, may exert protective effects against atherogenetic toxicity of 7-KC at a concentration of nutritional interest.

Diversity of Unavailable Polysaccharides and Dietary Fiber in Domesticated Nopalito and Cactus Pear Fruit (Opuntia spp.)

The aim of this study was to quantify mucilages, pectins, hemicelluloses, and cellulose of nopalitos (edible, as vegetable, young cladodes of flat-stemmed spiny cacti) of most consumed Mexican cultivars, and sweet and acid cactus pear fruits of Opuntia spp. The hypothesis is that, regardless of their unavailable polysaccharides diversity, nopalitos and cactus pear fruits are rich sources of soluble and insoluble dietary fiber. Twelve cultivars of Opuntia spp. were used. Nopalitos had a significant variation in structural polysaccharides among the cultivars: mucilages (from 3.8 to 8.6% dry matter (DM)) averaged near a half of pectins content (from 6.1 to 14.2% DM) and tightly bound hemicelluloses (from 2.2 to 4.7% DM), which were the less abundant polysaccharides, amounted 50% of the loosely bound hemicelluloses (from 4.3 to 10.7% DM). Acid fruits (or 'xoconostle') had significantly higher unavailable polysaccharides content than sweet fruit, and contain similar proportions than nopalitos. Unavailable polysaccharides represent a high proportion of dry tissues of nopalitos and cactus pear fruits, composition of both of these soluble and insoluble polysaccharides (total dietary fiber) widely vary among cultivars without an evident pattern. Nopalitos and cactus pear fruit can be considered an excellent source of dietary fiber.

Biofortified, selenium enriched, fruit and cladode from three Opuntia Cactus pear cultivars grown on agricultural drainage sediment for use in nutraceutical foods

Three different cultivars of drought, salt and boron (B) tolerant Opuntia ficus indica (Cactus pear) were grown in poor-quality agricultural drainage sediment high in salt, B and selenium (Se) that originated from the Westside San Joaquin Valley. Nutritional contents were then measured in these Cactus pear fruit (purple, red, or orange-coloured), and vegetative cladodes (modified stem-like leaves) compared to the same cultivars grown adjacent on a low saline sandy loam soil. After harvesting fruit and cladodes, the mineral nutrients, chemical speciation of Se, total phenolics, vitamin C and antioxidant status were analyzed. The results demonstrated positive nutritional changes in both cladodes and fruit within the Cactus pear cultivars when grown on agricultural drainage sediment compared to those grown on normal soil. Under these conditions Cactus pear plants contained nutraceutical qualities and represent a useful anticarcinogenic Se-enriched chemotherapeutic food crop for providing advanced dietary seleno-pharmacology in order to help fight human diseases.

Effect of pre-storage salicylic acid, calcium chloride and 2,4-dichlorophenoxyacetic acid dipping on chilling injury and quality of ‘Taify’ cactus pear fruit during cold storage

The effects of pre-storage salicylic acid (SA) calcium chloride (CaCl2) and 2,4-dichlorophenoxyacetic acid (2,4-D) treatments on chilling injury (CI) and quality of cactus pear fruit during storage were investigated. The results showed that SA application at 2.0, 3.0 or 4.0 mM significantly decreased CI index compared to all the other treatments. Increasing SA rate to 3.0 or 4.0 mM did not result in a further reduction in CI index. However, CaCl2 (at 2, 3, and 4%) and 2,4-D (at 100, 150 and 200 ppm) had no effect on CI index. CI increased during storage and was higher at 30 than at 10 and 20 days of storage. Weight loss was not affected by any of the treatments but was higher at 10 than at 20 and 30 days of storage. Decay was not affected by any of the treatments but was higher at 30 than at 10 and 20 days of storage. Firmness was higher at 200 ppm 2,4-D than all the other treatments. Fruit acidity was not affected by any of the applied treatments but was lower at 20 and 30 days than at 10 days of storage. The pH of fruit juice increased during 30 days of storage and was lower in the SA treatments than the control. Total soluble solids (TSS) concentration was higher in the control than all the other treatments, except for the SA at 4.0 mM treatment. TSS concentration was higher at 10 than at 20 and 30 days of storage. Vitamin C concentration was lower at 20 than at 10 and 30 days of storage and was lower in the CaCl2 treatments than the control. Total phenols concentration increased during 30 days of storage and was lower in the CaCl2 and 2,4-D treatments than the control. It was concluded that prestorage SA dipping at 2.0 mM reduced chilling injury and retained quality of cactus fruit.

Formas de preparo de figo-da-índia minimamente processado¹

O trabalho teve como objetivo avaliar a influência da forma de preparo na conservação pós-colheita de figos-da-índia minimamente processados. Foram utilizados figos-da-índia maduros de polpa alaranjada, provenientes de pomar comercial da região de Valinhos-SP. Após a seleção, os frutos foram lavados e higienizados em solução com Sumaveg® a 200 mg 100g-1 de cloro livre, por 5 minutos. Em seguida, os frutos foram levados à câmara fria, a 12±2°C, onde permaneceram por 12 horas prévias ao processamento. O processamento constituiu na retirada da casca e das extremidades para a obtenção dos frutos inteiros. Para a obtenção das metades, foi realizado um corte no sentido longitudinal da fruta descascada e, para obtenção das rodelas, foram realizados cortes, a cada 2 cm, transversais à altura do fruto descascado. Os tratamentos assim obtidos foram acondicionados em contentores de tereftalato de polietileno transparente e com tampa, com capacidade de 1.000 mL (marca Neoform® N-94). As embalagens foram armazenadas em expositores refrigerados a 3°C, por um período de 16 dias, sendo as análises realizadas a cada 4 dias. O delineamento adotado foi o inteiramente casualizado, num esquema fatorial 3x5: três processamentos e cinco datas de amostragem (0;4;8;12 e 16 dias), com três repetições por tratamento. Avaliaram-se a perda de massa fresca, os teores de sólidos solúveis (SS), acidez titulável (AT), a relação (SS/AT), ácido ascórbico, além da análise sensorial dos produtos. Os frutos inteiros foram os preferidos quanto à intenção de compra e apresentaram melhores resultados quanto ao teor de sólidos solúveis, de acidez titulável, relação sólidos solúveis/acidez titulável e teor de ácido ascórbico. A maior perda de massa fresca foi verificada no processamento em rodelas.

Revalorization of cactus pear (Opuntia spp.) wastes as a source of antioxidants

Recently, an increased interest in antioxidant activity and health-improving capacity of cactus pear has been registered. The antioxidant capacity of the pulp of cactus-pear fruits has been previously assessed. In this work, total phenolics, flavonoids and tannins of peel and seeds of four cactus pear cultivars were examined as well as their antioxidant capacity. Tannins were the major phenolics in cactus pear seeds accounting for almost fifty percent for all cultivars. Analysis of variance revealed that ripeness, cultivar, and its interaction had highly significant effect on the total phenolics, tannin, and flavonoid contents of cactus pear peel. With regard to the seeds, only the stage of ripeness and interaction (ripeness stage x cultivar) were significant on total phenolics and tannins contents. The flavonoid content in seeds was not affected by any of the factors or their interactions. The antioxidant capacity was higher in the peel than in the seeds. Generally, fruits with light-green or yellow-brown peel have higher antiradical activity and Trolox equivalent antioxidant capacity (TEAC) values compared with those with red-purple peel. Cactus pear by-products can indeed be exploited as a good and cheap source of natural antioxidants.

Marketability of ready-to-eat cactus pear as affected by temperature and modified atmosphere

In order to increase the diffusion of cactus pear fruits, in this study, the proper maturity index for peeling and processing them as ready-to-eat product was evaluated and characterized. Thereafter, the effects of different storage temperatures and modified atmosphere conditions on the marketability of ready-to-eat cactus pear were studied. The storage of ready-to-eat fruits at 4°C in both passive (air) and semi-active (10kPa O2 and 10kPa CO2) modified atmosphere improved the marketability by 30%, whereas the storage at 8°C caused a dangerous reduction in O2 partial pressure inside modified atmosphere packages, due to fruits' increased metabolic activity. A very low level of initial microbial growth was detected, while a severe increase in mesophilic and psychrophilic bacteria was shown in control samples at both temperatures during storage; an inhibitory effect of modified atmosphere on microbial growth was also observed. In conclusion, modified atmosphere improved only the marketability of fruits stored at 4°C; whereas the storage at 8°C resulted in deleterious effects on the ready-to-eat fruits, whether stored in air or in modified atmosphere.

Nutritional components and anti-oxidant capacity of ten cultivars and lines of cactus pear fruit (Opuntia spp.)

Cactus pear fruit (Opuntia) are harvested from various species of the genus Opuntia of the cactus family (Cactaceae), and are produced and consumed in several countries. We have characterized the nutritional content and antioxidant capacity (AC) of the fruit of ten cultivars/lines of distinct pulp colors. ‘Camuesa’ had the highest betalains, total carotenoids, ß-carotene, ascorbic acid, and was one of the highest in total phenolic compounds, but its AC did not demonstrate outstanding differences with some other cultivars/lines that were not as rich in these compounds. ‘Roja Pelota’ had high AC when measured with the DPPH assay, but had low total carotenoids, ß-carotene and total phenolic content. ‘Reyna’ had slightly low AC as measured by the FRAP assay, practically no betalains, and low vitamin C, tocopherols, ß-carotene, and total phenolic content.

Flavonols, betacyanins content and antioxidant activity of cactus Opuntia macrorhiza fruits

Flavonols, betacyanins content and antioxidant activity of red-purple cactus Opuntia macrorhiza fruits, a promising cactus pear species, were evaluated in comparison to the well known cactus pear fruits of Opuntia ficus-indica. Flavonol profile was evaluated by HPLC-DAD prior to and after enzymatic hydrolysis (glycosides vs. aglycons). In addition betacyanins, responsible for the purple to red color of cactus pear fruits were also estimated and compared to Beta vulgaris ssp. (roots) and red O. ficus-indica fruits. In all cases, cactus fruit pulps showed no flavonols at all. While different derivatives of isorhamnetin glycosides were found in O. ficus-indica fruit's peel, isorhamnetin-3-O-rutinoside was the only compound in O. macrorhiza fruit. Correspondingly, antioxidant activity assays showed a high antioxidant activity of both, O. macrorhiza fruit's peel and pulp. With regard to betacyanins, O. macrorhiza fruit's peel and pulp provide a deep red-purple color, whose average impact is higher compared to red beet (B. vulgaris spp.) and about 8-fold higher than red fruits from O. ficus-indica. Supporting these results, estimation of color attributes (L*, a*, b*, C and H°) showed also a high color impact of both O. macrorhiza fruit's peel and pulp.

EFFECT OF TEMPERATURE AND HOT WATER TREATMENT ON POSTHARVEST QUALITY OF TUNISIAN 'GIALLA' CACTUS PEAR FRUIT

Cactus pear fruit [Opuntia ficus-indica Mill. (L)] are highly perishable and storage at temperatures below 10°C promotes chilling injury (CI). We examined the effects of hot water treatment at 53°C for 1 min on the quality of Tunisian cactus pear 'Gialla' stored for 30 days at 5 and 9°C plus 4 additional days at 20°C to simulate marketing period (SMP). HW treatment significantly reduced CI symptoms and decay in fruit stored at 5°C but no effect was observed at 9°C. SSC, titratable acidity (TA), maturity index (MI), fruit and pulp firmness, and colour parameters have not been affected by HW treatment. Fruit stored at 5°C had better visual quality and showed significantly lower decay incidence and less changes in L, a, b, and Chroma values, and in TA and MI. At this temperature we also observed better pulp and fruit firmness. It is concluded that hot water treatment followed by 5°C storage temperature could maintain acceptable quality of 'Gialla' cactus pear fruit for up to one month.

IDENTIFICATION AND QUANTIFICATION OF PIGMENTS IN PRICKLY PEAR FRUIT

Identification and quantification of betalains in ten cultivars/lines of prickly pear (Opuntia spp.) fruit were conducted with reverse phase high-performance liquid chromatography-diode array detection (HPLC-DAD) coupled with electrospray mass spectrometry (ESI-MS). Betacyanins and betaxanthins were identified by comparison with the UV/Vis and mass spectrometric characteristics as well as the retention times of semi-synthesized reference betaxanthins. Carotenoids and chlorophylls were also identified and quantified based on their molecular mass determined by applying HPLC-DAD coupled with Positive Atmospheric Pressure Chemical Ionization Mass Spectrometry (APCI-MS). A total of 24 known/unknown betalains were present in the studied prickly pear fruit, including 18 betaxanthins and 6 betacyanins. The ratio and concentration of betalain pigments are responsible for the color in the different cultivars, showing the highest betalains content in fruit of purple color, comparable to that found in red beet (Beta vulgaris L. 'Pablo'). All cultivars/lines had a similar carotenoid profile, in which lutein was the most abundant compound in 'Camuesa', while neoxanthin was the most abundant compound in '21441'. Chlorophyll a was the most abundant in all cultivars/lines with the highest quantity in '21441'. To our knowledge, this is the first time that separation of carotenoids and chlorophylls has been reported in cactus pear fruit using mass spectroscopy. Our results indicate that prickly pear fruit can be considered as a potential source of yellow and red natural colorants.

Determination of Antioxidant Constituents in Cactus Pear Fruits

An analytical study was carried out on the presence of antioxidant constituents and the in vitro antioxidant capacity in the extracts of three species of Spanish red-skinned cactus pear fruits (Opuntia ficus-indica, Opuntia undulata and Opuntia stricta). The cactus pear fruit extracts were analyzed for determined constituents: ascorbic acid, flavonoids (quercetin, isorhamnetin, myricetin, kaempferol and luteolin), betalains, taurine, total carotenoids and total phenolics. The antioxidant capacity was assessed by means of two different methods: the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (Trolox equivalent antioxidant capacity) method and the 2,2-diphenyl-1-picrylhydrazyl radical method. Opuntia ficus-indica fruit extract had the strongest antioxidant capacity and taurine content. O. stricta fruits were the richest in ascorbic acid and total phenolics, whereas O. undulata fruits showed the highest carotenoid content. Quercetin and isorhamnetin were the main flavonoids detected. This study provides basic information on the presence of bioactive compounds and antioxidant capacity in extracts of cactus pear fruits, in order to consider these extracts as ingredient for the production of health-promoting food.

Identification and quantification of flavonol aglycons in cactus pear ( Opuntia ficus indica) fruit using a commercial pectinase and cellulase preparation

The applicability of pectinases and cellulases as soft hydrolysing agents on flavonol glycosides was investigated for identification and quantification of flavonol aglycons in cactus pear fruit. Freeze-dried samples of cactus pear fruit’s peel (cactus pear peels) and onions were treated with commercial pectinase and cellulase preparations at 50 °C for different time periods (up to 16 h). Additionally isorhamnetin-3- O-rutinoside and quercetin-3,4′- O-diglucoside were used as model compounds. In parallel, samples of cactus pear peels and onions were treated by the traditional acidic hydrolysis using HCl. Following hydrolysis, flavonols were characterised using HPLC–DAD. Enzymatically, all model compounds and plant material were highly hydrolysable. Flavonol glycosides were completely hydrolysed after 16 h (cactus pear) and 4 h (onion), respectively. While the acidic hydrolysis caused degradation of the flavonols and produced protocatechuic acid as a degradation product, the enzymatic hydrolysis gave gentle effects and did not produce any protocatechuic acid at all.

Physico-chemical parameters of cactus pear ( Opuntia ficus-indica) juice clarified by microfiltration and ultrafiltration processes

The health-promoting capacity of cactus pear fruit is highly attractive for the development of nutraceutical foods. The increasing market demand towards this fruit and products, which combine added value with a fresher taste, has challenged researchers to develop procedures to lengthen storage life. In addition, the possibility to obtain natural colorants from the cactus pear fruit rather than synthetic colorants for drinks and dairy products represents another interesting perspective. In this study the effect of microfiltration (MF) and ultrafiltration (UF) processes on the physico-chemical composition of the cactus pear juice produced from fruits of Italian (Sicily) origin was investigated in order to evaluate the influence of the clarification treatment on the content of main parameters characterising the nutritional and functional properties of the fruit. Effects of operating parameters on the performance of both processes in terms of permeate fluxes were also evaluated.

Retardation of Chilling Injury Symptoms and Reducing Quality Loss of Cactus Pear Fruits During Cold Storage by Heat Treatments

Retardation of Chilling Injury Symptoms and Reducing Quality Loss of Cactus Pear Fruits During Cold Storage by Heat Treatments

POSTHARVEST QUALITY OF CACTUS PEAR FRUITS STORED UNDER MODIFIED ATMOSPHERE AND REFRIGERATION

POSTHARVEST QUALITY OF CACTUS PEAR FRUITS STORED UNDER MODIFIED ATMOSPHERE AND REFRIGERATION

INDUSTRIALIZATION OF CACTUS PADS AND FRUIT IN MEXICO: CHALLENGES AND PERSPECTIVES

The many alternatives for using cactus pear pads and fruit in Mexico embrace different type of industry: handcrafts, chemical-extractive, alimentary, pharmacological, and cosmetics. However, only some processed foods (brines, pickles, sauces, pasteurized juices, marmalades, and fresh cut products), cosmetics and some medicine-like products (functional foods) have been developed in this country. The main challenges of industrialization of these products, for each type of industry in particular are: lack of an enterprise approach and scarce financing support has limited the development of handicrafts production from the mature cactus pear cladodes, low industrial yield, complex and expensive technologies, low income-yield capacity and low competitive condition has limited the development of the commercial extraction of mucilage, pectin, sweeteners, pigments and seed oil as by-products. The main cactus pear alimentary industry challenges are: to avoid improvisation by doing good productive projects, to improve knowing of market in order to ensure sales, to establish efficient marketing actions, to improve products quality and safety, to increase processes efficiency and standardization, to reduce production costs and to develop new interesting products. The market of medicinelike products or functional foods is expanding; however, the main challenge is to guarantee the expected good results of consuming these products. Cosmetics, in which formulation includes cactus pads, have high demand; however, due to the low volumes of cactus pads required for elaborating these products, this industrialization alternative is better recommended for the big cosmetic industry already established, and is not recommend for small cactus pads producers.

Flower bud thinning in ‘Rojo Liso’ cactus pear

SummaryThe export of cactus pear fruit from Mexico has increased over the last decade, with growing consumer demand for larger and higher quality fruit. Growers are concerned that yields decrease when fruit thinning is used to increase fruit size. Our objective was to assess the effects of flower bud (FB) thinning on the pre-harvest and post-harvest attributes and yields of ‘Rojo Liso’ cactus pear (Opuntia ficus-indica) fruit. The experiments were conducted in 2005 and 2006. The treatments used were: 1) no thinning, considered as the control; 2) thinning every second bud (T1); or 3) thinning two out of every three buds (T2). Marketable fruit (having an equatorial diameter > 5 cm) in the thinned treatments increased compared to the unthinned controls in both seasons. Thinning did not reduce fruit yield. Fruit quality was similar among treatments, both at harvest and after storage, except for the soluble solids concentrations which were higher in both the T1 and T2 treatments in 2005. Fruit weight loss in storage was similar among treatments. Flower bud thinning can therefore be recommended for commercial use.

In Vitro Digestion of Betalainic Foods. Stability and Bioaccessibility of Betaxanthins and Betacyanins and Antioxidative Potential of Food Digesta

Betalains are considered to be bioactive dietary phytochemicals. The stability of betacyanins and betaxanthins from either fresh foods or manufactured products of cactus pear fruit ( Opuntia ficus indica L. Mill. cv. Gialla and Rossa) and red beet ( Beta vulgaris L. ssp. vulgaris) was assessed in a simulated oral, gastric, and small intestinal digestion and compared with the digestive stability of purified pigments. A minor loss of indicaxanthin, at the gastric-like environment only, and a decrease of vulgaxanthin I through all digestion steps were observed, which was not affected by food matrix. In contrast, food matrix prevented decay of betanin and isobetanin at the gastric-like environment. Loss of betacyanins, either purified or food-derived, was observed during the small intestinal phase of digestion. Betalamic acid accumulated after digestive degradation of purified pigments, but not of food betalains. Betaxanthins were wholly soluble in the aqueous (bioaccessible) fraction after ultracentrifugation of the postintestinal (PI) digesta, whereas release of betacyanins from the matrix was incomplete. PI digesta inhibited dose-dependently the oxidation of methyl linoleate in methanol, an effect not correlated with the betalain content. The data suggest that digestive stability controls bioaccessibility of dietary betaxanthins, whereas additional factors, relevant to the food matrix and style of processing, affect betacyanin bioaccessibility.

Monitoring by Liquid Chromatography Coupled to Mass Spectrometry the Impact of pH and Temperature on the Pigment Pattern of Cactus Pear Fruit Extracts

The influence of pH and moderate heating (50 degrees C) on the color and individual betacyanin content of pigment extracts from cactus pear fruits (Opuntia stricta) is studied in the course of this paper. The study is carried out by using a high-performance liquid chromatograph equipped with a photodiode array detector and coupled to a mass spectrometer. The results point to a pH-dependent degradation mechanism, which is reflected in the chromatographic patterns obtained at different exposure times (0-28 h). At pH 3, 15-descarboxy-betanin is the most resistant betacyanin derivative. At pH 5, seven peaks are detected after 8 h, the most prominent being betanin, cyclo-dopa-5-O-beta-glucoside, and betalamic. In the assay conducted at pH 7, rapid color loss affects all the pigments, except for betanin.