Opuntia Fruits Research Articles

Ensiling as a Conservation Technique for Opuntia ficus indica (L.) By-Products: Peel and Pastazzo

Italy is the third largest producer of Opuntia fruits in the world after Mexico and the United States, and 97.72% of these fruits produced by Italy are grown in Sicily. The use of prickly pear fruits or juice leads to a high production of by-products. In this study, ensiling was chosen to preserve prickly pear peels (PPPs) and “pastazzo” (PPS) mixed with 12% wheat bran. PPP silage presented a lower DM than PPS silage (20.03 vs. 41.37%; p < 0.01), as well as aNDFom (25.31 vs. 66.66% DM; p < 0.01), but had the best protein content (12.02 vs. 9.55% DM; p < 0.01). For both by-products, fermentation proceeded rapidly with increasing temperature, with the temperature for PPS (38 °C) being higher than that for the PPP (30 °C). Mesophilic LAB (lactic acid bacteria) were detected at higher levels than thermophilic LAB, and rod counts were higher than cocci counts. The detected organic acids and silage pH indicate an optimal fermentation process for these by-products. PPP silage had a higher polyphenol content than PPS silage (30.24 vs. 24.22 mg GAE/g DM; p < 0.01) and, consequently, also higher antioxidant activity. The results of this study on the mineral composition and macro- and micro-nutrients in silage highlight that these by-products are sources of minerals, with high levels of potassium, calcium, and magnesium.

Effect of High-Pressure and Thermal Pasteurization on Microbial and Physico-Chemical Properties of Opuntia ficus-indica Juices

Opuntia fruits are recognized for their richness in nutrients and in bioactive compounds, being also highly appreciated by consumers as a juice. Nevertheless, without further processing, prickly pear juices have a short shelf-life, hampering their commercial use. In this work, thermal (TP) and high-pressure (HPP) pasteurization were applied to juices from Opuntia ficus-indica cultivars ‘Rossa’, ‘Gialla’, and ‘Bianca’ to understand the impact of those methods on the microbial safety, physico-chemical properties, and the nutritional content of the samples, over storage at 4 °C. In general, thermal pasteurization at 71.1 °C for 30 s increased the shelf-life by 22 days, and high-pressure pasteurization at 500 MPa for 10 min increased the shelf-life by 52 days with regard to microbial growth as well as maintenance of physical-chemical characteristics. The application of these two pasteurization methods delayed changes in the physico-chemical characteristics of the juices, with a more pronounced effect on the titratable acidity, °Brix and browning. For the same periods of time, the application of pasteurization methods decreased the variation in these quality parameters by around 75%. Similarly, these methods were shown to have the same effect on the polyphenolic concentration as well as the antioxidant activity of the juices. In particular, HPP was more efficient in preventing a decrease in °Brix and increase in titratable acidity, which normally negatively affect the flavor of the juices.

Comparison Study on Wild and Cultivated Opuntia sp.: Chemical, Taxonomic, and Antioxidant Evaluations

Opuntia species are well-known for their use in folk medicine and richness in many bioactive compounds. This study aims to realize a taxonomic study and to evaluate the polyphenols content and antioxidant potential of edible parts of cultivated and wild Opuntia sp. fruits, using different in-vitro bioassays. The phylogenetic analysis confirmed the assignment of the samples to Opuntia genera. The Opuntia fruit fractions (seeds, pulp, and entire fruit) exhibited different amounts of polyphenols, with the highest values recorded for the wild species, and particularly their pulp (1140.86 mg GAE/100 g DM, and 155.62 QE/100 g DM for total phenolic and flavonoid compounds, respectively). Among the antioxidant activities, wild pulp exhibited the greatest antioxidant potential with a high radical scavenging activity (72.34% and 92.12% for hydrogen peroxide and hydroxyl radicals, respectively). The best nitric oxide scavenging activity was found for cultivated fruit fraction, with 55.22%. The statistical analysis also confirmed a significant correlation between the antioxidant activities and the phenolic compounds and flavonoids (>0.90, p ≤ 0.001) in all Opuntia extracts. Finally, both Opuntia fruits demonstrated a good antioxidant potential, enhancing the interest of this species as a non-pharmacological approach in a wide variety of disorders and diseases associated with oxidative stress, and paving the way to Opuntia sp. economic valorization.

Effect of Opuntia pulp as a clean label ingredient on techno‐functional properties of meat‐free burger

SummaryThere is a universal increase from an animal‐based diet towards healthy plant‐based foods. Opuntia fruit pulp (OFP) as a pigment/hydrocolloid complex provides excellent functional properties. The aim of this study was the reformulation of the meat‐free burgers by using OFP (0.5, 1.5 and 2.5%) as a stabilised natural pigment and analysing techno‐functional characteristics of uncooked and cooked meat‐free burgers. The OFP was a rich source of polyphenols (35.3 ± 2.07 mgGAE/g) and carbohydrates (68.22 ± 0.5%). All uncooked treated burgers exhibited higher water‐holding capacity and redness as well as lower thiobarbituric acid reactive substance (TBARS) values. Results confirmed a higher cooking loss in the control sample (22.2 ± 0.63%) compared with the OFP‐treated burger at 1.5 and 2.5% content. Incorporation of OFP as a great source of natural pigments and phenolic components had considerably influenced cooking yield, moisture retention, juiciness and oxidative stability of meat‐free burgers. The lowest total colour difference value with resemble meat burger was observed in the treated burgers at the highest content of OFP. According to sensory evaluation, the overall acceptability of cooked burgers with 1.5% OFP was more satisfactory than other samples. Using this clean label ingredient provides a sustainable burger, which is beneficial to the public health, environment and animal welfare.

Phenolic compounds and antioxidant activity in vitro and in vivo of Butia and Opuntia fruits

Despite the consumption recommendations and the potential health benefits, Brazilian biodiversity has a large number of fruit species that are still unexplored, such as Butia catarinensis (Butiá da Praia), Butia eriospatha (Butiá da Serra) and Opuntia elata (Arumbeva). The phenolic compounds of these fruits were determined by HPLC-DAD-MS/MS. Morever, in vitro assays of antioxidant capacity on hydroethanolic extracts against hydrogen peroxide (H2O2), hydroxyl (OH), peroxyl (ROO) and ABTS radicals were evaluated. In vivo assays evaluating the survival of worms and reactive oxygen species (ROS) generation were performed using the nematode Caenorhabditis elegans. Eighteen, twenty-eight and seventeen phenolic compounds were identified in Butiá da Praia, Butiá da Serra and Arumbeva, respectively. The main groups of phenolic compounds found in the fruits were hydroxybenzoic acids (60.5, 26.5 and 96.1% of the total phenolic compounds for Butiá da Praia, Butiá da Serra and Arumbeva, respectively), flavan-3-ols (23.6 and 61.2% of the total phenolic compounds for Butiá da Praia and Butiá da Serra) and flavonols (2.6% of the total phenolic compounds for Arumbeva). The hydroethanolic extracts of these fruits were free radical scavenger, sources of phenolic compounds and did not cause toxic effects in vivo. In hydroethanolic extracts of Butiá da Praia and Arumbeva, the total phenolic content increased by around 67% and 35%, respectively. Besides the health benefits, these proved to be promising sources of natural antioxidants, with phenolic composition variating among species and collection site. The obtained results enable future applications of studied fruits extracts in food and/or pharmaceutical products, encouraging and valuing the sustainable use of biodiversity.

Betacyanins, major components in Opuntia red-purple fruits, protect against acetaminophen-induced acute liver failure

Acetaminophen (APAP) misuse or overdose is the most important cause of drug-induced acute liver failure. Overdoses of acetaminophen induce oxidative stress and liver injury by the electrophilic metabolite N-acetyl-p-benzoquinone imine (NAPQI). Plant-based medicine has been used for centuries against diseases or intoxications due to their biological activities. The aim of this study was to evaluate the therapeutic value of Opuntia robusta and Opuntia streptacantha fruit extracts against acetaminophen-induced liver damage and to identify the major biocomponents on them. Opuntia fruit extracts were obtained by peeling and squeezing each specie, followed by lyophilization. HPLC was used to characterize the extracts. The effect of the extracts against acetaminophen-induced acute liver injury was evaluated both in vivo and in vitro using biochemical, molecular and histological determinations. The results showed that betacyanins are the main components in the analyzed Opuntia fruit extracts, with betanin as the highest concentration. Therapeutic treatments with Opuntia extracts reduced biochemical, molecular and histological markers of liver (in vivo) and hepatocyte (in vitro) injury. Opuntia extracts reduced the APAP-increased expression of the stress-related gene Gadd45b. Furthermore, Opuntia extracts exerted diverse effects on the antioxidant related genes Sod2, Gclc and Hmox1, independent of their ROS-scavenging ability. Therefore, betacyanins as betanin from Opuntia robusta and Opuntia streptacantha fruits are promising nutraceutical compounds against oxidative liver damage.

Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products.

Prickly pear (Opuntia ficus indica (L.) Mill.) is a rich source of vitamins C, B1, B2, A, and E, minerals such as calcium, potassium, magnesium, iron, and phosphorus, as well as bioactive substances, i.e., carotenoids, betalains, and phenolic compounds. Of these, the phenolic acids, betalains, and flavonoids are notable in that they are largely responsible for the health-promoting properties of this plant. The purpose of the presented research was to first determine the antioxidant properties and the content of polyphenolic compounds (including individual phenolic acids) in prickly pear fruit, then to produce an innovative gluten-free pasta from rice-field bean flour enriched with various amounts of pear prickly fruit. The content of free phenolic acids, the sum of polyphenols and antioxidant properties of pasta were subsequently determined in the supplemented pasta. Chromatographic analysis (HPLC-ESI-MS/MS) showed a wide variety of phenolic acids. In the fruit sample, 14 acids were detected, whereas in the pasta sample without additives, 9. The dominant acid was isoferulic. The total content of free phenolic acids and the sum of polyphenols increased with increasing content of the functional additive. Moreover, the content of individual acids generally increased as the Opuntia fruit was added. The antioxidant activity was also positively correlated with the addition of fruit, with the content of free phenolic acids and the sum of polyphenols. Our research has shown that our innovative pasta with the addition of prickly fruit can become a source of the free phenolic acids indispensable for human health.

Light Emission in Betalains: From Fluorescent Flowers to Biotechnological Applications.

The discovery of visible fluorescence in the plant pigments betalains revealed the existence of fluorescent patterns in flowers of plants of the order Caryophyllales, where betalains substitute anthocyanins. The serendipitous initial discovery led to a systemized characterization of the role of different substructures on the photophysical phenomenon. Strong fluorescence is general to all members of the family of betaxanthins linked to the structural property that the betalamic acid moiety is connected to an amine group. This property has led to bioinspired tailor-made probes and to the development of novel biotechnological applications in screening techniques or microscopy labeling. Here, we comprehensively review the photophysics, photochemistry, and photobiology of betalain fluorescence and describe all current applications.

Ultrasound and Microwave Assisted Extraction of Opuntia Fruit Peels Biocompounds: Optimization and Comparison Using RSM-CCD.

Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) of bioactive compounds, peels from Opuntia engelmannii cultivar (cv.) Valencia were optimized by response surface methodology. Randomized extraction runs were performed for each of the technologies employed in order to build effective models with maximum (bioactive molecules content and yield) and minimum (antioxidant activity) responses. A 5-level, 4-factor central composite design was used to obtain target responses as a function of extraction time (t), solid to liquid ratio (S/L), methanol concentration (metOH), and temperature (T). Specific response optimization for each technology was analyzed, discussed, and general optimization from all the responses together was also gather. The optimum values for each factor were: t = 2.5 and 1.4 min, S/L = 5 and 5 g/L, metOH = 34.6 and 0% of methanol and T = 30 and 36.6 °C, achieving maximum responses of 201.6 and 132.9 mg of betalains/g, 13.9 and 8.0 mg of phenolic acids/g, 2.4 and 1.5 mg of flavonoids/g, 71.8% and 79.1% of extractable solid and IC50 values for the antioxidant activity of 2.9 and 3.6, for UAE and MAE, respectively. The present study suggested UAE as the best extraction system, in order to maximize recovery of bioactive compounds with a high antioxidant activity.

Phenolic compound profile and biological activities of Southern African Opuntia ficus-indica fruit pulp and peels

Opuntia species have been used in traditional medicine for decades and research on Opuntia plants and their by-product valorisation are also on the increase. This study investigated the phenolic compound profiles and biological activities of Opuntia prickly pear fruit and peel extracts and the effect of drying methods on extract yields and bioactivities. Ethanolic, methanolic and hexane extracts of freeze-dried Opuntia peels showed better in vitro antioxidant and antimicrobial activities compared to oven-dried peel and fruit pulp extracts. In most cases, freeze-dried samples also showed better extract yields. Antibacterial activities of the extracts were better against Gram-positive (inhibition zone range of 8.0–18.8 mm) compared to Gram-negative (inhibition zone range of 10.0–14.0 mm) bacterial strains. Minimum inhibitory concentrations (MICs) ranged from 2.50 to 18.75 mg/mL. The presence of pinellic acid is reported for the first time in Opuntia fruit extracts. Phenolic acids, flavonols and flavonoid derivatives were also identified. Opuntia peel and fruit pulp extracts were rich in biologically active phenolic compounds and could have potential nutraceutical and food industry applications.

Prickly pear crops as bee diversity reservoirs and the role of bees in Opuntia fruit production

Certain agroecosystems can contribute to regional biodiversity conservation and to the maintenance of ecosystem services. Prickly pear cactus (Opuntia albicarpa) crops on the Mexican Plateau could fulfill these roles, but little is known about their potential. The objective of this study was to analyze the diversity of bee communities in prickly pear cactus crops and natural cactus xerophilous scrub dominated by Opuntia spp., and to identify the possible influence of bee diversity in prickly pear production. Using colored pan traps, we collected 4012 bees, 2405 in crops and 1607 in natural scrub. There were no significant differences between habitats in any of the bee community parameters (richness, average abundance, diversity, and species composition). There was a negative relationship between bee abundance and the proportion of area covered by other types of crops in landscape units measuring 1 km radius around the sampling sites. In the prickly pear crops, there was a positive relationship between the number of fruits and bee diversity, although the number of fruits was also strongly dependent on the number of flowers. In the natural scrub, the number of fruits was positively related to both bee abundance and the number of flowers. Future studies should be carried out to study O. albicarpa pollination in depth. The results support the idea that prickly pear crops have a high conservation potential for local bee diversity, and that they provide habitat and food resources just like the natural scrub does. Moreover, the results suggest that bee diversity may have a positive influence on food production (Opuntia fruit) and may contribute to socio-economic well-being in the region.

Therapeutic potentialities of prickly pear Opuntia spp

Opuntia spp. is an important cactaceae inhibiting and preventing some pathologies. Thus, in the present mini review, a short focus is drawn to the therapeutic potentialities of Opuntia bioactive compounds. In fact, this review aimed to provide sufficient background informations about some biological activities of Opuntia spp. such as antioxidant, neuroprotective, anti-inflammatory and antidiabetic activities. In order to give a solution for some pathologies, a special emphasis is paid to biological mechanisms of Opuntia fruits, stems and oils biomolecules.

Assessment of the variation of the volatile compound composition and antioxidant activity in Opuntia fruits liquors during the maceration process

ABSTRACTOpuntia genus belongs to the Cactaceae family, Mexico is the major producer in the world. Due to Opuntia’s phytochemical content and their health-related benefits, was proposed the elaboration of liquor using Opuntia fruit. Phenolic content, volatile aromatic profile, antioxidant activity, and sensory evaluation were carried out to characterize the liquor. Sensorial evaluation results showed that L-2D (2 day-macerated liquor) has the higher consumers‘ acceptance. Moreover, L-2D had the highest content of volatile compounds (348 mg/L), and the highest antioxidant activity (1.29, 1.63 and 2.05 mmol Trolox/L, according to ABTS, DPPH and FRAP methods, respectively). We could identify and quantify 29 volatile compounds, being ethyl acetate and D-limonene those with the highest content. Quercitrin was the most abundant phenolic compound in the liquor. The findings of this study demonstrate that Opuntia liquor is a rich source of phenolics and aromatic compounds that would be a drink with the probability of being commercialize.

Developmental and Transcriptomal Responses to Seasonal Dietary Shifts in the Cactophilic Drosophila mojavensis of North America.

Drosophila mojavensis normally breeds in necrotic columnar cactus, but they also feed and breed in Opuntia fruit (prickly pear) which serves as a seasonal resource. The prickly pear fruits (PPFs) are much different chemically from cacti, mainly in their free sugars and lipid content, raising the question of the effects of this seasonal shift on fitness and on gene expression. Here we reared 3 isofemale strains of D. mojavensis collected from different parts of the species' range on semi-natural medium of either cactus or PPF and measured the development time, survival, body weights, and desiccation resistance. All these parameters were affected by diet and by interaction with strain and or sex. Interestingly, however, there appear to be tradeoffs: flies developed faster in prickly pear and the emerging adults were heavier, but those having grown in cactus were more resistant to desiccation. We also evaluated the gene expression of emerging male and female adult flies using RNA-Seq. While more genes were down-regulated in PPF than up-regulated in both sexes, the sexes did differ in expression patterns. The majority of the genes that were preferentially expressed comparing PPF versus cactus underlie metabolism. Genes involved with carbohydrate and lipid metabolism, as well as with the amino acid serine, and their relationship to growth and development reflect the ways in which these dietary differences affect the flies.

Extension of life-span using a RNAi model and in vivo antioxidant effect of Opuntia fruit extracts and pure betalains in Caenorhabditis elegans

Betalains are nitrogenous plant pigments known for their high antioxidant capacity. For the first time, this antioxidant nature has been studied in an in vivo system using the model organism Caenorhabditis elegans. The oxidative stress caused in the fluorescent strain TJ375 (hsp-16.2::GFP) was reversed by the presence of both natural and semi-synthetic betalains, with an ED50 value around 25 μM for betacyanins and up to 10 μM for betaxanthins, with indicaxanthin, the major pigments in prickly pear fruits, as the most effective betalain. The effect of model betalains on the lifespan of the wild-type N2 strain was carefully studied using the automatic platform “Lifespan Machine”. In a search for different approaches to suppress progeny, pop-1 RNAi was used to avoid FUdR use. The presence of betalains in the medium, both as pure compounds and as enriched Opuntia extracts significantly increased the lifespan of C. elegans.

Characterization and transformation of the Opuntia ficus indica fruits

Opuntia ficus indica fruits have been associated with health effects, due to their protective actions against oxidation. Nevertheless, few studies about processing of Opuntia fruits are available’; therefore, we studied the pulp characteristics and processing of a local variety, for producing beverage nectars. The pulp had an average pH of 5.64, 13.47 °Brix, with total sugars (106 g L−1), K (1180 mg L−1), 503.3 µg L−1 of β carotene, 120 mg L−1 of total phenolic compounds, 4.9 mg and 46.9 mg L−1 respectively for betacyanins and betaxanthins and 243.4 mg L−1 of vitamin C. The formulated nectars with 35% of pulp (N35) and 45% of pulp (N45) had respectively 14 and 15 °Brix. Minor components represent 1109 and 1112 mg L−1 of K for N35 and N45 respectively, β carotene (318.6 µg and 362.8 µg L−1), and vitamin C 227 and 231 mg L−1. We confirmed the stability and acceptability of these beverages after a month of storage, after stability and panel tests. Therefore, we suggest that the pulp processing can be used as a new form of agro industrial utilization of this underutilized fruit.

A study on biochemical properties of different parts of three Opuntia species (Opuntia ficus-indica, O. microdasys, and O. basilaris)

Cacti are thorny plants originated from America that grow in most parts of the world. It isused as an ornamental plant thanks to its unique fleshy and beautiful appearance. The fruitsof Opuntia are rich in antioxidants, which makes it possible for this species to tolerategrueling adverse environments. The biochemical properties of fruits and stems of threeOpuntia species (Opuntia ficus-indica, O. microdasys, and O. basilaris) were studied in atrial based on a completely randomized design with three replications. The intended traitswere estimated for the tissues of stems and fruits. They included total protein, dissolvedsugar, enzymatic antioxidants like catalase and peroxidase, anthocyanin content,carotenoid, chlorophyll, pH, total acidity, vitamin C and Brix degrees content in the juice.The results revealed that the stems and fruits of O. ficus-indica had the highest carotenoidand chlorophyll a, the stems of O. microdasys had the highest antioxidant capacity,anthocyanin, carotenoid, chlorophyll, peroxidase, and protein, and the fruits of O. basilarishad the lowest antioxidant capacity, anthocyanin, catalase, peroxidase, and Brix.

Characterization of carotenoid profile of Spanish Sanguinos and Verdal prickly pear (Opuntia ficus-indica, spp.) tissues

Carotenoid profiles of different tissues (peel, pulp and whole fruit) of Spanish Sanguinos (red) and Verdal (orange) prickly pears (Opuntia ficus-indica spp.) have been characterized in detail and quantified for the first time. Carotenoids were determined by HPLC-PDA-MS (APCI+), using a reverse phase C30 column. A total of 9 xantophylls and 4 hydrocarbon carotenes were identified. Also, minor amounts of chlorophyll a, a′ and b can be observed in Opuntia peel extracts. All carotenoids were found to be present in their free form (no carotenoid esters were detected). The RAE was highest in Opuntia peels, showing values from 19.20 to 16.48µg/100g fresh weigth, for Sanguinos and Verdal Opuntia fruits, respectively. The main carotenoid in Opuntia peel extracts was (all-E)-lutein with 1132.51 and 767.98µg/100g fresh weigth, followed by (all-E)-β-carotene with 200.40 and 173.50µg/100g fresh weigth for Sanguinos and Verdal varieties of Opuntia fruits, respectively.

Condensyl® and decreases sperm DNA damage which is a risk factor for male infertility: evaluation of a health claim pursuant to Article 14 of Regulation (EC) No 1924/2006

Following an application from Laboratoire Nurilia submitted for authorisation of a health claim pursuant to Article 14 of Regulation (EC) No 1924/2006 via the Competent Authority of France, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to ‘Condensyl® and decreases sperm DNA damage. High sperm DNA damage is a risk factor for male subfertility/infertility'. Condensyl® is a fixed combination of opuntia fruit dry extract, N‐acetyl cysteine, zinc, nicotinamide, vitamins B2, B6, B12 and E, and folic acid. The Panel considers that Condensyl® is sufficiently characterised. The Panel assumes that the disease that is the subject of the application is male infertility and that the target population for the claim includes males wishing to increase their fertility but excludes males with clinical infertility. The Panel considers that the reduction of DNA sperm damage is a beneficial physiological effect in the context of reducing the risk of male infertility. The applicant provided four human intervention studies conducted in males with clinical infertility, from which no conclusions could be drawn for the scientific substantiation of the claim. The Panel concludes that a cause and effect relationship has not been established between the consumption of Condensyl® and reduction of DNA sperm damage in the context of reducing the risk of male infertility.

Recovery of colorants from red prickly pear peels and pulps enhanced by pulsed electric field and ultrasound

The aim of this work was to evaluate the potential of the non-conventional pre-treatments; pulsed electric fields (PEFs) and ultrasounds (USNs), to enhance the extraction of red colorants from red prickly pear (Opuntia stricta Haw.) peels and pulps. The overall goal was to valorize the thick part of the fruit, being discarded for fruit's consumption. PEF and USN treatments were first optimized using fruit slices, followed by a supplementary aqueous extraction (+ SAE) up to 1 h. The optimal conditions were then applied for peels and pulps, separately. Results showed that PEF + SAE and USN + SAE enhanced significantly the extraction of red colorants (betanin/isobetanin), compared to untreated tissues. Promising results for colorants recovery were obtained from fruit peels, using both pre-treatments, compared to that obtained from pulps, and without pre-treatment. Scanning electron microscopy revealed cell denaturation after PEF and USN pre-treatments, which can provide better recovery of the intracellular compounds with less impurity. Wastes and by-products generated during fruit processing constitute a great source of high-added value compounds, which have the potential to be used as food additives and/or as nutraceuticals. Opuntia fruits constitute a great source of bioactive compounds. In particular, Opuntia fruit processing by-products are interesting as they contain a great amount of potential food additives, including food colorants (i.e. betanin/isobetanin), thus constituting an important alternative to replace synthetic colorants that have been restricted by governmental organizations. In this line, pulsed electric field and ultrasounds are proposed in this work as promising technologies for the enhancement of the extraction of colorants from red prickly pear peels and pulps.