Investigation of Amounts of Vitamins, Lycopene, and Elements in the Fruits of Opuntia ficus-indica Subjected to Different Pretreatments

Element and Water-Soluble Vitamins Profile of Rhus coriaria L. (Sumac) Grown in Different Regions

In this study, the amounts of some elements and water-soluble vitamins in Rhus coriaria L. (Sumac) samples grown in different regions were analyzed by ICP-OES and HPLC, respectively. The maximum amount of Na, K, Mg, and P was determined in the sumac samples of Kadana, Sheladize, Maraş, and Derishke regions, respectively. The richest regions in terms of trace elements such as Zn, Cu, Fe, Se, Mn, Cr, Mo, Ni, and B were Charput, Derishke, Ranya, Charput, Ranya, Derishke, Elazığ, Derishke, and Kadana, respectively. The highest amount of As, Cd, Pb, and Hg in sumac samples were determined in Kadana, Kadana, Trawanish, and Charput regions, respectively, while the lowest amounts were determined in Maraş, Sheladize, Elazig, and Trawanish regions sumac samples. Since target hazard coefficient (THQ) and total target hazard coefficient (TTHQ) values calculated for minor, toxic and heavy metals investigated in sumac samples are well below one; therefore, they do not pose a health risk. From the result obtained, sumac is a good food additive spice in terms of water-soluble vitamins except ascorbic acid. The amounts of ascorbic acid, thiamine, riboflavin, nicotine amide, nicotinic acid, pantothenic acid, pyridoxine, folic acid, and cyanocobalamin in sumac samples varied between 78.90-36.57, 173.57-61.11, 518.4-182.3, 314.0-105.6, 1292.1-788.7, 779.2-301.7, 385.8-133.4, 826.2-473.1, and 192.6-73.9 µg/g dw, respectively. Differences in the amount of elements and water-soluble vitamins among sumac samples from different regions may be due to geographical and ecological reasons.

How long can you store vitamins? Stability of tocopherols and tocotrienol during different storage conditions in broccoli and blueberries

Differences between the stability of α-, β-, γ-, and δ-tocopherol as well α-tocotrienol stored at -20 °C and -80 °C were studied in broccoli and blueberry samples. Before storage up to 28 days, they underwent different initializing processes such as freezing quickly with liquid nitrogen and freeze-drying, followed by homogenization. While α-tocopherol levels in blueberries did not significantly differ, levels in broccoli were substantially higher after homogenization of freeze-dried samples compared to fresh broccoli samples. This might be caused by higher extractability of α-tocopherol from the changed cell structure. Storage of fresh broccoli samples at -20 °C led to decreasing α-tocopherol levels. Nevertheless, the deviation between freeze-dried samples to the initial fresh samples and fresh samples frozen with liquid nitrogen stored at -20 °C for 7 days were in the same order of magnitude. In conclusion, storage up to 7 days for vitamin relevant samples before analysis seemed to be justifiable.

Optimizing prickly pear by-product valorization: formulating molasses with enhanced antioxidant capacities and sugar contents

This study endeavoured to capitalize on prickly pear by-products for the optimization of molasses formulation, targeting elevated antioxidant capacities and superior sugar contents. Through robust statistical modelling, the optimal cooking parameters-temperature (70-80 °C) and duration (60-90 min)-were determined, guided by responses of antioxidant activity and Brix value. A D-Optimal mixture design further delineated the ideal proportions of molasses components (pulp, peel, and seeds). Characterization revealed that peel harboured the highest concentrations of total polyphenols (396.41 mg GAE/100g FW) and flavonoids (234.26 mg CE/100g FW), emphasizing its antioxidant potential (DPPH inhibition IC50: 12.72 µg/ml). The optimal cooking conditions were established at 78.35 °C for 79.70 min, with predictive equations guiding ingredient proportions (0.265 g pulp, 0.710 g peel, 0.025 g seed). Intriguingly, while peel inclusion enhanced total sugar content and antioxidant activity, seed incorporation exerted a contrasting effect by reducing total sugar content and limiting antioxidant activity.

Modulatory effects of dietary prickly pear (Opuntia ficus-indica) peel on high salinity tolerance, growth rate, immunity and antioxidant capacity of Nile tilapia (Oreochromis niloticus)

This study evaluated the effects of prickly pear (Opuntia ficus-indica) peel (PPP) on salinity tolerance, growth, feed utilization, digestive enzymes, antioxidant capacity, and immunity of Nile tilapia (Oreochromis niloticus). PPP was incorporated into four iso-nitrogenous (280 g kg-1 protein) and iso-energetic (18.62 MJ kg-1) diets at 0 (PPP0), 1 (PPP1), 2 (PPP2), and 4 (PPP4) g kg-1. Fish (9.69 ± 0.2 g) (mean ± SD) were fed the diets for 75 days. Following the feeding experiment, fish were exposed to a salinity challenge (25‰) for 24 h. Fish survival was not affected by the dietary PPP inclusion either before or after the salinity challenge. Fish fed the PPP-supplemented diets showed lower aspartate aminotransferase, alanine aminotransferase, cortisol, and glucose levels compared to PPP0, with the lowest values being observed in PPP1. Fish fed dietary PPP had higher growth rates and feed utilization than PPP0. Quadratic regression analysis revealed that the best weight gain was obtained at 2.13 g PPP kg-1 diet. The highest activities of protease and lipase enzymes were recorded in PPP1, while the best value of amylase was recorded in PPP2, and all PPP values were higher than PPP0. Similarly, PPP1 showed higher activities of lysozyme, alternative complement, phagocytic cells, respiratory burst, superoxide dismutase, glutathione peroxidase and catalase, and lower activity of malondialdehyde than in PPP0. Further increases in PPP levels above 2 g kg-1 diet led to significant retardation in the immune and antioxidant parameters. Thus, the inclusion of PPP at about 1 to or 2 g kg-1 diet can improve stress tolerance, immunity, and antioxidant capacity in Nile tilapia.

Valorization of Prickly Pear Peel Residues (Opuntia ficus-indica) Using Solid-State Fermentation

Prickly pear peel (Opuntia ficus-indica) residues can be used as a substrate in solid-state fermentation to obtain bioactive compounds. The kinetic growth of some Aspergillus strains was evaluated. A Box-Hunter and Hunter design to evaluate the independent factors was used. These factors were temperature (°C), inoculum (spores/g), humidity (%), pH, NaNO3 (g/L), MgSO4 (g/L), KCl (g/L), and KH2PO4 (g/L). The response factors were the amount of hydrolyzable and condensed tannins. The antioxidant and antimicrobial activity of fermentation extracts was evaluated. Aspergillus niger strains GH1 and HT3 were the best for accumulating tannins. The humidity, inoculum, and temperature affect the release of hydrolyzable and condensed tannins. Treatment 13 (low values for temperature, inoculum, NaNO3, MgSO4; and high values for humidity, pH, KCl, KH2PO4) resulted in 32.9 mg/g of condensed tannins being obtained; while treatment 16 (high values for all the factors evaluated) resulted in 3.5 mg/g of hydrolyzable tannins being obtained. In addition, the fermented extracts showed higher antioxidant activity compared to the unfermented extracts. Treatments 13 and 16 showed low inhibition of E. coli, Alternaria sp., and Botrytis spp. The solid-state fermentation process involving prickly pear peel residues favors the accumulation of condensed and hydrolyzable tannins, with antioxidant and antifungal activity.

Application of fermentation for the valorization of residues from Cactaceae family

Cactaceae family is well-known for their adaptations to drought and arid environments. This family, formed by four subfamilies (Cactoideae, Opuntioideae, Pereskioideae, and Maihuenioideae) are known for being leafless stem succulent plants with numerous spines, and their commercial fruits, distinguished by their bright colors and their skin covered with bracts. Some of these species have been traditionally used in the food industry (e.g., pitaya, cactus, or prickly pear) or as pharmaceuticals to treat specific diseases due to their active properties. The processing of these fruits leads to different residues, namely pomace, skin, spines, and residues from cladodes; besides from others such as fruits, roots, flowers, mucilage, and seeds. In general, Cactaceae species produce large amounts of mucilage and fiber, although they can be also considered as a source of phenolic compounds (phenolic acids, flavonols and their glycosides), alkaloids (phenethylamines derived betalains), and triterpenoids. Therefore, considering their high content in fiber and fermentable carbohydrates, together with other target bioactive compounds, fermentation is a potential valorization strategy for certain applications such as enzymes and bioactive compounds production or aroma enhancement. This review will comprise the latest information about Cactaceae family, its potential residues, and its potential as a substrate for fermentation to obtain active molecules with application in the food industry.

Bioactive Compounds and Sensory Analysis of Freeze-Dried Prickly Pear Fruits from an Inter-Andean Valley in Peru

Prickly pear fruits are seasonal and have shades ranging from pale green to deep purple. Their pigments are associated with bioactive compounds, being sensitive to thermal transformation processes for their conservation. The objective of this research was to evaluate the bioactive compounds and the sensory analysis of freeze-dried prickly pear fruits from an inter-Andean valley in Peru. The prickly pear fruits of the morada, anaranjada, and blanca ecotypes came from an inter-Andean valley in Peru at 2972 m altitude. The sliced fruits were freeze-dried at -40 °C and 0.25 mTorr, and the total polyphenol content (TPC), vitamin C, and antioxidant activity (AA) were determined, as well as the color L* a* b*, color index (CI*), FTIR spectra, and mineral content. In the same way, sensory analysis of preferences with nine scales was applied. It was observed that in the freeze-dried fruits, TPC, AA, and vitamin C increased significantly (p-value < 0.05), and their corresponding functional groups increased in intensity in their corresponding FTIR spectra; furthermore, trace elements such as Cu, Fe, Se, Zn, Si, and Mn were identified. On the other hand, freeze-drying provided deeper colors to the fruits, which most panelists said they "very much liked" during the sensory analysis, although the texture was not very well accepted, with most panelists reporting being "indifferent" towards it. The freeze-drying technique allows the bioactive and sensory attributes of prickly pear fruits from inter-Andean valleys to be preserved, making it a potential fruit for export and conservation due to its seasonality.

Opuntia spp.: An Overview of the Bioactive Profile and Food Applications of This Versatile Crop Adapted to Arid Lands

Opuntia spp. are crops well adapted to adverse environments and have great economic potential. Their constituents, including fruits, cladodes, and flowers, have a high nutritional value and are rich in value-added compounds. Cladodes have an appreciable content in dietary fiber, as well as bioactive compounds such as kaempferol, quercetin, and isorhamnetin. Fruits are a major source of bioactive compounds such as phenolic acids and vitamin C. The seeds are mainly composed of unsaturated fatty acids and vitamin E. The flowers are also rich in phenolic compounds. Therefore, in addition to their traditional uses, the different plant fractions can be processed to meet multiple applications in the food industry. Several bakery products have been developed with the incorporation of cladode flour. Pectin and mucilage obtained from cladodes can act as edible films and coatings. Fruits, fruit extracts, and fruit by-products have been mixed into food products, increasing their antioxidant capacity and extending their shelf life. Betalains, obtained from fruits, can be used as food colorants and demonstrate promising applications as a sensor in food packaging. This work reviews the most valuable components of the different fractions of this plant and emphasizes its most recent food applications, demonstrating its outstanding value.

Opuntia ficus-indica Fruit: A Systematic Review of Its Phytochemicals and Pharmacological Activities

The use of Opuntia ficus-indica fruits in the agro-food sector is increasing for a multiplicity of players. This renewed interest is, in part, due to its organoleptic characteristics, nutritional value and health benefits. Furthermore, industries from different sectors intend to make use of its vast array of metabolites to be used in different fields. This trend represents an economic growth opportunity for several partners who could find new opportunities exploring non-conventional fruits, and such is the case for Opuntia ficus-indica. O. ficus-indica originates from Mexico, belongs to the Cactaceae family and is commonly known as opuntia, prickly pear or cactus pear. The species produces flowers, cladodes and fruits that are consumed either in raw or in processed products. Recent publications described that consumption of the fruit improves human health, exhibiting antioxidant activity and other relevant pharmacological activities through enzymatic and non-enzymatic mechanisms. Thus, we provide a systematic, scientific and rational review for researchers, consumers and other relevant stakeholders regarding the chemical composition and biological activities of O. ficus-indica fruits.

Nutritional and technological potential of cactus fruits for insertion in human food

The Cactaceae family can be easily found in the arid and semiarid regions, with a significant waste of its potentials, being generally used as forage. Considering that much research have shown antioxidant properties and bioactive compounds in cacti species, this review aimed to review and discuss recent advances in physicochemical composition, bioactive compounds, and antioxidant activity of Cereus jamacaru, Melocactus zehntneri, Pilosocereus gounellei, Opuntia ficus-indica and Pilosocereus pachycladus fruits to investigate their food technology potential for new products development. These fruits have important amounts of micro, macronutrients, and bioactive compounds, which allow them a wide variety of uses, fresh or processed, and for industrial purposes for the production and extraction of compounds of interest (dyes, antioxidants, antimicrobials, etc.) as demonstrated in the literature. Furthermore, exploring the diversity of uses of these fruits can provide significant benefits from an economic, technological, social, environment, food, and nutritional security point of view.

Underutilized plants of the Cactaceae family: Nutritional aspects and technological applications

This review examines the nutritional and functional aspects of some representatives of the Cactaceae family, as well as its technological potential in the most diverse industrial fields. The studied species are good sources of nutrients and phytochemicals of biological interest, such as phenolic compounds, carotenoids, betalains, phytosterols, tocopherols, etc. They also have shown great potential in preventing some diseases, including diabetes, obesity, cancer, and others. As to technological applications, the Cactaceae family can be explored in the production of food (e.g., cakes, yogurts, bread, ice cream, and juices), as natural dyes, sources of pectins, water treatment and in animal feed. In addition, they have great potential for many technological domains, including food chemistry, pharmacy, biotechnology, and many others.