An integral profile of bioactive compounds and functional properties of prickly pear (Opuntia ficus indica L.) peel with different tonalities

•Peel from prickly pear fruits is an important source of NEPP.•EPP and HPP were identified principally in peel of yellow and green cultivars.•Betalains were identified main in red cultivar and carotenoids in green cultivar.•Prickly pear peel showed high oil retention capacity and hydration propertie...

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Bibliographic Details
Published in:Food chemistry 2019-04, Vol.278, p.568-578
Main Authors: Amaya-Cruz, Diana M., Pérez-Ramírez, Iza F., Delgado-García, Jorge, Mondragón-Jacobo, Candelario, Dector-Espinoza, Andrés, Reynoso-Camacho, Rosalía
Format: Article
Language:English
Subjects:
Betalains
Bioactive compounds
By-products
Carotenoids
Chromatography, High Pressure Liquid
Fruit - chemistry
Functional properties
Opuntia - chemistry
Phytochemicals - analysis
Phytochemicals - chemistry
Phytochemicals - isolation & purification
Plant Extracts - chemistry
Polyphenols
Prickly pear
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
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Summary:•Peel from prickly pear fruits is an important source of NEPP.•EPP and HPP were identified principally in peel of yellow and green cultivars.•Betalains were identified main in red cultivar and carotenoids in green cultivar.•Prickly pear peel showed high oil retention capacity and hydration properties.•Yellow cultivar formed more macromolecular networks than red and green cultivar. Prickly pear peel is an agroindustrial by-product source of dietary fiber and bioactive compounds. Three tonalities of prickly pear cultivars: Cristalina (green), Selección 2-1-62 (yellow-orange) and Roja Lisa (red) were evaluated regarding their bioactive compounds and functional, rheological, and morphological properties. Phytochemical profile assessed by UPLC-ESI-QTOF MSE allowed the identification of 145 compounds: sixty-eight extractable polyphenols, fifteen hydrolysable polyphenols, forty-one betalains, sixteen carotenoids, and five phytosterols. Cristalina showed the highest amount of extractable polyphenols (ferulic and benzoic acid, kaempferol 3-O-glucoside), Cristalina and Selección of hydrolysable polyphenols (gallic acid 3-O-gallate, cinnamic acid, hesperidin, myricetin 3-O-rhamnoside). Betaxanthins, carotenoids, and phytosterols were detected in all cultivars, mainly in Roja Lisa. All cultivars showed acceptable hydration properties, which was related to their porosity. Selección showed the highest elastic (G′) and lower viscous (G″) behavior. These results suggest that prickly pear peels can be used as functional ingredients rich in bioactive compounds.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.11.031