Juices of prickly pear fruits (Opuntia spp.) as functional foods Article uri icon


  • The prickly pear (Opuntia spp.) usually is consumed as fresh fruit. In this study of prickly pear juice in vitro we characterized and quantified secondary metabolites including antioxidant capacitv of ten Opuntia spp. variants. Gallic acid was abundant in most variants. Catechin and epicatechin isomers, and procyanidins Bl and B2 were present in most variants. Ascorbic acid content was higher than 84 mg. Betacyanins stand out in redcolored juices, betaxanthins in the yellow ones; this caused lack of relationship between antioxidant capacity and total phenolic content. The soluble fiber content, sugars, betalains and ascorbic acid position this juice as a functional food. © 2018 Chiriotti Editori. All rights reserved.

publication date

  • 2018-01-01