The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (<i>Opuntia ficus indica</i>)—Preliminary Findings on Juice and Pomace
Prickly Pear (PP) is often overlooked due to its’ short shelf-life. Juicing may improve marketability but often affects quality, thereby warranting investigation. Purple PP (whole (WF) and flesh (FF)) was juiced using blenders; stick (SB) and jug (JB); and juicers; commercial (CJ) and cold...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-04-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/5/2/28 |
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| author | Caroline A. Gouws Ekavi Georgouopoulou Duane D. Mellor Nenad Naumovski |
| author_facet | Caroline A. Gouws Ekavi Georgouopoulou Duane D. Mellor Nenad Naumovski |
| author_sort | Caroline A. Gouws |
| collection | DOAJ |
| description | Prickly Pear (PP) is often overlooked due to its’ short shelf-life. Juicing may improve marketability but often affects quality, thereby warranting investigation. Purple PP (whole (WF) and flesh (FF)) was juiced using blenders; stick (SB) and jug (JB); and juicers; commercial (CJ) and cold-pressed (CP). Juices and methanolic (70%) pomace extracts were analysed for; bioactives; Total Phenolic (TPC; µg<sub>GAE</sub>/mL), Flavonoid (TFC; µg<sub>CE</sub>/mL) and Betalain Content (TBC; mg/100 g; Betacyanin; BE; Betaxanthin; IE); and antioxidant characteristics; DPPH, FRAP (µM<sub>TE</sub>) and vitamin C (mg<sub>AAE</sub>/mL). Juicing techniques had effects on phytochemicals in; juice: TPC (WF/FF; <i>p</i> = 0.022–0.025), TFC (FF; <i>p</i> = 0.034), Betacyanin (WF/FF; <i>p</i> = 0.029–0.026), FRAP (WF/FF; <i>p</i> = 0.016–0.024) and Vitamin C (WF/FF; <i>p</i> = 0.015–0.016); and pomace: TPC (WF/FF; <i>p</i> = 0.015), TBC (FF; <i>p</i> = 0.034), Betacyanin (FF; <i>p</i> = 0.047), Betaxanthin (FF; <i>p</i> = 0.017), DPPH (WF/FF; <i>p</i> = 0.016–0.024), FRAP (WF/FF; <i>p</i> = 0.015–0.023) and Vitamin C (WF/FF; <i>p</i> = 0.016–0.022). Processing-style (blend/juice) affected; TPC, DPPH and FRAP in juice and pomace. Overall, fruit-preparation (WF/FF) had minimal effects. Additionally, correlations existed between; juice TFC and TBC (<i>p</i> = 0.001; <i>τ</i> = −0.044); TBC and vitamin C (<i>p</i> = 0.001; <i>τ</i> = −0.637); pomace TPC and DPPH (<i>p</i> = 0.003; <i>τ</i> = 0.440), TPC and vitamin C (<i>p</i> = 0.011; <i>τ</i> = 0.440); and TFC and FRAP (<i>p</i> = 0.001; <i>τ</i> = 0.519). The best methods overall for juice were SB (FRAP), JB (TPC, TBC), CJ (TFC) and CP (DPPH, VitC); and for pomace extracts; SB(FRAP), JB (TPC, VitC), CJ(TFC), and CP (TBC, DPPH). |
| first_indexed | 2024-04-13T01:51:28Z |
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| language | English |
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| spelling | doaj.art-288fd73bc3114ec3ad0f6e8ca13df23c2022-12-22T03:07:52ZengMDPI AGBeverages2306-57102019-04-01522810.3390/beverages5020028beverages5020028The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (<i>Opuntia ficus indica</i>)—Preliminary Findings on Juice and PomaceCaroline A. Gouws0Ekavi Georgouopoulou1Duane D. Mellor2Nenad Naumovski3Discipline of Nutrition and Dietetics, Faculty of Health, University of Canberra, Canberra 2617, AustraliaCollaborative Research in Bioactive and Biomarkers (CRIBB) group, University of Canberra, Canberra 2617, AustraliaDiscipline of Nutrition and Dietetics, Faculty of Health, University of Canberra, Canberra 2617, AustraliaDiscipline of Nutrition and Dietetics, Faculty of Health, University of Canberra, Canberra 2617, AustraliaPrickly Pear (PP) is often overlooked due to its’ short shelf-life. Juicing may improve marketability but often affects quality, thereby warranting investigation. Purple PP (whole (WF) and flesh (FF)) was juiced using blenders; stick (SB) and jug (JB); and juicers; commercial (CJ) and cold-pressed (CP). Juices and methanolic (70%) pomace extracts were analysed for; bioactives; Total Phenolic (TPC; µg<sub>GAE</sub>/mL), Flavonoid (TFC; µg<sub>CE</sub>/mL) and Betalain Content (TBC; mg/100 g; Betacyanin; BE; Betaxanthin; IE); and antioxidant characteristics; DPPH, FRAP (µM<sub>TE</sub>) and vitamin C (mg<sub>AAE</sub>/mL). Juicing techniques had effects on phytochemicals in; juice: TPC (WF/FF; <i>p</i> = 0.022–0.025), TFC (FF; <i>p</i> = 0.034), Betacyanin (WF/FF; <i>p</i> = 0.029–0.026), FRAP (WF/FF; <i>p</i> = 0.016–0.024) and Vitamin C (WF/FF; <i>p</i> = 0.015–0.016); and pomace: TPC (WF/FF; <i>p</i> = 0.015), TBC (FF; <i>p</i> = 0.034), Betacyanin (FF; <i>p</i> = 0.047), Betaxanthin (FF; <i>p</i> = 0.017), DPPH (WF/FF; <i>p</i> = 0.016–0.024), FRAP (WF/FF; <i>p</i> = 0.015–0.023) and Vitamin C (WF/FF; <i>p</i> = 0.016–0.022). Processing-style (blend/juice) affected; TPC, DPPH and FRAP in juice and pomace. Overall, fruit-preparation (WF/FF) had minimal effects. Additionally, correlations existed between; juice TFC and TBC (<i>p</i> = 0.001; <i>τ</i> = −0.044); TBC and vitamin C (<i>p</i> = 0.001; <i>τ</i> = −0.637); pomace TPC and DPPH (<i>p</i> = 0.003; <i>τ</i> = 0.440), TPC and vitamin C (<i>p</i> = 0.011; <i>τ</i> = 0.440); and TFC and FRAP (<i>p</i> = 0.001; <i>τ</i> = 0.519). The best methods overall for juice were SB (FRAP), JB (TPC, TBC), CJ (TFC) and CP (DPPH, VitC); and for pomace extracts; SB(FRAP), JB (TPC, VitC), CJ(TFC), and CP (TBC, DPPH).https://www.mdpi.com/2306-5710/5/2/28juicephytochemical<i>Opuntia ficus indica</i>Prickly Pearcold pressed |
| spellingShingle | Caroline A. Gouws Ekavi Georgouopoulou Duane D. Mellor Nenad Naumovski The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (<i>Opuntia ficus indica</i>)—Preliminary Findings on Juice and Pomace Beverages juice phytochemical <i>Opuntia ficus indica</i> Prickly Pear cold pressed |
| title | The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (<i>Opuntia ficus indica</i>)—Preliminary Findings on Juice and Pomace |
| title_full | The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (<i>Opuntia ficus indica</i>)—Preliminary Findings on Juice and Pomace |
| title_fullStr | The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (<i>Opuntia ficus indica</i>)—Preliminary Findings on Juice and Pomace |
| title_full_unstemmed | The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (<i>Opuntia ficus indica</i>)—Preliminary Findings on Juice and Pomace |
| title_short | The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (<i>Opuntia ficus indica</i>)—Preliminary Findings on Juice and Pomace |
| title_sort | effect of juicing methods on the phytochemical and antioxidant characteristics of the purple prickly pear i opuntia ficus indica i preliminary findings on juice and pomace |
| topic | juice phytochemical <i>Opuntia ficus indica</i> Prickly Pear cold pressed |
| url | https://www.mdpi.com/2306-5710/5/2/28 |
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