Antioxidant Content, Capacity and Retention in Fresh and Processed Cactus Pear (Opuntia ficus-indica and O. robusta) Fruit Peels From Different Fruit-Colored Cultivars

Antioxidant Content, Capacity and Retention in Fresh and Processed Cactus Pear (Opuntia ficus-indica and O. robusta) Fruit Peels From Different Fruit-Colored Cultivars

During processing, the peels and seeds from cactus pear fruits are usually discarded. These “waste” products contain valuable bioactive compounds. This study investigated the antioxidant content and antioxidant potential of fresh and processed (juiced, dried, preserved, and chutney) cactus pear frui...

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Bibliographic Details
Main Authors: Maryna De Wit, Alba Du Toit, Gernot Osthoff, Arno Hugo
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-09-01
Series:Frontiers in Sustainable Food Systems
Subjects:
ascorbic acid
betalains
carotenoids
phenolics
prickly pear peels
Online Access:https://www.frontiersin.org/article/10.3389/fsufs.2020.00133/full

Internet

https://www.frontiersin.org/article/10.3389/fsufs.2020.00133/full

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