Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient
The <i>Opuntia ficus indica</i> (L.) (OFI) is used as a nutritional and pharmaceutical agent in various dietary and value added products. This study underlines the possible use of native prickly pear cladode powder as a functional ingredient for health-promoting food production. To summa...
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MDPI AG
2020-05-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/9/2176 |
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| author | Meriam Missaoui Isabella D’Antuono Massimiliano D’Imperio Vito Linsalata Sadok Boukhchina Antonio F. Logrieco Angela Cardinali |
| author_facet | Meriam Missaoui Isabella D’Antuono Massimiliano D’Imperio Vito Linsalata Sadok Boukhchina Antonio F. Logrieco Angela Cardinali |
| author_sort | Meriam Missaoui |
| collection | DOAJ |
| description | The <i>Opuntia ficus indica</i> (L.) (OFI) is used as a nutritional and pharmaceutical agent in various dietary and value added products. This study underlines the possible use of native prickly pear cladode powder as a functional ingredient for health-promoting food production. To summarise, chemical characterization of polyphenols, minerals and soluble dietary fibre was performed; furthermore, the antioxidant activity and bioaccessibility of polyphenols and minerals were assessed. Eleven compounds between phenolic acids and flavonoids were identified, with piscidic acid and isorhamnetin derivatives being the most abundant. <i>Opuntia’s</i> dietary fibre was mainly constituted of mucilage and pectin, and was composed of arabinose, galactose, glucose, mannose, rhamnose, and xylose sugars. The polyphenols’ bioaccessibility was very high: piscidic acid at 200%, eucomic and ferulic acids >110% and flavonoids from 89% to 100%. The prickly pear cladode powder is also a source of minerals, as cations (calcium, sodium, potassium and magnesium) and anions (sulphate and chloride), with high magnesium bioaccessibilty (93%). OFI powder showed good capacity of radical scavenging measured by DPPH and ABTS methods, with 740 and 775 μmol Trolox/100 g OFI, respectively. Finally, the presented results allow the consideration of this natural product as a source of several essential nutrients, with a possible use in the food industry as a functional ingredient. |
| first_indexed | 2024-03-10T20:00:53Z |
| format | Article |
| id | doaj.art-f2e545d2c6314273949c7533a851fdbd |
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| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T20:00:53Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-f2e545d2c6314273949c7533a851fdbd2023-11-19T23:38:31ZengMDPI AGMolecules1420-30492020-05-01259217610.3390/molecules25092176Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional IngredientMeriam Missaoui0Isabella D’Antuono1Massimiliano D’Imperio2Vito Linsalata3Sadok Boukhchina4Antonio F. Logrieco5Angela Cardinali6Laboratory of Neurophysiology, Cellular Physiopathology and Biomolecules Valorization, Faculty of Science of Tunis, University Tunis El Manar, LR18ES03, Tunis 2092, TunisiaInstitute of Sciences of Food Production (ISPA), National Council of Research (CNR), 70126 Bari, ItalyInstitute of Sciences of Food Production (ISPA), National Council of Research (CNR), 70126 Bari, ItalyInstitute of Sciences of Food Production (ISPA), National Council of Research (CNR), 70126 Bari, ItalyLaboratory of Neurophysiology, Cellular Physiopathology and Biomolecules Valorization, Faculty of Science of Tunis, University Tunis El Manar, LR18ES03, Tunis 2092, TunisiaInstitute of Sciences of Food Production (ISPA), National Council of Research (CNR), 70126 Bari, ItalyInstitute of Sciences of Food Production (ISPA), National Council of Research (CNR), 70126 Bari, ItalyThe <i>Opuntia ficus indica</i> (L.) (OFI) is used as a nutritional and pharmaceutical agent in various dietary and value added products. This study underlines the possible use of native prickly pear cladode powder as a functional ingredient for health-promoting food production. To summarise, chemical characterization of polyphenols, minerals and soluble dietary fibre was performed; furthermore, the antioxidant activity and bioaccessibility of polyphenols and minerals were assessed. Eleven compounds between phenolic acids and flavonoids were identified, with piscidic acid and isorhamnetin derivatives being the most abundant. <i>Opuntia’s</i> dietary fibre was mainly constituted of mucilage and pectin, and was composed of arabinose, galactose, glucose, mannose, rhamnose, and xylose sugars. The polyphenols’ bioaccessibility was very high: piscidic acid at 200%, eucomic and ferulic acids >110% and flavonoids from 89% to 100%. The prickly pear cladode powder is also a source of minerals, as cations (calcium, sodium, potassium and magnesium) and anions (sulphate and chloride), with high magnesium bioaccessibilty (93%). OFI powder showed good capacity of radical scavenging measured by DPPH and ABTS methods, with 740 and 775 μmol Trolox/100 g OFI, respectively. Finally, the presented results allow the consideration of this natural product as a source of several essential nutrients, with a possible use in the food industry as a functional ingredient.https://www.mdpi.com/1420-3049/25/9/2176<i>Opuntia ficus indica</i>polyphenolsin vitro digestioncationsdietary fibre |
| spellingShingle | Meriam Missaoui Isabella D’Antuono Massimiliano D’Imperio Vito Linsalata Sadok Boukhchina Antonio F. Logrieco Angela Cardinali Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient Molecules <i>Opuntia ficus indica</i> polyphenols in vitro digestion cations dietary fibre |
| title | Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient |
| title_full | Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient |
| title_fullStr | Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient |
| title_full_unstemmed | Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient |
| title_short | Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient |
| title_sort | characterization of micronutrients bioaccessibility and antioxidant activity of prickly pear cladodes as functional ingredient |
| topic | <i>Opuntia ficus indica</i> polyphenols in vitro digestion cations dietary fibre |
| url | https://www.mdpi.com/1420-3049/25/9/2176 |
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