Betalains, Phenols and Antioxidant Capacity in Cactus Pear [Opuntia ficus-indica (L.) Mill.] Fruits from Apulia (South Italy) Genotypes

Antioxidants
Clara AlbanoFederica Blando

Abstract

Betacyanin (betanin), total phenolics, vitamin C and antioxidant capacity (by Trolox-equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays) were investigated in two differently colored cactus pear (Opuntia ficus-indica (L.) Mill.) genotypes, one with purple fruit and the other with orange fruit, from the Salento area, in Apulia (South Italy). In order to quantitate betanin in cactus pear fruit extracts (which is difficult by HPLC because of the presence of two isomers, betanin and isobetanin, and the lack of commercial standard with high purity), betanin was purified from Amaranthus retroflexus inflorescence, characterized by the presence of a single isomer. The purple cactus pear variety showed very high betanin content, with higher levels of phenolics, vitamin C, and antioxidant capacity (TEAC) than the orange variety. These findings confirm the potential for exploiting the autochthonous biodiversity of cactus pear fruits. In particular, the purple variety could be an interesting source of colored bioactive compounds which not only have coloring potential, but are also an excellent source of dietary antioxidant components which may have beneficial effects on consumers' health.

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Citations

Jan 20, 2016·Antioxidants·Olufunmilayo Sade OmobaMargareth Linde Athayde
Jan 26, 2017·Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquée, Nutrition Et Métabolisme·Cristhian F MontenegroGretchen A Casazza
Jun 4, 2020·Journal of Food Biochemistry·Sahar B AhmedAly Fahmy Mohamed
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Jul 25, 2019·Antioxidants·Karina K Nakashima, Erick L Bastos
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Mar 7, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Mafalda Alexandra SilvaHelena S Costa
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Aug 28, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Vuyisa SigwelaArno Hugo
Nov 2, 2021·Critical Reviews in Food Science and Nutrition·Patrick da Silva CardosoDeborah Murowaniecki Otero

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Methods Mentioned

BETA
ABTS

Software Mentioned

GraphPad Prism
GraphPad

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