Flavonols, betacyanins content and antioxidant activity of cactus Opuntia macrorhiza fruits

Content Provider	Semantic Scholar
Author	Moussa-Ayoub, Tamer E. El-Samahy, Salah K. Rohn, Sascha Kroh, Lothar W.
Copyright Year	2011
Abstract	Abstract Flavonols, betacyanins content and antioxidant activity of red-purple cactus Opuntia macrorhiza fruits, a promising cactus pear species, were evaluated in comparison to the well known cactus pear fruits of Opuntia ficus-indica. Flavonol profile was evaluated by HPLC-DAD prior to and after enzymatic hydrolysis (glycosides vs. aglycons). In addition betacyanins, responsible for the purple to red color of cactus pear fruits were also estimated and compared to Beta vulgaris ssp. (roots) and red O. ficus-indica fruits. In all cases, cactus fruit pulps showed no flavonols at all. While different derivatives of isorhamnetin glycosides were found in O. ficus-indica fruit's peel, isorhamnetin-3-O-rutinoside was the only compound in O. macrorhiza fruit. Correspondingly, antioxidant activity assays showed a high antioxidant activity of both, O. macrorhiza fruit's peel and pulp. With regard to betacyanins, O. macrorhiza fruit's peel and pulp provide a deep red-purple color, whose average impact is higher compared to red beet (B. vulgaris spp.) and about 8-fold higher than red fruits from O. ficus-indica. Supporting these results, estimation of color attributes (L*, a*, b*, C and H°) showed also a high color impact of both O. macrorhiza fruit's peel and pulp.
Starting Page	2169
Ending Page	2174
Page Count	6
File Format	PDF HTM / HTML
DOI	10.1016/j.foodres.2011.02.014
Volume Number	44
Alternate Webpage(s)	http://scuegypt.edu.eg/ar/wp-content/uploads/2013/02/Tamer-E.-Moussa-Ayoub1.pdf
Alternate Webpage(s)	https://doi.org/10.1016/j.foodres.2011.02.014
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article