Figure S1: HPLC-DAD chromatogram of betalains (at 480 and 535 nm) and phenolic compounds (at 280 and 370 nm) in Opuntia stricta var. dillenii from (a) whole fruit, (b) peel, (c) pulp and (d) bagasse. Numbers correspond to the identified compounds indicated in Table S1 according to Gómez-Lopez et al., Table S1: HPLC retention time (Rt), maximum absorption (λmax) and m/z of the identified major bioactive compounds from Opuntia stricta var. dillenii based on Gómez-Lopez et al., Table S2: Bioactive compounds content (mg/g dry weight) of the major betalains and polyphenols in peel, pulp and whole fruit and by-product (bagasse) from Opuntia stricta var. dillenii prickly pear based on Gómez-Lopez et al.

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