Characterization of carotenoid profile of Spanish Sanguinos and Verdal prickly pear (Opuntia ficus-indica, spp.) tissues

descriptionPublicationkeyboard_double_arrow_right Article 01 Dec 2017 English Publisher:Elsevier BVJournal:Food Chemistry, volume 237, pages 612-622 (issn: 0308-8146,

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Authors: Cano, M. Pilar; Gómez-Maqueo, Andrea; García-Cayuela, Tomás; Welti-Chanes, Jorge;

doi: 10.1016/j.foodchem.2017.05.135

pmid: 28764043

handle: 10261/194012

Characterization of carotenoid profile of Spanish Sanguinos and Verdal prickly pear (Opuntia ficus-indica, spp.) tissues

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Abstract

Carotenoid profiles of different tissues (peel, pulp and whole fruit) of Spanish Sanguinos (red) and Verdal (orange) prickly pears (Opuntia ficus-indica spp.) have been characterized in detail and quantified for the first time. Carotenoids were determined by HPLC-PDA-MS (APCI+), using a reverse phase C30 column. A total of 9 xantophylls and 4 hydrocarbon carotenes were identified. Also, minor amounts of chlorophyll a, a' and b can be observed in Opuntia peel extracts. All carotenoids were found to be present in their free form (no carotenoid esters were detected). The RAE was highest in Opuntia peels, showing values from 19.20 to 16.48µg/100g fresh weigth, for Sanguinos and Verdal Opuntia fruits, respectively. The main carotenoid in Opuntia peel extracts was (all-E)-lutein with 1132.51 and 767.98µg/100g fresh weigth, followed by (all-E)-β-carotene with 200.40 and 173.50µg/100g fresh weigth for Sanguinos and Verdal varieties of Opuntia fruits, respectively.

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Keywords

Chlorophyll, Antioxidant activity, Chlorophyll A, Fruit, Opuntia, Other constituents, Carotenoids, Prickly pear fruits

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