Investigation of Amounts of Vitamins, Lycopene, and Elements in the Fruits of Opuntia ficus-indica Subjected to Different Pretreatments

• Published in: Biological trace element research Vol. 198; no. 1; pp. 315 - 323
• Main Authors: Bakar, Büşra, Çakmak, Meltem, Ibrahim, Muhammad Salihu, Özer, Dursun, Saydam, Sinan, Karatas, Fikret
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.11.2020
• Subjects: Biochemistry; Biomedical and Life Sciences; Biotechnology; Life Sciences; Nutrition; Oncology; and microwave-dried; Elements; Frozen; Sun; Vitamins; Lycopene; Opuntia ficus-indica; Sun- and microwave-dried
• ISSN: 0163-4984; 1559-0720
• DOI: 10.1007/s12011-020-02050-w

In this study , Opuntia ficus-indica fruit was examined in fresh, frozen, sun-dried, and microwave-dried. Analysis of the vitamins in the samples was performed by high performance liquid chromatography (HPLC). The amount of selenium in the fruits was determined by fluorescence spectrophotometer, while copper, iron, manganese, and zinc were determined by atomic absorption spectrophotometer (AAS). Amount of vitamins in the fruit of Opuntia ficus-indica were decreased ( p  < 0.005) in sun- and microwave-dried samples in comparison with fresh sample. Decrease of vitamins in frozen fruits was statistically insignificant compared with fresh fruit ( p  > 0.05). The amounts of selenium, copper, iron, manganese, and zinc in Opuntia ficus-indica fruit were found to be 0.38 ± 0.03, 23.84 ± 1.82, 94.32 ± 7.04, 13.68 ± 0.88, and 188.44 ± 15.16 μg/g dw, respectively. It can be concluded that the fruit of Opuntia ficus-indica is rich in vitamin E, lycopene, ascorbic acid, nicotine amide, folic acid, iron, and zinc. The most suitable preservation techniques for Opuntia ficus-indica fruits are freezing to consume it in all season.