Characterization of red prickly pear peel (Opuntia ficus-indica L.) and its mucilage obtained by traditional and novel methodologies

• Published in: Journal of food measurement & characterization Vol. 13; no. 2; pp. 1111 - 1119
• Main Authors: Hernández-Carranza, Paola, Rivadeneyra-Mata, Mariela, Ramos-Cassellis, María E., Aparicio-Fernández, Xochitl, Navarro-Cruz, Addí R., Ávila-Sosa, Raúl, Ochoa-Velasco, Carlos E.
• Format: Journal Article
• Language: English
• Published: New York Springer US 15.06.2019
• Subjects: Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Engineering; Food Science; Original Paper; Extraction methods; By-products; Bioactive compounds; Power ultrasound
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-018-00026-y

Prickly pear is an exotic fruit with a high amount of peel (40–45%), which is generally discarded. However, this by-product may be a good source of bioactive compounds that could be obtained using different technologies. Thus, the objective of this research was to characterize the red prickly pear peel and its mucilage obtained by both magnetic stirring and power ultrasound using water as solvent. Magnetic stirring at different temperatures (30, 40 and 50 °C) and times (10, 20 and 30 min) was applied as traditional extraction methodology. Power ultrasound at different amplitudes (30, 60 and 90%) and times (30, 60 and 90 s) was used as novel extraction methodology. Proximate chemical composition, structural polysaccharides, bioactive compounds, antioxidant capacity and microstructure were evaluated in prickly pear peel and mucilages. The maximum yield obtained with magnetic stirring and ultrasound was 41.8 ± 1.8% (40 °C for 10 min) and 33.6 ± 0.2% (30% of amplitude for 60 s), respectively. The chemical analysis of mucilages showed that contains structural polysaccharides such as cellulose and lignin. Phenolic compounds (12.00–18.60 mg GAE/g), betalains (1.12–1.48 mg/g) and antioxidant capacity by DPPH (3.12–4.88 mg GAE/g) and FRAP (28.45–30.08 mg AAE/g) assays were higher in mucilage obtained by magnetic stirring. Microstructural analysis showed the formation of agglomerated fibrils in prickly pear peel and mucilage extracted by magnetic stirring, whereas mucilage obtained by ultrasound exhibited more organized fibrils.