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

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Abstract

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.

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Acknowledgements

The author Dra. Paola Hernández Carranza would like to thanks to the “Programa para el Desarrollo Profesional Docente” (PRODEP) of the SEP for the financial support provided through its Project 511-6/17-8017.

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Authors and Affiliations

  1. Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, 72420, Puebla, Puebla, Mexico

    Paola Hernández-Carranza, Addí R. Navarro-Cruz, Raúl Ávila-Sosa & Carlos E. Ochoa-Velasco

  2. Ingeniería en Alimentos, Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, 72420, Puebla, Puebla, Mexico

    Mariela Rivadeneyra-Mata & María E. Ramos-Cassellis

  3. Centro Universitario de los Lagos, Universidad de Guadalajara, Av. Enrique Díaz de León 1144, Paseos de la Montaña, 47460, Lagos de Moreno, Jalisco, Mexico

    Xochitl Aparicio-Fernández

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  1. Paola Hernández-Carranza
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Hernández-Carranza, P., Rivadeneyra-Mata, M., Ramos-Cassellis, M.E. et al. Characterization of red prickly pear peel (Opuntia ficus-indica L.) and its mucilage obtained by traditional and novel methodologies. Food Measure 13, 1111–1119 (2019). https://doi.org/10.1007/s11694-018-00026-y

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