Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients

[EN] Consumer interest in the use of natural ingredients is creating a growing trend in the food industry, leading to research into the development of natural products such as colorants, antimicrobials and antioxidant compounds. This work involves an extensive morphological (using physico-chemical assays), chemical (antioxidant activity assays) and microbiological (Gram-positive and negative strains) characterization of prickly peras (Opuntia ficusindica (OFI) var. sanguigna, gialla and Opuntia engelmannii) fruits. Through chromatographic assays, these species have shown interesting contents of hydrophilic (sugars, organic acids and betalains) and lipophilic (tocopherols and fatty acids) compounds. While Opuntia engelmannii exhibited higher content of betacyanins and mucilage, OFI varieties sanguigna and gialla displayed greater organic acid content. The sanguigna variety also showed the highest ¿-tocopherol content. All this compounds could be the responsible of enhancing the bioactivity of this variety, which can be observed in its antimicrobial potential, tested in the studied strains too. Results revealed that Opuntia spp. could be used as a nutraceutical and/or food additive, maintaining and promoting health and life quality.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013) and L. Barros contract. This work is funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER-023289 (DeCodE) and ValorNatural (R). B. Melgar (No. 329930) also thanks CONACyT for his grant. The authors are grateful for a grant from the Serbian Ministry of Education, Sciences and Technological Development (no. 173032). The authors would also like to thank Dr. Carlos Aguiar for the botanical identification of these species.Melgar-Castañeda, B.; Pereira, E.; Oliveira, MBP.; Garcia-Castello, EM.; Rodríguez López, AD.; Sokovic, M.; Barros, L.... (2017). Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients. Food Research International. 101:259-265. https://doi.org/10.1016/j.foodres.2017.09.024S25926510