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

•Carotenoid profile of prickly pear tissues were described for first time.•9 xantophylls and 4 hydrocarbon carotenes were identified.•Carotenoid analysis were made by HPLC-PDA-MS (APCI+).•All carotenoids in the Spanish prickly pear tissues were found in their free form.•Main carotenoid in prickly pe...

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Bibliographic Details
Published in:Food chemistry 2017-12, Vol.237, p.612-622
Main Authors: Cano, M.P., Gómez-Maqueo, A., García-Cayuela, T., Welti-Chanes, J.
Format: Article
Language:English
Subjects:
Antioxidant activity
Carotenoids
Chlorophyll
Fruit
HPLC-PDA-MS (APCI+)
Opuntia
Opuntia ficus-indica, spp
Other constituents
Prickly pear fruits
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Summary:•Carotenoid profile of prickly pear tissues were described for first time.•9 xantophylls and 4 hydrocarbon carotenes were identified.•Carotenoid analysis were made by HPLC-PDA-MS (APCI+).•All carotenoids in the Spanish prickly pear tissues were found in their free form.•Main carotenoid in prickly pears was (all-E)-lutein, followed by (all-E)-β-carotene. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.05.135