Biothiols, Taurine, and Lipid-Soluble Antioxidants in the Edible Pulp of Sicilian Cactus Pear (Opuntia ficus-indica) Fruits and Changes of Bioactive Juice Components upon Industrial Processing

Biothiols, taurine, and flavonols, as well as tocopherols and carotenoids have been assessed in the edible pulp of Sicilian red (Sanguigna), yellow (Surfarina), and white (Muscaredda) cultivars of cactus pear. The yellow cultivar has the highest level of reduced glutathione (GSH, 8.1 ± 0.78 mg/100 g...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2005-10, Vol.53 (20), p.7851-7855
Main Authors: Tesoriere, L, Fazzari, M, Allegra, M, Livrea, M. A
Format: Article
Language:English
Subjects:
Antioxidants - analysis
Antioxidants - chemistry
Beverages - analysis
Biological and medical sciences
carotenoids
Carotenoids - analysis
cysteine
Cysteine - analysis
flavonols
food composition
Food Handling
Food industries
food nutrient losses
food processing
Fruit - chemistry
Fruit and vegetable industries
fruit juices
fruit pulp
fruits (food)
Fundamental and applied biological sciences. Psychology
glutathione
Glutathione - analysis
Lipids
Opuntia - chemistry
Opuntia ficus-indica
Oxidation-Reduction
Solubility
Species Specificity
Sulfhydryl Compounds - analysis
taurine
Taurine - analysis
thiols
tocopherols
Tocopherols - analysis
vitamin E
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Summary:Biothiols, taurine, and flavonols, as well as tocopherols and carotenoids have been assessed in the edible pulp of Sicilian red (Sanguigna), yellow (Surfarina), and white (Muscaredda) cultivars of cactus pear. The yellow cultivar has the highest level of reduced glutathione (GSH, 8.1 ± 0.78 mg/100 g pulp), whereas the white cultivar showed the highest amount of cysteine (1.21 ± 0.12 mg/100 g pulp). Taurine accounted for 11.7 ± 1.0 mg/100 g in the yellow pulp, while lower levels were measured in the others. With the exception of kaempferol in the yellow cultivar (2.7 ± 0.2 μg/100 g pulp), the edible pulp of cactus pear was not a source of flavonols. Very low amounts of lipid-soluble antioxidant vitamins such as vitamin E and carotenoids were measured in all cultivars. As a consequence of industrial processing, a total loss of GSH and β-carotene and a net decrease of vitamin C and cysteine were revealed in the fruit juice, whereas betalains, taurine, and vitamin E appeared to be less susceptible to degradation. Keywords: biothiols; taurine; flavonols; tocopherols; carotenoids; cactus pear fruit; industrial juice.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf050636f