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Daniloski D, D'Cunha NM, Speer H, McKune AJ, Alexopoulos N, Panagiotakos DB, Petkoska AT, Naumovski N. Recent developments on Opuntia spp., their bioactive composition, nutritional values, and health effects. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Kumar D, Sharma PK. A Review on Opuntia Species and its Chemistry, Pharmacognosy, Pharmacology and Bioapplications. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401316666200220092414] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Opuntia species, locally known as prickly pear was used for various purposes
as food, medicine, beverage, source of dye and animal food. Many studies have revealed its pharmacology
activity from time to time. This review is a collection of chemistry, pharmacognosy,
pharmacology and bioapplications of the cactus family.
Methods:
Many sources were used to collect information about Opuntia species such as Pub med,
Google scholar, Agris, science direct, Embase, Merk index, Wiley online library, books and other reliable
sources. This review contains studies from 1812 to 2019.
Results:
The plants from the cactus family offer various pharmacological active compounds including
phenolic compounds, carotenoids, betalains, vitamins, steroids, sugar, amino acids, minerals and
fibers. These bioactive compounds serve various pharmacological activities such as anticancer, antiviral,
anti-diabetic, Neuroprotective, anti-inflammatory, antioxidant, Hepatoprotective, antibacterial,
antiulcer and alcohol hangover. According to various studies, Opuntia species offer many bioapplications
such as fodder for animal, soil erosion, prevention, human consumption and waste water decontamination.
Finally, different parts of plants are used in various formulations that offer many biotechnology
applications.
Conclusion:
Different parts of Opuntia plant (fruits, seeds, flowers and cladodes) are used in various
health problems which include wound healing, anti-inflammatory and urinary tract infection from
ancient times. Nowadays, researches have extended several pharmacological and therapeutic uses of
Opuntia species as discussed in this review. Many in-vitro and in-vivo models are also discussed in
this review as the proofs of research findings. Various research gaps have been observed in current
studies that require attention in the future.
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Affiliation(s)
- Dharmendra Kumar
- Department of Pharmaceutics, Galgotias University, Buddha International Circuit, Sector 17A, Greater Noida, Uttar Pradesh 203201, India
| | - Pramod K. Sharma
- Department of Pharmaceutics, Galgotias University, Buddha International Circuit, Sector 17A, Greater Noida, Uttar Pradesh 203201, India
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De Wit M, Du Toit A, Osthoff G, Hugo A. Antioxidant Content, Capacity and Retention in Fresh and Processed Cactus Pear (Opuntia ficus-indica and O. robusta) Fruit Peels From Different Fruit-Colored Cultivars. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00133] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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Barba FJ, Garcia C, Fessard A, Munekata PE, Lorenzo JM, Aboudia A, Ouadia A, Remize F. Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1756844] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, València, Spain
| | - Cyrielle Garcia
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Sainte Clotilde, France
| | - Amandine Fessard
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Sainte Clotilde, France
| | - Paulo E.S. Munekata
- Centro Tecnológico de la Carne de Galicia, San Cibrao Das Viñas, Ourense, Spain
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, San Cibrao Das Viñas, Ourense, Spain
| | - Aouatif Aboudia
- Laboratoire Aliments-Environnement-Santé, Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco
| | - Adbelouahab Ouadia
- Laboratoire Aliments-Environnement-Santé, Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco
| | - Fabienne Remize
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Sainte Clotilde, France
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Dick M, Limberger C, Cruz Silveira Thys R, de Oliveira Rios A, Hickmann Flôres S. Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers. Food Chem 2020; 314:126178. [PMID: 31981886 DOI: 10.1016/j.foodchem.2020.126178] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 12/27/2019] [Accepted: 01/07/2020] [Indexed: 11/30/2022]
Abstract
Cactus cladode offers innovative ingredients such as cactus mucilage (CM) and cladode flour (CF) for producing gluten-free snacks. Five different crackers were formulated: C-C (control cracker prepared with 2% of commercial gums), C-CM (cracker containing 2% of CM instead of commercial gums), C-CF5, C-CF10, and C-CF15 (crackers incorporated of 5%, 10%, and 15% CF, respectively - free of commercial gums). CF characterization is also presented, demonstrating its great technological potentiality. The proximate composition of C-CM and C-CF mostly differed for ash and fiber content as compared to C-C. In general, crackers' physical properties were not impacted by CM or CF addition, except for the darker color of CF-supplemented crackers. The C-CM and CF-incorporated crackers showed higher total phenolics and antioxidant activity. Additionally, the latter samples were enhanced with carotenoids. Sensory evaluation revealed that C-CM and C-CF5 were those most accepted. Therefore, CM and CF are interesting alternatives for gluten-free cracker formulation.
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Affiliation(s)
- Melina Dick
- Bioactive Compounds Laboratory, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, P.O. Box 15059, ZC 91501-970 Porto Alegre, RS, Brazil
| | - Christian Limberger
- Bioactive Compounds Laboratory, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, P.O. Box 15059, ZC 91501-970 Porto Alegre, RS, Brazil
| | - Roberta Cruz Silveira Thys
- Baking Laboratory, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, P.O. Box 15059, ZC 91501-970 Porto Alegre, RS, Brazil
| | - Alessandro de Oliveira Rios
- Bioactive Compounds Laboratory, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, P.O. Box 15059, ZC 91501-970 Porto Alegre, RS, Brazil
| | - Simone Hickmann Flôres
- Bioactive Compounds Laboratory, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, P.O. Box 15059, ZC 91501-970 Porto Alegre, RS, Brazil.
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Shmatchenko N, Artamonova M, Aksonova O, Oliinyk S. INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.15673/fst.v12i1.843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
This article presents the results of studies of the properties of marmalade with natural plant cryoadditives during storage for 3 months (90 days). To improve the organoleptic characteristics and antioxidant properties of marmalade, plant additives of cryogenic origin were used, namely cryopastes from quince, apple, carrot, pumpkin, grapes, and cryopowders from rose hips, sea buckthorn, and grapes. It is shown that the use of plant cryoadditives makes it possible to increase the biological value and antioxidant properties of new types of marmalade. For new types of marmalade with cryoadditives, during its shelf life, these properties have not been studied earlier. However, it should be noted that such studies are necessary and relevant for solving the problem of preserving the quality indicators and antioxidant capacity of marmalade with cryoadditives. New kinds of marmalade have high organoleptic characteristics during the whole storage period. It is shown that the storage conditions of marmalade, according to current regulatory documentation, are suitable for new marmalade products, since the physico-chemical and microbiological indicators vary, but remain within acceptable limits. Thus, the moisture content decreases to almost 31%, the acidity rises by 12–16%, compared to freshly prepared samples. The content of reducing substances increases by 30–64%. It is determined that the value of the antioxidant capacity of all the samples developed is much higher – almost 2.3–8 times than the same figure for the control sample. After the storage period, the antioxidant capacity is reduced by 15–35%, but this data also significantly exceeds the antioxidant capacity of the control sample. Storage of marmalade with cryopastes and cryopowders for 90 days is possible, since all the basic physico-chemical, microbiological, and organoleptic indicators at the end of shelf life meet the requirements. Indicators of antioxidant capacity for them also remain at a fairly high level. New technologies of jelly-fruit marmalade with plant cryoadditives have been introduced at 4 enterprises. 2 utility model patents have been received, and regulatory documents have been developed and approved for the manufacture of new jelly products.
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Barba FJ, Putnik P, Bursać Kovačević D, Poojary MM, Roohinejad S, Lorenzo JM, Koubaa M. Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.012] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Characterization of carotenoid profile of Spanish Sanguinos and Verdal prickly pear (Opuntia ficus-indica, spp.) tissues. Food Chem 2017; 237:612-622. [PMID: 28764043 DOI: 10.1016/j.foodchem.2017.05.135] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Revised: 05/22/2017] [Accepted: 05/23/2017] [Indexed: 10/19/2022]
Abstract
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.
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Rosa A, Atzeri A, Deiana M, Scano P, Incani A, Piras C, Cesare Marincola F. Comparative antioxidant activity and 1H NMR profiling of Mediterranean fruit products. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.01.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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