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

AuthorsCano, M. Pilar ; Gómez-Maqueo, Andrea; García-Cayuela, Tomás ; Welti-Chanes, Jorge
KeywordsPrickly pear fruits
Other constituents
Antioxidant activity
Issue Date2017
CitationFood Chemistry 237: 612-622 (2017)
AbstractCarotenoid 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 16.48 µg/100 g fresh weigth, for Sanguinos and Verdal Opuntia fruits, respectively. The main carotenoid in Opuntia peel extracts was (all-E)-lutein with 1132.51 and 767.98 µg/100 g fresh weigth, followed by (all-E)-β-carotene with 200.40 and 173.50 µg/100 g fresh weigth for Sanguinos and Verdal varieties of Opuntia fruits, respectively.
Publisher version (URL)https://doi.org/10.1016/j.foodchem.2017.05.135
Appears in Collections:(CIAL) Artículos
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