Caracterización fisicoquímica, compuestos bioactivos y capacidad antioxidante del jugo y harina de cladodios secundarios de Opuntia ficus-indica

Jose  Cachay-Morante; Medalí  Chacpi-Vasquez; Gustavo  Castillo-Sebastian; Diana  Huamani-Calle

doi:10.17268/agroind.sci.2022.02.09

Authors

Jose Cachay-Morante Facultad de Ciencias, Universidad Nacional Agraria la Molina, Av. La Molina, SN, Lima Circulo de investigación de Biología Aplicada, Universidad Nacional Agraria la Molina, Av. La Molina, SN, Lima
Medalí Chacpi-Vasquez Class Yordan’s SRL, Ate, Lima
Gustavo Castillo-Sebastian Innovation Green Company SAC, San Juan de Miraflores, Lima
Diana Huamani-Calle Facultad de Ciencias, Universidad Nacional Agraria la Molina, Av. La Molina, SN, Lima

DOI:

https://doi.org/10.17268/agroind.sci.2022.02.09

Keywords:

Opuntia ficus-indica, Proximate analysis, Santiago de tuna, Bioactives, Cladodes

Abstract

Prickly pears (Opuntia ficus-indica) are one of the most valued species due to their ability to develop on soils with low access to nutrients and water and great nutritional value in their fruits and leaves. However, the frequent pruning of "secondary cladodes" generates agroforestry residues that do not have a secondary use, hence the present study sought to characterize the nutritional and bioactive properties of the "secondary cladodes" from the district of Santiago de Tuna to develop a baseline for its possible ulterior use as raw material. For the assays, two types of samples were used: the juice and the flour of the cladode, in which a proximate analysis was conducted, and the concentration of polyphenols, Vitamin C, flavonoids, and antioxidant activity were determined. The juice presented a yield of 53% while the flour of 7.3%. Both the juice and the flour presented considerable amounts of polyphenols (105.1 mg GAE/100g - 769 GAE/100g), vitamin C (56.2 mg AA mg/100g - 114.6 mg AA mg/100g) and antioxidant capacity (1247.94 µmol Trolox/g - 2585 µmol Trolox/g). Therefore, the results indicated that cladodes can be used to develop products with exciting potential in the food industry.

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