Molecules, Vol. 25, Pages 916: Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products

Molecules, Vol. 25, Pages 916: Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products Molecules doi: 10.3390/molecules25040916 Authors: Anna Oniszczuk Agnieszka Wójtowicz Tomasz Oniszczuk Arkadiusz Matwijczuk Ahlem Dib Ewa Markut-Miotła Prickly pear (Opuntia ficus indica (L.) Mill.) is a rich source of vitamins C, B1, B2, A, and E, minerals such as calcium, potassium, magnesium, iron, and phosphorus, as well as bioactive substances, i.e., carotenoids, betalains, and phenolic compounds. Of these, the phenolic acids, betalains, and flavonoids are notable in that they are largely responsible for the health-promoting properties of this plant. The purpose of the presented research was to first determine the antioxidant properties and the content of polyphenolic compounds (including individual phenolic acids) in prickly pear fruit, then to produce an innovative gluten-free pasta from rice-field bean flour enriched with various amounts of pear prickly fruit. The content of free phenolic acids, the sum of polyphenols and antioxidant properties of pasta were subsequently determined in the supplemented pasta. Chromatographic analysis (HPLC-ESI-MS/MS) showed a wide variety of phenolic acids. In the fruit sample, 14 acids were detected, whereas in the pasta sample without additives, 9. The dominant acid was isoferulic. The total content of free phenolic acids and the sum of polyphenols increased with increasing content of the ...
Source: Molecules - Category: Chemistry Authors: Tags: Communication Source Type: research