Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients
Abstract
:1. Introduction
2. Materials and Methods
2.1. Solvents, Reagents, and Standards
2.2. Prickly Pears and Physicochemical Analysis
2.3. Prickly Pear Extract Obtention for Characterization
2.4. In Vitro Digestion Assay
2.5. Betalain and Phenolic Content by High Performance Liquid Chromatography
2.6. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Characteristics
3.2. Identification of Betalains and Phenolic Compounds
3.3. Quantification of Betalains
3.4. Quantification of Phenolic Compounds
3.5. Digestive Stability of Betalains and Phenolic Compounds
3.5.1. Digestive Stability in Pulps (Edible Fraction)
3.5.2. Digestive Stability in Peels (by-Products to Obtain Potential Healthy Ingredients)
3.6. Bioaccessiblity of Betalains and Phenolic Compounds
3.6.1. Bioaccessibility in Pulps (Edible Fraction)
3.6.2. Bioaccessibility in Peels (by-Products to Obtain Potential Healthy Ingredients)
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Prickly Pear (Opuntia ficus-indica L. Mill.) Variety | ||||
---|---|---|---|---|
Characteristics | Colorada (Orange) | Fresa (Red) | Blanco Buenavista (White) | Blanco Fasnia (White) |
Pulp color | Orange | Fuchsia | White | White |
Peel color | Orange | Fuchsia | Green | Yellow/green |
Apical caliber (cm) | 6.2 ± 0.8 a | 5.8 ± 0.5 a | 6.6 ± 0.7 a | 6.3 ± 1.0 a |
Equatorial caliber (cm) | 4.9 ± 0.3 a | 4.5 ± 0.4 a | 5.1 ± 0.3 a | 4.6 ± 0.3 a |
Weight (g) | 106.0 ± 9.3 a | 78.9 ± 9.6 a | 129.6 ± 23.9 a | 89.0 ± 7.0 a |
% peel | 55.7 ± 2.6 a | 41.3 ± 11.4 a | 55.4 ± 1.8 a | 44.1 ± 4.1 a |
% pulp | 38.2 ± 3.7 a | 51.8 ± 6.6 a | 41.1 ± 6.2 a | 50.6 ± 4.2 a |
% seeds | 6.1 ± 0.1 a | 6.9 ± 1.4 a | 3.5 ± 0.9 a | 5.3 ± 0.8 a |
pH | 6.1 ± 0.2 a | 6.1 ± 0.0 a | 6.6 ± 0.1 b | 6.2 ± 0.1 a |
Titratable acidity (%) | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a |
Soluble solids (°Brix) | 13.4 ± 0.1 a | 13.6 ± 0.1 a | 15.7 ± 0.1 b | 16.0 ± 0.2 b |
Firmness (N) | 18.3 ± 3.6 a | 12.5 ± 3.8 a | 22.0 ± 2.6 a | 10.7 ± 1.6 a |
Color peel (CIELAB) | ||||
L* | 50.4 ± 1.8 ab | 41.7 ± 2.4 a | 58.9 ± 2.7 b | 60.6 ± 3.5 b |
a* | 9.2 ± 2.4 ab | 19.4 ± 3.7 b | 1.1 ± 3.6 a | 4.3 ± 2.4 ab |
b* | 11.0 ± 2.3 ab | −4.2 ± 2.2 a | 23.9 ± 3.7 b | 20.8 ± 5.3 b |
Color pulp (CIELAB) | ||||
L* | 49.8 ± 4.5 a | 38.1 ± 1.3 a | 58.5 ± 2.5 a | 55.6 ± 4.7 a |
a* | 12.5 ± 2.9 b | 11.9 ± 3.8 b | −1.7 ± 0.7 a | −1.7 ± 0.6 a |
b* | 11.3 ± 6.6 a | −7.5 ± 1.1 a | 7.3 ± 1.7 a | 4.9 ± 1.9 a |
No 1 | Rt (min) | Compound Identity | UV λmax (nm) | [M+H] + | MS/MS (m/z) |
---|---|---|---|---|---|
1 | 3.1 | Bx-hydroxyproline (Portulacaxanthin I) | 479 | 325.11 | 307.13, 220.10, 191.14 |
2 | 3.3 | Bx-glycine (Portulacaxanthin III) a | 471 | 269.11 | 225.14, 136.06 |
3 | 3.7 | Bx-unknown | 475 | 307.08 | 116.07, 84.08, 76.02 |
4 | 3.9 | Bx-asparagine (Vulgaxanthin III) | 474 | 326.14 | 325.14, 307.13, 220.10 |
5 | 4.0 | Bx-glutamine (Vulgaxanthin I) a | 470 | 340.11 | 308.09, 116.07, 84.04, 76.02 |
6 | 5.5 | Bx-glutamic acid (Vulgaxanthin II) a | 474 | 341.10 | 292.20, 147.04, 72.08 |
7 | 6.1 | Piscidic acid derivative | 228, 275 | 322.21 | 147.04, 119.05, 107.05, 91.05 |
8 | 9.2 | Bx-amino butyric acid | 469 | 297.11 | 286.09, 153.04, 86.09 |
9 | 10.5 | Bx-proline (Indicaxanthin) a | 478 | 309.11 | 263.10, 217.10, 70.06 |
10 | 14.0 | Piscidic acid a | 232, 275 | 257.07 | 191.07, 147.04, 119.05, 107.05 |
11 | 15.7 | Betanin a | 534 | 551.15 | 390.10, 389.10 |
12 | 20.7 | Isobetanin | 534 | 551.15 | 390.10, 389.10 |
13 | 27.3 | Betanidin a | 540 | 389.10 | 345.09, 150.05 |
14 | 28.0 | Gomphrenin I | 536 | 551.15 | 389.10 |
15 | 32.3 | Neobetanin | 476 | 549.13 | 387.08 |
16 | 33.7 | 4-hydroxybenzoic acid derivative | 274 | 205.05 | 161.06, 131.05, 115.05, 105.07 |
17 | 37.9 | Bx-tryptophan | 473 | 398.25 | 307.26, 219.05 |
18 | 38.7 | Quercetin glycoside I (QG1) | 266, 351 | 426.24 | 303.05, 191.07, 120.08 |
19 | 39.1 | Quercetin glycoside II (QG2) | 269, 350 | 653.28 | 303.05, 177.05 |
20 | 40.0 | Isorhamnetin glucosyl-rhamnosyl-rhamnoside (IG1) a | 254, 354 | 771.23 | 625.18, 317.07, 85.03 |
21 | 40.4 | Isorhamnetin glucosyl-rhamnosyl-pentoside (IG2) a | 253, 354 | 757.22 | 317.07, 167.07, 86.10 |
22 | 40.8 | Isorhamnetin hexosyl-hexosyl-pentoside (IG3) a | 253, 354 | 757.22 | 317.06 |
23 | 41.2 | Isorhamnetin glucosyl-pentoside (IG4) a | 254, 354 | 611.16 | 479.12, 317.07, 177.05 |
24 | 41.6 | Quercetin-3-rutinoside (Rutin) a | 250, 343 | 611.23 | 303.05, 229.11, 137.07 |
25 | 42.5 | Isorhamnetin hexosyl-rhamnoside (IG7) a | 255, 355 | 625.53 | 479.12, 317.07 |
26 | 43.3 | Isorhamnetin glycoside | 254, 353 | 581.15 | 317.07 |
27 | 44.1 | Kaempferol glucosyl-rhamnoside (KG1) a | 262, 351 | 595.17 | 287.06 |
28 | 44.5 | Isorhamnetin glucosyl-rhamnoside (IG5) a | 253, 354 | 625.18 | 317.07, 85.03 |
29 | 45.5 | Isorhamnetin-hexosyl-pentoside (IG6) a | 253, 354 | 611.07 | 317.07 |
30 | 45.8 | Isorhamnetin glycoside | 232, 330 | 814.58 | 641.37, 317.07, 169.09 |
31 | 50.0 | Isorhamnetin a | 370 | 317.07 | 317.07 |
Prickly Pear Variety | ||||||
---|---|---|---|---|---|---|
No. | Compound | Tissue | Colorado (Orange) | Fresa (Red) | Blanco Buenavista (White) | Blanco Fasnia (White) |
Betaxanthins (mg/100 g fresh weight) | ||||||
1 | Bx-hydroxyproline (Portulacaxanthin I) | Peel | 0.09 ± 0.00 b | 0.01 ± 0.00 a | n.d. a | n.d. a |
Pulp | 0.06 ± 0.00 c | 0.01 ± 0.00 b | n.d. a | n.d. a | ||
2 | Bx-glycine (Portulacaxanthin III) | Peel | 0.94 ± 0.02 c | 0.11 ± 0.01 b | 0.02 ± 0.00 a | 0.01 ± 0.00 a |
Pulp | 1.16 ± 0.02 c | 0.30 ± 0.01 b | 0.03 ± 0.00 a | 0.02 ± 0.00 a | ||
3 | Bx-unknown | Peel | 0.19 ± 0.00 c | 0.03 ± 0.00 b | tr. a | 0.01 ± 0.00 a |
Pulp | 0.27 ± 0.00 d | 0.06 ± 0.00 c | n.d. a | 0.02 ± 0.00 b | ||
4 | Bx-asparagine (Vulgaxanthin III) | Peel | 0.67 ± 0.01 c | 0.02 ± 0.00 b | tr. a | n.d. a |
Pulp | 0.24 ± 0.01 c | 0.08 ± 0.02 b | n.d. a | n.d. a | ||
5 | Bx-glutamine (Vulgaxanthin I) | Peel | 0.21 ± 0.00 c | 0.02 ± 0.00 b | tr. a | n.d. a |
Pulp | 0.29 ± 0.01 c | 0.06 ± 0.00 b | n.d. a | n.d. a | ||
6 | Bx-glutamic acid (Vulgaxanthin II) | Peel | 0.20 ± 0.00 c | 0.02 ± 0.00 b | n.d. a | n.d. a |
Pulp | 0.09 ± 0.00 c | 0.02 ± 0.00 b | n.d. a | n.d. a | ||
9 | Bx-amino butyric acid | Peel | 0.12 ± 0.00 c | 0.01 ± 0.00 b | n.d. a | n.d. a |
Pulp | 0.16 ± 0.02 c | 0.04 ± 0.00 b | n.d. a | n.d. a | ||
10 | Bx-proline (Indicaxanthin) | Peel | 5.98 ± 0.19 c | 1.24 ± 0.06 b | 0.03 ± 0.00 a | 0.02 ± 0.00 a |
Pulp | 11.79 ± 0.15 c | 4.01 ± 0.14 b | 0.05 ± 0.00 a | 0.09 ± 0.01 a | ||
18 | Bx-tryptophan | Peel | 0.20 ± 0.00 c | 0.02 ± 0.00 b | 0.02 ± 0.00 b | n.d. a |
Pulp | 0.20 ± 0.00 c | 0.05 ± 0.00 b | tr. a | n.d. a | ||
Betacyanins (mg/100 g fresh weight) | ||||||
12 | Betanin | Peel | 0.54 ± 0.02 a | 9.54 ± 0.59 b | 0.02 ± 0.00 a | 0.01 ± 0.00 a |
Pulp | 0.62 ± 0.02 b | 11.17 ± 0.28 c | 0.03 ± 0.00 a | 0.01 ± 0.00 a | ||
13 | Isobetanin | Peel | 0.07 ± 0.00 a | 0.51 ± 0.09 b | n.d. a | n.d. a |
Pulp | 0.05 ± 0.01 a | 1.02 ± 0.12 b | n.d. a | n.d. a | ||
14 | Betanidin | Peel | 0.02 ± 0.00 a | 0.18 ± 0.01 b | tr. a | n.d. a |
Pulp | 0.02 ± 0.00 a | 0.33 ± 0.02 b | tr. a | n.d. a | ||
15 | Gomphrenin I | Peel | 0.02 ± 0.00 a | 0.31 ± 0.02 b | tr. a | n.d. a |
Pulp | 0.02 ± 0.00 b | 0.31 ± 0.00 c | tr. a | n.d. a | ||
16 | Neobetanin | Peel | 0.04 ± 0.00 b | 0.17 ± 0.00 c | n.d. a | n.d. a |
Pulp | n.d. a | tr. a | n.d. a | n.d. a | ||
Total betaxanthins 1 | Peel | 8.61 ± 0.24 c | 1.48 ± 0.07 b | 0.07 ± 0.00 a | 0.04 ± 0.00 a | |
Pulp | 14.26 ± 0.14 c | 4.63 ± 0.13 b | 0.08 ± 0.00 a | 0.13 ± 0.01 a | ||
Total betacyanins 1 | Peel | 0.68 ± 0.03 a | 10.71 ± 0.72 b | 0.02 ± 0.00 a | 0.01 ± 0.00 a | |
Pulp | 0.71 ± 0.02 b | 12.84 ± 0.18 c | 0.03 ± 0.00 a | 0.01 ± 0.00 a | ||
Total betalains 1 | Peel | 9.29 ± 0.27 b | 12.19 ± 0.80 c | 0.09 ± 0.00 a | 0.05 ± 0.00 a | |
Pulp | 14.97 ± 0.12 b | 17.47 ± 0.31 c | 0.11 ± 0.00 a | 0.14 ± 0.01 a |
Prickly Pear Variety | ||||||
---|---|---|---|---|---|---|
No. | Compound | Tissue | Colorada (Orange) | Fresa (Red) | Blanco Buenavista (White) | Blanco Fasnia (White) |
Phenolic acids (mg/100 g fresh weight) | ||||||
7 | Piscidic acid derivative | Peel | 15.85 ± 0.70 c | 10.55 ± 0.74 b | 14.92 ± 0.38 c | 4.94 ± 0.02 a |
Pulp | 13.49 ± 0.17 b | 13.42 ± 0.69 b | 14.04 ± 0.40 b | 1.33 ± 0.11 a | ||
10 | Piscidic acid | Peel | 407.35 ± 13.44 b | 396.88 ± 9.99 b | 423.61 ± 37.96 b | 307.94 ± 1.26 a |
Pulp | 47.49 ± 0.05 b | 36.53 ± 0.20 a | 46.33 ± 0.58 b | 35.41 ± 0.55 a | ||
16 | 4-hydroxybenzoic acid derivative | Peel | 14.62 ± 0.41 d | 9.17 ± 0.16 c | 4.88 ± 0.42 a | 7.10 ± 0.06 b |
Pulp | 1.18 ± 0.01 b | 0.83 ± 0.03 a | 1.34 ± 0.06 c | 1.23 ± 0.01 ab | ||
Flavonoids (mg/100 g fresh weight) | ||||||
18 | Quercetin glycoside (QG1) | Peel | 0.79 ± 0.00 b | 0.86 ± 0.06 b | 0.53 ± 0.01 a | 0.53 ± 0.01 a |
Pulp | tr. a | tr. a | tr. a | tr. a | ||
19 | Quercetin glycoside (QG2) | Peel | 0.73 ± 0.01 c | 0.78 ± 0.02 d | 0.51 ± 0.01 b | 0.34 ± 0.01 a |
Pulp | tr. a | tr. a | tr. a | tr. a | ||
20 | Isorhamnetin glucosyl-rhamnosyl-rhamnoside (IG1) | Peel | 1.80 ± 0.03 b | 2.17 ± 0.19 c | 1.11 ± 0.02 a | 1.40 ± 0.01 a |
Pulp | 0.01 ± 0.00 a | 0.02 ± 0.00 b | 0.03 ± 0.00 bc | 0.03 ± 0.00 d | ||
21 | Isorhamnetin glucosyl-rhamnosyl-pentoside (IG2) | Peel | 1.07 ± 0.03 b | 2.21 ± 0.21 c | 0.53 ± 0.01 a | 1.38 ± 0.01 b |
Pulp | 0.01 ± 0.00 a | 0.02 ± 0.00 c | 0.01 ± 0.00 b | 0.02 ± 0.00 c | ||
22 | Isorhamnetin hexosyl-hexosyl-pentoside (IG3) | Peel | 0.48 ± 0.01 b | 0.64 ± 0.03 c | 0.13 ± 0.00 a | 0.44 ± 0.00 b |
Pulp | tr. a | 0.01 ± 0.00 b | tr. b | 0.01 ± 0.00 c | ||
23 | Isorhamnetin glucosyl-pentoside (IG4) | Peel | 0.95 ± 0.01 c | 1.38 ± 0.06 d | 0.16 ± 0.05 a | 0.72 ± 0.04 b |
Pulp | tr. a | 0.01 ± 0.00 a | 0.01 ±0.00 a | 0.01 ± 0.00 b | ||
24 | Quercetin-3-rutinoside (Rutin) | Peel | 1.33 ± 0.19 b | 1.22 ± 0.14 b | 0.45 ± 0.04 a | 0.75 ± 0.01 a |
Pulp | tr. a | tr. a | 0.01 ± 0.00 a | 0.03 ± 0.00 b | ||
25 | Isorhamnetin hexosyl-rhamnoside (IG7) | Peel | n.d. a | n.d. a | 1.25 ± 0.07 a | n.d. a |
Pulp | n.d. a | n.d. a | 0.01 ± 0.00 a | n.d. a | ||
26 | Isorhamnetin glycoside | Peel | tr. a | 0.07 ± 0.01 b | 0.14 ± 0.02 c | n.d. a |
Pulp | tr. a | tr. a | tr. a | n.d. a | ||
27 | Kaempferol glucosyl-rhamnoside (KG1) | Peel | 0.27 ± 0.04 a | 0.36 ± 0.00 a | 0.94 ± 0.19 b | 0.15 ± 0.01 a |
Pulp | 0.01 ± 0.00 b | 0.02 ± 0.00 b | 0.08 ± 0.00 c | 0.01 ± 0.00 a | ||
28 | Isorhamnetin glucosyl-rhamnoside (IG5) | Peel | 2.85 ± 0.07c | 3.21 ± 0.07 d | 1.15 ± 0.05 a | 2.03 ± 0.00 b |
Pulp | 0.01 ± 0.00 a | 0.02 ± 0.00 b | 0.05 ± 0.00 d | 0.03 ± 0.00 c | ||
29 | Isorhamnetin hexosyl-pentoside (IG6) | Peel | 0.37 ± 0.06 c | 0.23 ± 0.01 b | 0.45 ± 0.01 c | 0.12 ± 0.01 a |
Pulp | tr. a | 0.01 ± 0.00 a | tr. a | n.d. a | ||
30 | Isorhamnetin glycoside | Peel | n.d. a | n.d. a | 0.37 ± 0.03 a | n.d. a |
Pulp | n.d. a | n.d. a | tr. a | n.d. a | ||
31 | Isorhamnetin | Peel | 0.33 ± 0.01 b | 0.62 ± 0.03 d | 0.53 ± 0.02 c | n.d. a |
Pulp | tr. a | tr. a | tr. a | tr. a | ||
Total phenolic acids 1 | Peel | 437.82 ± 14.55 b | 416.60 ± 11.65 b | 443.41 ± 38.41 b | 319.98 ± 13.01 a | |
Pulp | 62.16 ± 0.21 c | 50.78 ± 0.46 b | 61.71 ± 0.93 c | 37.98 ± 0.67 a | ||
Total flavonoids 1 | Peel | 11.49 ± 0.17 b | 13.76 ± 0.75 b | 8.25 ± 0.40 a | 7.84 ± 0.07 a | |
Pulp | 0.04 ± 0.00 a | 0.09 ± 0.01 c | 0.19 ± 0.01 d | 0.14 ± 0.01 c | ||
Total phenolic compounds 1 | Peel | 449.31 ± 14.38 a | 430.36 ± 11.65 a | 451.66 ± 38.02 a | 327.82 ± 1.37 b | |
Pulp | 62.20 ± 0.21 c | 50.87 ± 0.45 b | 61.90 ± 0.93 c | 38.12 ± 0.68 a |
Compound Identity | Colorado (Orange) | Fresa (Red) | Blanco Buenavista (White) | Blanco Fasnia (White) |
---|---|---|---|---|
Indicaxanthin | 58.2 ± 5.0 b | 68.9 ± 5.1 b | n.d. a | n.d. a |
Betanin | 46.2 ± 1.1 b | 45.6 ± 5.9 b | n.d. a | n.d. a |
Piscidic acid | 46.7 ± 4.2 b | 38.6 ± 6.9 b | 27.4 ± 2.7 a | 47.1 ± 4.8 b |
4-hydroxybenzoic acid derivative | 16.6 ± 3.1 b | 23.4 ± 1.3 c | 9.6 ± 3.1 a | 17.8 ± 1.0 b |
Compound Identity | Colorado (Orange) | Fresa (Red) | Blanco Buenavista (White) | Blanco Fasnia (White) |
---|---|---|---|---|
Indicaxanthin | 68.2 ± 4.0 b | 70.4 ± 4.5 b | n.d. a | n.d. a |
Betanin | 54.1 ± 1.1 c | 38.6 ± 0.8 b | n.d. a | n.d. a |
Piscidic acid | 51.8 ± 0.4 a | 54.8 ± 5.1 a | 79.9 ± 2.3 b | 69.4 ± 4.6 b |
4-hydroxybenzoic acid derivative | 52.3 ± 0.9 a | 65.8 ± 3.4 b | 68.9 ± 0.9 b | 77.1 ± 5.0 b |
Isorhamnetin glucosyl-rhamnosyl-rhamnoside (IG1) | 45.5 ± 2.2 a | 51.6 ± 9.2 a | 54.1 ± 11.0 a | 64.2 ± 3.5 a |
Isorhamnetin glucosyl-rhamnosyl-pentoside (IG2) | 52.6 ± 1.0 a | 51.1 ± 6.7 a | 60.9 ± 14.8 a | 70.6 ± 4.1 a |
Isorhamnetin hexosyl-hexosyl-pentoside (IG3) | 51.0 ± 5.1 b | 55.3 ± 8.8 b | n.d. a | 63.6 ± 3.2 b |
Isorhamnetin glucosyl-pentoside (IG4) | 50.2 ± 7.8 a | 50.6 ± 6.0 a | 82.5 ± 15.2 a | 72.1 ± 6.1 a |
Isorhamnetin hexosyl-rhamnoside (IG7) | n.a. a | n.a. a | 29.5 ± 9.5 b | n.a. a |
Isorhamnetin glucosyl-rhamnoside (IG5) | 32.1 ± 2.8 a | 32.4 ± 2.2 a | 25.9 ± 5.9 a | 63.2 ± 4.7 b |
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Gómez-Maqueo, A.; Antunes-Ricardo, M.; Welti-Chanes, J.; Cano, M.P. Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients. Antioxidants 2020, 9, 164. https://doi.org/10.3390/antiox9020164
Gómez-Maqueo A, Antunes-Ricardo M, Welti-Chanes J, Cano MP. Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients. Antioxidants. 2020; 9(2):164. https://doi.org/10.3390/antiox9020164
Chicago/Turabian StyleGómez-Maqueo, Andrea, Marilena Antunes-Ricardo, Jorge Welti-Chanes, and M. Pilar Cano. 2020. "Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients" Antioxidants 9, no. 2: 164. https://doi.org/10.3390/antiox9020164