Next Article in Journal
Environmental Sounds Influence the Multisensory Perception of Chocolate Gelati
Previous Article in Journal
Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers
Article Menu
Issue 4 (April) cover image

Export Article

Open AccessArticle

Valorization of Prickly Pear Juice Geographical Origin Based on Mineral and Volatile Compound Contents Using LDA

Laboratory of Food Chemistry Department of Chemistry University of Ioannina, 45110 Ioannina, Greece
cp Foodlab Ltd, Polifonti 25, Strovolos, Nicosia 2047, Cyprus
Author to whom correspondence should be addressed.
Foods 2019, 8(4), 123;
Received: 23 March 2019 / Revised: 7 April 2019 / Accepted: 11 April 2019 / Published: 15 April 2019
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches)
PDF [757 KB, uploaded 15 April 2019]


In the present work the mineral content and volatile profile of prickly pear juice prepared from wild cultivars was investigated. Fruits used in the study originated from three areas of the Peloponnese Peninsula. Twenty-five macro- and micro-minerals (K, Na, P, Ca, Mg, Al, B, Ba, Be, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Sb, Se, Si, Sn, Ti, Tl, V, Zn) were determined using inductively coupled plasma atomic emission spectroscopy (ICP-OES). Furthermore, analysis of the mineral content of soil samples with ICP-OES showed a perfect correlation with those of fruit juices. Volatile compounds (alcohols, aldehydes, hydrocarbons, terpenoids, and others) were identified using an optimized headspace solid phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS) method. Multivariate analysis showed significant differences (p < 0.05) among the investigated parameters with respect to juice geographical origin. Prickly pear juice samples were classified according to geographical origin by 85.7% and 88.9% using 7 minerals and 21 volatile compounds, respectively. View Full-Text
Keywords: prickly pear; juice; minerals; aroma; authentication; chemometrics prickly pear; juice; minerals; aroma; authentication; chemometrics

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Supplementary material


Share & Cite This Article

MDPI and ACS Style

Karabagias, V.K.; Karabagias, I.K.; Louppis, A.; Badeka, A.; Kontominas, M.G.; Papastephanou, C. Valorization of Prickly Pear Juice Geographical Origin Based on Mineral and Volatile Compound Contents Using LDA. Foods 2019, 8, 123.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top