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The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (Opuntia ficus indica)—Preliminary Findings on Juice and Pomace

1
Discipline of Nutrition and Dietetics, Faculty of Health, University of Canberra, Canberra 2617, Australia
2
Collaborative Research in Bioactive and Biomarkers (CRIBB) group, University of Canberra, Canberra 2617, Australia
3
Medical School, Australian National University, Canberra 2605, Australia
4
Department of Nutrition and Dietetics, Harokopio University, Athens 17671, Greece
5
School of Medicine, University of Notre Dame, Sydney 2010, Australia
6
School of Life Science, University of Coventry, Coventry CV1 2JH, UK
*
Author to whom correspondence should be addressed.
Beverages 2019, 5(2), 28; https://doi.org/10.3390/beverages5020028
Received: 16 January 2019 / Revised: 14 February 2019 / Accepted: 4 March 2019 / Published: 1 April 2019
(This article belongs to the Special Issue Functional Beverages, from Idea to Functionality)
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Abstract

Prickly Pear (PP) is often overlooked due to its’ short shelf-life. Juicing may improve marketability but often affects quality, thereby warranting investigation. Purple PP (whole (WF) and flesh (FF)) was juiced using blenders; stick (SB) and jug (JB); and juicers; commercial (CJ) and cold-pressed (CP). Juices and methanolic (70%) pomace extracts were analysed for; bioactives; Total Phenolic (TPC; µgGAE/mL), Flavonoid (TFC; µgCE/mL) and Betalain Content (TBC; mg/100 g; Betacyanin; BE; Betaxanthin; IE); and antioxidant characteristics; DPPH, FRAP (µMTE) and vitamin C (mgAAE/mL). Juicing techniques had effects on phytochemicals in; juice: TPC (WF/FF; p = 0.022–0.025), TFC (FF; p = 0.034), Betacyanin (WF/FF; p = 0.029–0.026), FRAP (WF/FF; p = 0.016–0.024) and Vitamin C (WF/FF; p = 0.015–0.016); and pomace: TPC (WF/FF; p = 0.015), TBC (FF; p = 0.034), Betacyanin (FF; p = 0.047), Betaxanthin (FF; p = 0.017), DPPH (WF/FF; p = 0.016–0.024), FRAP (WF/FF; p = 0.015–0.023) and Vitamin C (WF/FF; p = 0.016–0.022). Processing-style (blend/juice) affected; TPC, DPPH and FRAP in juice and pomace. Overall, fruit-preparation (WF/FF) had minimal effects. Additionally, correlations existed between; juice TFC and TBC (p = 0.001; τ = −0.044); TBC and vitamin C (p = 0.001; τ = −0.637); pomace TPC and DPPH (p = 0.003; τ = 0.440), TPC and vitamin C (p = 0.011; τ = 0.440); and TFC and FRAP (p = 0.001; τ = 0.519). The best methods overall for juice were SB (FRAP), JB (TPC, TBC), CJ (TFC) and CP (DPPH, VitC); and for pomace extracts; SB(FRAP), JB (TPC, VitC), CJ(TFC), and CP (TBC, DPPH). View Full-Text
Keywords: juice; phytochemical; Opuntia ficus indica; Prickly Pear; cold pressed juice; phytochemical; Opuntia ficus indica; Prickly Pear; cold pressed
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MDPI and ACS Style

Gouws, C.A.; Georgouopoulou, E.; Mellor, D.D.; Naumovski, N. The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (Opuntia ficus indica)—Preliminary Findings on Juice and Pomace. Beverages 2019, 5, 28.

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