International Journal of Technology Enhancements and Emerging Engineering Research (ISSN 2347-4289)

IJTEEE >> Volume 3 - Issue 1, January 2015 Edition

International Journal of Technology Enhancements and Emerging Engineering Research  
International Journal of Technology Enhancements and Emerging Engineering Research

Website: http://www.ijteee.org

ISSN 2347-4289

Effect Of Season On Proximate Composition Of Cladode Juice Of Two Species Of Cactaceae

[Full Text]



A. Boutakiout, D. Elothmani, M. Mahrouz, H. Hanine



Keywords: cladode juice, proximate composition, minerals, polyphenols, antioxidant activity.



Abstract: This study evaluates the effects of harvesting seasons on proximate composition, polyphenols, and antioxidant activity of cladode juice of the two species Opuntia ficus-indica (spineless) and Opuntia megacantha (spiny) selected in Morocco. Proximate composition showed that cladode juice is rich in ascorbic acid (22.88 ± 0.62 mg /100 mL) and potassium (409.35 mg /100 mL) but poor in sugar (1.45 ± 0.03 g/100 mL). Total phenolics and antiradical activity gives high values ranging from 455.65 ± 7.63 to 542.70 ± 1.35 µg GAE/mL and from 1.78 ± 0.03 to 4.10 ± 0.02 µmol TE/mL respectively. The highest analyses values were recorded in summer. Correlation analyses indicated that there were two significant relationships (p<0.05) between analyses and the month of harvest and a second between analyses and cultivars. Results of the present study confirmed that components of cladode juice whose phyto-chemistry and phyto-pharmacology should be investigated further in order to detect possible phyto-therapeutic uses.



[1] M. Abid, S. Jabbar, T. Wu, M. Muhammad Hashim, B. Hu, S. Lei, and X. Zeng, “Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice,” Ultrasonics Sonochemistry, 21, pp. 93-97, 2014.

[2] S. Akhtar, F. Khan, and B. Javid, “Nutritional Composition, Sensory Evaluation and Quality Assessment of Different Brands of Commercial Tetra Pack Apple Juices Available in Local Market of Peshawar Pakistan”, Global Journal of Biotech. and Biochem., 8, pp. 69-73, 2013.

[3] M. J. T. J. Arts, G. R. M. M. Haenen, L. C. Wilms, S. A. J. N. Beetstra, C. G. M. Heijnen, H. P. Voss, and A. Bast, “Interactions between flavonoids and proteins: Effect on the total antioxidant capacity”, J. Agric. Food Chem., 50, pp. 1184-1187, 2001.

[4] N. Balasundram, K. Sundram, and Samman S, “Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses”, Food Chemistry, 99, pp. 191–203, 2006.

[5] N. Barka, K. Ouzaouit, M. Abdennouri, and M. El Makhfouk, “Dried prickly pear cactus (Opuntia ficus indica) cladodes as a low-cost and eco-friendly biosorbent for dyes removal from aqueous solutions”, Journal of the Taiwan Institute of Chemical Engineers, 44, pp. 52–60, 2013

[6] D. Barreca, E. Bellocco, C. Caristi, U. Leuzzi, and G. Gattuso, “Flavonoid profile and radical-scavenging activity of Mediterranean sweet lemon (Citrus limetta Risso) juice”, Food Chemistry, 129, pp. 417–422, 2011.

[7] W. Brand-Williams, E. Cuvelier, and C. Berset,” Use of a free Radical Method to Evaluate Antioxidant Activity”, Lebensm. Wiss. Technol., 28, pp. 25-30, 1994.

[8] V. Braescoa, T. Gauthier, and F. Bellisle, “Fruit juices and fruit nectars”, Cahiers de nutrition et de diététique, 48, pp. 248-256, 2013.

[9] N. Chougui, H. Louaileche, S. Mohedeb, Y. Mouloudj, Y. Hammaoui, and A. Tamendjari, “Physico-chemical characterization and antioxidant activity of some Opuntia ficus-indica varieties grown in North Algeria”, Afr. J. Biotechnol., 12, pp. 299-307, 2013.

[10] M.S. Defelice, “Prickly pear Cactus, Opuntia spp.,A Spine-Tingling, Tale”, Weed. Technol., 18, pp. 869-877, 2004.

[11] M. Dos Santos Lima, I. De Souza Veras Silani, Maia Toaldo, L. Claudio Corrêa, L. Camarão Telles Biasoto, G. Elias Pereira, and M.T. Bordignon-Luiz, “Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil”, Food Chem., 161, pp. 94-103 , 2014.

[12] M. Dubois, K. Gilles, J.K. Hamilton, P.A. Rebers, and F. Smith, “Colorimetric method for determination of sugars and related substances”, Anal. Chem., 28, pp. 350-356, 1965.

[13] K. El-Mostafa, Y. El Kharrassi, A. Badreddine, P. Andreoletti, J. Vamecq, M.S. El Kebbaj, N. Latruffe, G. Lizard, B. Nasser B. and M. Cherkaoui-Malki, “Nopal Cactus (Opuntia ficus-indica) as a Source of Bioactive Compounds for Nutrition”, Health and Disease. Molecules, 19, pp. 14879-14901, 2014.

[14] A.H. El-Sayed, M.A. Nagaty, M.S. Salman, and S.A. Bazaid, “Phytochemicals, nutritionals and antioxidant properties of two prickly pear cactus cultivars (Opuntia ficus indica Mill.) growing in Taif”, Food. Chem., 160, pp. 31-38, 2014.

[15] G. Giovanna, M.L. Parker, R.N. Bennett, J. Robertson, G. Mandalari, A. Narbard, R.B. Lo Curto, G. Bisignano, C.B. Faulds, and K.W. Waldron, K.W, “Anatomical, chemical, and biochemical Characterization of cladodes from Prickly Pear (Opuntia ficus-indica (L.) Mill.)” J. Agric. Food. Chem., 57, pp. 10323-10330, 2009.

[16] G. Goldstein, L. Andrade, and P. Nobel, “Differences in Water Relations Parameters from the Chlorenchyma and the Parenchyma of the Opuntia ficus-indica under Wet versus Dry Conditions” Aust. J. Plant. Physiol, 18, pp. 95-107, 1991.

[17] J.M.A. Joslyn, “Tannins and related Phenolics”. In Methods in food analysis, p. 701-725, 1970.

[18] H. Kelebek, A. Canbas, and S. Selli, “Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey”, Food Chemistry, 107: 1710–1716, 2008.

[19] A. Konic-Ristic, K. Savikinb, G. Zdunic, T. Jankovic, Z. Juranicc, N. Menkovic, and I. Stankovic, , “Biological activity and chemical composition of different berry juices”, Food Chemistry, 125, pp. 1412–1417, 2011.

[20] J. Kroll, H. M. Rawel, and S. Rohn, “Reactions of plant phenolics with food proteins and enzymes under special consideration of covalent bonds”, Food Sci. Technol. Res., 9, pp. 205-218, 2003.

[21] J.L. Lamaison, and A. Carnat, A., “Teneurs en principaux flavonoids des fleurs de Crataegeus monogyna Jacq et de Crataegeus Laevigita (Poiret D.C) en fonction de la vegetation”, Pharm. Acta helv., 65, pp. 315-320, 1990.

[22] H.N. Le Houérou, “Cacti (Opuntia spp.) as a fodder crop for marginal lands in the Mediterranean basin. Proc. 4th IC on Cactus pear and cochineal”, Acta Hort., 581, pp. 21–46, 2002.

[23] M.A. Livrea, and L. Tesoriere, L., “Health benefits and bioactive components of the fruitsfrom Opuntia ficus -indica [L.] Mill”, Journal of the Professional Association for Cactus Development, 8, pp. 73–90, 2006.

[24] O.H. Lowry, and N.J. Rosenbrough., “Farr A.L., Randall R.J. Protein measurement with the Folin Phenol reagent”, J. Biol. Chem., 193, pp. 2665-275, 1951.

[25] Y. Mohamed-Yasseen, S.A. Barringer, and W.E. Splittstoesser, “A note on the uses of Opuntia spp. In Central/North America”, J. Agric. Environ., 32, pp. 347-353, 1996.

[26] N. Muhacir-Güzel, M. Türkyilmaz, O. Yemis, S. Tagi, and M. Ozkan, “Changes in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruits during production and their relation with antioxidant activity”, Food Science and Technology, 59, pp. 933-940, 2014.

[27] M. Pinent, A. Castell, I. Baiges, G. Montagut , L. Arola, and A. Ardévol, “Bioactivity of flavonoids on insulin-secreting cells”, Compr. Rev. Food. Sci., 7, pp. 299-308, 2008.

[28] K.W. Prasad, Kong, K.W., N.S. Ramannan, A. Azrina, and I. Amin, “Selection of experimental domain using two level factorial design to determine extract yield, antioxidant capacity, phenolics and flavonoids from Mangifera pajang Kosterm”, Sep. Sci. Techno., 47, pp. 2417-2423, 2012.

[29] S.0. Renaud, and M. De Lorgeril, “Wine, alcohol, platelets and the French paradox for coronary heart disease”, Lancet, 339, pp. 1523-1526, 1992

[30] N. Retamal, J.M. Duran, and J. Fernandez, “Seasonal variations of chemical composition in prickly pear (Opuntia ficus- indica(L.)Miller)”, J. Sci. Food. Agric., 38, pp. 303-311, 1987.

[31] C.A. Rice-Evans, N.J. Miller, and G. Paganga, “Structure-antioxidant activity relationships of flavonoids and phenolic acids”, Free Radical Bio. Med., 20, pp. 933-956, 1995.

[32] A. Rodriguez-Felix, and M. Cantwell, “Development and changes in composition and quality of prickly pear cactus cladodes (nopalitos)”, Plant. Foods. Hum. Nutr., 38, pp. 83-93, 1988.

[33] S.M. Rohn, H. Rawel, H., J. Kroll, “Antioxidant Activity of Protein-Bound Quercetin”. J. Agric. Food Chem., 52, pp. 4725−4729, 2004.

[34] V.L. Singleton, R. Orthofer, and R.M. Lamuela., “Analyses of total phenols and other oxidation substances and antioxidants by means of folin-Ciocalteu reagent. Oxidant and Antioxidants Part A”, 299, pp. 152-178, 1999.

[35] F.C. Stintzing, K.M. Herbach, M.R. Mosshammer, R. Carle, W. Yi, and S. Sellappan, “Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones”, Journal of Agricultural and Food Chemistry, 53, pp. 442–451, 2005.

[36] F.C. Stintzing, and R. Carle, “Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses”, Mol. Nutr. Food Res., 49, pp. 175-194, 2005.

[37] H.A. Synman, “ A greenhouse study on root dynamics of cactus pears, Opuntia ficus-indica and O. robusta”, J. Arid. Environ., 65, pp. 529-542, 2006.

[38] Y.S. Velioglu, G. Mazza, L. Gao, and B.D. Oomah, “Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products”, J. Agric. Food. Chem., 46, pp. 4113-4117, 1998.

[39] R.B. Willis, and P.R.N. Allen, 1998, “Improved method for measuring hydrolysable tannins using potassium iodate”, The analyst., 123, 435-439.

[40] G. Xu, D. Liu, J. Chen, X. Ye, Y. Ma, and J. Shi, “Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chemistry”, 106, pp. 545–551, 2008.