Characterization of physiochemical properties of Cactus Cladodes (Opuntia ficus indica) grown in Antalya

Abstract

In the current study, the main purpose is to determine the chemical and physical properties of cactus cladode grown in the rural region of Antalya, the Mediterranean region of Türkiye, since it reveals high-yield leaves for potential consumption. Physical and chemical properties were examined. The moisture content and dry matter did not show extra ordinary results, but its ash content emphasized it as a good source of minerals. Total sugar content (TSC) percent was higher than 5%. The functional bioactive components were determined as 8.85 mg/g dry matter, 1.97 mg/g dry matter, 2.43 mg/g dry matter, and 0.468 mg/g dry matter for the total phenolic content (TPC), the total flavonoid content (TFC), the total flavanol content as well as the ascorbic acid content (AAC), respectively. The results indicated that some of the features were superior compared to literature reports, but some were not. In any case, cactus cladodes from the Antalya region of Türkiye reveal high potential as an alternative source of food for human diet. Its carbohydrate content serves as an energy supply, whereas promising bioactive contents including TPC, TFC, total flavanol content and AAC present high potential as a functional nutrient for human consumption. High antioxidant capacity values also support those findings.

Keywords

• flavonoid content
• antioxidant capacity
• ascorbic acid
• regional effect
• phenolic content

References

1. López, R., De Ita, A., Vaca, M., “Drying of Prickly Pear Cactus Cladodes (Opuntia Ficus Indica),” Forced Convection Tunnel. Energy Conversion and Management, vol. 50, no. 9, pp. 2119-2126, 2009. https://doi.org/10.1016/j.enconman.2009.04.014.
2. Griffith, M.P., “The Origins of an Important Cactus Crop, Opuntia Ficus‐Indica (Cactaceae): New Molecular Evidence”, American Journal of Botany, vol. 91, no. 11, pp. 1915-1921, 2004. https://doi.org/10.3732/ajb.91.11.1915.
3. Stintzing, F.C., Carle, R., “Cactus Stems (Opuntia Spp.): A Review on Their Chemistry, Technology, and Uses”, Molecular Nutrition Food Research, vol. 49, no. 2, pp. 175-194, 2005. https://doi.org/10.1002/mnfr.200400071.
4. Msaddak, L., Abdelhedi, O., Kridene, A., Rateb, M., Belbahri, L., Ammar, E., Nasri, M. Zouari, N., “Opuntia Ficus-Indica Cladodes as a Functional Ingredient: Bioactive Compounds Profile and Their Effect on Antioxidant Quality of Bread,” Lipids in health disease, vol. 16, no. 1, pp. 1-8, 2017. https://doi.org/10.1186/s12944-016-0397-y.
5. López-Cervantes, J., Sánchez-Machado, D.I., Campas-Baypoli, O.N., Bueno-Solano, C., “Functional Properties and Proximate Composition of Cactus Pear Cladodes Flours,” Food Science Technology, vol. 31, no. 3, pp. 654-659, 2011. https://doi.org/10.1590/S0101-20612011000300016.
6. Kendir, G., & Köroğlu, A., “Cladode and fruit anatomy of Opuntia ficus-indica (L.) Miller in Türkiye”, ACTA Pharmaceutica Sciencia, vol. 62, no. 1, 2024. https://doi.org/10.23893/1307-2080.APS6204.
7. Yılmaz, C., Türkay, C., Toplu, C., Seday, Ü., Zurnacı, M. “Doğu Akdeniz Bölgesinde Dikenli İncir( Opuntia ficus- indica L.) Genetik kaynaklarının Toplanması, Muhafazası, Değerlendirilmesi ve çeşit olabilecek Tiplerinin Belirlenmesi”, Program Kodu: 1001. TÜBİTAK TOVAG Proje 1110135, 2014: pp. 1-99, 2014.
8. Yılmaz, C., “Dikenli İncir (Opuntia ficus-indica L.) Yetiştiriciliği”.Tarım Türk Dergisi, vol. 24, pp. 14-16, 2010.

9. Lee, M., Chemists, A.o.O.A., “Official Methods of Analysis of AOAC International (16th Edn): Edited by Patricia A. Association of Official Analytical Chemists, Washington, 1995.
10. Kulcu, R., “Determination of the Effects of Different Packaging Methods and Materials on Storage Time of Dried Apple”, International Journal of Science Technology, vol. 4, no. 2, pp. 238-255, 2018. https://doi.org/10.20319/mijst.2018.42.238255.
11. Williams, S., “AOAC Official Methods of Analysis, Arlington”, VA, 1984.
12. Ammar, I., Ennouri, M., Attia, H., “Phenolic Content and Antioxidant Activity of Cactus (Opuntia Ficus-Indica L.) Flowers Are Modified According to the Extraction Method”, Industrial Crops and Products, vol. 64, pp. 97-104, 2015. https://doi.org/10.1016/j.indcrop.2014.11.030.
13. Matthäus, B., “Antioxidant Activity of Extracts Obtained from Residues of Different Oilseeds”, Journal of Agricultural and Food Chemistry, vol. 50, no. 12, pp. 3444-3452, 2002. https://doi.org/10.1021/jf011440s.
14. Zaporozhets, O.A., Krushynska, O.A., Lipkovska, N.A., Barvinchenko, V.N., “A New Test Method for the Evaluation of Total Antioxidant Activity of Herbal Products”, Journal of Agricultural Food Chemistry, vol. 52, no. 1, pp. 21-25, 2004. https://doi.org/10.1021/jf0343480.
15. Yermakov, A., Arasimov, V., Yarosh, N., “Methods of Biochemical Analysis of Plants”, Kolos, Agropromizdat, Leningrad, 1987.
16. Karadag, A., Bozkurt, F., Bekiroglu, H., Sagdic, O., “Use of Principal Component Analysis and Cluster Aanalysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity”, Polish Journal of Food and Nutrition Sciences, vol. 70, no. 4, 2020. https://doi.org/10.31883/pjfns/127399.
17. Demiray, E., Tulek, Y., Yilmaz, Y., “Degradation Kinetics of Lycopene, Β-Carotene and Ascorbic Acid in Tomatoes During Hot Air Drying”, LWT-Food Science Technology, vol. 50, no. 1, pp. 172-176, 2013. https://doi.org/10.1016/j.lwt.2012.06.001.
18. Dorman, H., Peltoketo, A., Hiltunen, R., Tikkanen, M., “Characterisation of the Antioxidant Properties of De-Odourised Aqueous Extracts from Selected Lamiaceae Herbs”, Food chemistry, vol. 83, no. 2, pp. 255-262, 2003. https://doi.org/10.1016/S0308-8146(03)00088-8.
19. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. Rice-Evans, C., “Antioxidant Activity Applying an Improved Abts Radical Cation Decolorization Assay. Free Radical”, Biology and Medicine, vol. 26, no. 9-10, pp. 1231-1237, 1999. https://doi.org/10.1016/S0891-5849(98)00315-3.
20. Hildreth, A.C., Brown, G.B., “Modification of Lane-Eynon Method for Sugar Determination”, Journal of the Association of Official Agricultural Chemists, vol. 25, pp. 775-778, 1942. https://doi.org/10.5555/19421401811.
21. Torres, L. G., Cadena, G., Carpinteyro-Urbán, S., & Corzo, L. J., “New galactomannans and mucilages with coagulant–flocculant activity for an environment-friendly treatment of wastewaters”, Current Advances in Environmental Science, vol. 2, no. 2, pp. 52-58, 2014.
22. El-Safy, F. S., “Evaluation and utilization of cladodes flour in formulating functional sponge cake”, World Applied Sciences Journal, vol. 27, no. 4, pp. 512-523, 2013. https://doi.org/10.5829/idosi.wasj.2013.27.04.81117.
23. Lee, Y. C., Hwang, K. H., Han, D. H., & Kim, S. D., “Compositions of Opuntia ficus-indica”, Korean Journal of Food Science and Technology, vol. 29, no. 5, pp. 847-853, 1997.
24. Ayadi, M. A., Abdelmaksoud, W., Ennouri, M., & Attia, H., “Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making”, Industrial Crops and Products, vol. 30, no. 1, pp. 40-47, 2009. https://doi.org/10.1016/j.indcrop.2009.01.003.
25. Chiteva, R., & Wairagu, N., “Chemical and nutritional content of Opuntia ficus-indica (L.)”, African Journal of Biotechnology, vol. 12, no. 21, 2013.
26. Shoukat, R., Cappai, M., Pia, G., & Pilia, L., “An updated review: Opuntia ficus indica (OFI) chemistry and its diverse applications”, Applied Sciences, vol. 13, no. 13, 2023, Art no. 7724. https://doi.org/10.3390/app13137724.
27. Aragona, M., Lauriano, E. R., Pergolizzi, S., & Faggio, C. J. N. P. R., “Opuntia ficus-indica (L.) Miller as a source of bioactivity compounds for health and nutrition”, Natural product research, vol. 32, no. 17, pp. 2037-2049, 2018. https://doi.org/10.1080/14786419.2017.1365073.
28. Chougui N, Louaileche H, Mohedeb S, Mouloudj Y, Hammoui Y, Tamendjari A., “Physico-chemical characterisation and antioxidant activity of some Opuntia ficus-indica varieties grown in North Algeria”, Afr J Biotechnol., vol. 12, pp. 299–307, 2013. https://doi.org/10.5897/AJB12.1946.
29. Benayad Z, Martinez-Villaluenga C, Frias J, Gomez-Cordoves C, Es-Safi NE., “Phenolic composition,antioxidant and anti-inflammatory activities of extracts from Moroccan Opuntia ficus-indica flowersobtained by different extraction methods”, Ind Crop Prod., vol. 62, pp. 412–420, 2014. https://doi.org/10.1016/j.indcrop.2014.08.046.