**3. Bioactive compounds**

**Table 2** shows the main bioactive compounds present in prickly pear fruit peel and pulp. These are betalains (betanin and indicaxanthin), flavonoids, phenolics, vitamin C and carotenoids.

**129**

*Valorization of Prickly Pear [*Opuntia ficus-indica *(L.) Mill]: Nutritional Composition…*

equivalents g<sup>−</sup><sup>1</sup>

equivalents g<sup>−</sup><sup>1</sup>

**Compounds Unit Pulp Peel References**

fw

fw

fw 0.10–

1.04

fw 28–79.2 59.8 [2, 14, 19, 20]

fw 2.56–3.79 12.58–16.93 [2, 6]

fw 2.61–39.6 — [19, 20]

0.2–0.7 1.4–2.8 [21, 22]

2–2.5 5.4–6.2 [21]

— [20]

Betalains are water-soluble pigments (containing nitrogen) that are responsible for the red or yellow color of fruits, flowers, roots and leaves of plants belonging to the order of *Caryophyllales*, in which Cactaceae plants are included. [19]. Prickly pear fruits are characterized by various colors due to the combination of two betalain pigments, the purple-red betanin and the yellow-orange indicaxanthin [20]. These compounds make prickly pear fruits a good source of bioactive compounds with antioxidant properties, which may have beneficial effects on the consumer's health [19]. Flavonoids are a group of secondary metabolites of plants implicated in fruit and flower coloration, photosensitization and energy transfer, among others. Flavonoids present high antioxidant activity that helps to neutralize damaging free radicals and to prevent oxidative stress in the human body [21, 22]. Prickly pear fruits contain more flavonoids in the peel than in the pulp and there are fewer

Vitamin C is an essential nutrient for humans that provides a high antioxidant activity and prevents against oxidative stress in humans [14, 20, 21]. The content of this vitamin depends on the cultivar among other factors, being higher in red cultivars, which show higher concentration of vitamin C than some common fruits

Carotenoids are organic pigments that belong to isoprenoid group and are widely distributed among fruits. They are responsible for most yellow, orange and red colors in vegetables. These pigments contribute to the appearance and attractiveness of a fruit. They can also perform as antioxidants [2, 6]. Concentration of carotenoids in prickly pear fruits is slightly lower than that reported for other fruits but it confirms the observation that yellow-colored fruits present higher concentra-

Polyphenols are an important group of natural compounds, founded in plants and characterized by the presence of more than one phenol group in their structure. These molecules are considered to be of high scientific and therapeutic interest, because they help to prevent degenerative diseases, cardiovascular diseases and

In general, the peel of prickly pear fruits is richer than pulp in total phenolic content [21, 24, 25] (**Table 2**). The profile of individual (poly)phenolic compounds depends on the cultivar [18]. Generally, predominant compounds in prickly pear fruit

cancers, among others, due to their antioxidant activity [21, 23].

*DOI: http://dx.doi.org/10.5772/intechopen.92009*

Vitamin C mg 100 g<sup>−</sup><sup>1</sup>

Total flavonoids mg rutin

Total phenolic content mg rutin

Carotenoids μg g<sup>−</sup><sup>1</sup>

Indicaxanthin mg 100 g<sup>−</sup><sup>1</sup>

Betanin mg 100 g<sup>−</sup><sup>1</sup>

*Principal bioactive compounds in prickly pear fruit pulp and peel.*

*fw, fresh weight.*

**Table 2.**

flavonoids than phenolic compounds (**Table 2**) [21].

such as apple, peach and grapes [2].

tions than colored fruits [2].

**4. (Poly)phenols and phenolic profile**

*Valorization of Prickly Pear [*Opuntia ficus-indica *(L.) Mill]: Nutritional Composition… DOI: http://dx.doi.org/10.5772/intechopen.92009*


#### **Table 2.**

*Invasive Species - Introduction Pathways, Economic Impact, and Possible Management Options*

diseases and some types of cancer [8, 13], among others.

**2. Nutritional composition**

fructose (71.7 g L<sup>−</sup><sup>1</sup>

(12.4–49.1 mg 100 g<sup>−</sup><sup>1</sup>

(320–549 mg 100 g<sup>−</sup><sup>1</sup>

total fiber and ash comparing to the peel.

ents magnesium (18.6–987 mg 100 g<sup>−</sup><sup>1</sup>

lower level of sodium (0.70–1.09 mg 100 g<sup>−</sup><sup>1</sup>

Energy kcal 100 g<sup>−</sup><sup>1</sup>

*Nutritional composition of prickly pear fruit pulp and peel.*

major macronutrient in pulp (199–410.7 mg 100 g<sup>−</sup><sup>1</sup>

There are ample evidences of the health benefits of consumption of prickly pear due to its source of nutrients and vitamins [4, 7, 8] and antioxidant properties due to its content of bioactive compounds [2, 9, 10]. Additionally, prickly pear presents medicinal uses: it is used in treatment of hyperglycemia and high levels of cholesterol [7, 11, 12] and its consumption is linked with lower incidence of coronary

This chapter is focused on the nutritional composition, bioactive compounds and economic aspects of prickly pear fruits through a compilation and synthesis of the available studies. With this, the authors intend to contribute to the knowledge of *O. ficus-indica* and also to promote new scientific research and industrial use of this crop.

**Table 1** shows nutritional composition of prickly pear pulp and peel. Prickly pear fruit pulp has high content of protein, lipids and moisture but low content of

About sugar profile, glucose and fructose are the predominant ones in both peel and pulp. On average, fruit pulp shows high content of glucose (123 g L<sup>−</sup><sup>1</sup>

Prickly pear fruit also stands out for its mineral contents. Potassium is the

dw) and magnesium (18 mg 100 g<sup>−</sup><sup>1</sup>

[14–16]. Iron, manganese and copper are the major microelements in fruit peel and pulp [14, 15]. The mineral pattern depends on the fruit origin and crop factors [15].

**Constituents Unit Pulp Peel References** Moisture % 90.66 88.92 [15] Titratable acidity g citric acid L <sup>−</sup><sup>1</sup> 0.23–1.60 0.61–3.40 [9] Total soluble solids ° Brix 10.7–15.7 8.03–15.4 [9] pH — 5.41–6.01 4.83–5.59 [9]

Protein % dw 1.62 1.53 [15] Lipids % dw 0.56 0.32 [15] Total fibers % dw 4.65 5.83 [15] Ash % dw 2.60 3.40 [15] Fructose g L<sup>−</sup><sup>1</sup> 57.8–88.0 27–81.8 [9] Glucose g L<sup>−</sup><sup>1</sup> 103–144 57–128 [18]

**Table 2** shows the main bioactive compounds present in prickly pear fruit peel and pulp. These are betalains (betanin and indicaxanthin), flavonoids, phenolics,

, respectively) [9].

dw), calcium (49.04–951) and potassium

dw 361 169 [17]

dw) than peel (1.8–951 mg 100 g<sup>−</sup><sup>1</sup>

dw) as the major macronutrients [14, 15]. Fruit pulp shows

dw), followed by calcium

dw). Fruit peel pres-

) than peel (91.0 and 52.0 g L<sup>−</sup><sup>1</sup>

) and

dw)

**128**

**Table 1.**

**3. Bioactive compounds**

vitamin C and carotenoids.

*Principal bioactive compounds in prickly pear fruit pulp and peel.*

Betalains are water-soluble pigments (containing nitrogen) that are responsible for the red or yellow color of fruits, flowers, roots and leaves of plants belonging to the order of *Caryophyllales*, in which Cactaceae plants are included. [19]. Prickly pear fruits are characterized by various colors due to the combination of two betalain pigments, the purple-red betanin and the yellow-orange indicaxanthin [20]. These compounds make prickly pear fruits a good source of bioactive compounds with antioxidant properties, which may have beneficial effects on the consumer's health [19].

Flavonoids are a group of secondary metabolites of plants implicated in fruit and flower coloration, photosensitization and energy transfer, among others. Flavonoids present high antioxidant activity that helps to neutralize damaging free radicals and to prevent oxidative stress in the human body [21, 22]. Prickly pear fruits contain more flavonoids in the peel than in the pulp and there are fewer flavonoids than phenolic compounds (**Table 2**) [21].

Vitamin C is an essential nutrient for humans that provides a high antioxidant activity and prevents against oxidative stress in humans [14, 20, 21]. The content of this vitamin depends on the cultivar among other factors, being higher in red cultivars, which show higher concentration of vitamin C than some common fruits such as apple, peach and grapes [2].

Carotenoids are organic pigments that belong to isoprenoid group and are widely distributed among fruits. They are responsible for most yellow, orange and red colors in vegetables. These pigments contribute to the appearance and attractiveness of a fruit. They can also perform as antioxidants [2, 6]. Concentration of carotenoids in prickly pear fruits is slightly lower than that reported for other fruits but it confirms the observation that yellow-colored fruits present higher concentrations than colored fruits [2].

### **4. (Poly)phenols and phenolic profile**

Polyphenols are an important group of natural compounds, founded in plants and characterized by the presence of more than one phenol group in their structure. These molecules are considered to be of high scientific and therapeutic interest, because they help to prevent degenerative diseases, cardiovascular diseases and cancers, among others, due to their antioxidant activity [21, 23].

In general, the peel of prickly pear fruits is richer than pulp in total phenolic content [21, 24, 25] (**Table 2**). The profile of individual (poly)phenolic compounds depends on the cultivar [18]. Generally, predominant compounds in prickly pear fruit

## *Invasive Species - Introduction Pathways, Economic Impact, and Possible Management Options*


**131**

37.7 g L<sup>−</sup><sup>1</sup>

(123 g L<sup>−</sup><sup>1</sup>

and sucrose [29].

**6. Volatile compounds**

52 g L<sup>−</sup><sup>1</sup>

*Valorization of Prickly Pear [*Opuntia ficus-indica *(L.) Mill]: Nutritional Composition…*

**[18]**

x x

**Peel [18]**

**Pulp [5]**

**Peel [5]**

**Pulp and peel [26]**

pulp and peel are ferulic acid and derivatives, isorhamnetin and derivatives, sinapic acid and derivatives, and quercetin and derivatives [5, 18, 24]. Other compounds found in these botanical parts are kaempferol, myricetin, luteolin, catechin, naringin

The presence of the phenolic compounds in prickly pear fruit peel and pulp, due to its antioxidant activity, makes this fruit an important product that can contribute to prevent human degenerative diseases such as cancer, diabetes, hypercholesterolemia, arteriosclerosis or cardiovascular and gastric diseases [21, 25]. **Table 3** shows some compounds found in the most recent studies [5, 18, 26] about phenolic profile

Citric and malic acids are the major organic acids present in prickly pear fruit pulp and peel. Other organic acids, such as oxalic, tartaric, quinic, shikimic and fumaric acids, are present in traces. Citric acid ranges from 1.60 to 3.20 g L<sup>−</sup><sup>1</sup>

the CAM metabolism of *O. ficus-indica*, especially in the cladodes. Organic acids are accumulated in the vacuole during night and suffer a reciprocal reserve carbohy-

Organic acids in fruits are in lower concentration in comparison with cladodes; however, fruits, especially pulp, are characterized by high sugar content. Some authors [9] studied the concentration of glucose and fructose in fruits and their results show that glucose predominates over fructose in both fruit peel and pulp

 of fructose in fruit peel). However, other studies [28] show that glucose, fructose and sucrose concentration is higher in fruit peel than in pulp. These results

Sugar concentration in prickly pear fruit makes it a good source of energy and a natural source of sweetness for food preparations. Besides, fructose contributes to the typical sweet taste of this fruit, due to its high wetness compared with glucose

Volatile compounds influence the sensory quality of fruits. Their aromas are formed from a complex group of chemical substances such as aldehydes, alcohols,

of fructose in pulp versus 91 g L<sup>−</sup><sup>1</sup>

in

in pulp.

[9]. Malic acid shows

of malic acid and

) [9]. This is due to

of glucose and

in peel and 1.20 and 2.10 g L<sup>−</sup><sup>1</sup>

*DOI: http://dx.doi.org/10.5772/intechopen.92009*

Guaiacyl(8-O-4) syrinigyl (8-8)

guaiacyl-hexoside

**Table 3.**

**Compound Pulp** 

Feruloyl derivative x

Naringin x x

Trihydroxy-methoxy-flavonol x x

*Phenolic compounds found in prickly pear fruit peel and pulp in the most recent studies.*

and syringaresinol, among others [5, 18, 24].

**5. Sugars and organic acid composition**

concentrations between 1.04 and 2.20 g L<sup>−</sup><sup>1</sup>

of glucose and 91 g L<sup>−</sup><sup>1</sup>

fruit peel and shows values from 0.30 to 1.61 in pulp g L<sup>−</sup><sup>1</sup>

drates accumulation during the daytime phase [27].

However, cladodes show higher values of these acids (71.8 g L<sup>−</sup><sup>1</sup>

indicate that concentration of sugars may depend on the cultivars.

of citric acid) and also contain succinic acid (43 g L<sup>−</sup><sup>1</sup>

of prickly pear fruit peel and pulp.


*Valorization of Prickly Pear [*Opuntia ficus-indica *(L.) Mill]: Nutritional Composition… DOI: http://dx.doi.org/10.5772/intechopen.92009*

#### **Table 3.**

*Invasive Species - Introduction Pathways, Economic Impact, and Possible Management Options*

Piscidic acid x x x Caffeic acid 4-O-glucuronide x

p-Coumaric acid 4-O-glucoside x

Ferulic acid derivative x x x

Kaempferol-glucosyl-rhamnoside x x x

Taxifolin x

Isorhamnetin glucosyl-rhamnoside x x x

Isorhamnetin-3-O-glucoside x Isorhamnetin diglucoside x

Eucomic acid x

Isorhamnetin glucosyl-pentoside x x

Quercetin-3-O-rutinoside (rutin) x x x

x x

4-Hydroxybenzoic acid derivative x x

**[18]**

**Peel [18]**

x

**Pulp [5]**

**Peel [5]**

**Pulp and peel [26]**

x

x x

**Compound Pulp** 

Protocatechuic acid-hexoside x x

Myricetin-hexoside x x

Ferulic acid-hexoside x x Guaiacyl(t8-O-4)guaiacyl-hexoside x x Sinapic acid-hexoside x x Syrinigyl(t8-O-4)guaiacyl x x

Rutin-pentoside x

Kaempferol-di-rhamnose-hexoside x

Quercetin-hexoside-pentoside x x Isorhamnetin derivative x x Dihydrosinapic acid hexoside x x

Secoisolariciresinol-hexoside x x Quercetin-hexoside x x Kaempferol-rutinoside x Syringaresinol x x Naringenin-hexoside x x Isorhamnetin-rutinoside x x

Isorhamnetin-C-hexoside x

Quercetin-hexoside-pentoside x

Syrinigyl(t8-O-4)guaiacyl x

Kaempferol 3-O-(2"rhamnosyl-galactoside)7-O

Quercetin-rhamnose-hexoside-

rhamnose

rhamnoside

rutinoside

rhamnoside

Isorhamnetin-rhamnose-

Isorhamnetin glucosyl-rhamnosyl-

**130**

*Phenolic compounds found in prickly pear fruit peel and pulp in the most recent studies.*

pulp and peel are ferulic acid and derivatives, isorhamnetin and derivatives, sinapic acid and derivatives, and quercetin and derivatives [5, 18, 24]. Other compounds found in these botanical parts are kaempferol, myricetin, luteolin, catechin, naringin and syringaresinol, among others [5, 18, 24].

The presence of the phenolic compounds in prickly pear fruit peel and pulp, due to its antioxidant activity, makes this fruit an important product that can contribute to prevent human degenerative diseases such as cancer, diabetes, hypercholesterolemia, arteriosclerosis or cardiovascular and gastric diseases [21, 25]. **Table 3** shows some compounds found in the most recent studies [5, 18, 26] about phenolic profile of prickly pear fruit peel and pulp.
