**7. Fatty acids**

The consumption of monounsaturated and polyunsaturated fatty acids (MUFAs and PUFAs, respectively) has been stated to provide health benefits. It also contributes to the improvement of various health conditions regarding obesity, cardiovascular diseases, diabetes mellitus and even some types of cancer [13, 36].

Prickly pear fruit pulp and peel showed important percentages of MUFAs and PUFAs. In fruit pulp, MUFAs ranged from 16.9 to 40.2% (as % of total of fatty acid profile) and PUFAs ranged from 35.2 to 53.9%. Fruit peel showed slightly lower values of MUFAs (6.90–31%) but higher ones in PUFAs (37.0–63.2%) [37]. Furthermore, prickly pear seed oil showed high percentages of PUFAs, recorded at levels between 57.90 and 63.29%, and MUFAs, ranged from 19.81 to 23.30% [38].

The most abundant compounds in fruit pulp, peel and seed oil were linoleic (C18:2), oleic (C18:1) and palmitic (C16:0) acids [15, 37]. Prickly pear fruit peel showed higher percentages of linoleic acid than fruit pulp (41.2 and 29.2% respectively), but pulp presented higher percentages of oleic acid than peel (26.8% in pulp and 14.4% in peel). Both peel and pulp showed similar percentages of palmitic acid [37].

## **8. Health benefits: antioxidant activity**

Antioxidant activity is one of the major mechanisms by which fruits and vegetables provide health benefits. Fruits and vegetable are also able to inhibit excessive oxidation due to free radicals, which are in the form of reactive oxygen species [9]. Prickly pear is rich in antioxidant product, containing phenolic compounds, carotenoids, betalains and vitamin C, all of which could be directly responsible for the health benefits [39]. Antioxidant activity in prickly pear fruit and peels may be affected by environmental factors, cultivar, genetic diversity, phenotype, agronomic practices, environmental and climatic conditions and processing of the fruit, among others [40]. Besides, the processing method and the extraction solvent affect antioxidant activity of *O. ficus-indica* extracts [26].

Antioxidant activity can be measured by different methods depending on the various mechanisms of antioxidant action. For example, some authors [2, 6, 8–10, 26, 41] studied antioxidant activity by DPPH, ABTS·+, FRAP and ORAC methods. DPPH method consists in the elimination of DPPH radical by antioxidant

**133**

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

**Method Unit Pulp Peel References**

dw 6.40–30.6 14.7–36.9 [9]

fw 6.70 — [10]

dw 58.4–60.1 54.8–59.6 [9]

dw 15.0–32.3 40.2–116 [9]

dw 18.42–137.65 58.70–175.44 [26]

fw 26.3 — [2]

fw 3.68–8.16 — [41]

fw 108.85–122.47 141.60–141.80 [6]

compounds present in the extracts, which determines its ability to capture radicals. The ABTS method captures the cationic ABTS·+ radical. FRAP method measures the ability to reduce Fe3+ in the sample. ORAC method measures the ability of the

**Table 4** shows the antioxidant activity of *O. ficus-indica* depending on the method and the part analyzed (pulp and peel). The scavenging activity of DPPH, ABTS·+ and FRAP methods is higher in fruit peel. This trend can be observed in other fruits like pomegranate [42], guava fruit [43] and berries [44]. The consumption of fruits with high antioxidant activity, such as prickly pear fruits, is related to preventing degenerative diseases such as cancer, diabetes, hypercholesterolemia,

One of the oldest ways to preserve highly perishable fruits is through different processing systems. Although it is necessary to do more research in preservation of prickly pear fruit and use it out of the harvest period, there are some processed products obtained from prickly pear fruit. The main ones are juices and nectars, marmalades and jams, dehydrated sheets, sweeteners, alcohol and wines

Juices and nectars from prickly pear fruit are mostly water. They contain appreciable amounts of sugars, vitamins and mineral salts (mainly potassium, calcium and sodium). They also are a good source of bioactive substances such as phenolic compounds, betalains, vitamin C and β-carotene. These products show different percentages of fruit pulp (15–75%), citric acid (0.3%), sucrose and water [45, 46]. Marmalades and jams are usually prepared from ripe fruits with high sugar content. In their manufacturing, it is important to control the sugar/pulp ratio, type and quantities of acidifying agents and the percentage of added pectin (thickening agent). Prickly pear fruit pulp already contains pectin, responsible for the viscosity of the pulp, which is a positive element toward the production of juices, marma-

Regarding prickly pear dehydrated sheets, there are different formulations and methods for their elaboration, mixing pulp in different sucrose ratios (0–10%). The thickness of the sheets is usually 5–15 mm. The preparations need to be spread and then dried at 60–70°C for at least 44 hours. Some authors mix prickly pear pulp

with other fruits, like quince or melon pulps [45, 48, 49].

arteriosclerosis or cardiovascular and gastric diseases [21, 25].

*Antioxidant activity of prickly pear fruit pulp and peel by different methods.*

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

μmol Trolox g<sup>−</sup><sup>1</sup>

μmol Fe (II) g<sup>−</sup><sup>1</sup>

μmol Trolox g<sup>−</sup><sup>1</sup>

μmol Trolox 100 g<sup>−</sup><sup>1</sup>

ABTS mmol Trolox kg<sup>−</sup><sup>1</sup>

DPPH mmol Trolox kg<sup>−</sup><sup>1</sup>

FRAP mmol Trolox kg<sup>−</sup><sup>1</sup>

ORAC mmol kg<sup>−</sup><sup>1</sup>

*dw, dry weight; fw, fresh weight.*

**Table 4.**

sample to scavenge peroxyl radicals.

**9. Processed products**

lades and jams [45, 47].

[29, 45].

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


#### **Table 4.**

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

ketones, terpenes and esters, among others. These compounds usually show a low concentration in fruits and their variability depends on cultivar, climatological conditions, maturity and storage conditions, among other factors [30]. In prickly pear fruit pulp, the content of these compounds varies from 3.33 mg 100 g<sup>−</sup><sup>1</sup>

Even though prickly pears have no strong aroma, up to 61 compounds have been identified [32]. In a recent research [31], the studied cultivars showed aldehydes and terpenes as the most numerous compounds. Both chemical groups and alcohols were the most abundant compounds. However, other studies reported alcohols [32–34] and esters [35] as the most numerous and abundant compounds. Some predominant compounds are D-limonene (citrus notes), 2,6-nonadienal (vegetable notes), nonanol (green, melon and fatty attributes), 2-hexenal (almond, apple green, sweet and vegetable notes), and 1-hexanol (green and sweet notes), among others [31–33]. Although prickly pear fruits are highly valued for their health-promoting benefits, sensory analysis is needed to complete the knowledge of aroma of this fruit

The consumption of monounsaturated and polyunsaturated fatty acids (MUFAs and PUFAs, respectively) has been stated to provide health benefits. It also contributes to the improvement of various health conditions regarding obesity, cardiovas-

Prickly pear fruit pulp and peel showed important percentages of MUFAs and PUFAs. In fruit pulp, MUFAs ranged from 16.9 to 40.2% (as % of total of fatty acid profile) and PUFAs ranged from 35.2 to 53.9%. Fruit peel showed slightly lower values of MUFAs (6.90–31%) but higher ones in PUFAs (37.0–63.2%) [37]. Furthermore, prickly pear seed oil showed high percentages of PUFAs, recorded at levels between 57.90 and 63.29%, and MUFAs, ranged from 19.81 to 23.30% [38]. The most abundant compounds in fruit pulp, peel and seed oil were linoleic (C18:2), oleic (C18:1) and palmitic (C16:0) acids [15, 37]. Prickly pear fruit peel showed higher percentages of linoleic acid than fruit pulp (41.2 and 29.2% respectively), but pulp presented higher percentages of oleic acid than peel (26.8% in pulp and 14.4% in peel).

Antioxidant activity is one of the major mechanisms by which fruits and vegetables provide health benefits. Fruits and vegetable are also able to inhibit excessive oxidation due to free radicals, which are in the form of reactive oxygen species [9]. Prickly pear is rich in antioxidant product, containing phenolic compounds, carotenoids, betalains and vitamin C, all of which could be directly responsible for the health benefits [39]. Antioxidant activity in prickly pear fruit and peels may be affected by environmental factors, cultivar, genetic diversity, phenotype, agronomic practices, environmental and climatic conditions and processing of the fruit, among others [40]. Besides, the processing method and the extraction solvent

Antioxidant activity can be measured by different methods depending on the various mechanisms of antioxidant action. For example, some authors [2, 6, 8–10, 26, 41] studied antioxidant activity by DPPH, ABTS·+, FRAP and ORAC methods. DPPH method consists in the elimination of DPPH radical by antioxidant

cular diseases, diabetes mellitus and even some types of cancer [13, 36].

Both peel and pulp showed similar percentages of palmitic acid [37].

affect antioxidant activity of *O. ficus-indica* extracts [26].

**8. Health benefits: antioxidant activity**

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

**7. Fatty acids**

[31].

and the effect of the cultivar [31].

to

**132**

*Antioxidant activity of prickly pear fruit pulp and peel by different methods.*

compounds present in the extracts, which determines its ability to capture radicals. The ABTS method captures the cationic ABTS·+ radical. FRAP method measures the ability to reduce Fe3+ in the sample. ORAC method measures the ability of the sample to scavenge peroxyl radicals.

**Table 4** shows the antioxidant activity of *O. ficus-indica* depending on the method and the part analyzed (pulp and peel). The scavenging activity of DPPH, ABTS·+ and FRAP methods is higher in fruit peel. This trend can be observed in other fruits like pomegranate [42], guava fruit [43] and berries [44]. The consumption of fruits with high antioxidant activity, such as prickly pear fruits, is related to preventing degenerative diseases such as cancer, diabetes, hypercholesterolemia, arteriosclerosis or cardiovascular and gastric diseases [21, 25].

### **9. Processed products**

One of the oldest ways to preserve highly perishable fruits is through different processing systems. Although it is necessary to do more research in preservation of prickly pear fruit and use it out of the harvest period, there are some processed products obtained from prickly pear fruit. The main ones are juices and nectars, marmalades and jams, dehydrated sheets, sweeteners, alcohol and wines [29, 45].

Juices and nectars from prickly pear fruit are mostly water. They contain appreciable amounts of sugars, vitamins and mineral salts (mainly potassium, calcium and sodium). They also are a good source of bioactive substances such as phenolic compounds, betalains, vitamin C and β-carotene. These products show different percentages of fruit pulp (15–75%), citric acid (0.3%), sucrose and water [45, 46].

Marmalades and jams are usually prepared from ripe fruits with high sugar content. In their manufacturing, it is important to control the sugar/pulp ratio, type and quantities of acidifying agents and the percentage of added pectin (thickening agent). Prickly pear fruit pulp already contains pectin, responsible for the viscosity of the pulp, which is a positive element toward the production of juices, marmalades and jams [45, 47].

Regarding prickly pear dehydrated sheets, there are different formulations and methods for their elaboration, mixing pulp in different sucrose ratios (0–10%). The thickness of the sheets is usually 5–15 mm. The preparations need to be spread and then dried at 60–70°C for at least 44 hours. Some authors mix prickly pear pulp with other fruits, like quince or melon pulps [45, 48, 49].

Sweetener liquid preparation from prickly pear fruit pulp implies enzymatic clarification of pulp juice, its decoloration and its vacuum concentration until 60°Brix (56% of glucose, 44% of fructose approximately). The obtained product shows a density and water activity similar to that of honey and marmalades and its characteristics are similar to other sweetener liquids currently marketed [45, 50].

Alcoholic beverages from *O. ficus-indica* are less known than those from other processed products. Some authors, for obtaining prickly pear wine, inoculated their juice with *Saccharomyces cerevisiae* and added SO2 (10 mg L<sup>−</sup><sup>1</sup> ) and citric acid for obtaining a pH 3.3, and then performed fractional distillation [51]. Besides, prickly pear fruit pulp can be added to other alcoholic beverages such as yakju, increasing the levels of alcohol, sugars and antioxidant activity [52].

Prickly pear seed oil is another potential product that can be obtained during fruit processing. Linoleic acid is the main fatty acid, and the percentages of PUFAs and MUFAs reach 63.29 and 23.30%, respectively [38]. Besides, other physical and chemical characteristics, such as refractive index, iodine number and saponification number, make it similar to other vegetable oils such as corn or grape seed oil [45].

1.Economic evaluation of prickly pear fruit production

Nowadays, *O. ficus-indica* cultivation is developed in at least 18 countries in arid and semiarid areas. The extension of this crop is more than 100,000 ha [53]. This does not include naturalized plants or plants cultivated for home consumption.

Prickly pear has been used since the sixteenth century as an important subsistence crop in many communities of Africa, Asia, Europe and America, although fruit consumption remains limited to local ethnic markets and there is little export. Only Mexico, Italy, Chile, South Africa and Argentina produce cactus pear in a commercial way [3].

Mexico is the world's largest producer of prickly pear, accounting for 45% of world production [3, 4]. Other important producing countries of prickly pear are Italy (12.2%) and South Africa (3.7%). The rest of the production is in Argentina, Chile, Bolivia, Peru, Colombia, United States of America, Morocco, Algeria, Libya, Tunisia, Egypt, Jordan, Pakistan, Israel, Greece, Spain and Portugal [3, 4].

Regarding Mexico, the planted area covers around 50,000–70,000 ha and the gross annual production is 300,000–500, 000 tones. It is the fifth fruit crop in the country and about 20,000 families obtain some income from cactus pear cultivation. Vegetable production, featured by small plots of land cultivation, supposes an additional 12,000 ha of cultivated area [54]. In this country, the cultivation of prickly pear presents the advantage that it produces employment and income in areas where few other crops can be produced [55].

Italy is the second world producer and the principal world exporter of cactus pear, mostly concentrated (96%) in Sicily with 7000–8300 ha producing about 78,000–87,000 tones per year [55]. South Africa's 1500 hectares produces about 15,000 tones. Other countries where cactus pear is cultivated are South Africa (1500 ha, 15,000 tones of fruit production), Argentina (1650 ha), Brazil (500,000 ha), Chile (934 ha), Peru (5000 tones of fruit production) and California (120 ha) [4]. However, it is difficult to quantify areas and production of prickly pear crop because it is a crop with low economic and social importance in most of the countries, so that there are not consistent economic data about it [4].

In Mexico, the main producer, the average production is approximately 12.8 t ha<sup>−</sup><sup>1</sup> (400 crates), which are sold at an average price of 3.2 euros each crate. This gives a total of 1280 euros per hectare, and the profit is approximately 340 per hectare, because the costs of tools, weeding, pruning, fertilization, fumigation, harvest and transport, among others [56]. In the case of Italy, the average production is approximately

**135**

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

hectare is 1658.88 euros [55, 57]. In Spain, average production per hectare is 234 t ha<sup>−</sup><sup>1</sup>

Besides the health benefits of fruit consumption, *O. ficus-indica* presents other

• There are studies about the antigenotoxic capacity of the cladodes against mycotoxin zearalenone (mycotoxin F-2, produced by some species of

• Cladodes of *O. ficus-indica* could be used to produce biofuels, specifically

• Due to its clotting power, cladodes could be used as a natural coagulant to remove turbidity and color in raw waters, with a yield of 65 g of coagulant per

• Some studies showed that supplementing the feeding of goats with cladodes and fruit peels may be an important resource to reduce their water intake, without detrimental effects on digestion, growth and meat quality [67, 68].

• Pigments of red and purple prickly pear cultivars could be used in food industry as additives in products like sweets, desserts and dairy products. These additives were obtained by microencapsulation technique of betalains [69, 70].

• Due to its Crassulacean acid metabolism (CAM), *O. ficus-indica* has been studied for its ability of endure prolonged drought and CO2 uptake, which can help to mitigate effects caused by desertification and global climatic change [71, 72].

• *O. ficus-indica* could be used in phytoremediation of contaminated soils with

Se, Pb and other contaminant substances [73, 74].

and the average price is 1.42 euros per kilogram. Prices depend on the moment of the season and go from 1.8 euros per kilogram to 1.05 euros. This implies an average income of 555, 254.7 euros per hectare. So, average profit is 545, 801 euros per hectare. Besides, prickly pear fruits show a high amount of compounds with biofunctional, nutraceutical and cosmetic properties, above crops like *Opuntia joconostle*, *Ziziphus jujube, Stenocereus pruinosus, Stenocereus stellatus* and *Punica granatum* [58–61]. However, no economic value analysis of the cactus pear cultivation based on obtention of these biofunctional, medicinal, nutraceutic and cosmetic compounds has been done. These compounds reach a value in the marketplace of 213.68 € per 20 mg in the case of kaempferol or 204.53 € per 10 mg in the case of isorham-

netin, and both are present in prickly pear fruit, among others.

, the incomes are 5.71 euros per hectare on average and the average profit per

,

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

15.1 t ha<sup>−</sup><sup>1</sup>

**10. Other aspects**

multiple applications in different areas:

*Fusarium*) in mice [62, 63].

kg of cladodes [66].

bioethanol and biogas [64, 65].

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

15.1 t ha<sup>−</sup><sup>1</sup> , the incomes are 5.71 euros per hectare on average and the average profit per hectare is 1658.88 euros [55, 57]. In Spain, average production per hectare is 234 t ha<sup>−</sup><sup>1</sup> , and the average price is 1.42 euros per kilogram. Prices depend on the moment of the season and go from 1.8 euros per kilogram to 1.05 euros. This implies an average income of 555, 254.7 euros per hectare. So, average profit is 545, 801 euros per hectare.

Besides, prickly pear fruits show a high amount of compounds with biofunctional, nutraceutical and cosmetic properties, above crops like *Opuntia joconostle*, *Ziziphus jujube, Stenocereus pruinosus, Stenocereus stellatus* and *Punica granatum* [58–61]. However, no economic value analysis of the cactus pear cultivation based on obtention of these biofunctional, medicinal, nutraceutic and cosmetic compounds has been done. These compounds reach a value in the marketplace of 213.68 € per 20 mg in the case of kaempferol or 204.53 € per 10 mg in the case of isorhamnetin, and both are present in prickly pear fruit, among others.
