Physicochemical Properties, Bioactive Compounds and Sensory Evaluation of Opuntia dillenii Fruits Mixtures

H.E. Embaby¹, A.A Gaballah¹, Y.S. Hamed^1, and S.K. El-Samahy¹

¹Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia, Post Code: 41522, Egypt

Cite this paper:
H.E. Embaby, A.A Gaballah, Y.S. Hamed and S.K. El-Samahy. Physicochemical Properties, Bioactive Compounds and Sensory Evaluation of Opuntia dillenii Fruits Mixtures. Journal of Food and Nutrition Research. 2016; 4(8):528-534. doi: 10.12691/jfnr-4-8-7

Abstract

Color, bioactive compounds and sensory evaluation of five Opuntia dillenii drinks mixed with strawberry and barley were studied during storage under cooling (4±°C). It was found that Opuntia dillenii fruits had high levels of ascorbic acid (AA) (55.29 mg/100g), betacyanins (56.91), betaxanthin (45.64), total phenolic compounds (TCP) (179.30 mg/100g) and antioxidant capacity (AC) (53.32%). Mixtures with Opuntia dillenii had excellent red color and the ratio 3:1 (Opuntia dillenii: strawberry, T₂) had the highest values of a*, color index and Chroma (20.18, 1.050 and 27.21 respectively). Also, the addition of Opuntia dillenii significantly increased the levels of AA, TCP and AC in all mixtures. Moreover, the mixture T₂ had the highest levels of AA (18.67 mg/100m), TPC (71.12 mg/100ml) and AC (35.70 %). For sensory evaluation, all mixtures had acceptable properties and the mixtures of Opuntia dillenii with strawberry had better quality than those with barely. In addition, the mixture T₂ had the best quality and stability during the storage. Therefore, Opuntia dillenii fruits can be successfully used to produce new drinks by mixing with strawberry and barley and the mixture T₂ had the best properties and stability during the storage.

Keywords:
opuntia dillenii color properties ascorbic acid phenolics antioxidant capacity sensory evaluation

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

Figures

References:

[1]	Wilkinson, J., and Hall, M. “Novel Food Approvals in Europe: Routes to Obtaining Regulatory Approval for Nutraceuticals in the EU”. Nutraceutical Business and Technology ,4 (4), 12, 2008.
[2]	Wootton-Beard, P. C., Aisling, M., and Lisa, R. “Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods”. Food Research International, 44(1), 217-224, 2011.
[3]	Kuti, Joseph O. “Antioxidant compounds from four Opuntia cactus pear fruit varieties”. Food chemistry, 85(4), 527-533, 2004.
[4]	Tesoriere, L., Butera, D., Pintaudi, A.M., Allegra, M. and Livrea, M.A. Supplementation with cactus pear (Opuntia ficus-indica) fruit decreases oxidative stress in healthy humans: a comparative study with vitamin C. The American journal of clinical nutrition, 80(2), 391-395, 2004.
[5]	Böhm, H., 2008. “Opuntia dilleni–An Interesting and Promising Cactaceae Taxon”. Journal of The Professional Association For Cactus Development, 10,148-170, 2008.
[6]	Izydorczyk, M.S. and Dexter, J.E. “Barley β-glucans and arabinoxylans: molecular structure, physicochemical properties, and uses in food products–a review”. Food Research International, 41(9), 850-868, 2008.
[7]	Giese, J. H. “Hitting the spot: beverages and beverage technology.” Food technology (USA) (1992).
[8]	Medina, E.D., Rodríguez, E.R. and Romero, C.D. “Chemical characterization of Opuntia dillenii and Opuntia ficus indica fruits”. Food chemistry, 103(1), 38-45, 2007.
[9]	AOAC.Official methods of analysis of association of official analytical chemists. (17th Ed), Gaithersburg, MD, USA, (2000).
[10]	Meydav, S., Saguy, I. and Kopelman, I.J. “Browning determination in citrus products”. Journal of Agricultural and Food Chemistry, 25(3), 602-604, 1977.
[11]	Wrolstad, R.E., Durst, R.W. and Lee, J. “Tracking color and pigment changes in anthocyanin products”. Trends in Food Science & Technology,16(9), 423-428, 2005.
[12]	Osorio-Esquivel, O., Álvarez, V.B., Dorantes-Álvarez, L. and Giusti, M.M., 2011. “Phenolics, betacyanins and antioxidant activity in Opuntia joconostle fruits”. Food Research International, 44(7), 2160-2168, 2011.
[13]	Ravichandran, K., Saw, N.M.M.T., Mohdaly, A.A., Gabr, A.M., Kastell, A., Riedel, H., Cai, Z., Knorr, D. and Smetanska, I. “Impact of processing of red beet on betalain content and antioxidant activity”. Food research international, 50(2), 670-675, 2013.
[14]	Stintzing, F.C., Schieber, A. and Carle, R. “Evaluation of colour properties and chemical quality parameters of cactus juices”. European Food Research and Technology, 216(4), 303-311, 2003.
[15]	Gunness, P., Kravchuk, O., Nottingham, S.M., D’Arcy, B.R. and Gidley, M.J. “Sensory analysis of individual strawberry fruit and comparison with instrumental analysis”. Postharvest Biology and Technology, 52(2), 164-172, 2009.
[16]	Mazur, S.P., Nes, A., Wold, A.B., Remberg, S.F., Martinsen, B.K. and Aaby, K. “Effects of ripeness and cultivar on chemical composition of strawberry (Fragaria× ananassa Duch.) fruits and their suitability for jam production as a stable product at different storage temperatures”. Food chemistry, 146, 412-422, 2014.
[17]	Qingming, Y., Xianhui, P., Weibao, K., Hong, Y., Yidan, S., Li, Z., Yanan, Z., Yuling, Y., Lan, D. and Guoan, L. “Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo”. Food Chemistry, 118(1), 84-89, 2010.
[18]	Choi, M.H., Kim, G.H. and Lee, H.S. “Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage”. Food Research International, 35(8), 753-759, 2002.
[19]	Klimczak, I., Małecka, M., Szlachta, M. and Gliszczyńska-Świgło, A. “Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices”. Journal of Food Composition and Analysis, 20(3), 313-322, 2007.
[20]	Burdurlu, H.S., Koca, N. and Karadeniz, F. “Degradation of vitamin C in citrus juice concentrates during storage.” Journal of Food Engineering, 74(2), 211-216, 2006.
[21]	Zheng, H. and Lu, H. “Use of kinetic, Weibull and PLSR models to predict the retention of ascorbic acid, total phenols and antioxidant activity during storage of pasteurized pineapple juice”. LWT-Food Science and Technology, 44(5), 1273-1281, 2011.
[22]	Igual, M., García-Martínez, E., Camacho, M.M. and Martínez-Navarrete, N. “Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice”. Food Chemistry, 118(2), 291-299, 2010.
[23]	Tavarini, S., Degl’Innocenti, E., Remorini, D., Massai, R. and Guidi, L. “Antioxidant capacity, ascorbic acid, total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit”. Food Chemistry, 107(1), 282-288, 2008.
[24]	Arena, E., Fallico, B. and Maccarone, E. “L’attivitaantiossidante dei succhi di arance pigmentate”. Ricerche e innovazioni nell’industria alimentare, 4, 995-999, 1999.
[25]	Piga, A., Agabbio, M., Gambella, F. and Nicoli, M.C. “Retention of antioxidant activity in minimally processed mandarin and satsuma fruits”. LWT-Food Science and Technology, 35(4), 344-347, 2002.
[26]	El-Samahy, S.K., Abd El-Hady, E.A., Habiba, R.A. and Moussa-Ayoub, T.E. “Cactus pear sheet and pasteurized and sterilized cactus pear juices”. Journal of The Professional Association For Cactus Development, 9, 148-164, 2007.
[27]	Rodrigo, D., Arranz, J.I., Koch, S., Frígola, A., Rodrigo, M.C., Esteve, M.J., Calvo, C. and Rodrigo, M. “Physicochemical characteristics and quality of refrigerated Spanish orange‐carrot juices and influence of storage conditions”. Journal of food science, 68(6), 2111-2116, 2003.
[28]	Esteve, M.J., Frígola, A., Rodrigo, C. and Rodrigo, D. “Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices”. Food and Chemical Toxicology, 43(9), 1413-1422, 2005.
[29]	Sobkowska, E., Czapski, J. and Kaczmarek, R. “Red table beet pigment as food colorant”. International Food Ingredients, 3, 24-28, 1991.