title: Betalain profile, phenolic content, and color characterization of different parts and varieties of Opuntia ficus-indica.
abstract: Three different varieties of Opuntia ficus-indica (R, red; Y, yellow; RY, red-yellow) have been considered in this study. Attention was focused on differential tristimulus colorimetry and on the analysis of individual betalains (HPLC-DAD-ESI-ToF-MS) and phenolic content, scarcely previously reported in these kinds of samples. The importance of this research stems from the elucidation of the parts and varieties of cactus pear more optimal for use as natural colorants and sources of phenolics and betalains. Thus, the RY pulp was appropriate to obtain colorants with high color intensity (C*(ab) = 66.5), whereas the whole Y fruit and R pulp reached powerful and stable yellow and red colors, respectively (C*(ab)/h(ab), 57.1/84.7 and 61.1°/81.8°). This choice was also based on the visually appreciable differences (ΔE*(ab) > 5) among samples, mainly quantitative (%Δ(2)L, %Δ(2)C). In addition, seeds of all Opuntia varieties showed significantly (p < 0.05) similar phenolic content (around 23.3 mg/g) and color characteristics.
authors: Food Color and Quality Laboraty, Departament of Nutrition and Food Science, Faculty of Pharmacy, University of Sevilla , 41012 Sevilla, Spain.
authors: María Jesús
authors: MJ
authors: Cejudo-Bastante
authors: Makhlouf
authors: M
authors: Chaalal
authors: Hayette
authors: H
authors: Louaileche
authors: Juan
authors: J
authors: Parrado
authors: Francisco J
authors: FJ
authors: Heredia
mesh_terms: D050858:Betalains / Q000737:chemistry*; D003116:Color; D005638:Fruit / Q000737:chemistry; D013058:Mass Spectrometry; D029747:Opuntia / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry
chemical_list: D010636:Phenols; D010936:Plant Extracts; D050858:Betalains
keywords: HPLC-DAD-ESI-ToF-MS; Opuntia ficus-indica; betalains; differential tristimulus colorimetry; phenolics