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Food Science and Technology International
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Effect of Thermal Treatment on the Antioxidant Activity and Content of Carotenoids and Phenolic Compounds of Cactus Pear Cladodes (Opuntia ficus-indica)

M. E. Jaramillo-Flores

Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, CP 11340, México, DF, México, jaramillo_flores{at}hotmail.com

L. González-Cruz

Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, CP 11340, México, DF, México

M. Cornejo-Mazón

Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, CP 11340, México, DF, México

L. Dorantes-Alvarez

Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, CP 11340, México, DF, México

G. F. Gutiérrez-López

Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, CP 11340, México, DF, México

H. Hernández-Sánchez

Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, CP 11340, México, DF, México

Cactus pears (Opuntia ficus-indica) are draught resistant plants originated in Mexico. Their flattened stem segments, called cladodes, have moisture, protein and fibre contents of 92, 1-2 and 4-6% respectively, and a pectin content in the range of 0.8-3.3% depending on the species. They also contain certain concentration of carotenoids which are of special interest because of their antioxidant activity. This work is aimed to identify and quantify the main carotenoids present in the stems and to evaluate the effect of thermal treatments on the antioxidant activity and concentration of carotenoids and phenolic compounds. The carotenoids -cryptoxanthin, -carotene and lutein were identified in the cladodes, the latter having the highest concentration. Thermal treatments increased the extractability of these pigments and the antioxidant activity was related to the carotenoids concentration. Total phenolic content decreased after the thermal treatments; however this result had little effect on the antioxidant activity. Mucilage present in the stems decreased the extractability of the carotenoids.

Key Words: cactus pear • cladodes • carotenoids • antioxidant activity • cryptoxanthin • carotene • lutein

Food Science and Technology International, Vol. 9, No. 4, 271-278 (2003)
DOI: 10.1177/108201303036093
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