IMPACT OF TRADITIONAL AND INNOVATIVE TECHNOLOGIES ON CHARACTERISTICS AND BIOACTIVE COMPOUNDS OF OPUNTIA MACRORHIZA JUICE
Different extraction techniques were used aiming at increasing juice yield of O. macrorhiza fruits, the content of bioactive compounds such as betacyanins and flavonols, and consequently antioxidant activity of the produced juice. In comparison to untreated fruits mash, the mash was treated prior to pressing with three pre-extraction techniques, (1) pulsed electric field (PEF), (2) thermal treatment using microwaves, and (3) enzymatic treatment with commercial pectolytic enzymes. The mash treated enzymatically produced higher yields of the juice, while the amount of juice from the untreated mash showed the lowest yield. Although all treatments led to no significant differences in total content of betacyanins, all treatments provided significantly higher contents of flavonol glycosides compared to the untreated mash. In addition to flavonols and the high contents of betacyanins, O. macrorhiza juice is rich in vitamin C. Consequently the juices produced from O. macrorhiza fruits had high antioxidant activity.
Moussa-Ayoub, T.E., Kroh, L.W., Jaeger, H., Knorr, D., El-Samahy, S.K. and Rohn, S. (2013). IMPACT OF TRADITIONAL AND INNOVATIVE TECHNOLOGIES ON CHARACTERISTICS AND BIOACTIVE COMPOUNDS OF OPUNTIA MACRORHIZA JUICE. Acta Hortic. 995, 257-262
Opuntia macrorhiza, juice, pulsed electric fields, flavonols, betalains, antioxidant activity