Extraction and determination of polyphenols and betalain pigments in the Moroccan Prickly pear fruits (Opuntia ficus indica)

Abstract

Polyphenols and betalain pigments respond property’s antioxidants benefic for the human health (Will Strike et al., 2002; Lecerf, 1999). The item present shows procured results for strengths in polyphenols and in betalains to the time in fruits and in their juice for the period 2008–2009. Our searches show that rate in polyphenols is more increased in the entire fruit than in only the juice. We have equally remarked that the red prickly pear contains amounts of polyphenols more raised than those of the yellow variety. This study has permitted us equally to value betalain pigments extracted from fruity juice. These are the betalains present in the epidermis and the pulp of the prickly pear confers on it its color varying from yellow to purple. Results show that yellow and red prickly pears contain imported strengths in betalains. Our work shows that the red prickly pear contains betaxanthin pigments in excess of the indicaxanthin that permits to valorize human’s potential spring of genuine colorings. Betalains and polyphenols are antioxidants that contribute to nutritional prickly pears’ quality and to their products of transformation.

Keywords

• Prickly pear
• Opuntia ficus indica
• Juice
• Antioxidants
• Polyphenols
• Betalains
• Betaxanthin
• Indicaxanthin
• Natural colorings