Total phenolic contents and antioxidant properties of pulp and skin of prickly pear (opuntia ficus indica)‎ fruits : application on juice and jam

العناوين الأخرى

محتوى المركبات الفينولية الكلية و الخصائص المضادة للأكسدة في اللب و الجلد لثمار التين الشوكي : تطبيقات على العصير و المربى

المؤلفون المشاركون

Ali, Arij Salamah
Sadiq, Raja Ahmad
Abd al-Al, Hussin Abd al-Jalil

المصدر

مجلة البحوث في مجالات التربية النوعية : مجلة علمية محكمة

الناشر

جامعة المنيا كلية التربية النوعية

تاريخ النشر

2019-05-31

دولة النشر

مصر

عدد الصفحات

17

التخصصات الرئيسية

النبات

الموضوعات

• عصائر الفاكهة
• مضادات الأكسدة
• التين الشوكي

الملخص الإنجليزي

T he nutritional and health-promoting properties of prickly pear fruit has attracted attention and can may contribute to their increased consumption in the future being rich in bioactive compounds (polyphenols and ascorbic acid).

Skin considers the major by-product of the fruit.

The main objective of the study was to evaluate the bioactive compounds content, antioxidant activity and sensory quality of prickly pear (pulp, skin and whole fruit) juice and jam.

Proximate composition, pH, acidity, total phenols, total flavonoids, antioxidant activity using (DPPH) and sensory evaluation of pulp, skin, whole fruit juice and jam were evaluated.

The data revealed that the moisture content ranged from 90.01% ±0.13 to 90.98% ±0.18 for prickly pear skin juice and pulp juice, respectively.

Prickly pear skin juice and jam had the highest values of ash 1.347 ±0.02 and 1.00 ±0.03, respectively.

Total soluble solid of juice and jam ranged from 8.50% to 8.90% and 68.00% to 67.5% for juice and jam, respectively.

The pH values of juice (5.68 – 5.78) were higher than that of jam (4.05 -4.34).

Prickly pear skin juice and jam significantly (P≤ 0.05) had the highest values of total flavonoids and total phenols which recorded (379.67 ±9.5 and 204.03 ±5.10 mg/100g) and (152.08 ±5.93 and 151.33 ±1.70 mg/100g), respectively and subsequently high significantly (P≤0.05) values of antioxidant activity using DPPH.

Jam processed from skin and whole fruit significantly (P≤ 0.05) had the highest sensory scores.

In conclusion, prickly pear pulp, skin and whole fruit juice can be used successful for producing jam content bioactive compounds and antioxidant activity with acceptable sensory characteristics.

نوع البيانات

أوراق مؤتمرات

رقم السجل

BIM-1020625

• APA
• MLA
• AMA