Bioactive compounds and antioxidant activity evolution during the ripening process of 12 opuntia spp. fruit accessions

Abstract

Opuntia spp. is easily adaptable to arid and semiarid climates, and represents a valuable alternative for the agricultural development in dry regions. The aim of this work was to know the evolution of bioactive compounds concentration such as phenolics, flavonoids and pigments (Isobetanins, betanins, indicaxanthins and total betalains) during the ripening process of twelve accessions of Opuntia spp. fruits. DPPH and ABTS radical scavenging capacity were determined and correlated with pigments and bioactive compounds concentration. Bioactive compounds and pigments concentration increased along ripening. Higher concentration of total betalains were found in ripe Bonda (O. guerrana Griffiths) and Rojo Toluca (Opuntia robusta var. Larreyi) accessions, being of 78.96 ± 0.54 mg 100 g-1 DW and 69.87 ± 0.29 mg 100 g-1 DW respectively. Findings in this work can help to select Opuntia spp. accessions with high potential to be established as a valuable crop in the arid zones of Mexico.