ORIGINAL PAPER

By-Products of Opuntia ficus-indica as a Source

of Antioxidant Dietary Fiber
Sara Bensadn & Deisy Hervert-Hernndez &
Sonia G. Syago-Ayerdi & Isabel Goi
Published online: 10 July 2010
# Springer Science+Business Media, LLC 2010
Abstract Dietary fiber and bioactive compounds are
widely used as functional ingredients in processed foods.
The market in this field is competitive and the development
of new types of quality ingredients for the food industry is
on the rise. Opuntia ficus-indica (cactus pear) produces
edible tender stems (cladodes) and fruits with a high
nutritional value in terms of minerals, protein, dietary fiber
and phytochemicals; however, around 20% of fresh weight
of cladodes and 45% of fresh weight of fruits are by-
products. The objective of this study was therefore to
determine the nutritional value of by-products obtained
from cladodes and fruits from two varieties of Opuntia
ficus-indica, examining their dietary fiber and natural
antioxidant compound contents in order to obtain quality
ingredients for functional foods and increase the added
value of these by-products.
Keywords Antioxidant dietary fiber
.
By-products
.
Functional ingredients
.
Opuntia spp.
Abbreviations
ABTS 2,2-azinobis-(3-ethyl-benzothiazoline-6-sulfonic
acid)
AC Antioxidant capacity
DF Dietary fiber
EP Extractable polyphenols
FRAP Ferric reducing ability assay
IDF Insoluble dietary fiber
NEP Non extractable polyphenols
SDF Soluble dietary fiber
TDF Total dietary fiber
Introduction
Opuntia ficus-indica (cactus pear) is a cactus well adapted
to extreme climate and edaphic conditions. The semiarid
regions of the central part of Mexico host the greatest
diversity of this cactus in the world [1]. In Mexico, the
cultivated area for human consumption is around 10,000
Ha. Under optimal conditions annual production can reach
50 tons of dry matter per hectare. The genus Opuntia
embraces about 1,500 species of cactus and many of them
produce edible tender stems and fruits [2]. The tender
young part of the cactus stem, or cladode, is frequently
consumed as a vegetable in salads, while the cactus pear
fruit is consumed as a fresh fruit. This cactus is a common
item of consumption in Mexico (1017 g/person/day) [3].
Chemical composition depends on variety, maturation stage
and environmental conditions [46]. Previous studies on
the chemical composition of the edible portion of cladodes
and fruits from Opuntia ficus-indica show that these foods
have a high nutritional value, mainly due to their mineral,
protein, dietary fiber and phytochemical contents [4, 5, 7,
8]. Interestingly, antioxidant activity has also been reported
[9, 10]. Besides being a traditional source of vegetables,
cladodes also have medical and animal breeding applica-
tions [7, 11].
S. Bensadn
:
D. Hervert-Hernndez
:
S. G. Syago-Ayerdi
:
I. Goi
Nutrition and Gastrointestinal Health Unit UCM/CSIC,
Department of Nutrition I, Faculty of Pharmacy,
University Complutense of Madrid,
Madrid, Spain
I. Goi (*)
Departamento de Nutricin y Bromatologa I (Nutricin),
Facultad de Farmacia, Universidad Complutense de Madrid,
Ciudad Universitaria s/n,
28040 Madrid, Spain
e-mail: igonic@farm.ucm.es
Plant Foods Hum Nutr (2010) 65:210216
DOI 10.1007/s11130-010-0176-2
From a health standpoint they are interesting as a source
of nutrients in the normal diet. Moreover, we should also
bear in mind that industrial food processing (preparation,
packaging, etc.) generates a large amount of agricultural by-
products that could potentially be used as sources of food
ingredients in the functional food industry. In fact, in recent
years there has been a global trend toward the use of natural
plant food components, such as dietary fiber and phyto-
chemicals, as ingredients in functional foods. Opuntia ficus-
indica is rich in dietary fiber and phytochemicals [7, 11].
The by-products are the outer coating of these plants,
which is removed before food preparation and contains
spines and a large quantity of glochids and pulp. Around
20% and 45% of the fresh weight of cladodes and fruits
respectively are by-products [12]. By-products are expected
to be natural materials rich in dietary fiber, minerals and
antioxidant bioactive compounds.
Dietary fiber and bioactive compounds are widely used
as functional ingredients in processed foods. The market in
this field is competitive and the development of new types
of quality ingredients is a challenge for the food industry.
There is therefore an interest in considering not only the
nutritional quality of the ingredient, but also its distribution,
cost and other additional benefits, since the use of these
materials as ingredients would make them added-value
products.
The aim of this study was to evaluate the nutritional
value of by-products obtained from cladodes and fruits of
two varieties of Opuntia ficus-indica by examining their
contents in dietary fiber and natural antioxidants com-
pounds with a view to obtaining quality ingredients for
functional foods and increasing the added value of these
by-products.
Materials and Methods
Plant Materials and Sample Preparation
Young stems (cladodes) of two varieties of Opuntia ficus-
indica, Milpa Alta and Atlixco, and fruits of two varieties
of cactus pear, Alfajayucan (green tuna) and Pelon Rojo
(red tuna), were supplied by a Mexican association
(CoMenTuna, Actopan, Hidalgo, Mexico). Plant materials
were harvested at the usual range of maturation for optimal
human consumption from a growing area in Mexico
(Hidalgo State) and were manually collected during the
spring of 2008. Most of the spines were removed
mechanically on-site before being sent to Spain by
refrigeration transport for analysis in June 2008.
The cactus pear samples were peeled in the normal way
for human consumption. Spines, epidermis and glochids
were manually removed from the cladodes and cactus pear
fruits. The edible portion was then discarded so that the by-
product samples for analysis comprised the spines, epider-
mis and glochids that had been removed. The amount of
by-products obtained from cladodes and cactus pear fruits
was estimated at around 17% and 53% (fresh weight)
respectively for a 5 kg batch. By-product samples were cut
into small pieces, freeze-dried, ground to fine powder (100-
mesh sieve) and stored in the dark at 20 C until analysis.
Chemical Analysis
Proximate Analysis Samples were analyzed using AOAC
methods [13]: protein (Method 950.48), fat (Method
983.23), ash (Method 940.26) and moisture (Method
925.09).
Dietary Fiber Determination as Indigestible Fraction The
procedure to determine the indigestible fraction was
described by Saura-Calixto et al. [14]. Samples were
incubated with digestive enzymes to simulate digestion in
the small intestine. Briefly, 300 mg of sample was
incubated with pepsin (0.2 ml of a 300 mg/ml solution in
HCl-KCl 0.2 M buffer, pH 1.5, 40 C, 1 h, Merck 7190),
pancreatin (1 ml of a 5 mg/ml solution in phosphate buffer
0.1 M; pH 7.5, 37 C, 6 h, Sigma P-1750), lipase (2 ml of a
7 mg/ml solution in phosphate buffer 0.1 M; pH 7.5, 37 C,
6 h, Sigma L-3126), bile extract porcine (2 ml of a
17.5 mg/ml solution in phosphate buffer 0.1 M; pH 7.5,
37 C, 6 h, Sigma B-8631) and -amylase (1 ml of a
120 mg/ml solution in tris-maleate buffer 0.1 M; pH 6.9,
37 C, 16 h, Sigma A-3176). Then samples were
centrifuged (15 min, 3,000 g) and supernatants removed.
Residues were washed twice with distilled water (5 ml) and
all supernatants combined. Residues were dried overnight
at 105 C and quantified gravimetrically as the insoluble
indigestible fraction. Each supernatant was incubated with
100 l of amyloglucosidase (Roche, 102 857) for 45 min
at 60 C and they were transferred into dialysis tubes
(1200014000 MWCO; Dialysis Tubing Visking, Medicell
International Ltd., London, UK), and dialyzed against
water for 48 h at 25 C (water flow 7 l/h) to eliminate
digested components. Non-starch polysaccharides were
measured by dinitrosalicilic method [15] in insoluble
residue (insoluble DF) and in the dialysis retentante
(soluble DF). Total indigestible fraction was the sum of
soluble and insoluble indigestible fractions.
Carotenoids Determination Carotenoids were extracted
according to Quakenbush [16] with some modifications.
Briefly, freeze-dried samples (30 mg) were incubated
(30 min, 50 C) in dimethyl sulphoxide (2.5 ml) with
sodium sulphate, sodium carbonate and 2,6-Di-ter-Butil-4-
Metilfenol (BHT) (Panreac Qumica S.A., Barcelona,
Plant Foods Hum Nutr (2010) 65:210216 211
Spain). After incubation, methanol (5 ml) was added and
vortexed. Samples were centrifuged (4,200 g, 3 min) and
supernatants collected. Methanol washes were employed
until colorless (absorbance 0.001); all supernatants were
combined. The carotenoids extract was saponificated
according to Granado et al. [17] with some modifications.
Briefly, carotenoids methanolic extract (2 ml), diethyl ether
stabilized with 6 mg/l of BHT (4 ml) (Panreac Qumica,
Barcelona, Spain) and saturated KOH in water (0.5 ml) was
saponified for 30 min in darkness. After saponification,
distilled water (5 ml) was added, vortexed for 15 s and
centrifuged (4,200 g, 3 min). Ether layer was collected and
ether washes were done until colorless (absorbance 0.01).
Absorbance values at 450 nm were used to determine
carotenoids content using a UV-1800 UV-VIS spectropho-
tometer (Shimadzu Europe GmbH, Germany).
Extraction and Quantification of Phenolics Compounds
Samples were extracted by shaking at room temperature
with methanol-water (50:50 v/v, 50 ml/g sample, 60 min,
constant shaking) and acetone-water (70:30 v/v, 50 ml/g
sample, 60 min, constant shaking). After centrifugation
(15 min, 25 C, 3,000 g) supernatants were combined and
used to determine extractable polyphenols content and
antioxidant activity. Extractable polyphenols (EP) were
determined by the Folin-Ciocalteau procedure [18], using
gallic acid as standard. Non extractable polyphenols (NEP),
in the form of proanthocyanidins and hydrolyzable tannins,
were measured in the extraction residues, using a UV-1800
UV-VIS spectrophotometer (Shimadzu Europe GmbH,
Germany).
The residue was treated with 5 ml/l HCl-Butanol
(3 h, 100 C) [19] for proanthocyanidins hydrolysis.
Proanthocyanidins were calculated from the absorbance at
550 nm using as standard Mediterranean carob pod
(Ceratonia siliqua L.) supplied by Nestl S.A.
The residue of the methanol/acetone/water extraction
was treated with methanol/H
2
SO
4
90:10 (v/v) hydrolysis
(85 C, 20 h) [20] to determine hydrolyzable tannins.
Samples were centrifuged (15 min, 25 C, 3,000 g) and the
hydrolyzable polyphenols were determined in supernatants
by Folin-Ciocalteau reagent using gallic acid as standard.
Antioxidant Capacity Determination FRAP Assay The
method followed was described by Benzie & Strain [21].
Briefly, FRAP reagent, containing 2,4,6-tri(2-pyridyl)-s-
triazine(TPTZ) (Fluka Chemicals, Madrid, Spain), FeCl
3
,
and acetate buffer, was mixed with 90 l of distilled water
and 30 l of the sample or the blank. Absorbance values at
595 nm were taken every 15 s at 37 C, using a UV-1800
UV-VIS spectrophotometer (Shimadzu Europe GmbH,
Germany). The readings at 30 min were selected for
calculations of FRAP values. A standard curve of Trolox
was used to estimate antioxidant capacity of samples and it
was expressed as Trolox (6-hydroxy-2,5,7,8-tetramethylchro-
man-2-carboxylic acid, a water-soluble analogue of vitamin
E) equivalents.
Free Radical Scavenging ABTS Assay The antioxidant
capacity was estimated in terms of radical scavenging
activity following the procedure described elsewhere [22]
with some modifications. Briefly, ABTS [2,2-azinobis-(3-
ethyl-benzothiazoline-6-sulfonic acid)] radical cation
(ABTS+) was produced by reacting 7 mmol/l ABTS stock
solution with 2.45 mmol/l potassium persulfate in the dark
at room temperature for 1216 h before use. The ABTS+
solution was diluted with methanol to an absorbance of
0.700.02 at 730 nm. After addition of 0.1 ml of sample to
3.9 ml of diluted ABTS+ solution, absorbance readings
were taken every 20 s using a UV-1800 UV-VIS spectro-
photometer (Shimadzu Europe GmbH, Duisburg, Ger-
many). The reaction was monitored for 6 min. The
percentage of inhibition of absorbance vs. time was plotted,
and the area under the curve (06 min) was calculated.
Solutions of known trolox concentration were used as
antioxidant capacity equivalents.
Statistical Analysis
Results were expressed as mean standard deviation of
three or more separate determinations. Comparison of
means was performed by t-test or one-way ANOVA
followed by Tukey HSD test to identify significant differ-
ences (P<0.05) among samples. Data were analyzed using
SPSS V.13.0 software (SPSS Institute Inc., Cary, NC).
Results and Discussion
The edible portion of cladodes (nopal) and fruits (tuna) of
Opuntia-ficus has considerable nutritional value. For
comparative purposes the proximate composition reported
in the literature is indicated in Table 1. These foods are
rich in digestible carbohydrates, dietary fiber and minerals
and are relatively low in protein and fat. However, levels
of digestible carbohydrates and dietary fiber (DF) are
high. Potassium and calcium are the most abundant
minerals in these foods [4, 7, 8]. Digestible carbohydrate
content is higher in fruit, constituting more than 50% of
the pulp [23]. Glucose and fructose are the predominant
sugars, although starch is also present in low concen-
trations. Both tender stems and fruits have high DF
contents. These values are similar when the two are
compared on a fresh weight basis, but are significantly
higher in the tender stems when the values are expressed
on a dry matter basis (Table 1).
212 Plant Foods Hum Nutr (2010) 65:210216
The by-products are epidermis, glochids, and a portion of
the edible part that cover both tender stems and fruits.
According to the literature, the spines account for about 8%
of the whole cladodes on a dry weight basis [24] and contain
around 96% of the polysaccharides, with equal amounts of
cellulose and arabinans, which are generally associated with
pectin substances [25]; whereas the largest part of DF in pulp
fruit is pectin, followed by hemicellulose and cellulose [23].
The composition of by-products from cladodes and
fruits (dry weight) in this work was similar to that of the
edible parts of cladodes and fruits as reported in the
literature. By-products had low protein and fat contents,
consistent with their edible portion. An important differ-
ence was observed in total DF contents, which were quite
high in the by-products. The majority component of the
four samples studied was DF. These results are summa-
rized in Table 2.
DF is not a defined chemical group but a combination of
chemically heterogeneous substances. Nowadays, there is
scientific evidence that the primary characteristics of DF
assigned to non starch polysaccharides and lignin (resis-
tance to digestion and absorption in the small intestine and
fermentation in the large intestine) can be extended to other
indigestible food constituents. As a whole, it has been
defined as food indigestible fraction [14]. On this basis, DF
may also include associated compounds, such as polyphe-
nols and carotenoids, both phytochemicals present in our
samples. The values shown in Table 2 correspond to the
indigestible fraction of the samples and include non-starch
polysaccharides, Klason lignin and associated compounds.
Total indigestible fraction content (Table 2) in the by-
products was higher than in common diet foods, such as
bean (44% dm), lentil (29% dm), apple (17% dm) and
orange (26% dm) [14] and was similar to plant materials,
such as grape pomace, guava fruit peel or Fucus vesiculo-
sus [26], which are considered very DF-rich materials. The
TDF content was significantly higher in cladodes than
fruits. However, there were no significant differences
between varieties (Atlixco and Milpa Alta) as regards
soluble and insoluble DF in the case of cladodes, whereas
in the case of cactus pear fruits insoluble DF was significant
higher (80%) in Alfajayucan than in Pelon Rojo.
Fiber is an essential component in a healthy diet and is
needed to maintain optimal health. However, dietary fiber
intake is often deficient in any population [27]. For that
reason fiber is a widely-used ingredient in the functional
foods industry.
The soluble/insoluble DF ratio is an important nutritional
parameter, like TDF content, because of the different
physiological effects [28]. Soluble dietary fiber (SDF) is
usually constituted by compounds with high water holding
capacity, which are substrates for intestinal microbiota,
contributing to health status. Both cladodes and fruits
contain high concentrations of SDF. About 15% of the
fiber in the two varieties of cladodes was soluble whereas
Table 1 Composition of cladodes and fruits of Opuntia ficus-indica
(g/100 g edible fresh weight)
Cladode (Nopal) Cactus pear
fruit (Tuna)
[7] [23]
Moisture 91.04 80.45
Protein 0.80 1.00
Fat 0.42 0.19
Digestible carbohydrates
Starch 1.17 0.89
Sugars 0.54 11.40
Total dietary fiber 3.75 4.01
Ash 2.09 1.66
Values obtained from references 7 and 23
Table 2 Composition of cladodes and fruits dry by-products of Opuntia ficus-indica varieties (g/100 g dry matter)
Cladodes Fruits
Atlixco Milpa Alta Green tuna Red tuna
Moisture 5.650.36
A
5.810.36
A
5.410.17
A
7.520.24
A
Protein 1.130.47
A
1.140.31
A
Traces Traces
Fat 1.220.16
A,B
1.420.01
A
1.140.03
B
0.940.001
B
Ash 16.540.15
A
16.290.56
A
17.070.19
B
13.140.31
A
Dietary fiber (as indigestible fraction)
a
Soluble 9.80.55
A
8.920.27
A,B
7.980.47
B
8.120.05
B
Insoluble 54.451.23
A
53.133.72
A
34.950.74
B
19.391.57
C
Values are mean SD (n3). Values in a row not sharing the same upper case letter are significantly different (P<0.05), determined by one-way
ANOVA followed by Tukey HSD test except for protein (t-test)
a
Includes non-starch polysaccharides, Klason lignin and associated compounds [10]
Plant Foods Hum Nutr (2010) 65:210216 213
samples of green and red fruit varieties contained 18 and
29% of SDF, respectively (Table 2).
DF from plant foods may transport a significant amount
of bioactive compounds, such as polyphenols and carote-
noids, linked to the fiber matrix through the human gut [29,
30]. Polyphenols bound to DF can account for a substantial
part of total polyphenols in foods and beverages, which is
another quality feature. On average, 2.5% of insoluble
dietary fiber (IDF) in common fruit and vegetables consists
of polyphenols [30]. The concentrations of phenolic
compounds and carotenoids found in the four samples
studied were very high (Table 3). As regards EP content,
there were no significant variety-dependent (Atlixco or
Milpa Alta) differences between tender stems. On the other
hand, the EP content in Alfajayucan cactus pear was
significantly higher (around 80%) than in Pelon Rojo.
NEP and EP were determined, but neither proanthocyani-
dins nor hydrolyzable tannins were detected in the samples
(Table 3). However, the EP content was relatively higher
when compared with values in common dietary foods [30].
EPs are compounds with a low degree of polymerization
that can be extracted using aqueous-organic solvents with
properties such as antioxidant capacity (AC).
Total carotenoid contents of the by-product samples
(Table 3) were quite high but consistent with reports for the
edible portion of wild cladodes with a water content of
74.2% (5.696.55 mg/g dry weight for carotenoids and
5.696.72 mg/g dry weight for xanthophylls) [6], or similar
to carotenoid contents reported for the edible part of cactus
pear fruits (4.66 mg/g dry weight, considering a water
content of 87.55%) [5]. In the case of both cactus pear fruits
and young stems, there were no significant variety-
dependent differences in carotenoid content. Carotenoid
content in nopal is distributed as -carotene (36%), lutein
(46%) and -cryptoxanthin (18%) [6]. Like polyphenols,
some of the carotenoids contained in plant foods could be
bound to the DF matrix. For instance, between 20 and 70%
of the -carotene and lutein in green leafy vegetables have
been found to be associated with the DF matrix [31]. The
key step in the carotenoid absorption process is release
from the food matrix. A significant inverse correlation has
been found between small intestine bioavailability of
carotenoids (lutein and carotene) and DF content in
green leafy vegetables [31]. Our samples are DF concen-
trates with a high proportion of IDF, and therefore, the
bioavailability of carotenoids and polyphenols from these
samples is a crucial point in the assessment of their
physiological role.
Among the noteworthy properties of polyphenols and
carotenoids are their antioxidant and free radical scaveng-
ing capacities. The AC values of cladodes and fruits of
Opuntia ficus-indica by-products (Table 3) were similar to
other foods such as nuts and fruits [32]. When AC was
measured by FRAP assay, significant variety-dependent
differences were observed in both cladodes and pear cactus
fruits. However, the varietydependent difference in AC
determined in terms of free radical scavenging capacity was
significant only in the case of young stems. The AC of a
food is derived from the cumulative, synergistic antioxidant
power of vitamins, polyphenols, carotenoids and other
Table 3 Phenolic compounds (extractable, non-extractable), carotenoids contents and antioxidant activity of cladodes and fruits by-products of
Opuntia ficus-indica varieties
Cladodes Fruits
Atlixco Milpa Alta Green tuna Red tuna
Phenolic compounds:
Extractable
a
2.690.85
A
3.711.18
B
2.760.20
C
1.540.19
D
Non-extractable:
Proanthocyanidins ND
b
ND ND ND
Hydrolyzable tannins ND ND ND ND
Carotenoids
c
21.320.36
A
22.840.06
A
16.010.11
B
15.160.12
B
Total antioxidant capacity
d
FRAP method 52.221.07
A
65.332.23
B
40.391.62
C
47.352.10
A
ABTS method 52.372.00
A
57.551.83
B
66.332.61
C
65.762.02
C
Values are mean SD (n3). Values in a row not sharing the same upper case letter are significantly different (P<0.05), determined by one-way
ANOVA followed by Tukey HSD test
a
Measured as gallic acid equivalents and expressed as g/100 g of dry matter
b
ND: not detected
c
Measured as -carotene equivalents and expressed as mg/g of dry matter
d
Expressed as mol trolox equivalents/g of dry matter
214 Plant Foods Hum Nutr (2010) 65:210216
minor constituents [33]. In our case, the AC was deter-
mined in the total extract from the samples, and so the
individual contributions of polyphenols, carotenoids and
other antioxidant compounds such as ascorbic acid to total
AC could not be differentiated. In this connection Butera et
al. [34] found that ascorbic acid accounted only for 3040%
of the total AC in cactus pear fruits.
There have been reports on the AC of the edible part of
cactus pear fruits [5, 6, 10, 34], but the results are not
consistent, possibly due to differences in methodology,
maturation stage and Opuntia variety.
DF and antioxidants as functional ingredients are
generally addressed separately in both technological and
nutritional studies. However, the fact that a substantial
proportion of dietary antioxidant polyphenols are linked
to DF is important because the postulated benefits of
fiber intake may be attributable to associated bioactive
compounds.
By-products from cladodes and fruits of Opuntia
ficus-indica could combine the physiological effects of
both DF and antioxidants in a single material meeting the
criteria for consideration as an antioxidant dietary fiber
[35]. The combination of high DF and associated
phytochemicals in a single matrix results in samples with
specific properties suitable for use as dietary supplements
and food ingredients.
In conclusion, the materials studied are rich in good-
quality dietary fiber and natural antioxidants, especially
Milpa Alta and Alfajayucan cultivars. The by-products
from cladodes and fruits of Opuntia sp. could be attractive
for use as functional food ingredients. Such an application
for the cactus pear could have economic and health benefits
since these are by-products with legitimate health claims.
Acknowledgements This research was supported by the Spanish
Ministerio de Ciencia e Innovacin (project AGL2008-01633). The
authors acknowledge Mexican association CoMenTuna (Hidalgo,
Mexico) for providing the plant materials. DHH acknowledges
predoctoral fellowships from CONACyT and SEP.
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