Articles
Nutritional and functional potential of cactus pear (Opuntia spp.) cladodes for beverage applications
Article number
1466_42
Pages
347 – 354
Language
English
Abstract
Cactus pear (Opuntia spp.) is well adapted to arid environments and has gained attention as a promising functional ingredient for the development of functional beverages.
To assess suitability of cactus pear cladodes for beverage formulation, the current study evaluated the nutritional, mineral elements, amino acids, vitamin E, and phytochemical composition of five spineless cultivars: ‘Zastron’, ‘Polypoly’, ‘Robusta’, ‘Corfu’, and ‘R1260’. Significant variations were observed across cultivars, with protein content ranging from 3.35±0.06 g 100 g‑1 dry weight (DW) in ‘Robusta’ to 5.31±0.28 g 100 g‑1 DW in ‘R1260’, and fat content from 1.11±0.05 g 100 g‑1 DW in ‘Polypoly’ to 1.52±0.13 g 100 g‑1 DW in ‘R1260’. ‘Robusta’ was observed to have significantly higher phenolic content (14.60±0.01 mg GAE g‑1 DW), while ‘Corfu’ had the highest vitamin E content (58.70±3.10 mg 100 g‑1 DW), emphasizing their value for antioxidant and immune-supporting benefits as potential functional beverages. ‘R1260’ had high levels of amino acids namely, glutamic acid (0.50±0.02 g 100 g‑1 DW), alanine (0.91±0.00 g 100 g‑1 DW), and methionine (0.22±0.00 g 100 g‑1 DW). Multivariate analysis using principal component analysis and agglomerative hierarchical clustering classified the five cultivars into three distinct clusters: Cluster I (‘Zastron’ and ‘Corfu’) characterized by high protein, tannin, and calcium content; Cluster II (‘Polypoly’ and ‘Robusta’) defined by mineral and carbohydrate density; and Cluster III (R1260) distinguished by high fibre, high protein and magnesium content.
Cactus pear cladodes vary in nutritional and phytochemical composition across cultivars, providing opportunities for the development of protein-rich and mineral-rich beverages.
To assess suitability of cactus pear cladodes for beverage formulation, the current study evaluated the nutritional, mineral elements, amino acids, vitamin E, and phytochemical composition of five spineless cultivars: ‘Zastron’, ‘Polypoly’, ‘Robusta’, ‘Corfu’, and ‘R1260’. Significant variations were observed across cultivars, with protein content ranging from 3.35±0.06 g 100 g‑1 dry weight (DW) in ‘Robusta’ to 5.31±0.28 g 100 g‑1 DW in ‘R1260’, and fat content from 1.11±0.05 g 100 g‑1 DW in ‘Polypoly’ to 1.52±0.13 g 100 g‑1 DW in ‘R1260’. ‘Robusta’ was observed to have significantly higher phenolic content (14.60±0.01 mg GAE g‑1 DW), while ‘Corfu’ had the highest vitamin E content (58.70±3.10 mg 100 g‑1 DW), emphasizing their value for antioxidant and immune-supporting benefits as potential functional beverages. ‘R1260’ had high levels of amino acids namely, glutamic acid (0.50±0.02 g 100 g‑1 DW), alanine (0.91±0.00 g 100 g‑1 DW), and methionine (0.22±0.00 g 100 g‑1 DW). Multivariate analysis using principal component analysis and agglomerative hierarchical clustering classified the five cultivars into three distinct clusters: Cluster I (‘Zastron’ and ‘Corfu’) characterized by high protein, tannin, and calcium content; Cluster II (‘Polypoly’ and ‘Robusta’) defined by mineral and carbohydrate density; and Cluster III (R1260) distinguished by high fibre, high protein and magnesium content.
Cactus pear cladodes vary in nutritional and phytochemical composition across cultivars, providing opportunities for the development of protein-rich and mineral-rich beverages.
Publication
Authors
E. Arendse, S. Neluheni, N.A. Masondo, D. Naidoo-Maharaj, M. Matandabuzo, A.O. Aremu, S.O. Amoo
Keywords
functional beverages, plant-based beverages, antioxidant potential, spineless prickly pear, principal component analysis, agglomerative hierarchical clustering
Online Articles (74)