International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 6 (2019)

Physico-functional characteristics of Opuntia Ficus-indica


Kartika V Patil, Amol C Dagadkhair, Anjali A Bhoite, Rajkumar R Andhale

In current investigation opuntia fruits were analysed for the Physico-chemical properties, Total Phenolic Content and Antioxidant Activity. The findings of thorough investigation show that the fruit contains 110 Bx TSS, 4.6 pH and 0.075 % Titratable Acidity. The fruit founds great source of antioxidants (Betalains, Total Phenolic Content, Vitamin C and β-carotene), and hence it was investigated for the same. The most crucial colouring pigments Betalains were found about 564.645 mg/100g. The Total Phenolic Content was determined using Folin-ciocalteu reagent with varying solvent viz. Methanol (50%) and Distilled Water (100%). Results noted that Methanol as solvent shows 42.454 mg of GAE/100g whereas Distill Water (100%) showed about 38.736 mg of GAE/100g Total Phenolic Content. According to DPPH method the Antioxidant Activity was recorded and results depicted that fruits having 526.238 mg of AAE/100g and 513.764 mg of AAE/100g Antioxidant Activity for Methanol and Distilled Water respectively. Vitamin C was reported 31.95 mg/100g in the fruit pulp. Moreover, β-carotene was analyzed and it founds in negligible amount i.e. 0.85 µg/100g. Finally it is concluded that the Antioxidant Activity of fruit is a combined effect of Betalains, Total Phenolic Content, Vitamin C and β-carotene.
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