Bioactive Compounds and Antioxidant Properties of Opuntia Cactus Pear
Summary
Opuntia cactus pear (Opuntia ficus-indica) is valued both as a food and as a source of health-promoting phytochemicals. The fruit pulp, peel, seeds and cladodes are rich in a diverse array of bioactive compounds including phenolic acids, flavonoids, betalain pigments, vitamins and unsaturated fatty acids. These molecules confer significant antioxidant activity by scavenging free radicals, chelating transition metals and upregulating endogenous defence pathways. Beyond antioxidant capacity, cactus pear constituents exhibit anti-inflammatory, hypoglycaemic and lipid-modulating effects, underscoring their potential in functional foods, nutraceuticals and cosmeceuticals. Valorisation of by-products such as discarded peel and seed fractions has emerged as a sustainable approach to harness under-exploited sources of dietary antioxidants and natural colourants.
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Bioactive Compounds and Antioxidant Properties of Opuntia Cactus Pear publication trend
The graph below shows the total number of articles in bioactive compounds and antioxidant properties of opuntia cactus pear across all publications each year (not limited to Nature Index journals).
Technical terms
Phenolic compounds: A class of plant metabolites characterised by one or more hydroxyl groups attached to aromatic rings, responsible for antioxidant and anti-inflammatory activities.
Flavonoids: Subgroup of polyphenols featuring a 15-carbon skeleton; these pigments contribute to colour and free-radical quenching in plant tissues.
Betalains: Water-soluble nitrogenous pigments (betacyanins and betaxanthins) that provide red-violet and yellow hues and exhibit antioxidant properties.
Antioxidant capacity: A measure of the ability of compounds or extracts to neutralise reactive oxygen species or prevent oxidative damage in chemical or biological systems.
DPPH assay: A common in vitro test that employs the stable radical DPPH (2,2-diphenyl-1-picrylhydrazyl) to quantify radical-scavenging activity of antioxidants.
References
- Composition of discarded Sicilian fruits of Opuntia ficus indica L.: Phenolic content, mineral profile and antioxidant activity in peel, seeds and whole fruit. Food Chemistry (2023).
- Effect of seed's geographical origin on cactus oil physico-chemical characteristics, oxidative stability, and antioxidant activity. Food Chemistry X (2024).
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