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opuntia echios/kalium
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Prickly Pear By-Product in the Feeding of Livestock Ruminants: Preliminary Investigation
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In Sicily, the current increasing cultivation of Opuntia ficus-indica corresponds to an availability of prickly pear by-product (PPB) that results from fruit processing for juice extraction. This investigation aims to evaluate the nutritional traits of PPB for ruminant feeding and its
Hurdle technology applied to prickly pear beverages for inhibiting Saccharomyces cerevisiae and Escherichia coli.
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The effect of pH reduction (from 6·30-6·45 to 4·22-4·46) and the addition of antimicrobial compounds (sodium benzoate and potassium sorbate) on the inhibition of Saccharomyces cerevisiae and Escherichia coli in prickly pear beverages formulated with the pulp and peel of Villanueva (V, Opuntia
Nutritive value and chemical composition of prickly pear seeds (Opuntia ficus indica L.) growing in Turkey.
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The proximate composition and physico-chemical properties (moisture, crude lipid, crude protein, ash, and crude fiber, peroxide value, saponification value, acidity, relative density and refractive index) of prickly pear seed and corresponding oil were determined. The mineral contents (Ca, Cu, Fe,
Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient.
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The Opuntia ficus indica (L.) (OFI) is used as a nutritional and pharmaceutical agent in various dietary and value added products. This study underlines the possible use of native prickly pear cladode powder as a functional ingredient for health-promoting food production. To summarise,
Composition of pulp, skin and seeds of prickly pears fruit (Opuntia ficus indica sp.).
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The proximate composition of pulp, skin and seeds of prickly pear cactus (Opuntia ficus indica) was investigated and is reported on a dry weight basis. The most abundant component of the pulp and skin was ethanol-soluble carbohydrates. Pulp contained glucose (35%) and fructose (29%) while the skin
Diuretic and antioxidant effects of Cacti-Nea, a dehydrated water extract from prickly pear fruit, in rats.
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Dehydrated extract of the prickly pear fruit Opuntia ficus indica, Cacti-Nea, was evaluated for its chronic diuretic and antioxidant effects in Wistar rats. Cacti-Nea was orally administered daily for seven days at the dose of 240 mg/kg/day. A positive group was orally treated with
Phytochemicals, nutritionals and antioxidant properties of two prickly pear cactus cultivars (Opuntia ficus indica Mill.) growing in Taif, KSA.
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The antioxidant properties, some phytochemicals and nutritionals were characterized in two prickly pear cactus (Opuntia ficus indica Mill.) cultivars; red and yellow; growing in Taif, Kingdom of Saudi Arabia (KSA). The antioxidant properties of red cactus cultivar were higher than the yellow cactus
Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies.
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The stems of Opuntia ficus-indica known as cladodes are rich source of bioactive and functional substances, which make them important candidate for the production of health-promoting food. Cladodes powder was incorporated at different levels of substitution (2.5%, 5% and 7.5%) in cookies
Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products.
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Prickly pear (Opuntia ficus indica (L.) Mill.) is a rich source of vitamins C, B1, B2, A, and E, minerals such as calcium, potassium, magnesium, iron, and phosphorus, as well as bioactive substances, i.e., carotenoids, betalains, and phenolic compounds. Of these, the
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