Chemical characterization of Sicilian prickly pear (Opuntia ficus indica) and perspectives for the storage of its juice
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Chemical characterization of Sicilian prickly pear (Opuntia ficus indica) and perspectives for the storage of its juice (192 visite)

Gurrieri S, Miceli L, Lanza CM, Tomaselli F, Bonomo RP, Rizzarelli E

J Agric Food Chem (ISSN: 0021-8561), 2000 Nov; 48(11): 5424-5431.



Tipo di articolo: Journal Article,

Impact factor: 1.56, Impact factor a 5 anni: 3.387

Url: http://www.scopus.com/inward/record.url?eid=2-s2.0-0033667541&partnerID=40&md5=17e41348e2507467a94f597302edd850

Parole chiave: Fruit Juice, Opuntia Ficus Indica, Prickly Pear, Sensory Analysis, Ascorbic Acid, Fructose, Glucose, Iron, Manganese, Metal Ion, Nitrogen, Pectinesterase, Phosphoric Acid, Sugar, Tartaric Acid, Zinc, Acidity, Article, Beverage, Chemical Analysis, Color, Comparative Study, Cultivar, Electron Spin Resonance, Enzyme Activity, Flavor, Food Analysis, Food Preservation, Food Processing, Food Storage, Heat Treatment, Human, Italy, Nonhuman, Sweetness, Viscosity, Electron Spin Resonance Spectroscopy, Odors, Sicily, Opuntia Ficus-Indica, Prunus Persica, Pyrus Communis,

Affiliazioni:

Ist. Stud. Sostanze N.I.A.C.-F., Sezione di Catania, CNR, Viale A. Doria 6, 95125 Catania, Italy
Dipartimento di Scienze Chimiche, Università di Catania, Viale A. Doria 6, 95125 Catania, Italy
Istituto di Industrie Agrarie, Università di Catania, Via Santa Sofia 98, 95123 Catania, Italy
150 Mann Laboratory, Department of Vegetable Crops, University of California, Davis, CA 95616, United States


Riferimenti:

Amerine, M.A., Pangborn, R.M., Roessler, E.B., (1965) Principles of Sensory Evaluation of Food, , Academic Press: New Yor

Barbera, G., Inglese, P., (1993) La Coltura del Ficodindia, , Edagricole: Bologna, Italy

Belitz, H.D., Grosch, W., (1999) Food Chemistry, , Springer-Verlag: Berlin, Germany

Bustos, O.E., Alcoholic Beverage from Chilean Opuntia Ficus Indica (1981) Am. J. Enol. Vitic., 32, pp. 228-229

Cappelli, P., Vannucchi, V., (1990) Chimica Degli Alimenti - Conservazione e Trasformazioni, , Zanichelli: Bologna, Italy



In this work, Sicilian cultivars of prickly pear (Opuntia ficus indica) were partially characterized from a chemical point of view, and the possibility of long-term storage of their juice was investigated. The acidity of the prickly pear juice turned out to be very low (0.02%) and the pH very high (6.4-6.5) if compared with values found in other common fruit juices. In the perspective of processing and storage conditions according to Italian law, the acidity has been corrected by adding the proper amount of tartaric and/or phosphoric acid. The sugar content (mainly glucose and fructose) is very high (11-12%), and also L-ascorbic acid is present in considerable amount (31-38 mg/100 g). Among the transition metals, a high content of manganese(II) (1.7-2.9 ppm) and good amounts of iron(III) (0.6-1.2 ppm) and zinc(II) (0.3-0.4 ppm) were found. In particular, such ions appear to be present mainly in the thick skin of the fruit or "trapped" inside the pulp. Pectin methylesterase (PME) seems to be present in very small amount and/or is not highly active. Furthermore, PME activity decreases considerably after the necessary adjustment of the pH and the thermal treatment requested for long-term storage. After similar to2 months, none of the juices prepared was affected by noticeable sedimentation of the pulp. Finally, different samples of prickly pear juice were sensorially analyzed, employing descriptors such as color, aroma, viscosity, acidity, sweetness, and off-flavors. The results obtained can be considered very satisfactory, and the juice has been widely appreciated when compared with other products commonly available on the market such as pear and peach juices.
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