Assessment of the Chemical Composition and Antioxidant Capacity of Flowers, Seeds, and Seed Cake of Cactus Pear (<i>Opuntia ficus-indica</i> L.) and Their Application in Biscuits
Functional ingredients rich in bioactive compounds can be added to conventional ingredients for the formulation of food to increase its nutraceutical potential. Three prickly pear parts, namely flowers, seeds, and seed cake were utilized in the current work as natural antioxidant resources. The flow...
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2024-09-01
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| author | Fatiha Brahmi Amira Oufighou Leila Smail-Benazzouz Nouna Hammiche Lydia Hassaine Lila Boulekbache-Makhlouf Khodir Madani Federica Blando |
| author_facet | Fatiha Brahmi Amira Oufighou Leila Smail-Benazzouz Nouna Hammiche Lydia Hassaine Lila Boulekbache-Makhlouf Khodir Madani Federica Blando |
| author_sort | Fatiha Brahmi |
| collection | DOAJ |
| description | Functional ingredients rich in bioactive compounds can be added to conventional ingredients for the formulation of food to increase its nutraceutical potential. Three prickly pear parts, namely flowers, seeds, and seed cake were utilized in the current work as natural antioxidant resources. The flower extract gave the best amounts of antioxidants as estimated by spectrophotometric methods, which were 68.08 mg GAE/100 g DM for total phenolics; 6.91 mg QE/100 g DM for total flavonoids; 13.05 mg QE/100 g of DM for flavonols; and 0.22 mg/100 g of DM for condensed tannins. The three extracts showed a high proportion of antioxidant effect as determined by DPPH, ABTS, FRAP, and TAA in vitro assays. Chemical analysis and sensory testing were performed on biscuits that were made by adding powdered flowers, seeds, or seed cake. The biscuits made from the seed cake gave a higher protein content (83.97 mg/100 g) and the biscuits made from the seeds had the best ash concentration (3.21%), while the biscuits containing flower powder had the highest anti-radical activity (81.04%). Sensory analysis disclosed the preference for biscuits formulated with flowers or seeds (80%) by the experts. These findings demonstrated that the nutritional value of the biscuits was improved by their enrichment with cactus parts powders, and they were appreciated by tasters. |
| format | Article |
| id | doaj-art-e1a5ccdebf774640891d63cd25af07a8 |
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| issn | 2079-9276 |
| language | English |
| publishDate | 2024-09-01 |
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| spelling | doaj-art-e1a5ccdebf774640891d63cd25af07a82025-08-20T01:55:49ZengMDPI AGResources2079-92762024-09-0113912410.3390/resources13090124Assessment of the Chemical Composition and Antioxidant Capacity of Flowers, Seeds, and Seed Cake of Cactus Pear (<i>Opuntia ficus-indica</i> L.) and Their Application in BiscuitsFatiha Brahmi0Amira Oufighou1Leila Smail-Benazzouz2Nouna Hammiche3Lydia Hassaine4Lila Boulekbache-Makhlouf5Khodir Madani6Federica Blando7Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, AlgeriaLaboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Technology, University of Bejaia, Bejaia 06000, AlgeriaLaboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, AlgeriaLaboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, AlgeriaLaboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, AlgeriaLaboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, AlgeriaLaboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, AlgeriaInstitute of Sciences of Food Production (ISPA), National Research Council (CNR), Research Unit of Lecce, Via Prov. le Lecce-Monteroni, 73100 Lecce, ItalyFunctional ingredients rich in bioactive compounds can be added to conventional ingredients for the formulation of food to increase its nutraceutical potential. Three prickly pear parts, namely flowers, seeds, and seed cake were utilized in the current work as natural antioxidant resources. The flower extract gave the best amounts of antioxidants as estimated by spectrophotometric methods, which were 68.08 mg GAE/100 g DM for total phenolics; 6.91 mg QE/100 g DM for total flavonoids; 13.05 mg QE/100 g of DM for flavonols; and 0.22 mg/100 g of DM for condensed tannins. The three extracts showed a high proportion of antioxidant effect as determined by DPPH, ABTS, FRAP, and TAA in vitro assays. Chemical analysis and sensory testing were performed on biscuits that were made by adding powdered flowers, seeds, or seed cake. The biscuits made from the seed cake gave a higher protein content (83.97 mg/100 g) and the biscuits made from the seeds had the best ash concentration (3.21%), while the biscuits containing flower powder had the highest anti-radical activity (81.04%). Sensory analysis disclosed the preference for biscuits formulated with flowers or seeds (80%) by the experts. These findings demonstrated that the nutritional value of the biscuits was improved by their enrichment with cactus parts powders, and they were appreciated by tasters.https://www.mdpi.com/2079-9276/13/9/124cactus pearantioxidantsbiscuitsphysico-chemical analysessensorial analyses |
| spellingShingle | Fatiha Brahmi Amira Oufighou Leila Smail-Benazzouz Nouna Hammiche Lydia Hassaine Lila Boulekbache-Makhlouf Khodir Madani Federica Blando Assessment of the Chemical Composition and Antioxidant Capacity of Flowers, Seeds, and Seed Cake of Cactus Pear (<i>Opuntia ficus-indica</i> L.) and Their Application in Biscuits Resources cactus pear antioxidants biscuits physico-chemical analyses sensorial analyses |
| title | Assessment of the Chemical Composition and Antioxidant Capacity of Flowers, Seeds, and Seed Cake of Cactus Pear (<i>Opuntia ficus-indica</i> L.) and Their Application in Biscuits |
| title_full | Assessment of the Chemical Composition and Antioxidant Capacity of Flowers, Seeds, and Seed Cake of Cactus Pear (<i>Opuntia ficus-indica</i> L.) and Their Application in Biscuits |
| title_fullStr | Assessment of the Chemical Composition and Antioxidant Capacity of Flowers, Seeds, and Seed Cake of Cactus Pear (<i>Opuntia ficus-indica</i> L.) and Their Application in Biscuits |
| title_full_unstemmed | Assessment of the Chemical Composition and Antioxidant Capacity of Flowers, Seeds, and Seed Cake of Cactus Pear (<i>Opuntia ficus-indica</i> L.) and Their Application in Biscuits |
| title_short | Assessment of the Chemical Composition and Antioxidant Capacity of Flowers, Seeds, and Seed Cake of Cactus Pear (<i>Opuntia ficus-indica</i> L.) and Their Application in Biscuits |
| title_sort | assessment of the chemical composition and antioxidant capacity of flowers seeds and seed cake of cactus pear i opuntia ficus indica i l and their application in biscuits |
| topic | cactus pear antioxidants biscuits physico-chemical analyses sensorial analyses |
| url | https://www.mdpi.com/2079-9276/13/9/124 |
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