Antioxidant capability and phytochemicals content of Sicilian prickly fruits

References

• Boudot JP, Chone T. 1985. Internal nitrogen cycling in two humic-rich acidic soils. Soil Biol Biochem 17:135–142
   Web of Science ®Google Scholar
• Bouzoubaa Z, Essoukrati Y, Tahrouch S, Hatimi A, Gharby S, Harhar H. 2014. Physico-chemical study of two varieties of prickly pear (‘Achefri’ and ‘Amouslem’) of Southern Morocco. Les Technol De Labor 8:137–144
   Google Scholar
• Butera D, Tesoriere L, Di Gaudio F, Bongiorno A, Allegra M, Pintaudi AM, Kohen R, Livrea MA. 2002. Antioxidant activities of Sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains: betanin and indicaxanthin. J Agric Food Chem 50:6895–6901
   PubMed Web of Science ®Google Scholar
• Cai Y, Sun M, Wu H, Huang R, Corke H. 1988. Characterization and quantification of betacyanin pigments from diverse Amaranthus species. J Agric Food Chem 46:2063–2070
   Web of Science ®Google Scholar
• Cantwell M. 1995. Postharvest management of fruits and vegetables stems. In: Barbera G, Inglese P, Pimienta-Barrios EE, editors. Agroecology, cultivation and uses of cactus pear. FAO Plant Production and Protection Paper 132. Rome, Italy: FAO. p 120–136
   Google Scholar
• Cao G, Alessio HM, Culter RG. 1993. Oxygen-radical absorbance capacity assay for antioxidants. Free Radic Biol Med 14:303–311
   PubMed Web of Science ®Google Scholar
• Chaalal M, Louaileche H, Touati N, Bachir Bey M. 2013. Phytochemicals, in vitro antioxidant capacity and antiradical potential of whole and ground seeds of three prickly pear varieties: a comparative study. Ind Crops Prod 49:386–391
   Web of Science ®Google Scholar
• Fernandez-Lopez JA, Almela L. 2001. Application of high-performance liquid chromatography to the characterization of the betalain pigments in prickly pear fruits. J Chromatogr A 913:415–420
   PubMed Web of Science ®Google Scholar
• Gurrieri S, Miceli L, Lanza CM, Tomaselli F, Bonomo RP, Rizzarelli E. 2000. Chemical characterization of Sicilian prickly pear (Opuntia ficus indica) and perspectives for the storage of its juice. J Agric Food Chem 48:5424–5431
   PubMed Web of Science ®Google Scholar
• Khatabi O, Hanine H, Elothmani D, Hasib A. 2013. Extraction and determination of polyphenols and betalain pigments in the Moroccan prickly pear fruits (Opuntia ficus indica). Arab J Chem, in press
   Google Scholar
• Li X, Wasila H, Liu L, Yuan T, Gao Z, Zhao B, Ahmad I. 2015. Physicochemical characteristics, polyphenol compositions and antioxidant potential of pomegranate juices from 10 Chinese cultivars and the environmental factors analysis. Food Chem 175:575–584
   PubMed Web of Science ®Google Scholar
• Livrea MA, Tesoriere L. 2006. Health benefits and bioactive components of the fruits from Opuntia ficus-indica [L.] Mill. J Pacd 8:73–90
   Google Scholar
• Lobo V, Patil A, Phatak A, Chandra N. 2010. Free radicals, antioxidants and functional foods: impact on human health. Pharmacogn Rev 4:118–126
   PubMedGoogle Scholar
• Madrigal-Santillán E, García-Melo F, Morales-González JA, Vázquez-Alvarado P, Muñoz-Juárez S, Zuñiga-Pérez C, Sumaya-Martínez MT, et al 2013. Antioxidant and anticlastogenic capacity of prickly pear juice. Nutrients 5:4145–4158
   PubMed Web of Science ®Google Scholar
• Manach C, Scalbert A, Morand C, Rémésy C, Jiménez L. 2004. Polyphenols: food sources and bioavailability. Am J Clin Nutr 79:727–747
   PubMed Web of Science ®Google Scholar
• Mohamed Hussein AZ. 2013. Spectrophotometric determination of ascorbic acid in aqueous solutions and in pharmaceuticals formulations. J Al-Nahrain Univ 16:65–71
   Google Scholar
• Moyer RA, Hummer KE, Finn CE, Frei B, Wrolstad RE. 2002. Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: vaccinium, rubus, and ribes. J Agric Food Chem 50:519–525
   PubMed Web of Science ®Google Scholar
• Ninfali P, Mea G, Giorgini S, Rocchi M, Bacchiocca M. 2005. Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. Br J Nutr 93:257–266
   PubMed Web of Science ®Google Scholar
• Panico AM, Garufi F, Nitto S, Di Mauro R, Longhitano RC, Magrì G, Catalfo A, et al 2009. Antioxidant activity and phenolic content of strawberry genotypes from Fragaria × ananassa. Pharm Biol 47:203–208
   Web of Science ®Google Scholar
• Pulipati S, Srinivasa Babu P, Lakshmi Narasu M. 2014. Quantitative determination of tannin content and evaluation of antibacterial activity of Amaranthus tricolor (L). Int J Biol Pharm Res 5:623–626
   Google Scholar
• Sáenz C, Berger H, Rodríguez-Félix A, Galletti L, García JC, Sepúlveda E, Varnero MT, et al (2013). Agro-industrial utilization of cactus pear. Rome: Food and Agriculture Organization of the United Nations
   Google Scholar
• Shoji S, Nanzyo M, Dahlgren R. 1993. Productivity and utilization of volcanic ash soils. Dev Soil Sci 21:209–251
   Google Scholar
• Sies H, Stahl W. 1995. Vitamins E and C, beta-carotene, and other carotenoids as antioxidants. Am J Clin Nutr 62:1315S–1321S
   PubMed Web of Science ®Google Scholar
• Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144–158
   Google Scholar
• Stintzing FC, Schieber A, Carle R. 2002. Identification of betalains from yellow beet (Beta vulgaris L.) and cactus pear [Opuntia ficus-indica (L.) Mill.] by high-performance liquid chromatography-electrospray ionization mass spectrometry. J Agric Food Chem 50:2302–2307
   PubMed Web of Science ®Google Scholar
• Sumaya-Martínez MT, Cruz-Jaime S, Madrigal-Santillán E, García-Paredes JD, Cariño-Cortés R, Cruz-Cansino N, Valadez-Vega C, et al 2011. Betalain, acid ascorbic, phenolic contents and antioxidant properties of purple, red, yellow and white cactus pears. Int J Mol Sci 12:6452–6468
   PubMed Web of Science ®Google Scholar
• Sun J, Chu YF, Wu X, Liu RH. 2002. Antioxidant and antiproliferative activities of common fruits. J Agric Food Chem 50:7449–7454
   PubMed Web of Science ®Google Scholar
• Tesoriere L, Butera D, Pintaudi AM, Allegra M, Livrea MA. 2004. Supplementation with cactus pear (Opuntia ficus-indica) fruit decreases oxidative stress in healthy humans: a comparative study with vitamin C. Am J Clin Nutr J Nut, 80:391–395
   PubMed Web of Science ®Google Scholar
• Vinson JA, Su X, Zubik L, Bose P. 2001. Phenol antioxidant quantity and quality in foods: fruits. J Agric Food Chem 49:5315–5321
   PubMed Web of Science ®Google Scholar
• Weisburger JH. 1999. Mechanisms of action of antioxidants as exemplified in vegetables, tomatoes and tea. Food Chem Toxicol 37:943–948
   PubMed Web of Science ®Google Scholar