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Mineral content of a lyophilized extract from the fruit Opuntia ficus indica (L.) Mill

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Abstract

Consumers are currently interested in healthier foods, and concerned about more sustainable products, easy and fast to consume with longer preservation. The processed vegetables sector belongs to this group of foods, accounting for 7% of total agri-food production. Opuntia ficus indica, nopal or prickly pear, belongs to the family of Cactaceae. Opuntia lyophilizates are a new option at the industrial level, presenting potential opportunities for innovation. However, the mineral composition of a lyophilizate from nopal fruit has not been studied. Therefore, the objective of this report was to determine the mineral composition of a lyophilizate from the nopal fruit (including peel, pulp and cladode) and compare it to the fresh fruit. Mineral determination was performed by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). The order of the average values of the main minerals with nutritional interest were K > Ca > Mg > Na > Fe > Zn > Mn in lyophilized peel and pulp. Lyophilized cladode displayed a similar average pattern with higher contents of Ca, Mg and Zn compared to peel, and K, Ca, Mg, Na, Mn and Zn compared to pulp. Therefore, obtaining a freeze-dried product taking all parts from the fruit could be an interesting business opportunity, taking into account that peel and cladode are waste products no consumed in fresh in Spain. In this context, lyophilizate from peel, cladode and pulp maintains interesting mineral contents with the possibility of being incorporated into the food chain obtaining new sustainable and functional products, with potential applications in the food and pharmaceutical industry. Altogether, the consumption of lyophilizate from prickly pear fruit could promote sustainable production, and efficient waste management and could bring several benefits for human health within the context of a healthy diet such as Mediterranean diet.

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Acknowledgements

CIBEROBN is an initiative of Instituto de Salud Carlos III. To Dr. Eugenio Vilanova Gisbert for his invaluable help in the determination of metals in the ICP.

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Authors and Affiliations

  1. Institute of Bioengineering, Department of Applied Biology-Nutrition, University Miguel Hernández, Elche, Spain

    Marta Beltrá, Enrique Roche, Ana Médico & Elena Garcia-García

  2. Research Group on Fruit Growing and Production Techniques, Centre for Agri-Food and Agri-Environmental Research and Innovation (CIAGRO-UMH), Miguel Hernández University, Elche, Spain

    Lucía Andreu-Coll & Francisca Hernández-García

  3. Alicante Institute for Health and Biomedical Research (ISABIAL), 03010, Alicante, Spain

    Enrique Roche

  4. Department of Agrifood Technology, Escuela Politécnica Superior de Orihuela (EPSO), University Miguel Hernández, Ctra. Beniel, Km 3.2, Orihuela, 03312, Alicante, Spain

    Ángel A. Carbonell-Barrachina

  5. Department of Agroenvironmental Economics, EPSO, University Miguel Hernández, Ctra. Beniel, Km 3.2, Orihuela, 03312, Alicante, Spain

    David López-Lluch

  6. CIBER Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain

    Enrique Roche

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  1. Marta Beltrá
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  2. Lucía Andreu-Coll
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  3. Enrique Roche
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Correspondence to Elena Garcia-García.

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Beltrá, M., Andreu-Coll, L., Roche, E. et al. Mineral content of a lyophilized extract from the fruit Opuntia ficus indica (L.) Mill. Eur Food Res Technol 250, 821–827 (2024). https://doi.org/10.1007/s00217-023-04431-6

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  • DOI: https://doi.org/10.1007/s00217-023-04431-6

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