Nutritional, physicochemical, functional and antioxidant characterization of Opuntia oligacantha (xoconostle Ulapa) endocarp flour

• DOI: 10.15741/revbio.12.e1595
• Publication Date: 2025-04-11T19:45:18Z
• Authors: Antonio Pérez-Montes; Fabian Ricardo Go...; Deyanira Ojeda-Ra...; Roberto González-...; Javier Piloni-Mar...; Eduardo Fernández...; Nydia Edith Reyes...; Jorge Luis De La ...

The endocarp of Opuntia oligacantha (xoconostle Ulapa) is composed of seeds and mucilage, and is considered a residue. The objective of this article is to describe the endocarp flour of Opuntia oligacantha for the food area. Opuntia oligacantha flour is obtained by dehydration and milling, subsequently characterized through physicochemical, nutritional, technological properties and antioxidant capacity. The results show that the flour has a low acidic pH (4.1 ± 0.05), humidity (7.51 ± 0.22) and aw (0.31 ± 0.00). L*=53.67 ± 0.71; red, a*=10.00 ± 0.31and yellow, b*= 14.55 ± 2.27 giving a red-brown color. Low amount of fat (6.61 ± 0.04%) and high amount of dietary fiber (76.46 ± 1.25%). High value of water solubility index, activity and emulsion stability (21.82 ± 2.99%, 65.12 ± 1.03%) and 99.42 ± 0.99% respectively; and low oil absorption (0.149 ± 0.21 mL/g). This flour has a significant antioxidant activity (40.75-53.32%) for FRAP, ABTS and DPPH tests. Opuntia oligacantha endocarp flour could be recommended in foods that require modifying their texture because it is able to absorb water and fat.