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Bioactive Constituents, Metabolites, and Functions
Digestibility of (poly)phenols and antioxidant activity in raw and cooked cactus cladodes (Opuntia ficus-indica) Elsy De Santiago, Gema Pereira Caro, Jose-Manuel Moreno Rojas, Concepcion Cid, and M. Paz De Peña J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.8b01167 • Publication Date (Web): 17 May 2018 Downloaded from http://pubs.acs.org on May 17, 2018
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Journal of Agricultural and Food Chemistry
TITLE: Digestibility of (poly)phenols and antioxidant activity in raw and cooked cactus cladodes (Opuntia ficus-indica)
AUTHORS: Elsy De Santiagoa, Gema Pereira-Carob, José Manuel Moreno-Rojasb, Concepción Cida and María-Paz De Peñaa*
a
Universidad de Navarra, Facultad de Farmacia y Nutrición, Departamento de Ciencias
de la Alimentación y Fisiología, C/ Irunlarrea 1, E-31008 Pamplona, Spain. IdiSNA, Navarra Institute for Health Research. Pamplona, Spain.
b
Department of Food Science and Health. Andalusian Institute of Agricultural and
Fisheries Research and Training (IFAPA). Alameda del Obispo, Avda. Menéndez Pidal, s/n, 14071, Córdoba. Spain
*Corresponding author: María-Paz de Peña. Tel: +34 948 425600 (806580); Fax: +34 948 425740. E-mail address:
[email protected] 1 ACS Paragon Plus Environment
Journal of Agricultural and Food Chemistry
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ABSTRACT
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This study aims to investigate whether heat treatment applied to cactus cladodes
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influences on the bioaccessibility of their (poly)phenolic compounds after simulated
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gastric and intestinal digestion. A total of 45 (poly)phenols were identified and
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quantified in raw and cooked cactus cladodes by UHPLC-PDA-HR-MS. Both
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flavonoids (60-68% total), mainly isorhamnetin derivatives, and phenolic acids (32-
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40%) with eucomic acids as the predominant ones, significantly (p 50% total flavonoids content), five quercetin and fourteen kaempferol
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derivatives (< 10% total flavonoids content) were found. Individually, isorhamnetin
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rutinoside II was the most abundant flavonoid in all cactus cladodes samples, followed
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by isorhamnetin rutinoside rhamnoside and isorhamnetin hexose pentoside in all
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samples, except in microwaved cactus cladodes where isorhamnetin rutinoside
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rhamnoside was the highest one. The rest of the flavonoids derivatives were minor.
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Similar profiles, with isorhamnetin glycosides as predominant flavonoids, have been
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reported for raw cactus cladodes of Opuntia ficus-indica and other Opuntia cultivars
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2,3,19,20
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Three stereoisomers of piscidic acid and other three of eucomic acid were identified and
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quantified. Piscidic and eucomic acids have been previously identified in Opuntia ficus-
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indica extracts
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most abundant (50-60% total phenolic acids), in contrast with Ginestra et al.
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reported piscidic acid as the major one. Piscidic acid is rarely found in nature and is
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restricted to those with crassulacean acid metabolism, being Opuntia species one of
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these succulent plants
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hydroxybenzoic, salicylic, chlorogenic, malic, sinapic and gallic acids, as well as iso-
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quercitrin and myricetin-hexoside previously identified in raw cactus cladodes of
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Opuntia ficus-indica
.
19,21
as unique compounds. In the present study, eucomic acids were the 19,21
who
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2,3,19,21
. Other phenolic acids like 3,4-dihydroxybenzoic, 4-
were not detected in the present study, most likely due to
9 ACS Paragon Plus Environment
Journal of Agricultural and Food Chemistry
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differences in cultivars, maturity stages, origin places, harvest seasons or environmental
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conditions.
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The application of different cooking methods to cactus cladodes induced changes in
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their (poly)phenolic compounds profiles. All (poly)phenolic compounds found in raw
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and in boiled cactus cladodes are present in their glycosidic forms; whereas aglycones
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were only detected, in traces or in low amount, after microwaving, griddling and frying
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procedures. Microwaving and griddling processes significantly (p
