Nutritional quality, Chemical Composition and Antioxidant Capacity of Red and Green Opuntia Ficus Indica Peels’ Extracts
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Agricultural and Biological Sciences,General Environmental Science
Link
https://link.springer.com/content/pdf/10.1007/s40011-022-01442-3.pdf
Reference30 articles.
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2. Moussa-Ayoub TE, El-Samahy SK, Rohn S, Kroh LW (2011) Flavonols, betacyanins content and antioxidant activity of cactus Opuntia macrorhiza fruits. Food Res Int 44:2169–2174. https://doi.org/10.1016/j.foodres.2011.02.014
3. Maran JP, Manikandan S (2012) Response surface odelling and optimization of process parameters for aqueous extraction of pigments from prickly pear (Opuntia ficus-indica) fruit. Dyes Pigm 95:465–472. https://doi.org/10.1016/j.dyepig.2012.06.007\
4. Ramadan MF, Mörsel JT (2003) Recovered lipids from prickly pear [Opuntia ficus indica (L.) Mill] peel: a good source of polyunsaturated fatty acids, natural antioxidant vitamins and sterols. Food Chem 83:447–456. https://doi.org/10.1016/S0308-8146(03)00128-6
5. Őzcan MM, Al Juhaimi FY (2011) Nutritive value and chemical composition of prickly pear seeds (Opuntia ficus indica L.) growing in Turkey. Int J Food Sci Nutr 62:533–536. https://doi.org/10.3109/09637486.2011.552569
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