Utilizing prickly pear (Opuntia ficus-indica) peel in jam production

Abstract

Background: Opuntia ficus-indica is a cactus species belonging to the genus Opuntia of the family Cactaceae. It grows in arid places and possesses a remarkable ability to withstand drought due to its water-filled stems. Prickly pear fruit is consumed either fresh or processed, while the peel is often discarded despite its nutritional and functional value.

Objective: The research aimed to explore the potential of using the high nutritional value of prickly pear fruit peels for jam production.

Methods: The method section is missing. Prickly pear fruits were obtained from the local market. The peels, pulp, and seeds were separated. The peels were then dried and weighed. The chemical properties of prickly pear peel and pulp were determined. Total vitamin C and phenol contents were measured, and antioxidant activity was estimated using the DPPH assay. Three types of jam were prepared: prickly pear pulp, apricot fruit, and a mixture of peels and apricot fruit, and sensory evaluation was conducted on the jam treatments.

Results: It was found that the prickly pear peels, which represented 43.1% of the fruit, contain high percentages of total carbohydrates (12.40%), ash (0.48%), and fiber (2.00%), while their fat and protein contents were low, at 0.10% and 0.18%, respectively. The results showed that the total vitamin C and phenol contents in prickly pear peels were 54.00 mg/100 g and 221 mg/100 g, respectively, on a fresh-weight basis, and the antioxidant activity was 48.00%. Sensory evaluation showed that the jam prepared from a mixture of apricot and prickly pear peel was acceptable in taste, color, texture, and overall acceptability as compared with the jam prepared from apricot alone or prickly pear peel alone.

Conclusion: Prickly pear peel can be utilized as a functional ingredient in jam production because of its bioactive compound contents. The jam prepared from the apricot-prickly pear peel formulation showed better sensory acceptability than the single-ingredient formulations.

Novelty of Study: This study demonstrates the potential value of prickly pear peel by linking its chemical composition and bioactive compound content to its antioxidant activity and sensory evaluation in a food product combined with apricots. The novelty of this work lies in demonstrating the functional role of these peels as an effective nutritional matrix, with evidence of a potential synergistic effect that enhances sensory properties and nutritional value, thus supporting their use in functional food applications and within the framework of the sustainable economy.

Keywords: Opuntia ficus-indica, prickly pear peel powder, chemical composition, bioactive compounds, jam formulation, functional food ingredients.