Abstract

ZENTENO-RAMIREZ, Gabriela et al. Evaluation of sugars and soluble fiber in the juice of prickly pear varieties (Opuntia spp.). Agrociencia [online]. 2015, vol.49, n.2, pp.141-152. ISSN 2521-9766.

Prickly pears (Opuntia spp.) can be white, purple, red, orange or yellow, with physical and chemical differences. The objective of this study was to identify and quantify the sugars (glucose, fructose and sucrose) and soluble fiber (mucilage and pectin) of the juice from mature cultivated and wild prickly pears. The cultivated varieties were: Rojo Pelón (O. ficus-indica), Blanca or Cristalina (O. albicarpa), Amarilla Monteza, Pico Chulo, Torreoja and Sangre de Toro (O. megacantha); the wild varieties were: Cardona (O. streptacantha), Charola (O. streptacantha ssp. aguirrana), Tapona and Tapón Rojo (O. robusta). The experimental design was completely randomized, with three repetitions. The results were analyzed through ANDEVA and multiple mean comparisons were carried out with the Tukey test (p≤0.05). Differences (p<0.0001) were found in the concentration of total sugars in the juice (109.10 to 151.33 mg mL^-1); glucose predominated (95.75 mg mL^-1), followed by fructose (63.90 mg mL^-1), and sucrose had minimum amounts only in some varieties. The mucilage predominated over the pectin. Tapón Rojo had more total sugars and soluble fibers than the others. Among the varieties there were differences in their content of sugars and soluble fiber. The sugar concentration did not show a direct relation to the degree of domestication.

Keywords : Opuntia spp.; sugars; mucilage; pectin; functional food.