Physicochemical properties and bio-functional attributes of Opuntia ficus-indica (Prickly Pear) fruit juice

Abstract

Opuntia ficus-indica fruit is recognized for its nutritional and functional significance due to its rich bioactive profile. This study aimed to evaluate the physicochemical characteristics and bio-functional properties of O. ficus-indica fruit juice, with emphasis on antioxidant potential. Fresh fruits were processed to obtain juice, which was analysed for proximate composition, pH, titratable acidity, and viscosity using standard methods. Bio-functional attributes were assessed by determining total phenolic content (TPC), total flavonoid content (TFC), betalain concentration, and antioxidant activity using DPPH and ABTS assays. The fruit juice exhibited high moisture content (90.6±0.21%), low fat (0.06±0.008%), moderate carbohydrate levels (7.9±0.25%), and high viscosity (5067±230.9 cP). Strong antioxidant activity was observed, with DPPH and ABTS radical scavenging capacities of 658.8±25.10 and 587.3±17.41 mM Trolox equivalents per 100 g, respectively. The juice contained appreciable levels of phenolics (99.8±1.76 mg GAE/100 g), flavonoids (39.6±1.07 mg RE/100 g), and betalains. Overall, O. ficus-indica fruit juice represents a promising natural source of antioxidants with potential application in functional food formulations.