The Efficacy of Two Drying Techniques on the Bioactive Composition and Antioxidant Characteristics of Prickly Pear Fruits



Antioxidant is a substrate that stops molecules inside a cell from oxidizing. During the biological oxidation reaction, free radicals created; Also, it have the ability to stop a chain reaction by removing the free radical intermediate. The aim of the study was conducted to estimate the impact of two drying methods on phytochemical constituents of the Prickly pear fruit (Opuntia ficus indica, L.). Methods: In this work, the effects of oven-drying and freeze-drying methods have been studied in Special Units Departments -National Research Center (Cairo) in august 2021 on the chemical composition, total phenolic (TP) content material, total flavonoids (TF) content material, total betalain content, betacyanin, and betaxanthin and antioxidant capacity of Prickly pear fruit pulp. Results: The oven-dried samples demonstrated a decrease in the bioactive content (TP & TF) and a lower antioxidant capacity (DPPH, FARAP & CUPRAP), in comparison to the fresh samples. The pleasant antioxidant capacity and the bioactive content (TP & TF) values were obtained through freeze-drying. The findings of the present study reported that the freeze-drying method is appropriate for drying prickly pear fruits fruit pulp. Subsequently, this work found that freeze-drying can enhance the general nice of the dried Prickly pear fruit pulp in terms of bioactive content material and antioxidant capability; and freeze-drying additionally had outcomes that were nearly similar to those of the fresh samples. Conclusion: These research findings can probably applied to agricultural commodities, supporting the year-spherical food delivery and decreasing components waste.