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Functional beverages market requires conservation methods where bioactive compounds could persist for their bioavailability. The aim of this work was determined the extraction yield, antioxidant capacity and bioaccessibility of a cactus pear (Opuntia ficus-indica) juice blended using different solvent to extraction after pasteurization (PAST) or thermoultrasonication (TUS) treatment. The best properties were exhibited by TUS juice, showing 575.8 ± 11.1 mg GAE·L-1 for total phenolic, and 392.78 ± 4.1 mg BE·L-1 for pigment content. Which resulted in a greater antioxidant activity bioaccessible (87% DPPH; 38% ABTS). The highest antioxidant activity was found in the TUS methanolic extraction, exhibiting higher bioaccessibility than the juice (78% ABTS; 179% DPPH). It can be concluded that thermoultrasonication and methanolic extraction of a cactus pear juice blend allows a higher amount of antioxidant compounds to be bioavailable. [ABSTRACT FROM AUTHOR]

The objective of the present study was to evaluate the capsaicin (CAP) and dihydrocapsaicin (DHC), total phenolic content (TPC) as well as antioxidants properties of Habanero pepper (Capsicum chinense Jacq.) oleoresin (HPO) during storage. Identification and quantification of CAP and DHC were performed by HPLC, while TPC and antioxidant activity by ABTS and DPPH were by spectrophotometry. Retention time of CAP and DHC was 19.23 and 20.47 min, respectively. During storage, CAP and TPC remained stable until day 35 (14.35 to 15.72 mg CAP/g HPO and 29.13 to 28.31 mg GAE/mL HOP, respectively), while DHC had similar values (11.45 - 9.61 mg CAP/g HPO) (p>0.05) through storage time. On the other hand, antioxidant activity by ABTS and DPPH decreased from day 15 (6.08 µmol TE/mL) and 35 (10.18 µmol TE/mL), respectively. The results showed that CAP, DCH and TP were stable for more than a month of storage. [ABSTRACT FROM AUTHOR]