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There is a lack of information on the potential use of xoconostle cultivars as sources of antioxidants for food, pharmaceutical and colorant industries. The aim of this study was to provide a phytochemical characterisation and antioxidant activity evaluation of Opuntia matudae Scheinvar cv. Rosa by-products (epicarp and endocarp mucilage’s), in order to evaluate their interest as sources of functional ingredients for human or animal foods. These by-products showed a high content in glucose, citric and linoleic acids, tocopherols, and isorhamnetin- O -(di-deoxyhexosyl-hexoside) (mainly in epicarp), and presented relevant antioxidant properties. The obtained results support the use of O. matudae Scheinvar cv. Rosa agro-industrial by-products as functional food ingredients, namely for antioxidant-enriched formulations, instead of being discarded. [ABSTRACT FROM AUTHOR]

Agroindustrial by-products derived from fruit processing are an important source of bioactive compounds that can be used as functional food ingredients. The genus Opuntia embraces different species of cactus, and many of them produce acidic fruits known as xoconostle, which are considered valuable foods in Latin America. Xoconostle fruit contains an edible thick-acid-freshly mesocarp, and seeds packed in a mucilaginous structure that together with the skin are considered by-products constitutes the endocarp. Given the high potential of its commercial use and consumption in Mexico, as well as the lack of information about its detailed chemical composition and bioactive compounds, the aim of this study was to evaluate the composition in bioactive compounds and antioxidant properties of the skin and mucilaginous part surrounding the seeds of the xoconostle fruit ( Opuntia joconostle F.A.C. Weber ex Diguet, cv. Cuaresmeño). These by-products stand out due to their high tocopherol content (mainly in epicarp), linoleic and citric acids (mainly in endocarp), and isorhamnetin O -hexoside di-ramnoside (mainly in epicarp), with high antioxidant properties. In the light of these results, xoconostle fruit cv. Cuaresmeño should be considered of great interest as a source of bioactive compounds for incorporation in other food products, so that all the bioactives present are fully used, instead of being discarded. [ABSTRACT FROM AUTHOR]