Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2017 Feb 7;16(1):32.
doi: 10.1186/s12944-016-0397-y.

Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread

Lotfi Msaddak  1 , Ola Abdelhedi  1 , Amani Kridene  2 , Mostafa Rateb  3 , Lassaâd Belbahri  4 , Emna Ammar  2 , Moncef Nasri  1 , Nacim Zouari  5
Affiliations

Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread

Lotfi Msaddak et al. Lipids Health Dis. .

Abstract

Background: In the context of a balanced diet, the antioxidant-rich food consumption is a preventive way of many degenerative diseases. Consequently, improving the nutraceutical quality of traditional foods such as bakery products is an interesting approach. Considering the present consumer's demand, cladodes from prickly pear that were traditionally used as a valuable food as well as in folk medicine for the treatment of several chronic diseases were investigated for their use in bread production to improve its functionality.

Methods: Bioactive substances were determined by liquid chromatography-high resolution electrospray ionization mass spectrometry (LC-HRESIMS) analysis. Dough rheological properties were characterized by alveographic measurements. Bread antioxidant quality was evaluated by total phenolics content, DPPH• radical-scavenging, metal (Fe2+) chelating and Fe3+ reducing power determinations.

Results: LC-HRESIMS analysis of the cladodes extract allowed the identification of 9 flavonoids, 2 phenolics, 1 alkaloid and 1 terpenoid compounds. Cladodes powder enrichment induced important modifications on the dough rheological parameters in terms of the extensibility (L) and deformation energy (W) decrease. Moreover, cladodes powder addition to bread resulted in a decrease in both crust and crumb colour parameters (L*, a* and b*). A 5% supplementation resulted in an increase of the bread yield and bread specific volume by 8.9 and 25%, respectively. Interestingly, Bread containing cladodes powder showed enhanced total phenolics content and antioxidant potential as compared to the control.

Conclusions: Substitution of wheat flour by the cladodes powder at 5% level was optimal for improving the total phenolics content and the antioxidant potential of bread without having any negative effect on its sensory acceptability. Cladodes from Opuntia ficus-indica could be considered as a potential health-promoting functional ingredient in bakery products.

Keywords: Antioxidant; Bread quality; Cladodes; Dough; Flavonoids; LC-HRESIMS; Opuntia ficus-indica.

PubMed Disclaimer

Figures

Fig. 1
Fig. 1
a Bread prepared with 2.5% (F1), 5% (F2), 7.5% (F3) and 10% (F4) of cladodes powder from prickly pear. The control represented the product without enrichment. b Sensory evaluation of the formulated breads. The attributes were evaluated using a five-point hedonic scale, where 5: like very much, 4: like moderately, 3: neither like nor dislike, 2: dislike moderately and 1: dislike very muchformula image
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. Scicchitano P, Cameli M, Maiello M, Modesti PA, Muiesan ML, Novo S, Palmiero P, Saba PS, Pedrinelli R, Ciccone MM. Nutraceuticals and dyslipidaemia: Beyond the common therapeutics. J Funct Foods. 2014;6:11–32. doi: 10.1016/j.jff.2013.12.006. - DOI
    1. Dziki D, Rózyło R, Gawlik-dziki U, Świeca M. Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trend Food Sci Technol. 2014;40:48–61. doi: 10.1016/j.tifs.2014.07.010. - DOI
    1. Stintzing FC, Carle R. Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses. Mol Nutr Food Res. 2005;49:175–194. doi: 10.1002/mnfr.200400071. - DOI - PubMed
    1. Ayadi MA, Abdelmaksoud W, Ennouri M, Attia H. Cladodes from Opuntia ficus indica as a source of dietary fiber: effect on dough characteristics and cake making. Ind Crop Prod. 2009;30:40–47. doi: 10.1016/j.indcrop.2009.01.003. - DOI
    1. Msaddak L, Siala R, Fakhfakh N, Ayadi MA, Nasri M, Zouari N. Cladodes from prickly pear as a functional ingredient: Effect on fat retention, oxidative stability, nutritional and sensory properties of cookies. Int J Food Sci Nutr. 2015;66:851–857. doi: 10.3109/09637486.2015.1095862. - DOI - PubMed