Opuntia spp.: Characterization and Benefits in Chronic Diseases

Table 3

Content of antioxidants compounds present in Opuntia species.

Species	Region	Tissue	Chemical compound	Concentration	Reference
O. albicapa	México	Pads (Cristalino cultivar)	Total phenolic acids	5.83–18 mg GAE/g DW	[22, 28]
			Total flavonoids	2.5–5.62 mg QE/g DW	[22, 28]
		Fruits (Reyna cultivar)	Total betalains	1 mg/100 g FW	[34]
			Ascorbic acid	1.8 mg/100 FW	[34]
O. atropes	México	Pads (Blanco cultivar)	Total phenolic acids	5.2 mg GAE/g DW	[22]
			Total flavonoids	9.7 mg QE/g DW	[22]
O. dinellii	Spain	Pads	Total phenolic acids	16.1 mg GAE/100 g FW	[52]
		Fruits	Total phenolic acids	117 mg QE/100 g FW	[35]
			Ascorbic acid	29.7 mg/100 g FW	[35]
	Taiwan	Fruits	Total phenolic acids	91 (juice) and 133 (peel) mg GAE/100 g FW	[132]
			Total flavonoids acids	32.5 (juice), 29.2 (peel) mg GAE/100 g FW	[132]
			Catechin	22.7 (juice), 18 (peel) mg/100 g FW	[132]
			Epicatechin	10.9 (juice), 17.1 (peel) mg/100 g FW	[132]
			p-Coumaric acid	0.6 (peel) mg/100 g FW	[132]
			Ferulic acid	4 mg/100 g FW (peel)	[132]
			Quercetin	4.6 mg/100 g FW (peel)	[132]
	Egypt	Fruit	Betacyanins	0.54 mg/100 mg DW	[36]
			Isorhamnetin-3-O-rutinoside	56 μg/100 mg DW	[36]
O. ficus-indica	México	Pads	Total phenolic acids	6.8–18 mg GAE/g DW	[22, 28]
			Total flavonoids	5.3–6.1 mg QE/g DW	[28]
			Quercetin 3-O-rhamnosyl-(1-2)-[rhamnosyl-(1-6)]-glucoside	nq	[28]
	Spain	Pads	Total phenolic acids	128.8 mg GAE/100 g FW	[133]
	Italy	Fruits	Total phenolic acids	89.2 mg GAE/100 g FW	[40]
			Total betacyanins	39.3 mg/100 g FW	[40]
	Portugal	Fruit	Ferulic acid glucoside, piscidic acid, isorhamnetinpentosyl-rutinoside, isorhamnetinpentosyl-glucoside, isorhamnetinpentosyl-rhamnoside	nq	[42]
O. hyptiacantha	México	Pads	Total phenolic acids	5.39–6.14 mg GAE/g DW	[28]
			Total flavonoids	4.86–5.62 mg QE/g DW	[28]
O. leucotricha	Mexico	Pads (Duraznillo cultivar)	Total phenolic acids	3 mg GAE/g DW	[22]
			Total flavonoids	1.8 mg QE/g DW	[22]
O. lindheimeri	Mexico	Pads	Total phenolic acids	0.75 mg GAE/g DW	[134]
			Kaempferol	1.8 μg/g DW	[134]
	USA	Fruits	Kaempferol	1.1 μg/g FW	[37]
			Quercetin	90.5 μg/g FW	[37]
			Isorhamnetin	1.9 μg/g FW	[37]
			Ascorbic acid	121 μg/g FW	[37]
O. megacantha	México	Pads	Total phenolic acids	6.7–19.5 mg GAE/g DW	[22, 28]
			Total flavonoid	3.2–5.62 mg QE/g DW	[22, 28]
		Fruit (Naranjona cultivar)	Total betalains	2.2 mg/100 g FW	[34]
	Argentina	Fruits	Total phenolic acids	36 mg GAE/100 g FW	[135]
			Total betalains	27 μg/g FW	[135]
	Morocco	Fruits	Total flavonoids	50.24 μg QE/g FW	[136]
			Total betalains	29.9 μg/g FW	[136]
O. rastrera	Mexico	Pads	Total phenolic acids	0.39 mg/g DW	[134]
			Kaempferol	28.9 μg/g DW	[134]
			Isorhamnetin	199.8 μg/g DW	[134]
			Isorhamnetin-glucosyl-rhamnoside	nq	[134]
			Isorhamnetin + hexose + pentose	nq	[134]
O. robusta	México	Pads (Tapon cultivar)	Total phenolic acids	2 mg GAE/g DW	[22]
			Total flavonoids	3.8 mg QE/g DW	[22]
		Pads (Gavia cultivar)	Total phenolic acids	0.561 mg GAE/g DW	[134]
		Fruit (Camuesa cultivar)	Total betalains	6.8 mg/100 g FW	[34]
			Ascorbic acid	6 mg/100 g FW	[34]
		Pads (Tapon cultivar)	Total phenolic acids	0.39 mg GAE/g DW	[134]
			Kaempferol	45.6 μg/g DW	[134]
			Isorhamnetin	99.58 μg/g DW	[30]
O. streptacantha	Mexico	Pads	Total phenolic acids	0.66–11.07 mg GAE/g DW	[28, 134]
			Total flavonoids	4.92–5.74 mg QE/g DW	[28]
			Kaempferol	42.2 μg/g DW	[134]
			Isorhamnetin	58.9 μg/g DW	[134]
			Kaempferol 3-O-arabinofuranoside	nq	[28]
		Fruit (Cardona cultivar)	Total betalains	3.5 mg/100 g FW	[34]
	USA	Fruit (red-skinned)	Kaempferol	3.8 μg/g FW	[37]
			Quercetin	51 μg/g FW	[37]
			Ascorbic acid	815 μg/g FW	[37]
O. stricta	Spain	Fruits	Total phenolic acids	204.4 GAE/100 g FW	[33]
			Total betalains	80.1 mg/100 g FW	[33]
			Ascorbic acid	23.3 mg/100 g FW	[33]
			Quercetin	87.5 μg/g FW	[33]
			Isorhamnetin	50.3 μg/g FW	[33]
			Kaempferol	7.7 μg/g FW	[33]
			Luteolin	15.6 μg/g FW	[33]
	USA	Fruits	Total flavonoids	9.8 μg/g FW	[37]
			Quercetin	9.8 μg/g FW	[37]
			Ascorbic acid	437 μg/g FW	[37]
O. undulata	Mexico	Pads	Total phenolic acids	0.95 mg GAE/g DW	[134]
			Kaempferol	12.9 μg/g DW	[134]
			Isorhamnetin	326.9 μg/g DW	[134]
			Isorhamnetin-glucosyl-rhamnosyl-rhamnoside	nq	[134]
			Isorhamnetin + 1 hexose + 1 methylpentose + pentose	nq	[134]
			Kaempferol-glucosylrhamnoside	nq	[134]
	Spain	Fruits	Total phenolic acids	164.6 mg GAE/g FW	[33]
			Total betalains	42.4 mg/100 g FW	[33]
			Total flavonoids	51.1 μg/g FW	[33]
			Quercetin	30 μg/g FW	[33]
			Isorhamnetin	9.6 μg/g FW	[33]
			Kaempferol	5.6 g/g FW	[33]
			Luteolin	5.9 μg/g FW	[33]
O. violacea	México	Pads (Morado cultivar)	Total phenolic acids	20 mg GAE/g DW	[22]
			Total flavonoids	3.5 mg QE/g DW	[22]

nq: not quantified.