Physicochemical, nutritional and functional characteristics of two underutilised fruit cactus species (Myrtillocactus) produced in central Mexico

The physicochemical, nutritional, and functional variations of #Myrtillocactus geometrizans# and #Myrtillocactus schenckii#, were assessed. Variations of characteristics among species and geographic origin were lower compared to prickly pear. Titratable acidity, and total soluble solids varied by 7.7%, and 11%, respectively. Variations of protein (18.5%) and fibre (5.2%) contents were lower when compared to prickly pear. Iron and copper contents make #Myrtillocactus# a good source of minerals contributing 16% and 20% of daily requirements. #Myrtillocactus# also could be an outstanding source of fibre (up to 36.9%). Gallic and caffeic acids, and vanillin were identified by HPLC. Betalains, soluble phenolics, and vitamin C contribute to the high antioxidant activity (TEAC) which, if compared with commonly consumed fruits, was higher. The potential for the production of high-quality industrialised products derived from #Myrtillocactus# is feasible, as long as compositional variations from batch to batch are kept in check. (Résumé d'auteur