Chemical characterization of Opuntia dillenii and Opuntia ficus indica fruits

The chemical compositions (moisture, °Brix, total fibre, protein, fat, ash, pH, acidity, ascorbic acid, total phenolics, Na, K, Ca, Mg, Fe, Cu, Zn, Mn, Ni and Cr) were determined in fruits belonging to two species of prickly pear, Opuntia ficus indica and Opuntia dillenii, from Tenerife Island. The chemical compositions of the two species were clearly different. However, no important differences were observed between orange and green prickly pears within the specie O. ficus indica. An important contribution to the intakes of fibre, ascorbic acid, Mn, Cr and total phenolics is provided by the consumption of prickly pears, particularly from fruits of O. dillenii. Applying factor and/or discriminant analysis, the prickly pear samples were differentiated according to the species, altitude and region of cultivation in the island.