Different drying methods were used to obtain flour from two Mexican cactus\ncladodes (nopal) (Opuntia spp.), one wild and one commercially cultivated (Verde Valtierrilla),\nin terms of nutraceutical compounds. Total dietary fiber, phenolic compounds\nand flavonoids, antioxidant capacity, in vitro fermentability and production of shortchain\nfatty acids were analyzed by fluid bed, tunnel, spray and freeze drying methods.\nOur results indicate that nopal flour obtained under hot air and freeze drying\nis an excellent source of dietary fiber; wild material showed the highest values\n(54.2% dry weight). Phenolic compounds and flavonoids were also higher (p\n< 0.05) in the wild than in the commercial cladodes powder, as well as the production\nof short-chain fatty acids. Acetic, propionic and butyric acids were found\nin high amounts in both flours, being acetic the most abundant fatty acid. Antioxidant\ncapacity was not significantly affected by the drying temperatures of the\nevaluated methods. Flour from wild nopal exhibited higher levels of health promoting\nsubstances than Verde Valtierrilla. In brief, this study demonstrates that\nflour from Opuntia cladodes could be considered an excellent food with nutraceutical\npotential for human nutrition and outstanding potential features for the\nindustries of health, food and pharmaceuticals, due to its functional components.
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