Effect of Time and Temperature Storage on the Quality of unpasteurized Prickly Pear Juice Enriched with Hydro-soluble Opuntia ficus indica seeds Extract


  • Amira Sakhraoui Laboratory of Characterization and Valorization of Natural Resources, University Mohamed El Bachir El Ibrahimi of Bordj Bou Arreridj, Algeria https://orcid.org/0000-0001-8152-2107
  • Noureddine Touati Laboratory of Characterization and Valorization of Natural Resources, University Mohamed El Bachir El Ibrahimi of Bordj Bou Arreridj, Algeria https://orcid.org/0000-0002-1110-6770
  • Soraya Hihat Laboratory of Characterization and Valorization of Natural Resources, University Mohamed El Bachir El Ibrahimi of Bordj Bou Arreridj, Algeria https://orcid.org/0000-0002-3377-7866




Opuntia ficus indica, juice quality, storage conditions, antioxidant activity, microbiological analysis.


This study aimed to evaluate the effect of incorporating hydrosoluble Opuntia ficus indica seeds extract in unpasteurized prickly pear juice and monitoring its stability. For this purpose, titratable acidity (TA), total soluble solids (TSS), browning index (BI), total phenolic compounds (TPC), total flavonoids (TF), antiradical activity (DPPH), ferric reducing antioxidant power (FRAP) and microbial analysis were monitored for both enriched and controlled juices during different time and temperature storage. Before storage, the enriched juice values were respectively 0.096±0.001%, 14.1±0.01%, 0.756±0.01, 133.3±3.4mgGAE/100ml, 5.58±0.07mgQE/100ml, 95.89±14.27mgGAE/100ml and 59.34±5.52mgGAE/100ml for TA, TSS, BI, TPC, TF, DPPH and FRAP; while  0.16±0%, 14.1 ±0.001%, 1.2±0.01, 88.39±4.2mgGAE/100ml, 3.98±1.003mgQE/100ml, 51.08±14.27 mgGAE/100ml and 50.33±5.16mgGAE/100ml for the control juice. The microbial analysis revealed the absence of microorganisms even the juices were unpasteurized. Moreover, the results revealed that the enrichment attenuated significantly the effect of storage; indeed, the use of the prickly pear seeds extract in combination with the juices can be a good alternative to enhance the shelf life of unpasteurized prickly pear juice, and improve their quality attributes as well as to minimize the unwanted changes in the nutritional and organoleptic properties.


Adal E, Aktar T.2022. Determining the quality and storage stability of pomegranate (Punica Granatum L.) seed oil with ccelerated shelf-life approach. Turkish Journal of Agriculture Food Science and Technology, 10:1102–1107.

Adesegun SA, Fajana A, Orabueze CI, Coker HAB. 2007. Evaluation of antioxidant properties of phaulopsis fascisepala C B Cl (Acanthaceae). Evidence-based Complementary and Alternative Medicine, 6:863280.

Al Amin M, Mamun MR, Das K. 2018. Microbiological quality analysis of commercial fruit juice in Dhaka City, Bangladesh. Stamford Journal of Microbiology, 8:15–18.

Al Juhaimi F, Kashif G, Nurhan U, Isam, A, Mohamed A, El Fadil E, Babikera MMÖ, Gbemisola JF. 2020. The effect of harvest times on bioactive properties and fatty acid compositions of prickly pear (Opuntia ficus-barbarica A.Berger) fruits. Food Chemistry, 303:125–387.

Algari A A, Eledody R E. 2016. Conformity of fruit nectar samples to libyan specification standards, Turkish Journal of Agriculture Food Science and Technology, 4:524–530.

Ali A, Maqbool M, Alderson PG, Zahid N. 2013. Effect of gum arabic as an edible coating on antioxidant capacity of tomato (Solanum lycopersicum. L) fruit during storage. Postharvest Biology and Technology, 76:119–124.

Asghar U, Nadeem M, Nelofer R, Mazhar S, Syed Q, Irfan M. 2018. Microbiological assessment of fresh juices ended in different areas of Lahore city. Electronic Journal of Biology, 14:106–110.

Ayoola GA, Adepoju BAA, Obaweya K, Ezennia EC, Atangbayila TO. 2008. Phytochemical screening and antioxidant activities of some selected medicinal plants used in malaria therapy in Southwestern Nigeria. Tropical Journal of Pharmaceutical Research, 7:1019–1024.

Brand-Williams W, Cuvelier M, Berset CLWT. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28:25–30.

Cristani M, D’arrigo M, Giuseppina M, Castelli F, Sarpietro M, Micieli M, Venuti V, Bisignano G, Saija A, Trombetta D. 2007. Interaction of four monoterpenes contained in essential oils with model membranes: Implications for their antibacterial activity. Journal of gricultural and food Chemistry, 5:6301–6305.

Chaalal M, Louaileche H, Touati, N, Bachir Bey M. 2013. Phytochemicals, in vitro antioxidant capacity and antiradical potential of whole and ground seeds of three prickly pear varieties: A comparative study. Industrial Crops and Products, 49:386–391.

Chavez-Santoscoy R.A, Gutierrez-Uribe JA, Serna-Saldívar SO. 2009. Phenolic composition, antioxidant capacity, and In vitro cancer cell cytotoxicity of nine prickly pear (Opuntia spp.) juices. Plant Foods Human, 64:146–152.

Chougui N, Tamendjari A, Hamidj W, Hallal S, Barras A, Richard T, Larbat, R. 2013. Oil composition and characterization of phenolic compounds of Opuntia ficus-indica seeds. Food Chemistry, 139:796–803.

Dangui CBN, Petit JC, Gaiani, JM, Nzikou, JS. 2014. Impact of thermal and chemical pretreatments on physicochemical, rheological, and functional properties of sweet potato (Ipomea batatas Lam) flour. Food Bioprocess Technology, 7:3618–3628.

Darias-Martı́n J, Socas-Hernández A, Dı́az-Romero C, Dı́az-Dı́az E. 2003. Comparative study of methods for determination of titrable acidity in wine. Journal of Food Composition and analysis, 16:555–562.

Dehbi F, Hasib A, Ouatmane A, Elbata H, Jaouad A. 2014. Physicochemical characteristics of Moroccan prickly pear juice (Opuntia ficus indica L.). International Journal of Emerging Technology and Advanced Engineering, 4:4.

Doménech-Asensi, FJ, García-Alonso E, Martínez M.SG, Martín, PS, Bravo, M.JP. 2013. Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella. Meat Science, 93:213–219.

Gao Y, Kan C, Wan C, Chen C, Chen M, Chen J. 2018. Quality and biochemical changes of navel orange fruits during storage as affected by cinnamaldehyde -chitosan coating. Scientia Horticulturae, 239:80–86.

Garg N, Sanjay K, Preeti Y. 2021. Indian gooseberry fortified, anti-oxidant rich bael (Aegle marmelos) fermented beverage. Journal of Food Science Technology, 58:4437–4441.

Habibi Y, Mahrouzb M, Vignona MR. 2002. Isolation and structure of d-xylans from pericarp seeds of Opuntia ficus-indica prickly pear fruits. Carbohydrate Research, 337:1593-1598.

Habibi Y, Mahrouzb M, Vignona MR. 2005. Isolation and structural characterization of protopectin from the skin of Opuntia ficus-indica prickly pear fruit. Carbohydrate Polymers, 60:205–213.

Ilkin YS, Aysegul K, Kivanc A, Buse Y. 2020. The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L) and bioactive properties of the juice during storage. LWT - Food Science and Technology, 118:108–707.

Inchuen S, Narkrugsa W, Pornchalo E. 2010. Effect of drying methods on chemical composition, color and antioxidant properties of thai red curry powder. Agriculture and Natural Resources, 44:142–151.

Jood S, Khetarpaul N, Goyal R. 2012. Effect of germination and probiotic fermentation on pH, titratable acidity, dietary fiber, β-glucan, and vitamin content of sorghum-based food mixtures. Nutrition & Food Sciences, 2–9.

JORA N° 39. 2017. Arrêté interministériel du 02 Moharram 1438 correspondant au 04 octobre 2016 fixant les critères microbiologiques des denrées alimentaires. https://www.commerce.gov.dz/reglementation/arrete-du-04-octobre-2005.

JORA N°35. 1998. Arrêté interministériel du 25 Ramadhan 1418 correspondant au 24 Janvier 1998 modifiant et complétant l’arrêté du 14 Safar 1415 correspondant au 23 Juillet 1994 relative aux spécifications microbiologiques de certains denrées alimentaires. http://www.commerce.gov.dz/ reglementation/arrete-du-24-janvier-1998.

Kaddumukasa PP, Imathiu SM, Mathara JM, Nakavuma JL. 2017. Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices. Food Science & Nutrition, 5: 1098–1105.

Lewis JE, Thompson P, Rao BVBN, Kalavati C, Rajanna B. 2006. Human bacteria in street vended fruit juices: A case study of Visakhapatnam city, India. Journal of Food Safety, 8:35–38.

Medina EMD, Rodríguez EMR, Romero CD. 2007. Chemical characterization of Opuntia dillenii and Opuntia ficus indica fruits. Food Chemistry, 103:38–45.

Meydav S, Saguy I, Kopelman IJ. 1977. Browning determination in citrus products. Journal of Agricultural and Food Chemistry, 25:602–604.

Ogodo AC, Ugbogu OC, Ekeleme, UG. Nwachukwu NO. 2016. Microbial quality of commercially packed fruit juices in South-East Nigeria. Journal of Basic and Applied Research in Biomedicine, 2:240–245.

Oyaizu M. 1986. Studies on products of browning reaction antioxidative activities of products of browning reaction prepared from glucosamine. The Japanese Journal of Nutrition and Dietetics, 44:307–315.

Palmeri R, Parafati L, Elena Arena E, Grassenio E, Restuccia C, Fallico B. 2020. Antioxidant and antimicrobial properties of semi-processed frozen prickly pear juice as affected by cultivar and harvest time. Journal of Foods, 9: 235.

Pehlivan M, Sevindik M. 2018. Antioxidant and antimicrobial activities of salvia multicaulis. Turkish Journal of Agriculture Food Science and Technology, 6:628–631,

Rahman T, Hasan S, Noor R. 2011. An assessment of the microbiological quality of some commercially packed and fresh fruit juice available in Dhaka city: A comparative study. Stamford Journal of Microbiology, 1:13–18.

Raybaudi M, Rosa M, Jonathan MM, Olga MB. 2009. Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis, and Escherichia coli O157:H7 in apple, pear, and melon juices. Food Control, 20:105–112.

Sadras VO, Petrie PR, Moran MA. 2013. Effects of elevated temperature in grapevine. II juice pH, titratable acidity, and wine sensory attributes. Australian Journal of Grape, 19:107–115.

Salehi E, Emam DZ, Askari G, Fathi M. 2019. Opuntia ficus indica fruit gum: Extraction, characterization, antioxidant activity, and functional properties. Carbohydrate Polymers, 206:565–572.

Sevindik M, Uysal I. 2021. Food spoilage and microorganisms. Turkish Journal of Agriculture Food Science and Technology, 9:1921–1924.

Shimaa K Ali, Sara M Mahmoud, Samar S El-Masry, Dalal Hussien Alkhalifah, Wael N Hozzein, Moustafa A Aboel-Ainin. 2022. Phytochemical screening and characterization of the antioxidant, anti-proliferative and antibacterial effects of different extracts of Opuntia ficus-indica peel. Journal of King Saud University Science, 34:102216.

Smidaa A, Ncibib S, Taleba J, Ben Saada A, Ncib S, Zourgui L. 2017. Immunoprotective activity and antioxidant properties of cactus (Opuntia ficus indica) extract against chlorpyrifos toxicity in rats. Biomedicine & Pharmacotherapy, 88:844–851.

Socorro Santos Díaz M, Barba de la Rosa AP, Toussaint CH, Guéraud F, Salvayre AN. 2017. Opuntia spp: Characterization and benefits in chronic diseases. Oxidative Medecine and Cellular Longevity, 8634249.

Stintzing FC, Carle R. 2005. Cactus stems (Opuntia spp.): A review of their chemistry, technology, and uses. Molecular Nutrition and Food Research, 49:194–175.

Touati N, Barba FJ, Louaileche H, Frigola A, Estella M.J. 2016. Effect of storage time and temperature on the quality of fruit nectars: Determination of nutritional loss indicators. Food Quality, 39:209–217.

Touati N, Tarazona-Díaz MP, Aguayo E, Louaileche H. 2014. Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam. Food Chemistry, 145:23–27.

Tudora V, Carmen G, Manoleb R, Teodorescua A, Asanicaa I, Diana B. 2015. Analysis of some phenolic compounds and free radical scavenging activity of strawberry fruits during storage period. Agriculture and Agricultural Science Procedia, 6:157–164.

Xiyu Y, Huixia H, Yan Q, Jun L. 2020. Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol, and betalains-rich cactus pears (Opuntia ficus-indica) extract. Food Hydrocolloids, 106: 105896.

Zeeshan MA, Fırıncıoğlu SY, Jalal H, Doğan SC. 2019. The use of essential oils in active food packaging: A Review of recent studies. Turkish Journal of Agriculture Food Science and Technology, 7:1799–1804.

Zeghad N, Ejaz A, Belkhiri A, Yvan VH, Demyeer, K. 2019. Antioxidant activity of Vitis vinifera, Punica granatum. Citrus aurantium and Opuntia ficus indica fruits cultivated in Algeria. Heliyon, 5:e01575.




How to Cite

Sakhraoui, A., Touati, N., & Hihat, S. (2023). Effect of Time and Temperature Storage on the Quality of unpasteurized Prickly Pear Juice Enriched with Hydro-soluble Opuntia ficus indica seeds Extract. Turkish Journal of Agriculture - Food Science and Technology, 11(10), 1817–1824. https://doi.org/10.24925/turjaf.v11i10.1817-1824.5968



Research Paper