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University Microfilms International 300 North Zeeb Road Ann Arbor, Michigan 48106 USA St NUTRIENT ANALYSIS OF PRICKLY PEAR (OPUNTIA FICUS INDICA, LINN) Item Type text; Dissertation-Reproduction (electronic) Authors Teles, Francisco Franco Feitosa, 1941- Publisher The University of Arizona. Rights Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author. Download date 30/09/2021 12:40:25 Link to Item http://hdl.handle.net/10150/289632 INFORMATION TO USERS This material was produced from a microfilm copy of the original document. While the most advanced technological means to photograph and reproduce this document have been used, the quality is heavily dependent upon the quality of the original submitted. 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University Microfilms International 300 North Zeeb Road Ann Arbor, Michigan 48106 USA St. John's Road, Tyler's Green High Wycombe, Bucks, England HP10 8HR 77-29,342 TELES, Francisco Franco Feitosa, 1941- NUTRIENT ANALYSIS OF PRICKLY PEAR (OPUNTIA FICUS INDICA, LINN) The University of Arizona, Ph.D., 1977 Health Sciences, nutrition Xerox University Microfilms, Ann Arbor, Michigan 48106 NUTRIENT ANALYSIS OF PRICKLY PEAR (OPUNTIA FICUS INDICA, LINN) by •• Francisco Franco Feitasa Teles A Dissertation Submitted to the Faculty of the COMMITTEE ON AGRICULTURAL BIOCHEMISTRY AND NUTRITION (GRADUATE) In Partial Fulfillment of the Requirements For the Degree of DOCTOR OF PHILOSOPHY In The Graduate College THE UNIVERSITY OF ARIZONA 19 7 7 THE UNIVERSITY OF ARIZONA GRADUATE COLLEGE I hereby recommend that this dissertation prepared under my direction by Francisco Franco Feitosa Teles entitled Nutrient Analysis of Prickly Pear (Opuntia ficus indica, Linn.) be accepted as fulfilling the dissertation requirement for the degree of Doctor of Philosophy on Director Date 0 As members of the Final Examination Committee, we certify that we have read this dissertation and agree that it may be presented for final defense. / a .^s 71 P 77 V/^/77 ^rzzf> M1 v-g -77 !3V h. 'g-S-11 Final approval and acceptance of this dissertation is contingent on the candidate's adequate performance and defense thereof at the final oral examination. STATEMENT BY AUTHOR This dissertation has been submitted in partial fulfillment of requirements for an advanced degree at The University of Arizona and is deposited in the University Library to be made available to bor­ rowers under rules of the Library. Brief quotations from this dissertation are allowable without special permission, provided that accurate acknowledgment of source is made. Requests for permission for extended quotation from or re­ production of this manuscript in whole or in part may be granted by the head of the major department or the Dean of the Graduate College when in his judgment the proposed use of the material is in the in­ terests of scholarship. In all other instances, however, permission must be obtained from the author. MEMORIA IN AETERNA Dr. William J. Pistor, mens sibi conscia recti. Dedicated to my wife Eneida, and to my children Paulo, Andre and Marcos Feitosa. i i i ACKNOWLEDGMENTS I gratefully acknowledge Dr. J. Warren Stull, Professor of Nutrition and Food Science, under whose direction this research was conducted, for advice during this work and preparation of this manu­ script. Appreciation is extended to Dr. William H. Brown, Professor of Animal Sciences, and Dr. Frank W. Whiting, Associate Professor of Animal Sciences, for their help during GLC work, collection of samples and advice. I also thank Dr. Bobby L. Reid, Professor of Animal Sciences, and Dr. Mitchell G. Vavich, Professor of Nutrition and Food Science and Head of the Committee of Agricultural Biochemistry and Nutrition, for their guidance. I would also like to thank Dr. Thomas N. Wegner and Dr. Ralph L. Price for their valuable help during analytical work. Thanks also goes to Dr. Edward T. Sheehan, Associate Professor and Nutritionist of Home Economics, and Dr. Salvador Retamoza for their encouragement and guidance. Mr. Ralph Taylor, Mr. Charles Braun and Miss Sue Pietrzyk are also thanked for their help in the analytical work. Gratitude is extended to the United States Agency for Inter­ national Development/Ministerio da Educacao e Cultura do Brazil and the Ford Foundation/Brazil Nutrition Project for their financial support. Appreciation is extended to Dr. William G. Matlock, Coordinator of International Programs, Mrs. Evelyn D. Jorgensen, Secretary of the College of Agriculture, and Mr. David Winkelmann--Program Specialist—USAID. i v TABLE OF CONTENTS Page LIST OF TABLES viii ABSTRACT x 1. INTRODUCTION . 1 2. LITERATURE REVIEW 6 Historic 6 Botanical 10 Agricultural Practices 18 Natural Cultivation 18 Rational Cultivation 22 Human Consumption 28 Generali t ies 28 Removing the Spines 30 Recipes 35 Nopal i tos Con Chili 35 Pepper Steak 36 Nopali to Omelet 36 Use for Animal Feed 37 Use for Medicine 39 Other Uses ^1 Composition ^3 3. MATERIALS AND METHODS ^9 Amino Acids and Proteins ^9 Crude Protein Total Amino Acids 50 Free Amino Acids 51 Carbohydrates ..... 52 Free Mono- and Disaccharides 52 Total Reducing Sugars 55 Nonstructural Carbohydrate 56 Crude Fiber 60 v vi . TABLE OF CONTENTS—(Continued) Page Lipids 60 Total Lipids 60 Lipid Fractionation 61 Fatty Acid Composition 62 Vitamins and Pigments 64 Carotenes 64 Vitamin E 66 Vitamin D 68 Vitamin C 71 Niacin 73 Thiamin 80 Riboflavin . 85 Water and Minerals 87 Moisture 87 Ash 88 Magnesium, Sodium, Calcium and Potassium 89 Phosphorus 90 Cellulase Activity 91 Crassulacean Acid Metabolism. 93 4. RESULTS AND DISCUSSION 98 Moisture 98 Crude Protein 99 Total Lipid 102 Crude Fiber 102 Ash 105 Carbohydrate 105 Total Amino Acids 107 Free Amino Acids 112 Mono- and Di sacchari des 112 Reducing Sugars 113 Lipid Fractionation 115 Fatty Acid Composition 116 Neutral Lipids 116 Glycol ipids 118 Phospholipids 118 Carotenes 121 Vitamin E 124 Vitamin D 125 Vitamin C 126 Niacin 128 Thiamin 130 Riboflavin 132 vi i TABLE OF CONTENTS—(Continued) Page Sodium, Potassium, Calcium, Magnesium, and Phosphorus. 132 Cellulase Activity 133 Crassulacean-Type Metabolism 1^0 5. SUMMARY ^L^l^ APPENDIX A: STRUCTURAL FORMULAS OF THE ACIDS 1 if8 REFERENCES 151 LIST OF TABLES Table Page 1. Percent Moisture of Young Prickly Pear Pads (0. ficus indica, L.) Determined by Standard Methods (A.O.A.C. 1975). 100 2. Crude Protein Content of Prickly Pear 101 3. Total Lipid Percent of Prickly Pear from a Whole Plant 103 4. Crude Fiber Percent of Prickly Pear from a Whole Plant 104 5. Percentage of Mineral Ash in Young Pads of Prickly Pear .... 106 6. Percentage of Carbohydrate in Lyophilized and Oven Dried Material from a Whole Prickly Pear Plant 108 7. Amino Acids as Percent of Sample, Percent of Protein and Chemical Score of Prickly Pear 110 8. Protein Score (Pike and Brown 1967) Ill 9. Mono and Disaccharide Contents of Prickly Pear Juice (mg/100 ml.) 114 10. Fatty Acid Composition of Neutral Lipids of Prickly Pear. ... 117 11. Fatty Acid Composition of Glycolipids of Prickly Pear 119 12. Fatty Acid Composition of Phospholipids of Prickly Pear .... 120 13- Vitamin D Content of Green Prickly Pear Pads (I.U./100 g) . 127 14. Niacin Content of Green Pads of Prickly Pear (mg/100 g) . 129 15. Thiamin Content of Green Pads of Prickly Pear (mcg/100 g) . 131 16. Fi1terpaperase Activity of Prickly Pear Juice in %T 13^ 17- Fi1terpaperase Activity of Prickly Pear Juice when Combined with Rumen Fluid (ENZYME) in Percent Transmittance (%T). 135 vi i i LIST. OF TABLES—(Continued) Table Page 18. Fi1terpaperase Activity of Rumen Fluid in Percent Transmittance. 136 19. Beta-glucanase Activity of Cellulase 4000 (Enzyme) in Percent Transmittance 137 20. Beta-Glucanase Activity of Prickly Pear Juice (ENZYME) on Carboxymethy1 eellulose (CMC), in Percent Transmittance. 138 21. Beta-glucanase Activity of Rumen Fluid (ENZYME) on Carboxy­ methy 1 eel 1 ulose (CMC) in Percent Transmi ttance 139 22. Beta-glucanase Activity of Rumen Fluid + Prickly Pear Juice (ENZYME) on Carboxymethylcel1ulose (CMC), in Percent Transmittance 139 23. Non-volatile Organic Acid Composition of Fresh Prickly Pear Pads (mg/g) Collected at 6:00 A.M.
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