foods Article Characterization, Stability, and Bioaccessibility of Betalain and Phenolic Compounds from Opuntia stricta var. Dillenii Fruits and Products of Their Industrialization Iván Gómez-López 1,2 , Gloria Lobo-Rodrigo 3 , María P. Portillo 2,4,5 and M. Pilar Cano 1,* 1 Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain;
[email protected] 2 Nutrition and Obesity Group, Department of Nutrition and Food Science, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Lucio Lascaray Research Center, 01006 Vitoria-Gasteiz, Spain;
[email protected] 3 Department of Crop Production in Tropical and Subtropical Areas, Instituto Canario de Investigaciones Agrarias (ICIA), 38270 Tenerife, Spain;
[email protected] 4 BIOARABA Institute of Health, 01006 Vitoria-Gasteiz, Spain 5 CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III (ISCIII), 01006 Vitoria-Gasteiz, Spain * Correspondence:
[email protected]; Tel.: +34-910-019-737 Abstract: The aim of the present study was the full characterization, quantification, and determination of the digestive stability and bioaccessibility of individual betalain and phenolic compounds of Citation: Gómez-López, I.; Opuntia stricta, var. Dillenii fresh fruits (peel, pulp, and whole fruit) and of the products of the Lobo-Rodrigo, G.; Portillo, M.P.; industrialization to obtain jam (raw pressed juice (product used for jam formulation), by-product Cano, M.P. Characterization, Stability, (bagasse), and frozen whole fruit (starting material for jam production)). Opuntia stricta var. Dillenii and Bioaccessibility of Betalain and fruits and products profile showed 60 betalain and phenolic compounds that were identified and Phenolic Compounds from Opuntia quantified by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF, being 25 phenolic acids (including stricta var.