Drying impact on physicochemical and biochemical criteria of prickly pear fruit peels of three varieties of Opuntia spp.

Abstract Three Moroccan varieties of Opuntia spp. (Aakria, Safra and Derbana) were studied through physicochemical and biochemical characterizations of their fruit fresh peels, and via the evaluation of drying impact on quality criteria of peel powders dried at two humidity rates (15% and 10%). Fresh peels contain interesting contents of bioactive components in particular betalains, polyphenols, and vitamin C. However, drying had a negative impact on the contents of these components. Additionally, peels drying up to 15% humidity rate preserved better peels quality than drying up to10% humidity rate.