Physicochemical and functional characterization of dehydrated cladodes from Cylindropuntia imbricata, a wild cactus

Abstract

Cylindropuntia imbricata, belonging to the cactus family, is not edible but exhibits characteristics similar to Opuntia spp (prickly pear). Information about C. imbricata is scarce, prompting this study to investigate the physicochemical and functional attributes of flour derived from cladodes aged 3 to 4 months. The analysis revealed that its proximate composition—moisture, ash, fats, total sugars, and fiber—mirrors that reported for various Opuntia spp. EDX analysis showed that Ca²⁺ and K⁺ are the most abundant ions, alongside Cl, P, Mg, S, and Al. The flour is notably rich in antioxidants, containing polyphenols (130.87±1.25 mg/100 g DW), flavonoids (232.68±2.18 mg/100 g DW), flavonols (84.20±0.15 mg/100 g DW), proanthocyanidins (29.52±0.05 mg/100 g DW), vitamin E (112.23±0.92 mg/100 g DW), tannins (133.20±0.31 mg/100 g DW), and chlorophylls (23.95±0.17 mg/100 g DW). A notable functional trait is its high-water retention capacity (12.94±0.03 g H₂O/g flour), which could significantly improve the texture of food products. These findings indicate that C. imbricata flour could serve as a functional ingredient in various foods or as a source of bioactive molecules for the pharmaceutical or food industries.