Assessment of cactus pear leather (pestil) as a new snack food

İncedayı B., Dogan N., Çopur Ö. U.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.59, no.8, pp.3158-3166, 2022 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 59 Issue: 8
  • Publication Date: 2022
  • Doi Number: 10.1007/s13197-022-05366-8
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.3158-3166
  • Keywords: Antioxidant capacity, Cactus pear, Drying, Leather, Mineral, Total phenolic content, HOT AIR, OPUNTIA, FRUIT, ANTIOXIDANT, MICROWAVE
  • Bursa Uludag University Affiliated: Yes


In this study, selected nutritional and functional properties of cactus pear and cactus pear leather (pestil) processed with different dryers (oven type and pilot scale tray dryers) were evaluated. For this aim, the fruits collected from three different districts of Turkey were processed and the most suitable region and processing method were investigated. Processing with different dryers had significant (p < 0.05) impact on total acidity, total phenolic content, antioxidant capacity, color and hydroxymethylfurfural values of pestil samples and the best results including antioxidant capacity (66.91-70.25%) and total phenolics (1.79-2.01 g gallic acid equivalent per kg) were obtained with the tray dryer. On the other hand, mineral contents (Na, K, Ca, Mg and Fe) of the products were not significantly (p > 0.05) affected from different dryers. Pestil obtained by tray drying gave the highest rate for the taste. According to the results, the fruits collected from the Aegean region of Turkey were more convenient for processing. Because there is a limited number of studies on this fruit, data provided in the present study may also contribute to further studies.