Journal of Food Processing & Technology

Biochemical characterization of different cactus pear accessions (Opuntia spp.) from different regions of Morocco

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

oussef El Kharrassi1,2, Mouaad Amine Mazri3, Achraf Mabrouk1,2, Ettaybi Mohamed1, Aminata Kane1, El Houssine El Mzouri1 and Boubker Nasser2

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

The cactus pear genius (Opuntia) plays important socio-economic and agricultural roles in Morocco. Indeed, it is used for
nutritional, agro-industrial, cosmetic and therapeutic purposes. Nevertheless, the biochemical characterization of Moroccan
Opuntia accessions has never been investigated. In the present study, 126 Opuntia accessions belonging to different species were
collected from different regions of Morocco. Subsequently, we studied some biochemical characteristics of the cladode such as total
proteins (using the method of Kjeldahl), total sugars and ash contents (by incineration). Our results showed that the total proteins
content varied from 4.38 to 14.37% within O. ficus indica (86 accessions), 4.99 to 14.18% within O. megacantha (38 accessions); 5.78
to 14.37% within O. leucotricha (4 accessions) and was 9.1% and 7.53% in O. aequatorialis and O. dillenii, respectively. Concerning
total sugars content, we observed 4.75% in O. robusta; 8.7% in O. inermis; 3.22% in O. aequatorialis; 5.39 % in O. dillenii; 2.58-14.5%
in O. ficus indica; 3.14-11.85% in O. megacantha, and finally 3.55-12.51% in O. leucotricha. The ash content varied among and within
species, and ranged from 10.59 to 24.11% in O. ficus indica; 13.69 to 20.89 % in O. Leucotricha and from 12.05 to 23.11% within O.
megacantha accessions, while we observed an ash content of 14.17%, 18.73%, 16.95% and 16.48% in O. dillenii, O. aequatorialis, O.
robusta and O. inermis, respectively. As a conclusion, we observed high variability of the measured biochemical traits among and
within different Moroccan Opuntia species, confirming therefore the various possibilities of their use as a human food and/or as
animal fodder.

Biography :

Youssef El Kharrassi is a PhD Student, and he is doing a thesis in cotuelle between the University of Burgundy Faculty of Gabriel Sciences Dijon France and Hassan 1st
University Faculty of Science and Technology of Settat Morocco. He is also a Researcher at the National Institute of Agronomic Research Settat Morocco. He has published
more than 3 papers in reputed journals.