Opctus Opuntia Dillenii Fruits Lab Report

Materials and methods
1. Raw materials
Full ripe cactus Opuntia dillenii fruits were harvested from the orchard of Faculty of Agriculture, Suez Canal University, Ismailia Governorate, Egypt during December 2014. Fruits were washed and glochides and the two distal parts (top and bottom parts) were removed. The fruits were mashed in a mixer by mixing for 15 s. After that, the seeds were separated, washed and dried by hot air in a convective dryer (WT-binder, Type F115, Germany) at 50 ºC, air velocity 0.6 m/ s and ambient relative humidity for 6 hours. The seeds were ground to homogenous particle size (300-500 μm) using a laboratory mill (Brabender Automat Mill Quandrumat Senior, Germany).
Rice was purchased from a local market, then ground to
The water solubility index (WSI) was determined from the amount of dry solids recovered by evaporating the supernatant from the water absorption test as:
WSI= (mds/ ms) * 100 where: mds is the weight of dry solids from the supernatant (g) and ms is the weight of the sample (g). The results presented are the mean values of three replications
10. Oil absorption index
Oil absorption index (OAI) was determined according to the method of Liadakis et al., (1993): refined corn oil (6 ml) was added to sample (1.0 g) in a graduated centrifuge tube. The tube was agitated for 1 min, left for 30 min and centrifuge for 20 min at 3000 rpm; the volume of the free oil was read. OAI was calculated as:
OAI= Voil/ ms where: Voil is the volume of oil absorbed (ml) and ms is the weight of the sample (g).
The results presented are the mean values of three replications.
11. Color
One ml aliquot of the extract was mixed with 5 ml of Folin–Ciocalteu phenol reagent (diluted with water 1:10 v/v) and 4 ml of sodium carbonate (75 g/ L). The tubes were agitated for 30 s and allowed to stand for 60 min at room temperature (25 ± 2 °C) for color development. The absorbance was measured at 765 nm by spectrophotometer. A calibration curve of gallic acid (0 – 0.10 mg/ ml) was prepared and tested under similar conditions. The results were expressed as mg of gallic acid equivalents per 100 g of dry weight (mg GAE/ g