ascorbic acid

Color, bioactive compounds and sensory evaluation of five Opuntia dillenii drinks mixed with strawberry and barley were studied during storage under cooling (4±˚C). It was found that Opuntia dillenii fruits had high levels of ascorbic acid (AA) (55.29 mg/100g), betacyanins (56.91), betaxanthin (45.64), total phenolic compounds (TCP) (179.30 mg/100g) and antioxidant capacity (AC) (53.32%). Mixtures with Opuntia dillenii had excellent red color and the ratio 3:1 (Opuntia dillenii: strawberry, T2) had the highest values of a*, color index and Chroma (20.18, 1.050 and 27.21 respectively).