Potential Natural Dyes Food from the Powder of Prickly Pear Fruit Peels (Opuntia spp.) Growing in the Mediterranean Basin under Climate Stress

Table 2

Physicochemical analysis of powders of prickly pear fruit peels at moisture levels 15 and 10% (Aakria, Derbana, and Mles).

Criteria	Plants		Derbana		Mles
	Powder at 15% humidity content	Powder at 10% humidity content	Powder at 15% humidity content	Powder at 10% humidity content	Powder at 10% humidity content	Powder at 15% humidity content
Humidity (%)	15.27 ± 0.02^c	10.80 ± 0.05^a	15.57 ± 0.02^d	10.71 ± 0.01^a	15.04 ± 0.07^b	10.71 ± 0.01^a
Water activity	0.30 ± 0.001^d	0.187 ± 0.008^b	0.33 ± 0.002^e	0.176 ± 0.001^a	0.28 ± 0.001^c	0.17 ± 0.002^a
Brix (°Bx)	70.67 ± 0.67^b	73.50 ± 0.33^d	68.67 ± 0.33^a	72.67 ± 0.47^c	71.22 ± 0.19^b	74.22 ± 0.51^e
pH	5.62 ± 0.01^c	5.52 ± 0.07^b	5.48 ± 0.01^b	5.41 ± 0.01^a	5.54 ± 0.01^b	5.54 ± 0.01^b
Total titratable acidity (g citric acid/100 g of FM)	0.64 ± 0.014^a	0.637 ± 0.044^a	0.763 ± 0.007^c	0.693 ± 0.010^b	0.726 ± 0.011^b	0.639 ± 0.008^a
Ash content (g/100 g of DM)	11.41 ± 0.03^a	11.37 ± 0.06^a	11.20 ± 0.01^a	11.24 ± 0.01^a	11.02 ± 0.03^a	11.02 ± 0.02^a

The results were reported as average ± standard deviation. Values with the same letter in the same line did not differ significantly at .