Phenolic Complexity and Ripening Dynamics: Advanced Profiling of Red Prickly Pear Varieties

This study presents a comprehensive analysis of the polyphenolic profiles of six red prickly pear varieties across eight ripening stages, employing liquid chromatography and machine learning. We identified 29 phenolic compounds, including flavonols, phenolic acids, flavan-3-ols, and dihydrochalcones. The ‘Grifa’ variety showed a robust biosynthesis pathway, indicating higher antioxidant potential. Notably, significant variety-specific variations were observed, particularly in hydroxycinnamic and hydroxybenzoic acids, suggesting genetic influences on phenolic biosynthesis. The Random Forest algorithm was effectively used for classifying fruit varieties and ripening stages, with key metabolites like chlorogenic acid playing a crucial role in differentiation. The study highlights the dynamic nature of phenolic metabolism in red prickly pear fruit and underscores the potential of machine learning in agricultural research. Our findings contribute significantly to understanding the phenolic composition of these fruits, offering valuable insights for agricultural practices and nutritional evaluations, as well as highlighting their potential as sources of antioxidants.