Prickly pear (Opuntia ficus-indica) seeds as a source of phenolic compounds: microwave-assisted extraction optimization and effect on food lipid oxidations
Keywords:
Opuntia ficus-indica seeds, antioxidant, microwave, Box-Behnken design,, lipid oxidation control
Abstract
This study was carried out to optimize Microwave-assisted extraction (MAE) process and assess the possibility of using Opuntia ficus-indica (OFI) seeds as natural antioxidant additives in food. Box–Behnken design was used to optimize total phenolic contents (TPC) and antioxidant activity DPPH• (AA) extraction conditions. The models were verified and validated and the interactions between the factors were studied. Under the optimal conditions, corresponding experimental values for TPC and AA were 5.22± 0.12 mg GAE/g DW and 2.30±0.27 mg GAE/g DW, respectively. Seven and eight compounds were identified in TPC and AA under optimal conditions, respectively, using High-Performance Liquid Chromatography (HPLC) coupled to Mass Spectrometry (MS) analysis. Ferulic acid glucoside was the most concentrated compounds in the OFI seed extract. Rancimat test showed that OFI seed extract gives the highest oxidative stability with 150 ppm. The presented data could be a reliable guideline for establishing full-scale, cost-effective and resource-effective food industry process.
References
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Mandal, V., Mandal, S.C. 2010. Design and performance evaluation of a microwave based low carbon yielding extraction technique for naturally occurring bioactive triterpenoid: Oleanolic acid. Biochemical Engineering Journal, 50, 63-70.
Molyneux, P. 2004. The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science Technology, 26, 211-219.
Moussa-Ayoub, T.E., El-Samahy, S.K., Kroh, L.W., Rohn, S. 2011. Identification and quantification of flavonol aglycons in cactus pear (Opuntia ficus indica) fruit using a commercial pectinase and cellulase preparation. Food Chemistry, 124, 1177-1184.
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Spigno, G., De Faveri, D. 2009. Microwave-assisted extraction of tea phenols: A phenomenological study. Journal of Food Engineering, 93, 210-217.
Sumaya-Martínez, M.T., Cruz-Jaime, S., Madrigal-Santillán, E., García-Paredes, J.D., Cariño-Cortés, R., Cruz-Cansino, N., Valadez-Vega, C., Martinez-Cardenas, L., AlanísGarcía, E. 2011. Betalain, acid ascorbic, phenolic contents and antioxidant properties of purple, red, yellow and white cactus pears. International Journal of Molecular Science, 12, 6452-6468.
Velioglu, Y., Mazza, G., Gao, L., Oomah, B. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46, 4113-4117.
Xiao, W., Han, L., Shi, B. 2008. Microwave-assisted extraction of flavonoids from Radix Astragali. Separation and Purification Technology, 62, 614-618.
Yahia, E.M., Mondragon-Jacobo, C. 2011. Nutritional components and anti-oxidant capacity of ten cultivars and lines of cactus pear fruit (Opuntia spp.). Food Research International, 44, 2311-2318.
Zhang, S-Q., Bi, H-M., Liu, C-J. 2007. Extraction of bio-active components from Rhodiola sachalinensis under ultrahigh hydrostatic pressure. Separation and Purification Technology, 57, 277-282.
Alimi, H., Hfaeidh, N., Bouoni, Z., Sakly, M., Rhouma, K.B. 2013. Ameliorative effect of Opuntia ficus indica juice on ethanol-induced oxidative stress in rat erythrocytes. Experimental and Toxicologic Pathology, 65, 391-396.
Ballard, T.S., Mallikarjunan, P., Zhou, K., O’Keefe, S. 2010. Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins. Food Chemistry, 120, 1185-1192.
Bensadón, S., Hervert-Hernández, D., Sáyago-Ayerdi, SG, Goñi, I. 2010. By-products of Opuntia ficus-indica as a source of antioxidant dietary fiber. Plant Foods for Human Nutrition, 65, 210-216.
Chaalal, M., Louaileche, H., Touati, N., Bey, M.B. 2013. Phytochemicals, in vitro antioxidant capacity and antiradical potential of whole and ground seeds of three prickly pear varieties: A comparative study. Industrial Crops and Products, 49, 386-391.
Chahdoura, H., Barreira, J.C., Barros, L., Santos-Buelga, C., Ferreira, I.C., Achour, L. 2015. Seeds of Opuntia spp. as a novel high potential by-product: Phytochemical characterization and antioxidant activity. Industrial Crops and Products, 65, 383-389.
Chan, C-H., Yusoff, R., Ngoh, G-C., Kung, F.W-L. 2011. Microwave-assisted extractions of active ingredients from plants. Journal of Chromatography A, 1218, 6213-6225.
Chougui, N., Djerroud, N., Naraoui, F., Hadjal, S., Aliane, K., Zeroual, B., Larbat, R. 2015. Physicochemical properties and storage stability of margarine containing Opuntia ficusindica peel extract as antioxidant. Food Chemistry, 173, 382-390.
Chougui, N., Tamendjari, A., Hamidj, W., Hallal, S., Barras, A., Richard, T., Larbat, R. 2013. Oil composition and characterisation of phenolic compounds of Opuntia ficusindica seeds. Food Chemistry, 139, 796-803.
Dahmoune, F., Boulekbache, L., Moussi, K., Aoun, O., Spigno, G., Madani, K. 2013. Valorization of Citrus limon residues for the recovery of antioxidants: evaluation and optimization of microwave and ultrasound application to solvent extraction. Industrial Crops and Products, 50, 77-87.
El Kossori, R.L., Villaume, C., El Boustani, E., Sauvaire, Y., Méjean, L. 1998. Composition of pulp, skin and seeds of prickly pears fruit (Opuntia ficus indica sp.). Plant Foods for Human Nutrition, 52, 263-270.
Guevara-Figueroa, T., Jiménez-Islas, H., Reyes-Escogido, M.L., Mortensen, A.G., Laursen, B.B., Lin, L-W., De León-Rodríguez, A., Fomsgaard, I.S., De la Rosa, A.P.B. 2010. Proximate composition, phenolic acids, and flavonoids characterization of commercial and wild nopal (Opuntia spp.). Journal of Food Composition and Analysis, 23, 525-532.
Hayat, K., Hussain, S., Abbas, S., Farooq, U., Ding, B., Xia, S., Jia, C., Zhang, X., Xia, W. 2009. Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro. Separation and Purification Technology, 70, 63-70.
Ilaiyaraja, N., Likhith, K., Babu, G.S., Khanum, F. 2015. Optimisation of extraction of bioactive compounds from Feronia limonia (wood apple) fruit using response surface methodology (RSM). Food Chemistry, 173, 348-354.
ISO International Standard. 1998a. Method 662. Animal and vegetable fats and oils. Determination of moisture content and volatile matter.
ISO International Standard. 1998b. Method 3960, Animal and vegetable fats and oils. Determination of peroxide index.
ISO International Standard. 2006. ISO International Standard. Method 6886. Animal and vegetable fats and oils. Determination of the oxidation stability (accelerated oxidation test) (2nd ed.) 1–14.
Jorge, A.J., De La Garza, T.H., Alejandro, Z.C., Ruth, B.C., Noé, A.C. 2013. The optimization of phenolic compounds extraction from cactus pear (Opuntia ficus-indica) skin in a reflux system using response surface methodology. Asian Pacific Journal of Tropical Biomedicine, 3, 436-442.
Kahl, R., Kappus, H. 1993. Toxicology of the synthetic antioxidants BHA and BHT in comparison with the natural antioxidant vitamin E. Zeitschrift fur LebensmittelUntersuchung Und-Forschung, 196, 329-338.
Kaur, C., Kapoor, H.C. 2001. Antioxidants in fruits and vegetables–the millennium’s health. International Journal of Food Science and Technology, 36, 703-725.
Läubli, M.W., Bruttel, P.A. 1986. Determination of the oxidative stability of fats and oils, comparison between the active oxygen method (AOCS Cd 12-57) and the Rancimat method. Journal of the American Oil Chemists'Society, 63, 792-795.
Liu, Y., Wei, S., Liao, M. 2013. Optimization of ultrasonic extraction of phenolic compounds from Euryale ferox seed shells using response surface methodology. Industrial Crops and Products, 49, 837-843.
Mandal, V., Mandal, S.C. 2010. Design and performance evaluation of a microwave based low carbon yielding extraction technique for naturally occurring bioactive triterpenoid: Oleanolic acid. Biochemical Engineering Journal, 50, 63-70.
Molyneux, P. 2004. The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science Technology, 26, 211-219.
Moussa-Ayoub, T.E., El-Samahy, S.K., Kroh, L.W., Rohn, S. 2011. Identification and quantification of flavonol aglycons in cactus pear (Opuntia ficus indica) fruit using a commercial pectinase and cellulase preparation. Food Chemistry, 124, 1177-1184.
Prior, E. 2003. Usage des corps gras alimentaires dans les différents secteurs de la technologie alimentaire. Lipides et corps gras alimentaires, 87-147.
Spigno, G., De Faveri, D. 2009. Microwave-assisted extraction of tea phenols: A phenomenological study. Journal of Food Engineering, 93, 210-217.
Sumaya-Martínez, M.T., Cruz-Jaime, S., Madrigal-Santillán, E., García-Paredes, J.D., Cariño-Cortés, R., Cruz-Cansino, N., Valadez-Vega, C., Martinez-Cardenas, L., AlanísGarcía, E. 2011. Betalain, acid ascorbic, phenolic contents and antioxidant properties of purple, red, yellow and white cactus pears. International Journal of Molecular Science, 12, 6452-6468.
Velioglu, Y., Mazza, G., Gao, L., Oomah, B. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46, 4113-4117.
Xiao, W., Han, L., Shi, B. 2008. Microwave-assisted extraction of flavonoids from Radix Astragali. Separation and Purification Technology, 62, 614-618.
Yahia, E.M., Mondragon-Jacobo, C. 2011. Nutritional components and anti-oxidant capacity of ten cultivars and lines of cactus pear fruit (Opuntia spp.). Food Research International, 44, 2311-2318.
Zhang, S-Q., Bi, H-M., Liu, C-J. 2007. Extraction of bio-active components from Rhodiola sachalinensis under ultrahigh hydrostatic pressure. Separation and Purification Technology, 57, 277-282.
Published
2018-11-20
How to Cite
Amrane-Abider, Meriem, Cristina Nerin, Elena Cannelas, Brahim Zeroual, Samir Hadjal, and Hayette Louaileche. 2018. “Prickly Pear (Opuntia Ficus-Indica) Seeds As a Source of Phenolic Compounds: Microwave-Assisted Extraction Optimization and Effect on Food Lipid Oxidations”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 42 (2), 23-35. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1111.
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Section
ORIGINAL ARTICLES
