干旱区生态环境知识资源中心(Arid): Optimization of phenolic compounds recovery and antioxidant activity evaluation from Opuntia ficus indica using response surface methodology

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DOI	10.1007/s11694-021-01241-w
	Optimization of phenolic compounds recovery and antioxidant activity evaluation from Opuntia ficus indica using response surface methodology
	Zeghbib, Walid; Boudjouan, Fares; Bachir-bey, Mostapha
通讯作者	Boudjouan, F (corresponding author)，Univ Bejaia, Fac Technol, Lab Genie Environm, Bejaia 06000, Algeria. ; Boudjouan, F (corresponding author)，Univ Bejaia, Fac Sci Nat & Vie, Bejaia 06000, Algeria.
来源期刊	JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
ISSN	2193-4126
EISSN	2193-4134
出版年	2022
卷号	16 期号:2 页码:1354-1366
英文摘要	Opuntia ficus indica (OFI) is a Cactaceae plant growing generally in arid and semi-arid regions of the world. The extraction of bioactive compounds from plants could be done by numerous methods according to the economic aspects, means, and method suitability for targeted compounds, thus, this study is aimed to optimize the extraction conditions of decoction method for phenolic compounds and antioxidant activities evaluation, using response surface methodology from edible parts of cactus fruit (seeds, pulp, and fruits). The highest results for total phenolic compounds (TPC) were 335, 568, and 524 mg GAE/100 g DM for seeds, pulp, and fruits, respectively. The highest ABTS radical scavenging activities were 1822, 4208, and 3174 mu mole TE/100 g DM, while, the reducing power (RP) was 210, 201, and 239 AAE/100 g DM for seeds, pulp, and fruit, respectively. The statistical analysis showed a significant effect of the studied parameters on extraction from all samples, except for the time that was insignificant for TPC and RP of pulp. The Response surface analysis showed that the optimal extraction parameters were 90 degrees C, 1 g/100 mL, and 30 min for temperature, sample/solvent ratio, and time, respectively (except fruits, demonstrating a ratio of 1.8 g/100 mL). In conclusion, the decoction seemed to be a good extraction method for antioxidant compounds from OFI. In addition, these latter compounds were found to be heat stable and contribute significantly to the antioxidant activity of the fruit.
英文关键词	Opuntia ficus indica Decoction Extraction conditions Phenolic compounds Antioxidant activity
类型	Article
语种	英语
收录类别	SCI-E
WOS记录号	WOS:000741627400002
WOS关键词	BIOACTIVE COMPOUNDS ; EXTRACTION ; CAPACITY ; PLANTS
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/376575
作者单位	[Zeghbib, Walid; Bachir-bey, Mostapha] Univ Bejaia, Fac Sci Nat & Vie, Lab Biochim Appl, Bejaia 06000, Algeria; [Boudjouan, Fares] Univ Bejaia, Fac Technol, Lab Genie Environm, Bejaia 06000, Algeria; [Boudjouan, Fares] Univ Bejaia, Fac Sci Nat & Vie, Bejaia 06000, Algeria
推荐引用方式 GB/T 7714	Zeghbib, Walid,Boudjouan, Fares,Bachir-bey, Mostapha. Optimization of phenolic compounds recovery and antioxidant activity evaluation from Opuntia ficus indica using response surface methodology[J],2022,16(2):1354-1366.
APA	Zeghbib, Walid,Boudjouan, Fares,&Bachir-bey, Mostapha.(2022).Optimization of phenolic compounds recovery and antioxidant activity evaluation from Opuntia ficus indica using response surface methodology.JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,16(2),1354-1366.
MLA	Zeghbib, Walid,et al."Optimization of phenolic compounds recovery and antioxidant activity evaluation from Opuntia ficus indica using response surface methodology".JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 16.2(2022):1354-1366.