Antioxidant and Anticancer Activity of Opuntia elatio Mill. Ethanol Extract and the Fractions

Abstract

Several studies showed the analgesic and anti-inflammatory effects of fruit extracts from Opuntia genus. The fruit and young stems have also been traditionally used to treat diabetes, hypertension, asthma, burns, edema, and digestive disorders. 7 Cactus pears are known for the rich array of bioactive components, and phenolic compounds, betasianin, and betaxanthin pigments possessing strong antioxidant properties are identified as the most abundant. Phenolic compounds are substances with an aromatic ring carrying one or more hydroxyl groups, including functional derivatives. Several studies showed that cactaceae plants and fruits contained glycosylated flavonols, dihydroflavonols, flavonones, and flavonols. The antioxidant properties of phenolic compounds in the cactus pear plant make the fruit an essential source for preventing degenerative diseases, such as cancer, diabetes, and hyperglycemia. 8 Opuntia, a sprawling genus of succulent shrubs, has gained popularity in warmer regions across the world due to its unique appearance and attractive flowers. These shrubs are commonly known as Prickly pears due to the edible fruit, and Opuntia elatior Mill. (OpE) has been reported to possess secondary metabolites, such as phenolic and flavonoid compounds. 9 Phenolic compounds, such as delphinidin, petunidin, cyanidin, malvidin, gallic acid, ferulic acid, sinapic acid, pcoumaric acid, hydroxycinnamic acid, vanillic acid, syringic acid, eucomic acid, and chlorogenic acid, have previously been identified in Opuntia spp extracts using LC-MS. [10][11][12] The extract also contains flavonoids, such as apigenin, myricetin, quercetin, kaempferol, isorhamnetin, and cathecin. 13 Phenolic compounds have also been reported to have antioxidant activity and anticancer potential in vitro. According to chemical characterization, these properties can be attributed to the presence of galloyl derivatives, flavan-3-ols, phenolic acids, and flavones/ols. 14 Phenolic compounds are natural antioxidants contained in plant foods, which are usually biosynthesized from phenylalanine or tyrosine through the shikimate acid pathway. 15 Furthermore, these components have the ability to neutralize free radicals by donating electrons or