Chemical composition and antioxidant activity of Korean cactus (Opuntia humifusa) fruit

Cha, Mi-Na; Jun, Hyun-Il; Lee, Won–Jae; Kim, Minji; Kim, Myung-Kon; Kim, Youngsoo

doi:10.1007/s10068-013-0110-0

Cited by 37 publications

(33 citation statements)

References 22 publications

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“…Furthermore, antioxidant activities measured by the 3 assays decreased with respect to fractionation solvent as follows: ethyl acetate (65.9%) > n ‐butanol (41.7%) > water (28.1%) > n ‐hexane (6.7%) > chloroform (1.5%) for the DPPH radical assay; ethyl acetate (41.5%) > n ‐butanol (18.4%) > water (12.4%) > n ‐hexane (5.3%) > chloroform (2.1%) for the ABTS radical cation assay; and ethyl acetate (0.69) > n ‐butanol (0.28) > water (0.18) > n ‐hexane, and chloroform (0.02) for reducing power at the same concentrations. These solvents have been universally used for the extraction of phenolic compounds in plant (Amarowicz and others ; Jun and others ; Cha and others ).…”

Section: Resultsmentioning

confidence: 99%

“…The 40% acetone extract was fractionated using the method described by Cha and others (). The freeze‐dried 40% acetone extract (120 g) was added to distilled water (1.2 L) and stirred for 6 h. This was followed by sequential fractionation 3 times with n ‐hexane (1.2 L, 1 h), chloroform (1.2 L, 1 h), ethyl acetate (1.2 L, 1 h), and n ‐butanol (1.2 L, 1 h).…”

Section: Methodsmentioning

confidence: 99%

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Isolation and Identification of Phenolic Antioxidants in Black Rice Bran

Jun

Shin

Song

et al. 2015

Journal of Food Science

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Black rice bran contains phenolic compounds of a high antioxidant activity. In this study, the 40% acetone extract of black rice bran was sequentially fractionated to obtain 5 fractions. Out of the 5 fractions, ethyl acetate fraction was subfractionated using the Sephadex LH-20 chromatography. The antioxidant activity of phenolic compounds in the extracts was investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay, 2,2-azino-bis-(3-ethylenebenzothiozoline-6-sulfonic acid) (ABTS) radical cation assay, reducing power. The subfraction 2 from ethyl acetate fraction had the highest total phenolic contents (TPC) (816.0 μg/mg) and the lowest EC50 values (47.8 μg/mL for DPPH radical assay, 112.8 μg/mL for ABTS radical cation assay, and 49.2 μg/mL for reducing power). These results were 3.1, 1.3, and 2.6 times lower than those of butylated hydroxytoluene (BHT), respectively. At a concentration of 100 μg/mL, the antioxidant activity and TPC of various extracts was closely correlated, with correlation coefficients (R(2) ) higher than 0.86. The major phenolic acid in subfraction 2 was identified as ferulic acid (178.3 μg/mg) by HPLC and LC-ESI/MS/MS analyses. Our finding identified ferulic acid as a major phenolic compound in black rice bran, and supports the potential use of black rice bran as a natural source of antioxidant.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Isolation and Identification of Phenolic Antioxidants in Black Rice Bran

Jun

Shin

Song

et al. 2015

Journal of Food Science

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“…as the most significant components in their composition (Osorio-Esquivel et al, 2011;Tenore et al, 2012). The presence of phenolic acids can be mentioned, with the marked presence of protocatechuic, p-coumaric and ferulic acids, as well as flavonoids, especially taxifolin, myricetin, and isorhamnetin (Tenore et al, 2012;Cha et al, 2013;Dhaouadi et al, 2013). Isorhamnetin and its derivatives are the group of compounds with the highest expression in the composition of O. ficus-indica fruit, especially in the form of isorhamnetin 3-O-rutinoside (Matias et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

“…The Opuntia genus in Brazil presents great exploitation potential, especially its fruits (Silva et al, 2009), which are internationally valued and recognized as important sources of pigments, vitamins, sugars, and gelling materials (pectins). The vast exploitation potential is, above all, due to their antioxidant properties (Cha et al, 2013;Dantas et al, 2015), which can be differentiated according to fruit portion (Osorio-Esquivel et al, 2011) and maturation (Cayupán et al, 2011;Castellar et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds and antioxidant activity of Tacinga inamoena (K. Schum.) [NP Taylor Stuppy] fruit during maturation

Dantas¹,

Silva²,

Dantas³

et al. 2016

Afr. J. Agric. Res.

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Tacinga inamoena (K. Schum.) [N. P. Taylor & Stuppy] is a native Cactaceae from the semiarid region of Northeastern Brazil whose fruit is eaten by the local population. It seems that there is a significant amount of functional compounds such as polyphenols and betalains in this fruit as reported for other well-known cacti. Although there are not enough studies that have been conducted, it has attracted interest regarding nutritional and functional viewpoints. In this sense, changes in bioactive compounds during maturation need to be evaluated as this fruit faces very unstable conditions during its development, which can lead to drastic changes of the constituents in the pulp and peel. Thus, the objective of this study was to evaluate the content of bioactive compounds and antioxidant activity during the maturation of Tacinga inamoena fruit from fruit bearing plants grown under Brazilian semiarid conditions. The contents of total chlorophyll declined parallel to an increase of the total carotenoids, yellow flavonoids, and betalains. However, a sharp difference between the content of these pigments in the peel and pulp was observed which characterized the main changes during fruit maturation. This fruit presented considerable carotenoid content, reaching 348 μg/100 g in the peel and 29 μg/100 g in the pulp when fully ripe. Total antioxidant activity (TAA) was higher in the pulp of more mature fruit. TAA was correlated with the bioactive compounds, with the exception of betacyanins, which were betalains present in smaller amounts in this fruit.

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“…Betalain contributed in preventing the myeloperoxidase mediated mucosal damage and proinflammatory cytokine production. Cha et al (2013) reported that the ethyl acetate fraction of the O. humifusa fruit ethanol extract is a significant source of antioxidant, the key phenolic component being ferulic acid and protocatechuic acid. The most abundant flavonoid was taxifolin, followed by myricetin.…”

Section: Antioxidant and Antinflammatory Activitymentioning

confidence: 99%

Opuntia Fruits as a Source of Inexpensive Functional Food

Patel

2015

Emerging Bioresources With Nutraceutical and Pharmaceutical Prospects

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Opuntia (prickly pear) is a genus of xerophyte belonging to the Cactaceae family, growing abundantly in the arid parts of the world. Owing to high nutritional value in terms of dietary fiber, polyunsaturated fatty acid, minerals, protein and an assortment of other phytochemicals, Opuntia fruits are gaining popularity. Validation of health benefits viz. antioxidant, anti-inflammatory, antidiuretic, hypocholesterolemic, antidiabetic, antiproliferation, immunostimulatory and antiulcerogenic activity have further consolidated their position in emerging nutraceutical sector. Though at infancy, the Opuntia fruit-based foods are garnering consumer approval and are expected to contribute significantly to functional food processing. This chapter explores the proven biological potentials and suggests future scopes.

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Chemical composition and antioxidant activity of Korean cactus (Opuntia humifusa) fruit

Cited by 37 publications

References 22 publications

Isolation and Identification of Phenolic Antioxidants in Black Rice Bran

Isolation and Identification of Phenolic Antioxidants in Black Rice Bran

Bioactive compounds and antioxidant activity of Tacinga inamoena (K. Schum.) [NP Taylor Stuppy] fruit during maturation

Opuntia Fruits as a Source of Inexpensive Functional Food

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