The optimization of phenolic compounds extraction from cactus pear (Opuntia ficus-indica) skin in a reflux system using response surface methodology

Jorge, A; Garza, Toledo Heliodoro De La; Alejandro, Zugasti Cruz; Belmares, Ruth; Aguilar, Cristóbal N.

doi:10.1016/s2221-1691(13)60093-3

Cited by 54 publications

(26 citation statements)

References 17 publications

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“…In fact, long extraction time facilitates the degradation of bioactive compounds by polymerization (Mané et al, ). The same results were obtained by Jorge, Heliodoro De La Garza, Alejandro, Ruth, and Noé () who have studied the optimization of phenolic compounds extraction from cactus pear skin in a reflux system using RSM.…”

Section: Resultssupporting

confidence: 78%

Polyphenol antioxidants from cocoa pods: Extraction optimization, effect of the optimized extract, and storage time on the stability of palm olein during thermoxidation

Teboukeu

Djikeng

Klang

et al. 2018

J Food Process Preserv

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This study was conducted in order to optimize the extraction process of phenolic antioxidants in cocoa pods and to evaluate the effect of optimized extract and storage time on the oxidative stability of palm olein heated at 180 °C using response surface methodology (RSM). The optimization of the extraction process of cocoa pods antioxidants was done and the results showed that the total polyphenols of 153.51 mg GAE/g and scavenging activity of 100% were obtained under optimal conditions. Vanillic acid was the phenolic antioxidant detected in the optimized extract using HPLC‐DAD (diode array detector). Rancimat test showed this extract was efficient in delaying palm olein oxidation. To preserve quality of palm olein during heating at 180 °C, RSM concerning iodine value and thiobarbituric acid value proposes to supplement the oil with 2,000 ppm of cocoa pods extract during 1–7 days (03 hr heating cycle per day) of treatments. Practical applications To improve the oxidative stability and shelf‐life of vegetable oils, only few natural sources who are supposed to be safer than synthetic antioxidants have been authorized for industrial purpose (case of rosemary). Therefore, there is a strong rational to continue the search of new natural sources of antioxidants by screening plant materials. This study can be useful for the development of industrial extraction process of cocoa pods and its application as an ingredient to delay lipid oxidation in oils.

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Section: Resultssupporting

confidence: 78%

Polyphenol antioxidants from cocoa pods: Extraction optimization, effect of the optimized extract, and storage time on the stability of palm olein during thermoxidation

Teboukeu

Djikeng

Klang

et al. 2018

J Food Process Preserv

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“…This antioxidant activity seems to be related to the extraction solvent, which allowed extracting high amounts of betanin and phenolic acids, but few concentrations of flavonoids. Our findings are in accordance with Jorge and co-authors [50] who optimized the extraction of phenolic compounds from Opuntia ficus-indica skin in a reflux system using 45% ethanol.…”

Section: Antioxidant Activitysupporting

confidence: 92%

LC-MS Analysis of Phenolic Acids, Flavonoids and Betanin from Spineless <i>Opuntia ficus-indica</i> Fruits

Slimen¹,

Mabrouk²,

Chaâbane³

et al. 2017

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Abstract:Opuntia ficus-indica belongs to the Cactaceae family and is widespread in semi-arid and arid regions. Cactus pears are known for their health promoting properties which are due to a variety of bioactive molecules. This study aims to identify and quantify phenolic acids, flavonoids and betanin from spineless Opuntia ficus-indica fruits. Fresh mature samples were crushed, and extracted with 50% aqueous ethanol. The identification process was carried out using a Shimadzu high performance liquid chromagraph equipped with a quadrupole mass spectrum. Quantification was made using calibration curves of analytical standards. 9 phenolic acids, 1 flavan-3-ol, 2 flavanones, 3 flavonols, 6 flavones and 2 betacyanins were identified. Important levels of betanin, quinic acid, cirsiliol, acacetin, transcinnamic acid, rutin and naringin were calculated. Our results indicated that Opuntia ficus-indica fruits are an important dietary source of phenolic compounds and betalains with high antioxidant capacity.

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“…Opuntia seed extracts show several phytochemical properties . In fact, there has been an increased interest in the antioxidant activity and health‐improving capacity of cactus seed polyphenols . The seeds contain 70–150 g kg −1 (w/w) of oil that is rich in vitamins, minerals, as well as in active polyphenols known for their antioxidant and antibacterial properties .…”

Section: Introductionmentioning

confidence: 99%

Seed oil extraction from red prickly pear using hexane and supercritical CO₂: assessment of phenolic compound composition, antioxidant and antibacterial activities

Koubàa

Mhemdi

Barba

et al. 2016

J. Sci. Food Agric.

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The optimization of phenolic compounds extraction from cactus pear (Opuntia ficus-indica) skin in a reflux system using response surface methodology

Cited by 54 publications

References 17 publications

Polyphenol antioxidants from cocoa pods: Extraction optimization, effect of the optimized extract, and storage time on the stability of palm olein during thermoxidation

Polyphenol antioxidants from cocoa pods: Extraction optimization, effect of the optimized extract, and storage time on the stability of palm olein during thermoxidation

LC-MS Analysis of Phenolic Acids, Flavonoids and Betanin from Spineless <i>Opuntia ficus-indica</i> Fruits

Seed oil extraction from red prickly pear using hexane and supercritical CO₂: assessment of phenolic compound composition, antioxidant and antibacterial activities

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The optimization of phenolic compounds extraction from cactus pear (Opuntia ficus-indica) skin in a reflux system using response surface methodology

Cited by 54 publications

References 17 publications

Polyphenol antioxidants from cocoa pods: Extraction optimization, effect of the optimized extract, and storage time on the stability of palm olein during thermoxidation

Polyphenol antioxidants from cocoa pods: Extraction optimization, effect of the optimized extract, and storage time on the stability of palm olein during thermoxidation

LC-MS Analysis of Phenolic Acids, Flavonoids and Betanin from Spineless &lt;i&gt;Opuntia ficus-indica&lt;/i&gt; Fruits

Seed oil extraction from red prickly pear using hexane and supercritical CO2: assessment of phenolic compound composition, antioxidant and antibacterial activities

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LC-MS Analysis of Phenolic Acids, Flavonoids and Betanin from Spineless <i>Opuntia ficus-indica</i> Fruits

Seed oil extraction from red prickly pear using hexane and supercritical CO₂: assessment of phenolic compound composition, antioxidant and antibacterial activities