Green Techniques to Boost Antioxidant Extraction from Red Prickly Pear Peels

Jenn Hoskins
14th July, 2024

Green Techniques to Boost Antioxidant Extraction from Red Prickly Pear Peels

Prickly pear (Opuntia ficus-indica)

Photo adapted from: Joss Carr / CC BY (Source)

Key Findings

  • The study by Universidad Nacional de Moquegua focused on optimizing antioxidant extraction from red peel prickly pear using Pressurized Liquid Extraction (PLE) and Ultrasound-Assisted Extraction (UAE)
  • PLE with pure water at 70°C yielded the highest antioxidant concentrations, achieving 12.96 mg GAE/g dw, an IC50 of 2.03 mg/mL, and an ORAC value of 625 µmol TE/g dw
  • UAE with 30% ethanol at 50°C was also effective, yielding 10.52 mg GAE/g dw, an IC50 of 3.09 mg/mL, and an ORAC value of 561.26 µmol TE/g dw
Prickly pear (Opuntia ficus-indica L. Miller) is increasingly recognized for its rich antioxidant profile, which has potential health benefits. A recent study by the Universidad Nacional de Moquegua[1] aimed to optimize the extraction of these antioxidant compounds from red peel prickly pear using two advanced techniques: Pressurized Liquid Extraction (PLE) and Ultrasound-Assisted Extraction (UAE). The study explored how different solvent compositions and temperatures affect the recovery of these valuable compounds. The study found that both the solvent composition and the temperature significantly influenced the extraction efficiency. For PLE, using pure water at 70°C yielded high concentrations of antioxidant compounds, achieving 12.96 mg GAE/g dw (Gallic Acid Equivalents per gram of dry weight), with an IC50 (half-maximal inhibitory concentration) of 2.03 mg/mL and an ORAC (Oxygen Radical Absorbance Capacity) value of 625 µmol TE/g dw (Trolox Equivalents per gram of dry weight). On the other hand, UAE combined with 30% ethanol at 50°C resulted in an extractability of 10.52 mg GAE/g dw, an IC50 of 3.09 mg/mL, and an ORAC value of 561.26 µmol TE/g dw. The study also explored the optimal conditions for extracting specific types of polyphenols. For PLE, pure water at 70°C was effective in recovering phenolic acids, flavanols, and flavonols, while 60% ethanol at 70°C was best for extracting stilbenes. In contrast, for UAE, 30% ethanol at 50°C was more effective for phenolic acids and stilbenes, whereas pure water at 50°C provided high concentrations of flavanols and flavonols. These findings align with earlier research that has highlighted the nutritional and functional potential of prickly pear peels. Previous studies have shown that prickly pear peel is a rich source of dietary fiber and bioactive compounds, including polyphenols, betalains, carotenoids, and phytosterols[2]. The current study builds on this by providing a more efficient and sustainable method for extracting these compounds, which could be beneficial for the food, nutraceutical, and pharmaceutical industries. The study also ties into broader research on the role of plant-derived antioxidants in promoting human health by neutralizing harmful reactive oxygen species (ROS)[3]. Antioxidants such as kaempferol, found in prickly pear peels, have been shown to protect against ROS-induced damage and possess antiproliferative effects on cancer cells[4]. The advanced extraction techniques explored in this study could enhance the availability of such beneficial compounds. In summary, the research by the Universidad Nacional de Moquegua provides valuable insights into optimizing the extraction of antioxidant compounds from prickly pear peels. By using PLE and UAE with specific solvent compositions and temperatures, the study offers a sustainable and efficient approach to obtaining high-quality extracts. This could pave the way for new applications in functional foods, nutraceuticals, and pharmaceuticals, leveraging the health benefits of prickly pear antioxidants.

FruitsSustainabilityBiochem

References

Main Study

1) Alternative green extraction techniques to enhance recovery of antioxidant compounds from red peel prickly pear (Opuntia ficus-indica L. Miller)

Published 13th July, 2024

https://doi.org/10.1007/s44187-024-00140-5

Related Studies

2) An integral profile of bioactive compounds and functional properties of prickly pear (Opuntia ficus indica L.) peel with different tonalities.

https://doi.org/10.1016/j.foodchem.2018.11.031

3) Antioxidant activity of food constituents: an overview.

https://doi.org/10.1007/s00204-011-0774-2

4) Protective effects of kaempferol against reactive oxygen species-induced hemolysis and its antiproliferative activity on human cancer cells.

https://doi.org/10.1016/j.ejmech.2016.02.045


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