标题：Prickly pear ( Opuntia ficus-indica ) seeds as a source of phenolic compounds: microwave-assisted extraction optimization and effect on food lipid oxidations
期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2018
卷号：42
期号：2
页码：1-13
出版社：Galati University Press
摘要：This study was carried out to optimize Microwave-assisted extraction (MAE) process
and assess the possibility of using Opuntia ficus-indica (OFI) seeds as natural
antioxidant additives in food. Box–Behnken design was used to optimize total
phenolic contents (TPC) and antioxidant activity DPPH• (AA) extraction conditions.
The models were verified and validated and the interactions between the factors were
studied. Under the optimal conditions, corresponding experimental values for TPC and
AA were 5.22± 0.12 mg GAE/g DW and 2.30±0.27 mg GAE/g DW, respectively.
Seven and eight compounds were identified in TPC and AA under optimal conditions,
respectively, using High-Performance Liquid Chromatography (HPLC) coupled to
Mass Spectrometry (MS) analysis. Ferulic acid glucoside was the most concentrated
compounds in the OFI seed extract. Rancimat test showed that OFI seed extract gives
the highest oxidative stability with 150 ppm. The presented data could be a reliable
guideline for establishing full-scale, cost-effective and resource-effective food industry
process.
