Modeling and optimization of phenolic compounds extraction from prickly pear (Opuntia Ficus-Indica) seeds via ultrasound-assisted technique

Authors

  • Meriem Amrane-Abider Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Algeria
  • Cristina Nerin Aragón Institute for Engineering Research (I3A), University of Zaragoza, Spain
  • Elena Canellas Aragón Institute for Engineering Research (I3A), University of Zaragoza, Spain
  • Fatiha Benkerrou Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Algeria
  • Hayette Louaileche Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Algeria

Keywords:

Opuntia ficus-indica seeds, phenolic compounds, antioxidant activity, ultrasound, Box-Behnken design

Abstract

Optimal conditions of total phenolic contents (TPC) and antioxidant activity (AA) from Opuntia ficus-indica (OFI) seeds using ultrasound-assisted extraction (USAE) and response surface methodology (RSM) were investigated. The Box–Behnken design was used to investigate the effects of three independent variables: acetone concentration (40-80%), ultrasonic time (5-15 min) and sonication amplitude (40-100%). The experimental values of TPC and AA under the optimal conditions were 4.70± 0.13 mg GAE/g DW and 2.15±0.02 mg GAE/g DW,
respectively. High Performance Liquid Chromatography analysis in optimized conditions revealed the presence of 10 and 9 phenolic compounds respectively, which were then identified and quantified. The effect of optimum extraction conditions using USAE on cell surface changes of OFI seeds powder was observed by scanning electron microscopy.

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Published

2018-11-20

Issue

Vol. 42 No. 2 (2018)

Section

ORIGINAL ARTICLES

How to Cite

“Modeling and Optimization of Phenolic Compounds Extraction from Prickly Pear (Opuntia Ficus-Indica) Seeds via Ultrasound-Assisted Technique”. 2018. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 42 (2): 109-21. https://ojs.ugal.ro/index.php/food/article/view/1136.

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