Physico-chemical characterisation and antioxidant activity of some Opuntia ficus-indica varieties grown in North Algeria

The composition and the antioxidant activity of the juicy pulp of four Opuntia ficus-indica varieties (green, yellow, orange and red) grown in North Algeria were investigated. The juicy pulp was characterized by a high humidity (87.4 to 89.6%), high pH (6.2 to 6.6), low acidity (0.04 to 0.07%), a few amount of proteins (0.35 to 0.49%) and high amount of solid soluble compounds (12 to 15%). Among the four varieties, the orange variety showed higher values concerning the last parameters. The same variety was also richer in phenolic compounds with 66.60 mg AGE/100 g, carotenoids (2.65 mg eq. β-carotene/100 g) and betaxanthin (6.79 mg/100 g). High ascorbic acid content has been recorded (28.76 mg AAE/100 g). However, betacyanin and total betalains contents were obtained in red juicy pulp. Following this rich composition in antioxidants, the four varieties studied showed performances in reducing iron F<sup>3+</sup>, inhibiting hydrogen peroxide and decreasing the DPPH concentration by 50%. The best activities were obtained with the orange juicy pulp extract followed by the red one. In addition, direct relationship was noticed between the antioxidant and antiradical capacities of the ethanol extracts and the phenolic compounds concentration and also within the three activities.Keywords: Opuntia ficus-indica, physical and chemical properties, antioxidant, antiradical activitiesAfrican Journal of Biotechnology Vol. 12(3), pp. 299-30

Physicochemical Characteristics and Nutritional Compositions of Some Date (Phoenix dactylifera L.) Fruit Cultivars

A comparative study was carried out for eight mature date fruit cultivars to assess physicochemical and nutritional values. Results showed that fruit and flesh weights and seed sizes indicated wide diversity among studied cultivars. The highest pH, acidity, and ash levels were obtained from Tazizaout and Oukasaba cultivars; protein contents varied from 0.47 (Tazizaout) to 0.31 g/100g DM (Delat), while free amino acids concentrations were found between 1.47 (Oukasaba) and 0.79 g/100g DM (Tazarzeit). Total carbohydrates were ranged from 96.28 to 84.51 g/100g DM. The date is low in fat, the highest concentration was 0.11 g/100g DM. Principal Component Analysis indicated that Ourous and Delat cultivars have specific characteristics and can be distinguished from the other cultivars

Changes in bioactive phytochemical content and in vitro antioxidant activity of carob (Ceratonia siliqua L.) as influenced by fruit ripening

International audienceIn the present study, three varieties (Wild, Fleshy and Sisam) of carob (Ceratonia siliqua L.) pods were analyzed for their bioactive phytochemical content and antioxidant activities (AA) at three ripening stages. The results showed that the samples have the highest total phenolic (TPC), total flavonoid (TFC) and ascorbic acid content (AAC) in the unripe stage. The antioxidant activity examined using free radical scavenging effect against 2-2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing power (FRP) and ferrous iron chelating (FIC) assays decreased significantly throughout the ripening. Extremely significant correlations (p < 0.001) were found between phytochemical compound contents (TPC,TFC and AAC) and assessed antioxidant activities, except between AAC and FIC where just a very significant correlation (p < 0.01) was recorded. Our data revealed that extracts of unripe C. siliqua L are an excellent source of natural antioxidants that might be more widely used in cosmetic, pharmaceutical and food industries

Anti-inflammatory activity of phenolic extracts from different parts of prickly pear on lipopolysaccharide-stimulated N13 microglial cells

Phytochemicals with health-promoting activities that are components of human diet, have shown to exert a protective effect on the CNS under pathological conditions. In this sense, prickly pears exhibit analgesic and anti-inflammatory properties with neuroprotective effect.The purpose of this study was to evaluate the potential protective effect of phenolic extracts from different parts of prickly pear on the production of pro-inflammatory mediators by lipopolysaccharide (LPS) -stimulated N13 microglia. Activation of microglia, the hallmark of neuroinflammation, is key to host defence and tissue repair in brain. However, activated microglia secretes cytokines and other factors that are known to contribute to neurodegeneration. To preserve brain integrity, therefore, it is important to keep microglia activation under strict control.The results show that the extracts studied significantly inhibited the release of pro-inflammatory cytokines such as tumor necrosis factor-alpha (TNF-α), interleukin 1-beta (IL-1β), and inducible nitric oxide synthase (iNOS). The present study, however, does not show a clear linear correlation between antioxidant compounds content (total phenolic and flavonoid contents) and anti-inflammatory activity indicates that there must be some additional components within the extracts that play a pivotal role in the anti-inflammatory effect and therefore further characterization is needed. The present study does, however, demonstrate that the phenolic extracts from different parts of prickly pears are potent inhibitors of microglial activation and thus a potential preventive therapeutic agent for neurodegenerative diseases involving neuroinflammation

Anti-inflammatory activity of phenolic extracts from different parts of prickly pear on lipopolysaccharide-stimulated N13 microglial cells

Phytochemicals with health-promoting activities that are components of human diet, have shown to exert a protective effect on the CNS under pathological conditions. In this sense, prickly pears exhibit analgesic and anti-inflammatory properties with neuroprotective effect.The purpose of this study was to evaluate the potential protective effect of phenolic extracts from different parts of prickly pear on the production of pro-inflammatory mediators by lipopolysaccharide (LPS) -stimulated N13 microglia. Activation of microglia, the hallmark of neuroinflammation, is key to host defence and tissue repair in brain. However, activated microglia secretes cytokines and other factors that are known to contribute to neurodegeneration. To preserve brain integrity, therefore, it is important to keep microglia activation under strict control.The results show that the extracts studied significantly inhibited the release of pro-inflammatory cytokines such as tumor necrosis factor-alpha (TNF-α), interleukin 1-beta (IL-1β), and inducible nitric oxide synthase (iNOS). The present study, however, does not show a clear linear correlation between antioxidant compounds content (total phenolic and flavonoid contents) and anti-inflammatory activity indicates that there must be some additional components within the extracts that play a pivotal role in the anti-inflammatory effect and therefore further characterization is needed. The present study does, however, demonstrate that the phenolic extracts from different parts of prickly pears are potent inhibitors of microglial activation and thus a potential preventive therapeutic agent for neurodegenerative diseases involving neuroinflammation

Effects of sun-drying on physicochemical characteristics, phenolic composition and in vitro antioxidant activity of dark fig varieties

peer reviewedThe aim of this investigation was to study the effects of sun-drying on some physicochemical parameters, phenolic profiles, and antioxidant activities of three dark fig varieties. Sun-drying led to a decrease of weight and moisture content, an increase of sugar content, but not affect acidity. HPLC analysis revealed the presence of 22 phenolic compounds (14 phenolic acids and 8 flavonoids), including eight compounds that were detected for the first time. Phenolic acid contents decreased after sun-drying by about 29%, except cinnamic and gallic acids that were increased. Fresh dark fig contained high levels of flavonoids, particularly cyanidin 3-rutinoside and quercetin 3-rutinoside; sun-drying caused decrease in flavonoid contents by about 86%. There are a lot of antioxidant bioactive components besides the phenolic compounds as studied in this work; therefore, the reduction of phenolic compound content by sun-drying could mainly contribute to the reduction of antioxidant activity of the dark figs

Comparative characterization of green and ripe carob (Ceratonia siliqua L.): physicochemical attributes and phenolic profile

ABSTRACT: In the present study, we investigated the effect of ripening stage on the physicochemical characteristics, phenolic profile, and antioxidant activity of carob (Ceratonia siliqua L.) pulp. Total soluble solids, maturity index, and sugar content of carob pulp increased at the ripe stage, whereas titratable acidity, protein, total phenolic contents, and antioxidant activity decreased. Analysis of phenolic compounds of three carob varieties (Wild, Sisam, and Fleshy) has been carried out by HPLC-DAD-MS. Gallic acid and its derivatives including monogalloylglucoside, digalloyl-glucoside, tetragalloyl-glucoside, and tetragalloylglucoside were the main identified phenolic compounds in the studied carob varieties. Gallotannin contents were higher in the extract of green carob pulp than in the ripe one

Betalain profile, phenolic content, and color characterization of different parts and varieties of opuntia ficus-indica

Three different varieties of Opuntia ficus-indica (R, red; Y, yellow; RY, red-yellow) have been considered in this study. Attention was focused on differential tristimulus colorimetry and on the analysis of individual betalains (HPLC-DAD-ESI-ToF-MS) and phenolic content, scarcely previously reported in these kinds of samples. The importance of this research stems from the elucidation of the parts and varieties of cactus pear more optimal for use as natural colorants and sources of phenolics and betalains. Thus, the RY pulp was appropriate to obtain colorants with high color intensity (Cab = 66.5), whereas the whole Y fruit and R pulp reached powerful and stable yellow and red colors, respectively (Cab/hab, 57.1/84.7 and 61.1°/81.8°). This choice was also based on the visually appreciable differences (ΔEab > 5) among samples, mainly quantitative (%Δ2L, %Δ2C). In addition, seeds of all Opuntia varieties showed significantly (p < 0.05) similar phenolic content (around 23.3 mg/g) and color characteristics