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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(3): 581-590
Influence of autoclave treatment and enzymatic hydrolysis on the antioxidant activity of Opuntia ficus-indica fruit extract
Seokjin Suh1, Yeong Eun Kim1, Han-Joo Yang1, Sanghoon Ko1, Geun-Pyo Hong1
1 Department of Food Science and Technology, Sejong University, Seoul 05006, Korea
ABSTRACT
The objectives of this study were to obtain Opuntia ficus-indica fruit (OFIF) extract by autoclave treatment, to convert the flavonoid glycosides in the autoclave extract (AE) to aglycones by enzymatic hydrolysis, and to compare the antioxidant activity of AE and OFIF extracts obtained by other conventional methods. It was revealed that the total polyphenol and flavonoid content and antioxidant activity of AE were higher than those of water extract but were a slightly lower than those of ethanol extract, which indicates that autoclave treatment might be an efficient extraction method for OFIF. Moreover, it was confirmed that the conversion of various flavonoid glycosides to aglycones in all the OFIF extracts does not significantly affect the antioxidant activities. Therefore, it is extrapolated that the antioxidant activity might be correlated to the intestinal absorption rates and metabolic pathway induction upon oral administration rather than the structure of compound itself.
KEYWORD
Opuntia ficus-indica fruit (OFIF), Autoclave treatment, Enzymatic hydrolysis, Aglycone, Antioxidant activity
Food Science and Biotechnology 2017 ; 26(3): 581-590
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