Bioactive compounds, pigments, antioxidant activity and antimicrobial activity of yellow prickly pear peels

The main goal of this research was to study the effects of pressure, extraction time and ethanol concentration on antioxidant activity, total phenolics, flavonoids, anthocyanins, carotenoids and betalains compounds extraction from yellow prickly pear peels. A Box-Behnken design and Response Surface...

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Bibliographic Details
Published in:International journal of food science & technology 2019-04, Vol.54 (4), p.1225-1231
Main Authors: M. G. Castro, Luís, Alexandre, Elisabete, Pintado, Maria Manuela, Saraiva, Jorge
Format: Article
Language:English
Subjects:
Adequacy
Animal models
Anthocyanins
Antibacterial activity
Antiinfectives and antibacterials
Antimicrobial activity
Antimicrobial agents
Antioxidant activity
Antioxidants
Bioactive compounds
Biological activity
Carotenoids
E coli
Ethanol
Flavonoids
high‐pressure extraction
Listeria
Listeria innocua
Optimization
Pigments
Pressure
Pressure effects
Prickly pear peels
Response surface methodology
Temperature
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Summary:The main goal of this research was to study the effects of pressure, extraction time and ethanol concentration on antioxidant activity, total phenolics, flavonoids, anthocyanins, carotenoids and betalains compounds extraction from yellow prickly pear peels. A Box-Behnken design and Response Surface Methodology were used to evaluate the effects and estimate the optimum extraction conditions. Antimicrobial activity was evaluated against Escherichia coli and Listeria innocua. Ethanol concentration was the variable that showed the highest effect on extraction yields but high-pressure increased extraction yields between 6% and 17%. Models showed good fitting and adequacy to the experimental data and the high correlation of models indicated that it can be employed to optimise extraction conditions. The experimental and predicted values differed
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14075