Effects of conventional cooking techniques on the in vitro antioxidant property and total phenolic content of wooly joint prickly pear (Nopalea cochenillifera (Linn.) Salm-Dyck)

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ID: 285018
2023
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Abstract
There have been efforts in investigating natural products for their antioxidant properties and the compounds responsible for such biological activity in order to combat diseases as a result of oxidative stress. As such, the present study determined the antioxidant activity, total phenolic content and bioactive compounds of Nopalea cochenillifera (Linn.) Salm-Dyck cladodes and fruits using DPPH assay, Folin-Ciocalteu assay and GC-MS, respectively. Considering that the cladodes can either be eaten raw or cooked, the present study also determined the effect of conventional cooking techniques on the antioxidant and total phenolic content of cladodes. Results showed that both the methanol and dichloromethane extracts of the raw cladodes and fruits exhibited DPPH scavenging activity in a dose-dependent manner. The cladodes exhibited lower IC50 values than the fruits in both methanol and dichloromethane extracts, indicating that cladodes had higher DPPH scavenging activity than fruits. This difference could be attributed to the difference in the amount and presence of bioactive compounds between the cladodes and fruits. Blanching, boiling, steaming and microwaving decreased the DPPH scavenging activity of cladodes, which could be due to the loss of bioactive compounds by leaching, thermal degradation and oxidation. In addition, the cutting of cladodes could have also contributed to the decrease in its antioxidant activity. Lastly, it was observed that methanol extracts obtained a higher DPPH scavenging activity than dichloromethane extracts. Folin-Ciocalteu assay revealed that the methanol and dichloromethane extracts of the raw cladodes and fruits contained phenolic compounds, with the fruit having more phenolic compounds than the cladodes. Methanol also extracted more phenolic compounds compared to dichloromethane. The cooking techniques decreased the total phenolic content of the dichloromethane extract of the raw cladodes, while no significant difference in total phenolic content between the raw and processed cladodes was found in the methanol extract, except for the boiling method. GC-MS analysis putatively determined five (5) bioactive compounds present in the methanol and dichloromethane extracts of the raw cladodes and fruits, with all of them having antioxidant activity. Results clearly showed that N. cochenillifera cladodes and fruits could be exploited for their antioxidant activity and bioactive compounds, and could be used as support in using N. cochenillifera as a medicinal food. However, further experiments must be employed to strengthen the results, such as performing other in vitro antioxidant assays and in vivo antioxidant experiments. At the same time, methanol was found to be a more efficient solvent in terms
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persistent_1760654373_68f174258b539 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Aldas, Alyson Kathleen Nazarrea
Journal Malay Journal
Year 2023
DOI
DOI not found
URL
https://animorepository.dlsu.edu.ph/etdb_chem/4
Keywords Keywords not found

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