FOOD&CHEMISTRY

Antioxidant activity of Opuntia robusta and its total polyphenol and flavonoid contents

Jin Su Park, Seok Hee Han, Hyun Young Kim, Ji Hyun Kim, Ah Young Lee*, Jine Shang Choi*

Department of Food Science, Gyeongsang National University, Jinju 52725, Korea

*Corresponding author: aylee@gnu.ac.kr, choijs@gnu.ac.kr

Abstract

The aim of this study was to investigate the antioxidant effects of O. robusta stem extract (ORE) and to determine the total polyphenol and flavonoid contents. Free radical scavenging properties were evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)), and ·OH (hydroxyl radical) scavenging assays. Total polyphenol and flavonoid contents were measured using Folin–Ciocalteu reagent and aluminum chloride colorimetric methods, respectively. Active compounds of ORE were determined using high-performance liquid chromatography (HPLC). The results of the study showed that ORE exhibited DPPH, ABTS, and ·OH radical scavenging activities in a dosedependent manner. Especially, 1,000 µg/mL of ORE showed the strongest radical scavenging properties against DPPH, ABTS, and ·OH. ORE contained total polyphenol content of 57.4 mg GAE/g and total flavonoid content of 5.4 mg QE/g, which may contribute to their antioxidant effects. As a result of HPLC, the contents of active compounds in ORE, dihydrokaempferol (0.65 µg/mL), and 3-O-methylquercetin (1.10 µg/mL) were confirmed. In conclusion, ORE may be useful as a functional material with antioxidant properties.

Keywords

antioxidant, flavonoid, Opuntia robusta, polyphenol, radical scavenging

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