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Food Science and Biotechnology

, Volume 22, Issue 2, pp 523–529 | Cite as

Chemical composition and antioxidant activity of Korean cactus (Opuntia humifusa) fruit

  • Mi-Na Cha
  • Hyun-Il Jun
  • Won-Jae Lee
  • Min-Ji Kim
  • Myung-Kon Kim
  • Young-Soo KimEmail author
Research Article

Abstract

The chemical composition and antioxidant activities of the Korean cactus (Opuntia humifusa, OH) fruit were investigated in this study. Major minerals in the OH fruit were P, Ca, and Mg. Total dietary fiber content was 22.8% and the soluble dietary fiber/insoluble dietary fiber ratio was 1:1.3. An 80% ethanol extract was used to investigate antioxidant activities based on DPPH radical scavenging ability as well as total phenolic and flavonoid content. OH fruit extract from 80% ethanol was sequentially fractionated according to the polarity of solvents. Among various fractions, the ethyl acetate fraction showed the highest antioxidant activity as well as the highest total phenolic and total flavonoid contents compared to other fractions. The most abundant phenolic acid in the ethyl acetate fraction was ferulic acid, followed by protocatechuic acid. The most abundant flavonoid was taxifolin, followed by myricetin. The results suggested that OH fruit could be a good potential source of antioxidant.

Keywords

Opuntia humifusa mineral dietary fiber phenolic compound antioxidant activity 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  • Mi-Na Cha
    • 2
  • Hyun-Il Jun
    • 1
  • Won-Jae Lee
    • 1
  • Min-Ji Kim
    • 1
  • Myung-Kon Kim
    • 1
  • Young-Soo Kim
    • 1
    Email author
  1. 1.Department of Food Science & TechnologyChonbuk National UniversityJeonju, JeonbukKorea
  2. 2.CJ Cheiljedang Foods R&D CenterSeoulKorea

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