Physicochemical characterization, antioxidant activity and total phenolic and flavonoid content of purple prickly pear (Opuntia gosseliniana) in two stages of coloration
DOI:
https://doi.org/10.18633/biotecnia.v24i3.1662Keywords:
Antioxidants, ABTS, DPPH, Total phenols, betalainsAbstract
Nopal (Opuntia gosseliniana) is considered a food product of interest due to its functional properties, including its antioxidant activity. The objective of this work was to evaluate the physical-chemical properties (color, pH and total soluble solids), antioxidant activity (DPPH, ABTS and FRAP), content of total phenols and flavonoids and betalain content of ethanolic extracts of nopal in two stages of coloration: green and purple. The highest values for total phenols and flavonoids were found in the purple samples, with values of 2.31 mg EAG/gps and 3.06 mg EQ/gps, respectively. Similarly, in the antioxidant activity (in the three techniques used) and betalain content, higher values were obtained in the purple color stage. Therefore, this species of cacti could be a potential source of antioxidants and pigments of agroindustrial interest.
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