PHYSICOCHEMICAL PROPERTIES OF MOROCCAN OPUNTIA DILLENII FRUIT, EXTRACTION OF BETACYANINS AND STUDY OF ITS STABILITY AND ANTIOXIDANT ACTIVITY

Authors

  • Malak Rehioui Laboratory of Organic Chemistry, Catalysis and Environment, Department of Chemistry, Faculty of Science, Ibn Tofail University, BP 133, 14000, Kenitra, Morocco https://orcid.org/0000-0001-7833-6426
  • Bouchra Benzidia Laboratory of Organic Chemistry, Catalysis and Environment, Department of Chemistry, Faculty of Science, Ibn Tofail University, BP 133, 14000, Kenitra, Morocco
  • Said Abbout Laboratory of Organic Chemistry, Catalysis and Environment, Department of Chemistry, Faculty of Science, Ibn Tofail University, BP 133, 14000, Kenitra, Morocco
  • Mohammed Barbouchi Laboratory of Molecular Chemistry and Natural Substances, Moulay Ismail University, Faculty of Science, B.P 11201 Zitoune, Meknes, Morocco.
  • Hamid Erramli Laboratory of Organic Chemistry, Catalysis and Environment, Department of Chemistry, Faculty of Science, Ibn Tofail University, BP 133, 14000, Kenitra, Morocco
  • Najat Hajjaji Laboratory of Organic Chemistry, Catalysis and Environment, Department of Chemistry, Faculty of Science, Ibn Tofail University, BP 133, 14000, Kenitra, Morocco

DOI:

https://doi.org/10.55251/jmbfs.9098

Keywords:

Opuntia dillenii, physicochemical characteristics, betacyanins, stability, antioxidant activity

Abstract

The Opuntia dillenii (O. dillenii) belongs to the Cactaceae family and usually grows in arid and semi-arid zones worldwide. This succulent plant is known for its multiple health benefits and virtues. In practical terms, the current study aims to investigate the morphological and the physicochemical characteristics of Opuntia dillenii fruit collected from Morocco, as well as the determination of flavonoids, polyphenols and betacyanins contents in order to characterize, identify and facilitate the valorization of this species. The obtained results are compared with existing literature and thoroughly discussed. In addition, the pigment of betacyanins was extracted from the fruit pulp and characterized by UV-visible spectrophotometry. The study of the stablity of betacyanins was carried out in the presence of certain parameters such as the change of pH, temperature, light and the addition of salt. The antioxidant activity of the extracted betacyanins was further examined using the DPPH free radical scavenging assay and the total antioxidant capacity method.

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Published

2024-06-10

How to Cite

Rehioui, M., Benzidia, B., Abbout, S., Barbouchi, M., Erramli, H., & Hajjaji, N. (2024). PHYSICOCHEMICAL PROPERTIES OF MOROCCAN OPUNTIA DILLENII FRUIT, EXTRACTION OF BETACYANINS AND STUDY OF ITS STABILITY AND ANTIOXIDANT ACTIVITY. Journal of Microbiology, Biotechnology and Food Sciences, e9098. https://doi.org/10.55251/jmbfs.9098

Issue

Section

Food Sciences

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