Peer-Reviewed Article June 29, 2013
Effect of phenolic compounds and betalain pigments on the antioxidant capacity of Moroccan prickly pear juices
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Published in: Revue Nature et Technologie
Publisher: University "Hassiba Benbouali" de Chlef • Algeria • 1112-9778 • 2437-0312
Abstract
Juices of nine prickly pears cultivars (Opuntia ficus-indica L.) were characterized in terms of phenolics and betalains pigment content. The antioxidant activity of juice was tested by means of two different methods : the 2,2-diphenyl-1 picrylhydrazyl (DPPH) methods, and the 2,2- azinobis(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) methods. Juices contained total phenolics ranging from 354.37 to 643.66 μg gallic acid eq/g, betaxanthins (15.84 to 51.33 mg indicaxanthin/l), betacyanins (...)