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Antimicrobial Activities, Antioxidant Effects, and Total Polyphenol Contents of Extracts of Prickly Pear, Opuntia ficus indica  

Cho, In-Kyung (Department of Food and Nutrition, Nambu University)
Seo, Kyoung-Sun (Shinhung Pharmaceuticals Company)
Kim, Yong-Doo (Department of Food Science and Technology, Sunchon National University)
Publication Information
Food Science and Preservation / v.16, no.6, 2009 , pp. 953-958 More about this Journal
Abstract
The antimicrobial activities, antioxidant effects, and total polyphenol contents of extracts of Prickly Pear Opuntia ficus indica, were investigated. In antimicrobial activity assays of solvent extract fractions, methanol and butanol extracts showed higher activities than did hexane and ether extracts. The stem showed a higher antimicrobial activity than did the fruit. When the antimicrobial activities of fruit and stem extracts was tested using 10 bacterial strains, strong activity was evident against Escherichia coli, with a lowest minimum inhibitory concentration of 100 mg/disk. However, no antimicrobial activities against lactic bacteria or yeasts were evident, even with disks containing more than 500 mg extract/disk. Antimicrobial substances in butanol extracts of fruit and stem maintained activity after heating at $100^{\circ}C$ for 30 min and were not affected by changes in pH. DPPH free radical-scavenging activities of solvent extracts were in the order of water, ethyl acetate, butanol, ether, and ethanol. The stem showed greater DPPH free radical-scavenging activity than did the fruit. The total polyphenol contents in fruit and stem were 520.57 and 203.26 mg%, respectively.
Keywords
Opuntia ficus indica; antioxidant effect; antimicrobial activity; total polyphenol content;
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