• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.346-353
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• 2007

The purpose of this study was to find the optimal mixing ratios of Breen tea power and Opuntia ficus indica var. saboten powder for making acorn starch moot The pH, acidity, color values(L-value, redness, and yellowness), texture properties, and sensory characteristics of the acorn starch moot made with varying contents of the additives were measured. The acorn starch mooks were prepared at different ratios using 0.5, 1, 1.5, 2%(w/w) green tea powder and Opuntia ficus indica var. saboten powder, respectively, based on 9% acorn starch. The overall optimal ratios that satisfied all the sensory properties of the acorn starch moot were 1.5% green tea power and 0.5% Opuntia ficus indica var. saboten powder. The results suggest that the use of green tea and Opuntia ficus indica var. saboten is valuable for making acorn starch moot of good quality.

• Food Science and Preservation
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• v.16 no.6
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• pp.953-958
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• 2009

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.861-868
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• 2013

This study investigated the effects of Opuntia ficus-indica and other natural resources (OF) in db/db and C57 mice. Plasma triglycerides, cholesterol, alanine aminotransferase (ALT) activity, aspartate aminotransferase (AST) activity, fecal bile acid excretion, the histopathological appearance of the liver, and cholesterol-related mRNA expression were determined. Mice (12 db/db mice and 12 C57 mice) were assigned to diabetic-control (db-C), diabetic-OF treatment (db-OF), normal-control (C57-C), and normal-OF treatment (C57-OF) groups. Animals in the control group were fed an AIN-76 recommended diet and animals in the OF group were fed an experimental diet containing 5% of OF for 4 weeks. Concentrations of total plasma cholesterol, triglyceride, low density lipoprotein (LDL)-cholesterol, and very low density lipoprotein (VLDL)-cholesterol decreased with the administration of OF. In contrast, high density lipoprotein (HDL)-cholesterol levels were minimally affected by the experimental diet. Plasma AST and ALT showed lower activities in the db-OF group, and the fecal excretion of bile acid was reduced in the db-OF group. Histopathological analysis of the liver showed that fatty liver conditions in the db-OF group were more improved than db-C. Low-density lipoprotein receptor (LDL-R) and cholesterol 7${\alpha}$-hydroxylase (CYP7A1) mRNA expression were increased in the db-OF group as well. However, 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoA-R) mRNA expression was lower in the db-OF group. These results provide experimental evidence about improved lipid metabolism of the OF feeding in the db/db mice.

• Applied Biological Chemistry
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• v.45 no.2
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• pp.59-65
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• 2002

Different amounts of the Opuntia ficus-indica var. saboten fruit were soaked in different alcohol concentrations of a Korean rice wine distillate for 4 months. Changes in pH, brix degree, contents of reducing sugar and polyphenol compound, alcohol concentration, turbidity, and color were analyzed during the soaking period. Quality of the final product was determined through the analysis of the volatile flavor compounds and sensory evaluation. During the soaking periods, pH, alcohol concentration, and contents of polyphenol compound decreased, whereas the content of reducing sugar increased. These changes were affected more by the content of the fruit than the alcohol concentration of the soaking media. Turbidity of the wine increased with higher fruit contents, while the increase of alcohol concentration resulted in the turbidity decrease. As the soaking period increased, lightness and yellowness increased but redness decreased. Acetaldehyde, acetyl acetone, ethyl alcohol, guaiacol, thymol, and acetic acid phenyl ester were detected in all liquors. Significant differences in all sensory attributes test were shown by six experimental groups (p<0.05), and the best overall acceptability was obtained from the liquor made of 67% fruits and 30% alcohol concentration.

• Korean Journal of Plant Resources
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• v.19 no.1
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• pp.161-168
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• 2006

To investigate the origin of backyeoncho (Opuntia ficus-indica var. saboten), we isolated 685 bp clone using ITS primer pairs. The rDNA consists of the genes coding for the partial 54 bp 185, 162 bp 5.8S, and partial 56 bp 26S. The coding regions are interrupted by two internal transcribed spacers, 193 bp ITS1 and 220 bp ITS2. The ITS2 of backnyeoncho in length was shorter than that previously registered in Cucurbitoideae plants. The GC contents was 66.8% in ITS1, and 67.7% in ITS2. The rDNA of backnyeoncho matched to the previously reported genes and showed a high similarity with the 95% identity with Pereskiopsis porteri (L708037). In the phylogenetic analysis, the backnyeoncho rDNA was clustered with Pereskiopsis porteri (L708037).

• Food Science and Preservation
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• v.20 no.4
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• pp.502-509
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• 2013

This study was conducted in order to monitor the extraction conditions for a gel-state beverage development of the Opuntia ficus-indica stem. Moreover, the organoleptic properties of the beverage prepared by the extract were optimized using the response surface methodology (RSM). The determination coefficient ($R^2$) value for the extraction yield of the stem was 0.95 (p<0.01). The maximum extraction yield was obtained at an extraction temperature of $93.02^{\circ}C$, 123 min of extraction time and 22.57 mL/g of water to sample. The beverage was prepared with the addition of xanthan gum, sugar and persimmon vinegar to the extract with a central composite design. The maximum organoleptic color of the beverage was obtained at 0.38% xanthan gum, 7.91% sugar and 0.76% persimmon vinegar. The maximum organoleptic flavor was obtained at 0.30% xanthan gum, 7.06% sugar and 1.26% persimmon vinegar. The maximum organoleptic taste was obtained at 0.22% xanthan gum, 10.36% sugar and 0.90% persimmon vinegar. The maximum overall palatability (3.92 score) of the gel-state beverage was obtained at 0.35% xanthan gum, 10.83% sugar and 1.21% persimmon vinegar.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.332-340
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• 2017

The aim of this study was to evaluate the quality characteristics, antioxidant activities, and sensory properties of macaron with Opuntia ficus-indica var. saboten powder (OP). Physicochemical and sensory properties of macaron with different amounts (0%, 2%, 4%, and 6%) of OP were examined. The quality of macarons was evaluated based on spread factor, baking loss rate, color, texture, antioxidant activities, and sensory evaluation. As amount of OP addition increased, spread factor and a value increased, whereas baking loss rate, and L and b values decreased (p<0.05). For texture properties, hardness, springiness, and brittleness were lower as OP content increased while cohesiveness and gumminess were not significantly different (p<0.05). For total polyphenolic contents, DPPH and reducing power significantly increased upon addition of OP at high concentrations (p<0.05). In the sensory evaluation of macarons, scores for color, flavor, taste, texture, and overall acceptance were highest with 4% OP, whereas macaron containing 6% OP showed the lowest scores for taste and texture (p<0.05). These data suggest that addition of 4% OP is the optimal concentration for making macaron.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1604-1612
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• 1999

The study was carried out to investigate the quality of the wet noodle added with the powders of nopal and nopalitos from Opuntia ficus-indica. The wet noodles were prepared to the ratio of 3, 6 and 9% (w/w) of the nopal and the nopalitos based on a flour weight. The initial pasting temperature and final viscosity in an amylograph decreased as the increase of the nopal and the nopalitos powders. A cooked weight and volume decreased with the increase of the nopal and the nopalitos powders, while a cooking loss increased. From the sensory evaluation, the wet noodles included 3% nopalitos and 6% nopal powders were similarly evaluated as the noodle used whole wheat flour. Bacterial counts of wet noodle with the nopal and the nopalitos powders were always lower than those of the control. Bacterial counts of wet noodle slowly increased as the increase of the amount of nopal and the nopalitos powders during storage at $4^{\circ}C\;and\;20^{\circ}C$. The methanol extracts from the nopal showed antimicrobial activities against Escherichia coli, Escherichia coli O157 : H7, Salmonella typhimurium, and Bacillus subtilis, while the extracts from the nopalitos showed antimicrobial activity only against Escherichia coli.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.86-91
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• 2016

Oxidative stress caused by reactive oxygen species is ascribed to many neurodegenerative diseases like Alzheimer's disease. Phenolic antioxidants can reduce the oxidative stress. In this study, ripe fruits of Opuntia ficus-indica var. saboten (OFS) were extracted using 80% (v/v) aqueous ethanol. Total phenolic and flavonoid contents of the OFS fruits (100 g) were 409.9 mg gallic acid equivalents and 72.2 mg catechin equivalents, respectively. The OFS fruits had antioxidant capacity at 381.2, 298.2, and 3,219.9 mg vitamin C equivalents/100 g in ABTS, DPPH, and ORAC assays, respectively. The OFS fruits showed protective effects on PC-12 cells against oxidative stress in a dose-dependent manner, partly due to decrease of intracellular oxidative stress. Furthermore, the OFS fruits inhibited both acetylcholinesterase and butyrylcholinesterase. Consequently, these results suggest that the OFS fruits might be served as a source of functional materials to reduce oxidative stress in neuronal cells and to inhibit cholinesterases.

• KSBB Journal
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• v.30 no.2
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• pp.63-68
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• 2015

This study aimed to develop and optimize a demucilaging process of Opuntia ficus-indica var. saboten (OFI) fruit to increase its usability as functional food ingredient and food additive. Viscozyme and Novozym 33095 as multienzyme complex having a broad spectrum of carbohydrases and pectolytic enzymes, respectively, were used in enzymatic dissolution along with high hydrostatic pressure liquefaction. To optimize the liquefaction process using high hydrostatic pressure liquefying extractor, response surface methodology with 3-factor central composite design was employed with reaction factors such as temperatures (25, 32, 40, 48, and $55^{\circ}C$), pressures (20, 40, 60, 80, and 100 MPa), and times (15, 30, 45, 60, and 75 min). At optimum conditions ($25^{\circ}C$, 100 MPa, and 58.275 min) for high hydrostatic pressure liquefaction process, the processed OFI fruit juice was predicted to have viscosity at 2.917 poise, partly due to the release of free sugars such as fructose and glucose detected using HPLC-ELSA system. The results above suggests that the OFI fruit juice with decreased viscosity may be used for various manufacturing processes of food, beverage, ice cream, and cosmetics.