• Culinary science and hospitality research
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• v.13 no.3
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• pp.105-114
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• 2007

This study was aimed at evaluating a proper mixing ratio of making Beaknyuncho(Opuntia ficus-indica var. saboten) Sulgidduk with different types of extraction, a fruit and a stem of Beaknyuncho, and by different making methods. As a result, moisture content was the highest(43.22%) in FP1 and the lowest(38.55%) in SJ60. The low lightness and yellowness are increased with more powder and juice of both fruit and stem added. The mechanical characteristics, hardness, adhesiveness and gumminess were increased as powder and juice were added. And cohesiveness and springiness were decreased. The identification test showed that a sample containing stem juice was the most preferable for taste, chewiness, moistness and after-taste. The preference test showed that a sample containing stem juice was the most preferable for color, texture and overall quality and a sample containing stem powder was preferable for flavor and taste. Both SJ60 mixed with 60% Beaknyuncho stem juice and FP3 mixed with 3% fruit powder proved to be the most desirable in both sensory evaluation and texture characteristics.

• Korean Journal of Agricultural Science
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• v.50 no.3
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• pp.527-538
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• 2023

The aim of this study was to investigate the antioxidant effects of O. robusta stem extract (ORE) and to determine the total polyphenol and flavonoid contents. Free radical scavenging properties were evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)), and ·OH (hydroxyl radical) scavenging assays. Total polyphenol and flavonoid contents were measured using Folin-Ciocalteu reagent and aluminum chloride colorimetric methods, respectively. Active compounds of ORE were determined using high-performance liquid chromatography (HPLC). The results of the study showed that ORE exhibited DPPH, ABTS, and ·OH radical scavenging activities in a dose-dependent manner. Especially, 1,000 ㎍/mL of ORE showed the strongest radical scavenging properties against DPPH, ABTS, and ·OH. ORE contained total polyphenol content of 57.4 mg GAE/g and total flavonoid content of 5.4 mg QE/g, which may contribute to their antioxidant effects. As a result of HPLC, the contents of active compounds in ORE, dihydrokaempferol (0.65 ㎍/mL), and 3-O-methylquercetin (1.10 ㎍/mL) were confirmed. In conclusion, ORE may be useful as a functional material with antioxidant properties.

• 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 Life Science
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• v.22 no.7
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• pp.857-862
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• 2012

This study was conducted to investigate the effects of Opuntia humifusa supplementation on lipid peroxidation and superoxide dismutase (SOD) protein expression at resting state in various organs of rats fed a high-fat diet. Sixteen Sprague-Dawley male rats, 6 weeks of age, were randomly divided into two groups: a control diet group (CG, n=8) and an experimental diet group (EG, n=8). They were given a high-fat diet (CG) or a diet supplemented with 5% of O. humifusa (EG) for 8 weeks. The results showed that the malondialdehyde (MDA) levels of the kidney and the liver were significantly lower in the EG group than in the CG group (p<0.01). In addition, the MDA levels in the skeletal muscle of the EG group tended to be lower than those in the CG group, but this difference was not significant. The Cu, Zn-SOD protein expression in the kidney of the EG group was significantly increased compared with that of the CG group (p<0.01). The Mn-SOD protein expression in the skeletal muscle of the EG group was significantly increased compared with that of the CG group (p<0.01). These results suggest that O. humifusa supplementation has antioxidative properties, which are exerted in a specific organ manner, and that it inhibits the action of lipid peroxidation and the expression of SOD in rats fed a high-fat diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.214-222
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• 2011

To examine the new practical utilization of mucilages in Opuntia humifusa, polysaccharides were isolated from O. humifusa and their anti-metastatic activity and structural analysis were carried out. In experimental lung metastasis of B16BL6 melanoma cells, prophylactically intravenous (i.v.) administration of the crude polysaccharide (CNC-0) from O. humifusa significantly inhibited lung metastasis in a dose-dependant manner. The main polysaccharide, CNC-Ia was purified to homogeneity from CNC-0 by two successive column chromatographies using DEAE-Sepharose FF and Sephadex G-100 and its structure was characterized. Molecular mass of CNC-Ia was estimated to be 700 kDa and it mainly consisted of arabinose, galactose and xylose in addition to two minor sugars such as rhamnose and fucose. Methylation analysis indicated that CNC-Ia comprised at least 18 different glycosyl linkages such as terminal Araf, 5-linked Araf, 4-linked Galp and terminal Xylp in addition to three characteristic linkages such as full branched Araf, 3,4,6-branched Galp and full branched Galp. To analyze the fine structure of CNC-Ia, it was sequentially digested by exo-${\alpha}$-L-arabinofuranosidase and endo-${\beta}$-1,4-D-galactanase. These analyses suggested that CNC-Ia belongs to be a highly branched Type I arabinogalactan which has a ($1{\rightarrow}4$)-${\beta}$-galactan backbone with arabinosyl oligosaccharide side chains.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.485-490
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• 2014

The aim of this study was to investigate the hypocholesterol effects of Opuntia humifusa extract in hypercholesterolemic rats. Rats (8-week-old, male) were randomly divided into four groups (n=4) as follows: N-control, normal diet; H-control, hypercholesterolemic diet; OH-1, 2% O. humifusa extract-supplemented hypercholesterolemic diet; OH-2, 4% O. humifusa extract-supplemented hypercholesterolemic diet. After 4 weeks, we observed that hypercholesterolemia induced significant increases in serum lipids (total cholesterol and LDL-cholesterol), hepatic lipids (total cholesterol and triglyceride), and hepatic function parameters (ALT, alanine aminotransferase; AST, aspartate aminotransferase) (P<0.05). Treatment with O. humifusa extract for 2 weeks normalized these indexes up to the levels of normal rats. O. humifusa extract tended to increase fecal lipid (H-control: 142.74 mg/day vs. OH-1: 214.05 mg/day; OH-2: 200.95 mg/day, P<0.05) and bile acid (H-control: 37.07 ${\mu}M/day$ vs. OH-1: 47.23 ${\mu}M/day$, OH-2: 47.93 ${\mu}M/day$, P<0.05) contents of hypercholesterolemic rats. We concluded that oral administration of O. humifusa extract effectively improved cholesterol metabolism in a hypercholesterolemic animal model induced by hypercholesterol diet.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.443-451
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• 2007

In order to better understand the quality of Korean cactus, Opuntia humifusa, as the functional foodstuffs, it's seeds, stems and fruits were analyzed. In addition, we performed quality evaluation on cookies manufactured with cactus powder added. The results showed the soluble nitrogen-free component levels in the cactus to be very high. The highest component levels were crude fiber(48.75%) and crude fat(7.38%) in the seeds, crude ash(15.39%) in the stems, and moisture(11.26%) and crude protein(8.79%) in the fruits. The antioxidant activities of the cactus were evaluated based on peroxide values(POV), thiobarbituric acid reactive substances(TBARS value), and electron donating ability(EDA) using the DPPH method. The POVs for soybean oil containing a 0.05% concentrated water extract from each part of the cactus revealed a remarkable antioxidant effects on peroxidation as storage time increased. The TBA values were 63.65% in BHT, 60.67% in the stems, 57.31% in the fruits and 49.16% in the seeds. The EDAs were 30.26% in the stems, 25.89% in the fruits, and 25.65% in the seeds. The total polyphenol contents of the water soluble materials from the cactus were 3.14 g/100 g in the fruits, 2.93 g in the stems and 2.11 g in the seeds. For the cookies, as the amounts of fruit and stem powder increased, the spreadness was significantly lowered, but moisture content was increased compared to the control. The color degree of the cookies changed from dim to intense as more fruit powder was added, resulting from a decrease in the L- and b-values and a significantly increased a-value. With the addition of stem powder, the L- and a-values revealed no significant differences, while the b-value was lowered compared to the control as more stem powder added. For texture changes of the fruit cookies, there were significant differences in hardness, gumminess, cohesiveness, springiness and brittleness. The stem cookies, however, showed only differences in hardness, gumminess, and brittleness, and not in cohesiveness and springiness. Finally, an overall sensory preference was found with the 1% fruit powder and 3% stem powder additions.

• Journal of Applied Biological Chemistry
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• v.57 no.1
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• pp.1-5
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• 2014

The roots of Opuntia humifusa (OHR) were extracted with 80% aqueous MeOH and the concentrated extract was partitioned with EtOAc, n-butanol and $H_2O$, successively. The fractions were tested using DPPH and ABST radical scavenging method. The all fractions showed potent scavenging effects. The scavenging effect of the EtOAc fraction was higher than the other fractions, with $IC_{50}$ values as DPPH; $77.0{\pm}1.38{\mu}g/mL$, ABTS: $26.3{\pm}2.02{\mu}g/mL$. And, we investigated anti-inflammatory activities by examining the effects of the OHR fractions on pro-inflammatory cytokine release in the human mast cells (HMC-1). Treatment with OHR fractions clearly reduced the release of the proinflammatory cytokines tumor necrosis factor-alpha (TNF-${\alpha}$), interleukin (IL)-$1{\beta}$, interleukin (IL)-6 and interleukin (IL)-8) in PMACI-stimulated HMC-1 cells. The results showed the potential of OHR as an excellent antioxidant substance and inhibiting inflammatory mediators. Therefore, OHR may be used as a therapeutic approach to various inflammatory diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.20-25
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• 2012

This study was performed to investigate antimicrobial, antioxidant, and anticancer properties of Opuntia humifusa (OH) stems. OH stems were extracted with hexane, methanol, butanol and water. The methanol and hexane fraction exhibited strong antimicrobial activities on three strains of microbes, Rhodococcus equi, Staphylococcus aureus, and Clostridium perfringens. In the peroxynitrite scavenging effect ($ONOO^-$) of OH stems, the antioxidative activity of methanol, butanol and water fraction but not hexane fraction showed significant increases in a concentration-dependent manner. The DPPH radical scavenging activities of OH stems were high in the butanol fraction compared with other fractions. Anti-proliferation effects on the B16-F10, HepG2, HT29, and MCF-7 cell lines were significantly higher in the methanol and hexane fractions than in the water and butanol fractions at $100{\mu}g/mL$ concentration of extracts. These results suggest that OH stems can be used for the development of functional foods with biological activity.