Investigation of the Bioactive Compounds of Wild Grown Prickly Pear (Opuntia Ficus-Indica L.) Fruits and Peels in the İskenderun Region

Abstract

Due to global warming, there is an increasing interest in plant-based foods that have low water requirements and contain valuable compounds. The aim of this study is to determine the total phenolic and flavonoid content of prickly pear (Opuntia Ficus-Indica L.) fruits (M) and peels (K), which are recognized as promising sources among healthy foods, and to evaluate their antioxidant activity. For this purpose, samples were first extracted with methanol. The total phenolic content was determined using the Folin-Ciocalteu method, while flavonoids were assessed using the aluminum nitrate method. The phenolic content in the extracts was found to be 835.66±21.12 mg GAE/100 g for K and 760.66±17.61 mg GAE/100 g for M. The total flavonoid content was calculated as 222.00±4.35 µg KE/g for K and 204.76±0.87 µg KE/g for M. Antioxidant activity was evaluated using two different methods: free radical scavenging activity (DPPH) and copper (II) reduction capacity (CUPRAC). The IC50 values of the fruit and peel extracts were calculated, showing that K had the closest value to the standard BHT (butylated hydroxytoluene). The reducing capacities were determined to be 28.67±1.14 µg TE/mL for M and 59.26±1.58 µg TE/mL for K.

In conclusion, prickly pear fruits and peels possess significant amounts of phenolic and flavonoid compounds, as well as high antioxidant activity. The higher content of bioactive compounds in the peels positively influences antioxidant activity, particularly showing a greater reduction capacity in the peel extract. Further studies on prickly pear, which is among the tropical fruits used in folk medicine, are necessary. Increasing the recognition of the fruit may contribute to a rise in demand and production. Additionally, it can be considered as an alternative in health-promoting food production.