Phytochemical Analysis and Bioactive Properties of Opuntia dillenii Flower Extracts, Compound, and Essential Oil.

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science Pub Date : 2024-09-14 eCollection Date: 2024-01-01 DOI:10.1155/2024/6131664
Mohammad Elouazkiti, Manal Zefzoufi, Houda Elyacoubi, Chemseddoha Gadhi, Hafida Bouamama, Atmane Rochdi
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Abstract

New research is exploring the enhanced efficacy of antioxidant and antimicrobial compounds developed from Opuntia dillenii flowers, a multifaceted source with pharmacological effects such as antioxidant and microbicide activity indexes showing diverse medical capabilities. The purpose of this study was to determine the chemical composition, isolate the active compounds, and evaluate their antioxidant properties as well as antibacterial potential through HPLC-MS in flower extract from Opuntia dillenii. The extracts were analyzed by high-performance liquid chromatography (HPLC), and essential oil compounds were identified by gas chromatography (GC). Antioxidant properties were assessed using DPPH and ferric-reducing power (FRAP) assays. Antibacterial potential was evaluated using disk diffusion and microdilution methods. Nutritional studies of the flower indicated that it contained moderate levels of sugars (4.27% ± 0.240), proteins (1.913% ± 0.268), and microelements (potassium as a major element), sodium, and calcium, with concentration values of 2.267%, 0.55%, and 0.424%, respectively. Total phenolic content ranged from 1.61 ± 0.37 mg GAE/g (hexane extract) to 34.45 ± 0.42 mg GAE/g (ethanol extract). The study highlighted the richness of secondary metabolites, such as methylated flavonoids (quercetin 3-O-rutinoside, isorhamnetin-3-O-rutinoside, and isorhamnetin-3-O-glucoside), and identified essential oil compounds like trimethylsilyl hexadecenoate, squalene, gamma-eudesmol, and citronellol. Antioxidant activities revealed stronger activity in the butanolic extract, while isorhamnetin-3-O-rutinoside exhibited moderate antioxidant effects. These results provide the rationale for the potential incorporation of Opuntia dillenii flower extracts in food, cosmetics, and pharmaceutical products as a sustainable natural alternative with broad implications for human health.

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Opuntia dillenii 花提取物、化合物和精油的植物化学分析和生物活性特性。
欧罂粟花是一种具有抗氧化和杀微生物活性指数等药理作用的多用途植物,具有多种医疗功能,新的研究正在探索从欧罂粟花中提取的抗氧化和抗菌化合物的增强功效。本研究的目的是确定化学成分,分离活性化合物,并通过 HPLC-MS 评估 Opuntia dillenii 花提取物的抗氧化性和抗菌潜力。提取物采用高效液相色谱法(HPLC)进行分析,精油化合物采用气相色谱法(GC)进行鉴定。使用 DPPH 和铁还原力(FRAP)测定法评估了抗氧化特性。采用盘扩散和微量稀释法评估了抗菌潜力。花的营养研究表明,它含有中等水平的糖(4.27% ± 0.240)、蛋白质(1.913% ± 0.268)和微量元素(钾为主要元素)、钠和钙,浓度值分别为 2.267%、0.55% 和 0.424%。总酚含量从 1.61 ± 0.37 毫克 GAE/克(己烷提取物)到 34.45 ± 0.42 毫克 GAE/克(乙醇提取物)不等。研究强调了次生代谢物的丰富性,如甲基化黄酮类化合物(槲皮素-3-O-芸香糖苷、异鼠李素-3-O-芸香糖苷和异鼠李素-3-O-葡萄糖苷),以及已鉴定的精油化合物,如十六碳六烯酸三甲基硅酯、角鲨烯、γ-桉叶油醇和香茅醇。丁醇提取物的抗氧化活性较强,而异鼠尾草素-3-O-芸香糖苷的抗氧化效果一般。这些结果为将莳萝花提取物作为一种对人类健康具有广泛影响的可持续天然替代品添加到食品、化妆品和医药产品中提供了理论依据。
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来源期刊
International Journal of Food Science
International Journal of Food Science Agricultural and Biological Sciences-Food Science
CiteScore
6.20
自引率
2.50%
发文量
105
审稿时长
11 weeks
期刊介绍: International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.
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