PRICKLY PEAR (OPUNTIA FICUS-INDICA) SEEDS AS A SOURCE OF PHENOLIC COMPOUNDS: MICROWAVE-ASSISTED EXTRACTION OPTIMIZATION AND EFFECT ON FOOD LIPID OXIDATIONS

This study was carried out to optimize Microwave-assisted extraction (MAE) process and assess the possibility of using Opuntia ficus-indica (OFI) seeds as natural antioxidant additives in food. Box-Behnken design was used to optimize total phenolic contents (TPC) and antioxidant activity DPPH center dot (AA) extraction conditions. The models were verified and validated and the interactions between the factors were studied. Under the optimal conditions, corresponding experimental values for TPC and AA were 5.22 +/- 0.12 mg GAE/g DW and 2.30 +/- 0.27 mg GAE/g DW, respectively. Seven and eight compounds were identified in TPC and AA under optimal conditions, respectively, using High-Performance Liquid Chromatography (HPLC) coupled to Mass Spectrometry (MS) analysis. Ferulic acid glucoside was the most concentrated compounds in the OFI seed extract. Rancimat test showed that OFI seed extract gives the highest oxidative stability with 150 ppm. The presented data could be a reliable guideline for establishing full-scale, cost-effective and resource-effective food industry process.