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Research
Abdelkader Zarrouk
Universite Mohammed V de Rabat
Corresponding Author
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The effect of roasting conditions on antioxidant activity Opuntia Ficus Indica seeds from Morocco and their phenolic compounds were optimized by the Central Composite Design (CDD) method. The CCD was used to optimize the roasting conditions: temperature (X1: 60–200 °C) and roasting time (X2: 10–50 min). The best roasting conditions were used in order to optimize the optimal value of the response : TPC (Total Phenolic Content): X1: 200°C, X2: 50min with 104.86±1.94GAE/g extract predicted response, TFC (Total Flavonoids Content) : X1: 200 °C, X2: 50 min with 81.23±0.90 mg QE/g extract predicted responses, TTC (Total Condensed Tannins Content): X1: 128.9°C, X2: 34.92min with 6.12±0.95 mg QAE/g extract) predicted response. Moreover, the optimal potential antioxidant activity by ABTS assay and DPPH assay was found in extracts of Opuntia Ficus Indica seeds roasted: at a high temperature of the roasting. Furthermore, the positive significant correlations were determined by the principal component analysis (PCA) on the one hand, between the antioxidant capacity of the extracts and their antioxidants compounds (TPC and TFC), and on the other hand, between the two assays ABTS and DPPH. Consequently, the results of this work indicated that roasted Opuntia Ficus Indica seeds from Morocco can be considered as an essential ingredient for human foods.
Keywords
Antioxidant activity, CCD, Opuntia ficus indica, polyphenols, Roasting.
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This is a preprint. It has not completed peer review.
Research
Abdelkader Zarrouk
Universite Mohammed V de Rabat
Corresponding Author
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
History
CURRENT STATUS: Posted
Version 1
Posted 29 Jun, 2020
No community comments so far
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
License:
This work is licensed under a CC BY 4.0 License. Read Full License
The effect of roasting conditions on antioxidant activity Opuntia Ficus Indica seeds from Morocco and their phenolic compounds were optimized by the Central Composite Design (CDD) method. The CCD was used to optimize the roasting conditions: temperature (X1: 60–200 °C) and roasting time (X2: 10–50 min). The best roasting conditions were used in order to optimize the optimal value of the response : TPC (Total Phenolic Content): X1: 200°C, X2: 50min with 104.86±1.94GAE/g extract predicted response, TFC (Total Flavonoids Content) : X1: 200 °C, X2: 50 min with 81.23±0.90 mg QE/g extract predicted responses, TTC (Total Condensed Tannins Content): X1: 128.9°C, X2: 34.92min with 6.12±0.95 mg QAE/g extract) predicted response. Moreover, the optimal potential antioxidant activity by ABTS assay and DPPH assay was found in extracts of Opuntia Ficus Indica seeds roasted: at a high temperature of the roasting. Furthermore, the positive significant correlations were determined by the principal component analysis (PCA) on the one hand, between the antioxidant capacity of the extracts and their antioxidants compounds (TPC and TFC), and on the other hand, between the two assays ABTS and DPPH. Consequently, the results of this work indicated that roasted Opuntia Ficus Indica seeds from Morocco can be considered as an essential ingredient for human foods.
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
Figure 6
Figure 7
Figure 8
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