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Influence of Extraction Techniques on Betalain Yield and Bioactive Phytochemical Analysis of Nopal Fruit Peels

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  1. 1Department of Petrochemical Technology, Anna University, BIT Campus, Trichy, Tamil Nadu, INDIA.

CORRESPONDENCE

Dr. Anbarasi Karuananithi

Department of Petrochemical Technology, Anna University, BIT Campus, Trichy-620024, Tamil Nadu, INDIA.

anbarasikarunanithi@gmail.com

Received: 09-08-2022; Accepted: 30-06-2023.

Volume 57, Issue 4 · pp. 1078-1086 · 2023 · DOI: 10.5530/ijper.57.4.130

ABSTRACT

Background: Nopal fruits (Opuntia ficus-indica) and their peels contain significant amount of natural colorants which can be used in food and pharmaceutical applications instead of using synthetic dyes.Materials and Methods: The present study focuses on the extraction of betalain from nopal fruit peel by conventional and Ultrasound-Assisted Extraction (UAE) and optimizing the UAE process variables using Box Box-Behnken surface design, as well as a preliminary screening of valuable phytochemicals using Gas-Chromatography and Mass Spectroscopy (GC-MS) which contribute to the medicinal potential of nopal fruits.Results: Soxhlet extraction of Betacyanin and Betaxanthin (BC and BX) was found to be 4.51 mg/g of BC and 0.67 mg/g of BX. The extraction yield of betacyanin and betaxanthin for UAE was extracted at 16 min, 40°C, 1/22 g/mL, and the yield was found to be 3.00 ± 0.23 mg/g BC, 0.225 ± 0.02 mg/g BX.Conclusion: GC-MS analysis of nopal fruit (Opuntia ficus-indica) peel revealed that ethanol extracts of nopal fruit peel revealed two fold higher results of - (+)-Ascorbic acid 2, 6-dihexadecanoate of UAE than soxhlet. Also other phytochemicals such as n-Hexadecanoic acid (Palmitic acid) which posses anti-inflammatory, antibacterial and antifungal activity are found to be higher.

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    Karunanithi, A. (2023). Influence of Extraction Techniques on Betalain Yield and Bioactive Phytochemical Analysis of Nopal Fruit Peels. Indian Journal of Pharmaceutical Education and Research, 57(4), 1078-1086. https://doi.org/10.5530/ijper.57.4.130

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    © 2023 Author(s)

    This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. CC BY 4.0