Abstract
The lipid peroxidation inhibitory effects of cactus pear fruit (Opuntia ficus-indica) extracts (CPFE) on fish oil, fish oil-in-water emulsion and linoleic acid were studied using conjugated diene hydroperoxides (CDH), weight gaining, peroxide value (PV), and thiobabituric acid reactive substances (TBARS) assays. A modified DPPH assay was used in the characterization of CPFE antioxidants for their thermal stability. CPFE successfully controlled lipid peroxidation at different stages of the pathway in a dose-dependent manner. Inhibition of the lipid peroxidation in oils and emulsion was successfully improved by increasing the level of CPFE from 0.01 to 0.1%. CPFE controlled conjugated diene formation from lipid radicals, demonstrating lower conjugated diene hydroperoxide values than its control counterpart. Moreover, it controlled the addition of oxygen to conjugated dienes to form lipid peroxyl radicals, resulting in lower weight gain. It also recorded a lower PV than its control counterpart, indicating its inhibitory effect on peroxyl radical formation. Such multiple and integrated effects controlled the overall lipid peroxidation, resulting in lower TBARS values than the control. Characterization of the CPFE antioxidants proved that those antioxidants are heat-resistant, although the color of the CPFE pigments disappeared rapidly.
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