Effect of the extraction technique on the bioactive compounds and the antioxidant capacity of the Chamaerops humilis L. fruit (pulp and seeds)

Abstract

Chamaerops humilis L. fruit contains several therapeutic qualities. The effect of soxhlet and cold maceration on the chemical composition and antioxidant potential of the extracts produced was the focus of this investigation. According to the research, the oils had a high oleic acid content (32.55–43.29%). The methanolic extracts prepared by maceration, on the other hand, are the richest in significant chemical families, including total phenolic compounds (TPC) with a content of 281.64±0.23 mg EAG g−1 of extract, total flavonoid compounds (TFC) (74.08±0.71 mg EQ g−1 of extract), and total tannic compounds (TTC) (333.83±0.96 mg EC g−1 of extract), which gives it a highly antiradical character. Moreover, it showed a very interesting antioxidant capacity with an IC50 of 0.99±0.01 µg mL−1, 22.14±0.60 µg mL−1, and 137.55±0.85 µg mL−1, for DPPH, ABTS, and FRAP, respectively. Indeed, Pearson's correlation is highly significant (p < 0.05) between all parameters.