Phytochemicals, in vitro antioxidant capacity and antiradical potential of whole and ground seeds of three prickly pear varieties: A comparative study

Abstract

This study was carried out to determine the phytochemical contents as well as to compare the antioxidant activity of whole and ground seeds of three prickly pear varieties. Total phenolic compounds, flavonoids, carotenoids and ascorbic acid were quantified. Antioxidant activity was evaluated by various in vitro tests, including reducing power, DPPH, ABTS, hydrogen peroxide, superoxide anion and nitric oxide radical scavenging activities, and ferrous metal chelating potential. The results showed that prickly pear seeds were a source of antioxidant compounds. The antioxidant activity of ground seeds was markedly better than that of whole seed extracts; this difference was associated with their total phenolic, flavonoid, carotenoid and ascorbic acid contents. Total phenolic amounts were positively correlated with antioxidant properties of whole and ground seeds. This study provides basic information on the presence of bioactive compounds and antioxidant capacity in seed extracts of prickly pear fruits, in order to consider these extracts as ingredient for the production of health-promoting food.