The protective effect of Opuntia dillenii Haw fruit against low-density lipoprotein peroxidation and its active compounds

Su Feng Chang, Chiu-Lan Hsieh, Gow Chin Yen

Research output: Contribution to journalArticle

61 Citations (Scopus)

Abstract

The antioxidant activity and inhibitory effect of extracts from Opuntia dillenii Haw fruit (ODHF) and its active compounds on low-density lipoprotein (LDL) peroxidation were investigated. The results indicated that the antioxidant activity of methanolic extracts of ODHF in Trolox equivalent antioxidant capacity and oxygen-radical absorbance capacity assays were in the order of seed > peel > pulp. The lag time of conjugated diene formation in Cu2+-induced LDL oxidation was increased by incubation of LDL with various methanolic extracts of ODHF. The methanolic extracts from seed, peel and pulp prolonged the lag time compared to control (154.1 min) to 514.8, 163.9 and 190.2 min, respectively, at a concentration of 10 μg/ml. Among the extracts, seed extracts of ODHF (10 μg/ml) possessed the highest inhibitory effect on the formation of thiobarbituric acid reactive substances and relative electrophoretic mobility. The results also demonstrated that seeds of ODHF contained the highest amounts of polyphenols and flavonoids (212.8 and 144.1 mg/100 g fresh seed, respectively), such as gallic acid, catechin, sinapinic acid, epicatechin, p-coumaric acid, quercetin and ferulic acid, but no betanin, isobetanin and ascorbic acid as determined by HPLC. However, the peel and pulp contained high amounts of betanin, isobetanin and ascorbic acid, but with lower contents of phenolics and flavonoids as compared to the seed. These findings suggest that phenolics and flavonoids may directly contribute to the antioxidant activity of the seeds of ODHF.

Original languageEnglish
Pages (from-to)569-575
Number of pages7
JournalFood Chemistry
Volume106
Issue number2
DOIs
Publication statusPublished - 2008 Jan 15

Fingerprint

Opuntia stricta var. dillenii
Opuntia
peroxidation
low density lipoprotein
Fruits
LDL Lipoproteins
protective effect
Seed
Fruit
Seeds
fruits
seeds
extracts
pulp
Antioxidants
Flavonoids
flavonoids
Pulp
antioxidant activity
ferulic acid

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

@article{06075c9bbaa5437b8883333d9c7f98e7,
title = "The protective effect of Opuntia dillenii Haw fruit against low-density lipoprotein peroxidation and its active compounds",
abstract = "The antioxidant activity and inhibitory effect of extracts from Opuntia dillenii Haw fruit (ODHF) and its active compounds on low-density lipoprotein (LDL) peroxidation were investigated. The results indicated that the antioxidant activity of methanolic extracts of ODHF in Trolox equivalent antioxidant capacity and oxygen-radical absorbance capacity assays were in the order of seed > peel > pulp. The lag time of conjugated diene formation in Cu2+-induced LDL oxidation was increased by incubation of LDL with various methanolic extracts of ODHF. The methanolic extracts from seed, peel and pulp prolonged the lag time compared to control (154.1 min) to 514.8, 163.9 and 190.2 min, respectively, at a concentration of 10 μg/ml. Among the extracts, seed extracts of ODHF (10 μg/ml) possessed the highest inhibitory effect on the formation of thiobarbituric acid reactive substances and relative electrophoretic mobility. The results also demonstrated that seeds of ODHF contained the highest amounts of polyphenols and flavonoids (212.8 and 144.1 mg/100 g fresh seed, respectively), such as gallic acid, catechin, sinapinic acid, epicatechin, p-coumaric acid, quercetin and ferulic acid, but no betanin, isobetanin and ascorbic acid as determined by HPLC. However, the peel and pulp contained high amounts of betanin, isobetanin and ascorbic acid, but with lower contents of phenolics and flavonoids as compared to the seed. These findings suggest that phenolics and flavonoids may directly contribute to the antioxidant activity of the seeds of ODHF.",
author = "Chang, {Su Feng} and Chiu-Lan Hsieh and Yen, {Gow Chin}",
year = "2008",
month = "1",
day = "15",
doi = "10.1016/j.foodchem.2007.06.017",
language = "English",
volume = "106",
pages = "569--575",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",
number = "2",

}

The protective effect of Opuntia dillenii Haw fruit against low-density lipoprotein peroxidation and its active compounds. / Chang, Su Feng; Hsieh, Chiu-Lan; Yen, Gow Chin.

In: Food Chemistry, Vol. 106, No. 2, 15.01.2008, p. 569-575.

Research output: Contribution to journalArticle

TY - JOUR

T1 - The protective effect of Opuntia dillenii Haw fruit against low-density lipoprotein peroxidation and its active compounds

AU - Chang, Su Feng

AU - Hsieh, Chiu-Lan

AU - Yen, Gow Chin

PY - 2008/1/15

Y1 - 2008/1/15

N2 - The antioxidant activity and inhibitory effect of extracts from Opuntia dillenii Haw fruit (ODHF) and its active compounds on low-density lipoprotein (LDL) peroxidation were investigated. The results indicated that the antioxidant activity of methanolic extracts of ODHF in Trolox equivalent antioxidant capacity and oxygen-radical absorbance capacity assays were in the order of seed > peel > pulp. The lag time of conjugated diene formation in Cu2+-induced LDL oxidation was increased by incubation of LDL with various methanolic extracts of ODHF. The methanolic extracts from seed, peel and pulp prolonged the lag time compared to control (154.1 min) to 514.8, 163.9 and 190.2 min, respectively, at a concentration of 10 μg/ml. Among the extracts, seed extracts of ODHF (10 μg/ml) possessed the highest inhibitory effect on the formation of thiobarbituric acid reactive substances and relative electrophoretic mobility. The results also demonstrated that seeds of ODHF contained the highest amounts of polyphenols and flavonoids (212.8 and 144.1 mg/100 g fresh seed, respectively), such as gallic acid, catechin, sinapinic acid, epicatechin, p-coumaric acid, quercetin and ferulic acid, but no betanin, isobetanin and ascorbic acid as determined by HPLC. However, the peel and pulp contained high amounts of betanin, isobetanin and ascorbic acid, but with lower contents of phenolics and flavonoids as compared to the seed. These findings suggest that phenolics and flavonoids may directly contribute to the antioxidant activity of the seeds of ODHF.

AB - The antioxidant activity and inhibitory effect of extracts from Opuntia dillenii Haw fruit (ODHF) and its active compounds on low-density lipoprotein (LDL) peroxidation were investigated. The results indicated that the antioxidant activity of methanolic extracts of ODHF in Trolox equivalent antioxidant capacity and oxygen-radical absorbance capacity assays were in the order of seed > peel > pulp. The lag time of conjugated diene formation in Cu2+-induced LDL oxidation was increased by incubation of LDL with various methanolic extracts of ODHF. The methanolic extracts from seed, peel and pulp prolonged the lag time compared to control (154.1 min) to 514.8, 163.9 and 190.2 min, respectively, at a concentration of 10 μg/ml. Among the extracts, seed extracts of ODHF (10 μg/ml) possessed the highest inhibitory effect on the formation of thiobarbituric acid reactive substances and relative electrophoretic mobility. The results also demonstrated that seeds of ODHF contained the highest amounts of polyphenols and flavonoids (212.8 and 144.1 mg/100 g fresh seed, respectively), such as gallic acid, catechin, sinapinic acid, epicatechin, p-coumaric acid, quercetin and ferulic acid, but no betanin, isobetanin and ascorbic acid as determined by HPLC. However, the peel and pulp contained high amounts of betanin, isobetanin and ascorbic acid, but with lower contents of phenolics and flavonoids as compared to the seed. These findings suggest that phenolics and flavonoids may directly contribute to the antioxidant activity of the seeds of ODHF.

UR - http://www.scopus.com/inward/record.url?scp=34548270456&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=34548270456&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2007.06.017

DO - 10.1016/j.foodchem.2007.06.017

M3 - Article

VL - 106

SP - 569

EP - 575

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 2

ER -