TY - JOUR
T1 - Optimization of torrefaction conditions on antioxidant activity of prickly pear seeds extract using response surface methodology and chemometric analysis
AU - El Guezzane, Chakir
AU - El Moudden, Hamza
AU - Harhar, Hicham
AU - Zarrouk, Abdelkader
AU - Lee, Learn Han
AU - Al Abdulmonem, Waleed
AU - Bouyahya, Abdelhakim
AU - Maggi, Filippo
AU - Caprioli, Giovanni
AU - Tabyaoui, Mohamed
N1 - Publisher Copyright:
© 2024 The Authors
PY - 2024/12
Y1 - 2024/12
N2 - The prickly pear (Opuntia ficus-indica L., Cactaceae) seeds can be used as an alternative food product by the torrefaction process. Torrefaction is a pre-treatment process of biomass into solid fuel within a temperature range of 60–200 °C. This study aimed to investigate the effect of torrefaction parameters on the antioxidant potential of prickly pear seeds, which is considered a food by-product, by using the Central Composite Design approach (CCD).The best torrefaction parameters found to have the optimal phytochemical contents were: 200 °C and 50 min with 104.86 ± 1.94 GAE/g extract for Total Phenolic Content (TPC), 200 °C and 50 min with 81.23 ± 0.90 mg QE/g extract for Total Flavonoid Content (TFC), 200 °C and 50 min with IC50 = 90.66 ± 2.09 μg/ml for free radical scavenging activity (DPPH assay), 200 °C and 50 min with IC50 = 124.9 ± 4 μg/ml for radical cation total antioxidant capacity (ABTS assay). Our results demonstrated an increase of antioxidant activities with the increase of torrefaction parameters. Therefore, torrefaction has proven to be a value-added process to exploit prickly pear seed biomass and use it as a source of antioxidant food additives.
AB - The prickly pear (Opuntia ficus-indica L., Cactaceae) seeds can be used as an alternative food product by the torrefaction process. Torrefaction is a pre-treatment process of biomass into solid fuel within a temperature range of 60–200 °C. This study aimed to investigate the effect of torrefaction parameters on the antioxidant potential of prickly pear seeds, which is considered a food by-product, by using the Central Composite Design approach (CCD).The best torrefaction parameters found to have the optimal phytochemical contents were: 200 °C and 50 min with 104.86 ± 1.94 GAE/g extract for Total Phenolic Content (TPC), 200 °C and 50 min with 81.23 ± 0.90 mg QE/g extract for Total Flavonoid Content (TFC), 200 °C and 50 min with IC50 = 90.66 ± 2.09 μg/ml for free radical scavenging activity (DPPH assay), 200 °C and 50 min with IC50 = 124.9 ± 4 μg/ml for radical cation total antioxidant capacity (ABTS assay). Our results demonstrated an increase of antioxidant activities with the increase of torrefaction parameters. Therefore, torrefaction has proven to be a value-added process to exploit prickly pear seed biomass and use it as a source of antioxidant food additives.
KW - Antioxidant activity
KW - Biomass
KW - Opuntia ficus-indica
KW - Polyphenols
KW - Seeds
KW - Torrefaction
UR - http://www.scopus.com/inward/record.url?scp=85206613511&partnerID=8YFLogxK
U2 - 10.1016/j.jafr.2024.101465
DO - 10.1016/j.jafr.2024.101465
M3 - Article
AN - SCOPUS:85206613511
SN - 2666-1543
VL - 18
JO - Journal of Agriculture and Food Research
JF - Journal of Agriculture and Food Research
M1 - 101465
ER -