Optimization of torrefaction conditions on antioxidant activity of prickly pear seeds extract using response surface methodology and chemometric analysis

Chakir El Guezzane, Hamza El Moudden, Hicham Harhar, Abdelkader Zarrouk, Learn Han Lee, Waleed Al Abdulmonem, Abdelhakim Bouyahya, Filippo Maggi, Giovanni Caprioli, Mohamed Tabyaoui

Research output: Journal PublicationArticlepeer-review

Abstract

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.

Original languageEnglish
Article number101465
JournalJournal of Agriculture and Food Research
Volume18
DOIs
Publication statusPublished - Dec 2024

Keywords

  • Antioxidant activity
  • Biomass
  • Opuntia ficus-indica
  • Polyphenols
  • Seeds
  • Torrefaction

ASJC Scopus subject areas

  • Food Science
  • Agronomy and Crop Science
  • Agricultural and Biological Sciences (miscellaneous)

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