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Development and validation method for the extraction of bioactive compounds from Opuntia ficus-indica fruits and evaluation of theirantioxidant and enzymatic activities
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Abstract(s)
Este estudo investiga os principais determinantes que moldam a atividade antioxidante dentro dos frutos de Opuntia ficus-indica, utilizando o método de Extração Assistida por Micro-ondas (MAE). Através de um Design de Superfície de Resposta Box-Behnken e uma análise rigorosa, insights essenciais foram revelados sobre como diferentes condições de extração influenciam o potencial antioxidante. Significativamente, nossos achados destacam o papel proeminente da porcentagem de etanol (EtOH) na constituição do solvente, pois emergiu como um determinante crucial, exibindo um efeito positivo. Porcentagens mais altas de etanol foram associadas a um poder antioxidante aprimorado, enfatizando seu papel na influência favorável da extração de compostos antioxidantes. Uma análise abrangente das atividades de inibição enzimática foi realizada, e a avaliação abrangeu uma variedade de enzimas, incluindo DPPH, superóxido, tirosinase, lipase, α- glucosidase, acetilcolinesterase, α-amilase e lipoxigenase, sob diferentes condições de extração. Notavelmente, os resultados revelaram tendências distintas na inibição enzimática influenciadas pela escolha dos parâmetros de extração. Porcentagens mais altas de etanol e temperaturas moderadas consistentemente demonstraram efeitos inibitórios aprimorados nas atividades de DPPH e acetilcolinesterase, enquanto porcentagens mais baixas de etanol e temperaturas mais baixas exibiram um potencial de inibição superior para tirosinase e α-
glucosidase. Além disso, a inibição da lipoxigenase foi mais pronunciada sob condições específicas de porcentagem de etanol e potência. O estudo também destacou o impacto do tipo de enzima nos resultados de inibição, com a inibição da lipase e α-amilase mostrando sensibilidades variadas às condições experimentais.
Isso enfatizou a necessidade de abordagens personalizadas com base na enzima alvo. Esses achados ressaltam a necessidade de uma exploração adicional da composição química dos compostos bioativos, insights mecanicistas, biodisponibilidade e perfis de segurança. Os compostos identificados apresentaram inibição potente contra várias enzimas, sugerindo aplicações potenciais no desenvolvimento de medicamentos e formulações de alimentos funcionais.
This study investigates the key determinants that shape the antioxidant activity within Opuntia ficus-indica, utilizing the Microwave-Assisted Extraction (MAE) method. Through a Box-Behnken Design-Response Surface Methodology and rigorous analysis, essential insights were revealed into how different extraction conditions influence the antioxidant potential. Significantly, our findings highlight the prominent role of the percentage of ethanol (EtOH) in the solvent constitution as it emerged as a crucial determinant, displaying a positive effect. Higher percentages of ethanol were associated with enhanced antioxidant power, emphasizing its role in favorably influencing the extraction of antioxidant compounds. A comprehensive analysis of enzyme inhibition activities was performed, and the evaluation encompassed a range of enzymes, including DPPH, superoxide, tyrosinase, lipase, α-glucosidase, acetylcholinesterase, α-amylase, and lipoxygenase, under varying extraction conditions. Notably, the results revealed distinct trends in enzyme inhibition influenced by the choice of extraction parameters. Higher ethanol percentages and moderate temperatures consistently demonstrated enhanced inhibitory effects on DPPH and acetylcholinesterase activities, while lower ethanol percentages and lower temperatures exhibited superior inhibition potential for tyrosinase and α-glucosidase. Furthermore, lipoxygenase inhibition was most pronounced under specific ethanol percentage and power conditions. The study also highlighted the impact of the enzyme type on inhibition outcomes, with lipase and α-amylase inhibition showing varied sensitivities to experimental conditions. This underscored the necessity of tailored approaches based on the target enzyme. These findings underscore the need for further exploration into the bioactive compounds' chemical composition, mechanistic insights, bioavailability, and safety profiles. The identified compounds exhibited potent inhibition against multiple enzymes, suggesting potential applications in drug development and functional food formulations.
This study investigates the key determinants that shape the antioxidant activity within Opuntia ficus-indica, utilizing the Microwave-Assisted Extraction (MAE) method. Through a Box-Behnken Design-Response Surface Methodology and rigorous analysis, essential insights were revealed into how different extraction conditions influence the antioxidant potential. Significantly, our findings highlight the prominent role of the percentage of ethanol (EtOH) in the solvent constitution as it emerged as a crucial determinant, displaying a positive effect. Higher percentages of ethanol were associated with enhanced antioxidant power, emphasizing its role in favorably influencing the extraction of antioxidant compounds. A comprehensive analysis of enzyme inhibition activities was performed, and the evaluation encompassed a range of enzymes, including DPPH, superoxide, tyrosinase, lipase, α-glucosidase, acetylcholinesterase, α-amylase, and lipoxygenase, under varying extraction conditions. Notably, the results revealed distinct trends in enzyme inhibition influenced by the choice of extraction parameters. Higher ethanol percentages and moderate temperatures consistently demonstrated enhanced inhibitory effects on DPPH and acetylcholinesterase activities, while lower ethanol percentages and lower temperatures exhibited superior inhibition potential for tyrosinase and α-glucosidase. Furthermore, lipoxygenase inhibition was most pronounced under specific ethanol percentage and power conditions. The study also highlighted the impact of the enzyme type on inhibition outcomes, with lipase and α-amylase inhibition showing varied sensitivities to experimental conditions. This underscored the necessity of tailored approaches based on the target enzyme. These findings underscore the need for further exploration into the bioactive compounds' chemical composition, mechanistic insights, bioavailability, and safety profiles. The identified compounds exhibited potent inhibition against multiple enzymes, suggesting potential applications in drug development and functional food formulations.
Description
Keywords
Opuntia ficus-indica Mae Optimization Antioxidant