Optimization in the extraction of antioxidants from the shell of purple prickly pear (opuntia ficus – indica) from carhuaz, 2022

Abstract

The aim was to determine optimal parameters of temperature, time and pH in the process of extracting antioxidants from purple prickly pear peel from Carhuaz. The methods used were: washed and disinfected with 100 ppm sodium hypochlorite, peeled from the epidermis with a household peeler, cut into strips of two centimeters and refrigerated at 4° C. To extract the antioxidants, ultrasound baths were used (Brand Branson model CPX 5800H-6) and temperatures 30, 45 and 60°C, sonication time 30, 45 and 60 min and pH 4.0 were used; 5.5 and 7.0. A Box Benkhem response surface design was used with 15 treatments, using Statgraphics Centurion version 18 and Design Expert version 7 statistical software. Morphological and proximal chemical analysis, determination of betalains, total polyphenols and antioxidant activity were performed. The results showed that temperature significantly influences only the betalain content. pH is the factor with the highest incidence and significance (α=5%) for the 3 variables studied: betalains, total polyphenols and antioxidant activity. Mathematical models for the optimization of these variables were obtained individually and simultaneously. The optimal treatment with the greatest desirability was at 33.38 °C, 60 min and 4.5 pH, obtaining 37.7793 mg/100 g of betalains, 23.2919 GAE/100 g of total polyphenols and 163.793 µMol ET/100 g of antioxidant activity. It is recommended to study other components of betalains such as: betanin, vulgaxanthin and betanidin and compare between other varieties of prickly pear.