• Textile Coloration and Finishing
• /
• v.18 no.2 s.87
• /
• pp.8-14
• /
• 2006

The pigment extraction of Opuntia ficus-indica has been conducted to develop useful natural dyes in place of synthetic dyes which are suspected to bring serious environmental pollutions. The dyeing ability on wool fabric by addition of ascorbic acid and several mordants were investigated by means of color measurement. In addition, the fastness of washing, perspiration, rubbing, light, dry cleaning, effect on bacterial reduction and UV-B protection were also investigated. From these investigation, it is suggested that the pigment extracted from Opuntia ficus-indica can be used as a source of natural dyes and the obtained result are as follows. 1. Maximum absorption band (${\lambda}max$) of Opuntia ficus-indica extract is 533nm. 2. The wool fabric dyed with Opuntia ficus-indica extract has stable color by the addition of ascorbic acid and is achieved with addition of 0.1% ascorbic acid, 0.5% several mordant, and three repeated dying at $50^{\circ}C$ for 1.5hr. 3. The wash fastness of the dyed wool fabric when it is washed with neutral detergent is more effective than alkaline detergent. The dry cleaning fastness of the dyed wool fabric is more excellent. In addition, the perspiration fastness of the dyed wool fabric is increased by mordanting method. And than the rubbing fastness of the dyed wool fabric is showed excellent under dryness and wetness. Light fastness of the dyed wool fabric, however is showed inferiority. 4. The wool fabric dyed with Opuntia ficus-indica extract is showed effective bacterial reduction and UV-B protection is increased remarkably.

• Journal of Food Hygiene and Safety
• /
• v.27 no.4
• /
• pp.401-405
• /
• 2012

The dual effectiveness of Opuntia ficus indica extracts for browning inhibition and microbial inactivation on fresh-cut apples was investigated. Prepared apple slices were treated with 25, 50, 100, 200 mg/mL Opuntia ficus indica extracts, packaged in polyethylene bags, and stored for 10 days at 4, $21^{\circ}C$. Results indicate that Opuntia ficus indica extracts significantly (P < 0.05) inhibited the browning reaction of fresh-cut apples. This treatment also reduced peroxidase activities. The populations of Staphylococcus aureus significantly decreased with increasing extract concentration (p < 0.05). In particular, S. aureus was reduced to non-detectable levels after 2 days in 100 mg/mL treatment at $4^{\circ}C$ and $21^{\circ}C$. Opuntia ficus indica extracts therefore have antibacterial and antibrowning effects. The results suggest that Opuntia ficus indica extracts could be useful as a natural food preservative.

• Korean Journal of Pharmacognosy
• /
• v.31 no.4
• /
• pp.412-415
• /
• 2000

We have examined radical scavenging effects, tyrosinase inhibition activities and anti-allergic activities on the methanol extracts of Opuntia ficus-indica cultivated in Cheju island. By the comparison of the four samples, methanol and 50% methanol extracts of respective fruits and stems of Opuntia, the most desirable activities were obtained in the sample of the stem's methanol extracts. Based on this analysis, further study to identify the active components in this sample is warranted.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.5
• /
• pp.691-697
• /
• 2011

The purpose of this study was to determine the possibility of using Opuntia ficus-indica as a natural health food source. To accomplish this, the contents of general and antioxidative nutrient contents of Opuntia ficus-indica were measured. The carbohydrate, crude protein, crude fat and crude ash were 66.79%, 5.51%, 9.89% and 9.29%, respectively. The calorie contents of Opuntia ficusindica was 378.21 kcal. The content of total dietary fiber was 36.54%. The essential and non-essential amino acids contents were 1,635.14 mg and 3,012.68 mg, respectively. Potassium was the most abundant mineral followed by Ca, Mg, and Na, showing that Opuntia ficus-indica is an alkali material. The electron-donating activity (EDA) of Opuntia ficus-indica was 29.85~44.57%, and the activity was dependent on the sample concentration. Total phenolic content of Opuntia ficus-indica was 2.21 ${\mu}g$/mg, and total flavonoids content was estimated as 1.80 ${\mu}g$/mg. Opuntia ficus-indica extract showed the highest reducing power (OD 700=3.18) at a concentration of 6.25 mg/mL. Based on the above results, we determined that the Opuntia ficus-indica has potential antioxidant activities.

• Preventive Nutrition and Food Science
• /
• v.10 no.1
• /
• pp.103-110
• /
• 2005

Opuntia ficus-indica, commonly known as prickly pear cactus, is commercially grown as a food and medicinal plant in Jeju Island, Korea. The crushed pads and fruits of Opuntia ficus-indica were dried in a freeze-dryer and ground into flour to be used for food materials. The major components of proximate compositions were part of a nitrogen free extract. The major minerals were Ca (4391.2-2086.9㎎%), K (1932.1-2608.7㎎%), and Mg (800.6-1984.8㎎%). The major amino acid was glutamic acid, comprising 16.3% of total amino acids in fruit and 25.2% in pad. Dihydroflavonols were identified as (+)-trans-dihydrokaempferol and (+)-trans-dihydroquercetin. Citric acid methyl esters extracted from fruits showed inhibitory activities against monoamine oxidase-B. The presence of trimethyl citrate has been reported in other plants, but 1,3-dimethyl citrate and 1-monomethyl citrate have not been previously reported. The results of pharmacological efficacy tests, including serum biochemical and hematological parameters, autonomic nervous system, anti-inflammatory, analgestic activity, anti-diabetic activity, antithrombotic, anticoagulant, dopamine beta-hydroxylase, monoamine oxidase activity, hyperlipidemia, the respiratory system, antigastic, and anti-ulcerative actions indicate that the fruit and pad of the Opuntia ficus-indica are rich sources of food and medicinal materials.

• Journal of Life Science
• /
• v.13 no.6
• /
• pp.911-916
• /
• 2003

The effects of Opuntia ficus-indica (OF) administration on the biochemical parameters of function in liver tissue and serum of $CCl_4$ treated rats were investigated. Opuntia ficus-indica (200 mg/kg) was administered into rats intraperitoneally for two weeks. $3.3m\ell$ of $CCl_4$$_4$ (50% $CCl_4$ : Olive oil = 1 : 1) was treated to rats on the 14th day and 15th day and they were operated on 15th day. We examined the antioxidative enzymatic activity by measuring the level of AST (Aspartate aminotransferase), ALT (Alanine aminotransferase), GSH (Glutathione reduced form), GSSG (Glutathione oxidezed form), GPx (GSH-peroxidase), SOD (Superoxide dismutase) and CAT (Catalase) in serum and liver tissue of rats. OFC administered group showed 24.8% of inhibitory effect in AST activity compared to $CCl_4$ -treated abnormal group (CTA). ALT level of OF administered group was decreased by 60.7% to the level of CTA. GSH, GSSG and GPx of OFC administered group were significantly higher than those of CTA group. SOD and CAT in OFC administered group were increased by 28.3% and by 16.9% respectively compared to those of CTA group.

• Korean journal of food and cookery science
• /
• v.31 no.4
• /
• pp.431-440
• /
• 2015

This study was performed to evaluate the quality characteristics of sausages after addition of lentil and Opuntia ficus-indica ethanol extract. Seven sausages were prepared as follows : F0 (control), F1 (5% lentils), F2 (5% lentils + 1% Opuntia ficus-indica), F3 (5% lentils + 3% Opuntia ficus-indica), F4(10% lentils), F5 (10% lentils + 1% Opuntia ficus-indica), and F6 (10% lentils + 3% Opuntia ficus-indica). Addition of lentils increase dietary fiber and starch in sausage while lowering fat content. Starch is used in manufacturing sausage to stabilize and increase viscosity. Opuntia ficus-indica contains dietary fibers and therefore addition of it to sausage increases dietary fiber, much like lentil addition. Lightness decreased and yellowness increased in all treatments. Redness was lowered by lentil addition but enhanced by addition of Opuntia ficus-indica. Redness in F3 and F5 were similar with control. But, F5 was more similar with control in all colors. Addition of lentil and Opuntia ficus-indica improved texture in hardness, springiness, gumminess, and chewiness. In sensory evaluation, color was lowered but taste was heightened by adding lentil and Opuntia ficus-indica extract. From results of this study, we could conclude that addition of mixture of lentil and Opuntia ficus-indica made sausage low in fat, with high in dietary fibers and starch. In addition, texture was increased and taste was better. F5 had the most similar color to control. We found out the optimal amounts of the two ingredients, lentil and Opuntia ficus- indica extract, were 10% and 1%, respectively.

• Korean Journal of Pharmacognosy
• /
• v.30 no.1
• /
• pp.84-86
• /
• 1999

From the ethyl acetate fraction of the methanol extract of the fruits of Opuntia ficus-indica var. saboten, two dihydroflavonois were isolated and identified as (+)-trans-dihydrokaempferol (1) and (+)-trans-dihydroquercetin (2) by spectroscopic methods.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.1
• /
• pp.107-118
• /
• 2013

This study investigated the effects of Beaknyuncho (Opuntia ficus-indica var. saboten) powder on the quality of sponge cakes. Sponge cakes containing 0, 1, 3, and 5% of powder were prepared and stored for three days at $20^{\circ}C$. The volume of sponge cake increased up to 1% according to the amount of added powder, while the pH level decreased as the amount of powder increased. The edible period of the products could also be extended by the addition of Opuntia ficus-indica var. saboten powder; however, the lightness of crust and crumb was weaker as the amount of powder increased. Redness, hardness, gumminess, and chewiness increased whereas springiness and cohesiveness decreased with the addition of powder. In a sensory evaluation of the overall acceptance, the highest scores were for treatment with 1% Opuntia ficus-indica var. saboten powder during storage periods.

• Natural Product Sciences
• /
• v.22 no.2
• /
• pp.117-121
• /
• 2016

On the phytochemical investigation of a 70% ethanol extract of the fruits of Opuntia ficus-indica, (Cacataceae), we could result in the isolation of thirteen phenolic compounds including seven flavonoids (1 - 9) and four simple phenolic glycosides (10 - 13) by column chromatographic methods. Among the isolated compounds, picein (11), androsin (12), and $1-O-feruloyl-{\beta}-{\small{D}}-glucopyranoside$ (13) were isolated for the first time from O. ficus-indica; additionally, this is the first report $benzyl-O-{\beta}-{\small{D}}-glucopyranoside$ (10) from the genus Opuntia. The structures of the compounds were determined by spectral data analysis which included 1D, 2D NMR spectrum and ESIMS.