Polyphenols and antioxidant activities of opuntia dillenii fruit

The extraction of phenolic compounds is a very important step for the valorisation of these active ingredients. Indeed it depends on the extraction method and the appropriate solvent that preserves their biological properties. In this study it was found that 100% ethanol maceration is the best extraction technique for total polyphenols and flavonoids. The results of this study also reveal that the pulp has the highest content of carotenoids. Regarding the DPPH free radical reduction method we found that the 100% ethanolic extract as well as the bark has the significant antiradical activity.