Effect of use of different solvent on the bioactive properties of cactus (Opuntia Ficus-Indica L.) fruit extracts

ABSTRACT EFFECT OF USE OF DIFFERENT SOLVENT ON THE BIOACTIVE PROPERTIES OF CACTUS (Opuntia Ficus-Indica L.) FRUIT EXTRACTS Emrah KILIÇ M.S.C., Department of Food Engineering Supervisor: Assoc. Prof. Dr. Aysun ŞENER GEDÜK September 2022, 50 pages In this study, bioactive properties of cactus pear (Opuntia ficus-indica L.) fruit such as total phenolic, total antioxidant, inhibition effect on α-glucosidase and α-amylase, which are key in diabetes, and antimicrobial activity were investigated. While the total phenol content of the extracts obtained by using methanol, ethyl alcohol and hexane varied between 0.01-0.160 mg/ml equivalent to gallic acid, the highest total phenolic content was observed in the methanolic extract. Antioxidant capacities of fruit extracts, free radical scavenging effect varied between 0.23-1.19 mg/ml according to DPPH method, while reducing power capacity changed between 0.08-1.40 mg/ml in FRAP method. The strongest antioxidant effect was found in methanolic extract. α-glucosidase inhibition ranged between 336.66-406.06 mg/ml in terms of IC50, while inhibition of α-amylase ranged between 11.82-34.09 mg/ml in terms of IC50. Ethyl alcohol extract was found to be the most effective in inhibiting α-glucosidase and α-amylase, and the values were determined as 336.66 mg/ml and 11.82 mg/ml, respectively. There was no inhibition effect in hexane extracts. In cactus pear fruit extracts, only the extract obtained with methanol showed activity against Escherichia coli and Staphylococcus aureus. The values are 3.26±0.16 mm and 2.23±0.12 mm, respectively. Ampicillin values used as controls were found to be 14.2±0.36 mm and 17.36±0.12 mm, respectively. As a result, it was determined that the antibacterial activity value of the fruit extract obtained with methanol was lower than the ampicillin values used for control. rah Keywords: cactus pear(opuntia ficus-ındica l.),phenolic compounds, total phenol, antioxidant activity, antimicrobial activity ,α-glucosidase and α-amylase inhibition, phytochemical