Abstract
Phenolic compounds in prickly pear [
Opuntia ficus indica
(L.) Mill.] are known to contribute to the antioxidant and antimicrobial activities of the prickly pear. The present study aimed to evaluate the antioxidants and in vitro antimicrobial potential in the hydroethanolic extracts of different parts (fruit, cladode, and pulp) of prickly pear. Different polyphenolic compounds were analyzed by using high‐performance liquid chromatography. The results indicated that cladode possessed a higher quantity of phenolics compared with that observed in fruit and pulp. The most important phenolic compound in high quantity was gallic acid (66.19 μg/g) in cladode. The 100% aqueous extract of cladode exhibited the highest antioxidant (92%) and antimicrobial activities against
Salmonella typhi
(3.40 mg/ml),
Helicobacter pylori
(1.37 mg/ml),
Escherichia coli
(1.41 mg/ml), and
Staphylococcus aureus
(1.41 mg/ml). Principal component analysis (PCA) indicated that antioxidant activity and minimum inhibitory concentration (MIC) responses had a significant negative correlation with each other. Overall, the current results provided basic data for choosing prickly pear cladode with high antioxidant capacity for the development and consumption of antioxidant‐based alternative medicines and value addition of formulated foods.
Prickly pear fruit and pulp contained high total phenolic, flavonoid, and carotenoid contents with strong antioxidant potential. The prickly pear exhibited antimicrobial potential against various microbial strains. TPC, TFC, and TC exhibited a positive correlation with antioxidant activity, whereas MIC exhibited a negative correlation with that DPPH activity.