Key Findings
- The study by Universidad Nacional de Moquegua focused on optimizing antioxidant extraction from red peel prickly pear using Pressurized Liquid Extraction (PLE) and Ultrasound-Assisted Extraction (UAE)
- PLE with pure water at 70°C yielded the highest antioxidant concentrations, achieving 12.96 mg GAE/g dw, an IC50 of 2.03 mg/mL, and an ORAC value of 625 µmol TE/g dw
- UAE with 30% ethanol at 50°C was also effective, yielding 10.52 mg GAE/g dw, an IC50 of 3.09 mg/mL, and an ORAC value of 561.26 µmol TE/g dw