Figure 1. Representative chromatograms of the analysis of phenolic compounds and betalains in the ethanol-water extract of O. streptacantha peels by HPLC

From

Antioxidant Evaluation of Extracts from the Peel of the Prickly Pear Cactus Opuntia streptacantha

Eréndira Valencia-Áviles, Rafael Zamora-Vega, Eunice Tranquilino-Rodríguez, Héctor Eduardo Martínez-Flores, José Octavio Rodiles-López, Iván Ulises Castillo-Garibay

Journal of Food and Nutrition Research. 2024, 12(10), 438-445 doi:10.12691/jfnr-12-10-6