Chemical compositions and antioxidant activities of Cheonnyuncho (Opuntia humifusa) stems and fruit

천년초의 성분특성과 항산화 활성

  • Received : 2015.09.18
  • Accepted : 2016.01.07
  • Published : 2016.02.28


The purpose of this study was to investigate the chemical composition of the freeze-dried stems and fruit of the cactus Cheonnyuncho. The analysis showed that powdered stems have the highest fat content (1.91%) and the powdered fruits have he highest protein content (2.62%). The K content of the fruits higher than that of the stems, while the Ca, Mg, Na and P contents of the stems were higher than those of the fruits. Both the stems and fruits powders contained high levels of the amino acids glutamic acid and aspartic acid. The free sugars such as sucrose, fructose, and glucose were detected in both the stems and fruits. The 75% ethanol (EtOH) extract showed a relatively high antioxidative activity compared to those of the water and 75% methanol (MeOH) extracts. Furthermore, the 75% EtOH extract of the stem powder exhibited a total polyphenol content of 3.60 g/100 g, and a total flavonoid content of 2.00 g/100 g. The antioxidant activities of the stem and fruit powder extracts, measured in DPPH radical scavenging experiments, were higher than that of the control group.


Supported by : 농촌진흥청


  1. Bashan N, Kovsan J, Kachko I, Ovadia H, Rudich A (2009) Positive and negative regulation of insulin signaling by reactive oxygen and nitrogen species. Physiol Rev, 89, 21-71
  2. Ha TY (2006) Development of functional food materials for healthy life. Korean J Crop Sci, 51, 26-39
  3. Lee DH (2011) The effect of (Chunneyonho) Opunita humifusa extract on the atopy skin condition. MS thesis, Seokyeong University, Korea, p 10
  4. Cho Y, Choi MY (2009) Quality characteristics of jelly containing added pomegranate powder and Opuntia humifusa powder, Korean J Food Cookery Sci, 25, 134-142
  5. Barbera G, Inglese P, Pimienta BE (1995) Agro-ecology, cultivation and uses of cacyus pear. FAO. Rome, Italy
  6. Jung BM, Shin MO (2011) Physiological activities of Opuntia humifusa peta. Korean J Food Cookery Sci, 27, 523-530
  7. Kim YJ, Park CI, Kim SJ, Ahn EM (2014) Antioxidant and inflammatory mediators regulation effects of the roots of Opuntia humifusa. J Appl Biol Chem, 57, 1-5
  8. Jung BM, Shin MO, Kim HR (2012) The effects of antimicrobial, antioxidant, and anticancer properties of Opuntia humifusa stems. J Korean Soc Food Sci Nutr, 41, 20-25
  9. Hwang HJ, Kang MS, Kim BK, Jung BM, Kim MH (2012) The effect of Opuntia humifusa seed extracts on platelet aggregation and serum lipid level in ovariectomized rats. J Life Sci, 22, 1680-1687
  10. Park MK, Lee YJ, Kang ES (2005) Hepatoprotective effect of Cheonnyuncho (Opuntia humifusa) extract in rats treated carbon tetrachloride. Korean J Food Sci Technol, 37, 822-826
  11. Kim KT, Lee KS, Rho YH, Lee KY (2014) Quality characteristics of noodles made from domestic korean wheat flour containing cactus Chounnyuncho (Opuntia humifusa) powder. Korean J Food Culture, 29, 437-443
  12. Song KJ, Kim JJ, Jung BO, Chung SJ, Yoon JA (2013) Quality characteristics of Cheonnyuncho (Opuntia humifusa) wine according to soluble chitosan with different viscosity-average molecular weight. J Chitin Chitosan, 18, 229-234
  13. Jung BM (2010) Quality characteristics and storage properties of wet noodle with added Cheonnyuncho fruit powder, Korean J Food Cookery Sci, 26, 821-830
  14. Kim MH, Hong GJ (2009) Quality properties of jeolpyun supplemented with Cheonnyuncho (Opuntia humifusa). Korean J Food Cookery Sci, 25, 412-420
  15. Kim KT, Choi AR, Lee KS, Joung YM, Lee KY (2007) Quality characteristics of bread made from domestic korean wheat flour containing cactus Chounnyuncho (Opuntia humifusa) powder. Korean J Food Cookery Sci, 23, 461-468
  16. You SG, Kim SW, Jung KH, Moon SK, Yu KW, Choi WS (2010) Effect of Astragali radix and Opuntia humifusa on quality of red ginseng drink. Food Eng Progress, 14, 299-306
  17. Jung BM, Han KA, Shin TS (2011) Food components of different parts of Cheonnyuncho (Opuntia humifusa) harvested from Yeosu, Jeonnam in Korea. J Korean Soc Food Sci Nutr, 40, 1271-1278
  18. AOAC (2000) Official Methods of Analysis of AOAC International. 17th ed. rev2. Ch. 32, Association of Official Analytical Communities, Gaithersbrug, Maryland, USA, p 7-10
  19. Korea Food & Drug Administration. 2011. Functional Food Code. KFDA, Seoul, Korea, p 37-105
  20. Amerinem MA, Ough CS (1958) Method for analysis of musts and win. Wiley & Sons. New York, USA, p 176-180
  21. Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 26, 1999-1200
  22. Han IH, Lee KA, Byoun KE (2007) The antioxidant activity of Korean cactus (Opuntia humifusa) and the quality characteristics of cookies with cactus powder added. Korean J Food Cookery Sci, 23, 443-451
  23. Jan SY, Kim MH, Hong GJ (2013) Quality changes of sulgidduk added Cheonnyuncho (Opuntia humifusa) fruit powder during storage. Korean J Food Cookery Sci, 29, 501-509
  24. Yoon SJ (2010) Effect of irradiation and enzyme treatment on viscosity of cactus cladodes and its some biologcal activities (Opuntia humifusa). MS Thesis, Chonbuk National University, Korea, p 14-15
  25. Cho IK, Seo KS, Kim YD (2009) Antimicrobial activities, antioxidant effects, and total polyphenol contents of extracts of prickly pear, Opuntia ficus indica. Korean J Food Preserv, 16, 953-958
  26. Lee YC, Hwan KH, Han DH, Km SD (1997) Composition of Opuntia ficus indica. Korean J Food Sci Technol, 29, 847-853
  27. Lee YC, Shin EH, Park SJ, Choi SK (2011) Component analysis and antioxidant activity of Opuntia ficus-indica var. saboten. J East Asian Soc Dietary Life, 21, 691-697
  28. Kuti JO (1994) Sugar composition and invertase activity in prickly pear fruit. J Food Sci, 59, 387-390
  29. Yoon JA, Hahm SW, Park J, Son YS (2009) Total polyphenol and flavonoid of fruit extract of Opuntia humifusa and its inhibitory effect on the growth of MCF-7 human breast cancer cells. J Korean Soc Food Sci Nutr, 38, 1679-1684
  30. An BJ, Lee JT, Lee SA, Kwak JH, Park JM, Lee JY, Son JH (2004) Antioxidant effects and application as natural ingredients of Korean anguisorbae officinalis L. J Korean Soc Appl Biol Chem, 47, 244-250

Cited by

  1. Bioactive Characteristics of Extracts of Opuntia humifusa Fruit as Functional Cosmetic Ingredients vol.14, pp.4, 2016,
  2. Nutrient Composition in the Parts of Opuntia ficus-indica var. saboten and Opuntia humifusa vol.29, pp.5, 2016,
  3. Lactic fermentation enhances the antioxidant activity of gold kiwifruit vol.25, pp.2, 2018,
  4. Antioxidant and anti-inflammatory activities of Opuntia ficus-indica and Opuntia humifusa fruits ethanol extracts vol.25, pp.5, 2018,