Chemical Composition, Antibacterial, Antifungal and Antidiabetic Activities of Ethanolic Extracts of Opuntia dillenii Fruits Collected from Morocco

Table 4

HPLC-DAD analysis of the four families of phenolic compounds; phenolic acids, phenolic alcohols, flavonoids and chalcons; which were detected in seeds, juice and peel of ethanolic extracts of O. dillenii fruits harvested in Morocco.

	Sample (mg/100 g)	Retention time (Tr) (min)	Seeds	Juice	Peel
Phenolic acids	Gallic acid	2.40	4.95 ± 1.87	447.63 ± 292.59	183.04 ± 215.78
	Vanillic acid	6.91	139.87 ± 80.10	93.80 ± 35.43	68.94 ± 15.24
	Syringic acid	6.72	252.74 ± 139.85	63.07 ± 44.13	101.88 ± 73.78
	Salicylic acid	11.30	29.79 ± 23.65	8.88 ± 2.26	117.53 ± 73.88
	4-Hydroxybenzoic acid	5.89	40.54 ± 20.74	59.43 ± 42.24	26.46 ± 29.13
	Vanillin	7.11	25.99 ± 17.78	8.54 ± 2.31	11.52 ± 6.13
Phenolic alcohols	Ferulic acid	8.46	2.76 ± 2.60	13.40 ± 6.31	18.55 ± 3.45
	Caffeic acid	6.40	15.14 ± 9.41	34.63 ± 50.49	71.13 ± 8.44
	p-Coumaric acid	8.15	7.70 ± 11.98	13.10 ± 10.42	109.22 ± 78.73
	Cinnamic acid	12.40	26.03 ± 12.59	10.64 ± 1.20	26.05 ± 14.88
	Sinapic acid	8.41	11.96 ± 7.09	50.60 ± 23.64	62.59 ± 4.61
Flavonols	Quercetin	12.21	38.95 ± 20.63	16.27 ± 9.57	20.78 ± 4.85
	Kaempferol	13.72	104.78 ± 94.64	94.90 ± 21.33	166.68 ± 54.85
	Rutin	9.64	100.96 ± 54.92	18.10 ± 9.26	31.28 ± 3.39
	Quercetin 3-O-β-D-glucoside	9.60	199.66 ± 212.15	57.80 ± 21.55	153.15 ± 8.09
Flavanols	Catechin	4.07	15.18 ± 14.42	113.67 ± 103.42	32.27 ± 18.07
Flavanones	Naringin	9.39	28.42 ± 16.19	20.69 ± 8.26	13.28 ± 7.49
Chalcones	Chalcone	17.39	35.30 ± 16.70	10.70 ± 1.10	18.73 ± 6.95