چكيده لاتين :
The antioxidant activity of the juices of prickly pear fruits has been evaluated, in
vitro, by DPPH* test. The results showed that the phenolic compounds, flavonoids and
pigments of betalains type, present antioxidant activities more important than Vitamin C. The
raw juices have more elevated activities than their constituents. The juices from purple colour
fruits possess an antioxidant activity more than those from the yellow-orange colour fruits.
