## 3 Results and Discussion
### Simulated Digestion In Vitro Assay  
Total phenols (Figure 1A) and flavonoids (Figure 1B) of whole fruit extract (WFE) showed values of bioaccessibility of the 70.4% and 60.4%, respectively, after simulated intestinal conditions. [PERSON] et al. [36] quantified phenols from different varieties of apple and observed accessibility of 60% after gastrointestinal digestion _in vitro_. The loss of phenolic compounds could be attributed to the chemical conditions because most phenols are sensitive to alkaline conditions, which modify their structures [37]. A reduction of 85% was observed in flavonoids from the extract of broccoli after intestinal digestion in vitro, and the digestive  
Figure 1: Total phenol content in Xoconostle (_Opuntia sp_) whole fruit extract (WFE) (**A**) and Flavonoid in Xoconostle (_Opuntia sp_) WFE (**B**) in different phases of simulated intestinal conditions. Values are mean of three replications \(\pm\) standard deviation. Different lowercase letters in error bars indicate significant differences (p \(<\) 0.05) between different phases of simulated intestinal digestion. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multicolumn{5}{c}{\(\alpha\)-glucosidase Inhibition (\%)} \\ \hline
**CAFE mg/mL** & **Endocarp** & **Mesocarp** & **Pericarp** & **Whole Fruit** \\ \hline
5 & 23.62 \(\pm\) 2.83\({}^{\mathrm{aA}}\) & 28.58 \(\pm\) 2.11\({}^{\mathrm{aB}}\) & 20.06 \(\pm\) 2.69\({}^{\mathrm{aA}}\) & 29.17 \(\pm\) 0.76\({}^{\mathrm{aB}}\) \\
10 & 23.70 \(\pm\) 1.52\({}^{\mathrm{aA}}\) & 28.77 \(\pm\) 1.17\({}^{\mathrm{aB}}\) & 21.87 \(\pm\) 1.02\({}^{\mathrm{aA}}\) & 29.87 \(\pm\) 3.32\({}^{\mathrm{aB}}\) \\
15 & 28.18 \(\pm\) 0.08\({}^{\mathrm{aA}}\) & 32.72 \(\pm\) 1.23\({}^{\mathrm{bB}}\) & 34.17 \(\pm\) 3.02\({}^{\mathrm{bC}}\) & 36.99 \(\pm\) 1.62\({}^{\mathrm{cC}}\) \\
20 & 36.37 \(\pm\) 2.45\({}^{\mathrm{aC}}\) & 36.18 \(\pm\) 2.25\({}^{\mathrm{aA}}\) & 35.96 \(\pm\) 2.51\({}^{\mathrm{aA}}\) & 24.73 \(\pm\) 2.10\({}^{\mathrm{cB}}\) \\
25 & 42.66 \(\pm\) 3.81\({}^{\mathrm{aA}}\) & 41.70 \(\pm\) 0.96\({}^{\mathrm{cA}}\) & 43.10 \(\pm\) 0.59\({}^{\mathrm{cAB}}\) & 47.39 \(\pm\) 3.82\({}^{\mathrm{aB}}\) \\
30 & 44.29 \(\pm\) 1.28\({}^{\mathrm{aB}}\) & 41.31 \(\pm\) 1.20\({}^{\mathrm{cA}}\) & 46.04 \(\pm\) 2.56\({}^{\mathrm{cB}}\) & 52.11 \(\pm\) 1.35\({}^{\mathrm{cB}}\) \\
35 & 44.56 \(\pm\) 2.11\({}^{\mathrm{aB}}\) & 41.19 \(\pm\) 1.05\({}^{\mathrm{cA}}\) & 47.42 \(\pm\) 1.30\({}^{\mathrm{cC}}\) & 53.28 \(\pm\) 1.93\({}^{\mathrm{cD}}\) \\
40 & 45.07 \(\pm\) 0.81\({}^{\mathrm{aB}}\) & 41.92 \(\pm\) 2.28\({}^{\mathrm{cA}}\) & 46.29 \(\pm\) 1.85\({}^{\mathrm{cB}}\) & 54.19 \(\pm\) 1.29\({}^{\mathrm{cC}}\) \\ \hline \hline \end{tabular}  
Cactus Acid Fruit Extracts (CAFE) of different parts. The lowercase letters in columns represent significant differences (p \(<\) 0.05) between concentrations of the samples, the capital letters in role indicate significant differences (p \(<\) 0.05) between the different parts of the fruit.  
\end{table} 
Table 3: Effect of the extracts from different parts of cactus acid fruit (endocarp, mesocarp, pericarp, and whole fruit) in the inhibition \(\alpha\)-glucosidase enzyme. pancreatin enzyme combination can release molecules with the capacity to link with the flavonoids, thus attenuating accessibility [38]. The results of the bioactivity of \(\alpha\)-amylase of WFE are shown in Figure 2A. The WFE after simulated intestinal conditions (WFESIC) had inhibition of 63.4% with 25 mg/mL, and it had inhibition of \(\alpha\)-glucosidase of 46.5% with 30 mg/mL (Figure 2B). [PERSON] et al. [37] reported reduced inhibition of both enzymes from _Elaagnus umbellata_ and _Sambucus lancelata_ extracts after gastrointestinal digestion _in vitro_. The WFESIC has good activity in the inhibition of \(\alpha\)-amylase and \(\alpha\)-glucosidase, and these extracts are natural options to control postprandial glycemia and exert antidiabetic effects. Polyphenol-rich extracts had the ability to inhibit \(\alpha\)-amylase and \(\alpha\)-glucosidase.