Assessment of Extraction Methods and Biological Value of Seed Oil from Eight Variants of Prickly Pear Fruit (Opuntia spp.)

Regalado-Rentería, Evelyn; Aguirre‐Rivera, Juan Rogelio; González‐Chávez, Marco Martín; Sánchez-Sánchez, Roberto; Martínez-Gutiérrez, Fidel; Juárez-Flores, Bertha I.

doi:10.1007/s12649-018-0409-4

Cited by 16 publications

(21 citation statements)

References 25 publications

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“…Therefore, PPSO could comprise an alternative source of oleic acid, among the other fatty acids. Previous results are in accordance with those of Regalado-Renteria et al [4] in a study concerning the fatty acid content of PPSO obtained from different Mexican prickly pear fruit cultivars. South African PPSO showed higher proportions of palmitic, stearic, and oleic acids [13].…”

Section: Oil Yield and Fatty Acid Profile Of Ppsosupporting

confidence: 91%

“…The cold press method resulted in oil yield ranging from 0.51 ± 0.01 to 6.1 ± 0.6 g/100 g, whereas that of the maceration-percolation method ranged between 6.2 ± 0.3 to 16 ± 0.48 g/100 g. At this point it should be stressed that the oil yield of seeds depends primarily on the prickly pear variety and second on the process of isolation that is followed. In the present study, the use of n-hexane for the extraction of prickly pear seed oil resulted in comparable results, especially with the oil yield obtained through the cold press method as reported in the study of Regalado-Renteria et al [4]. In addition, no hexane residues were observed during the HS-SPME/GC/MS analysis, indicating the absence of any contamination.…”

Section: Oil Yield and Fatty Acid Profile Of Ppsosupporting

confidence: 88%

“…The oil yield based on the grounding process with the household blender was 5.4 ± 0.5% (g/100g). For example, the cold press method resulted in a significantly lower oil yield compared to maceration-percolation method in the study of Regalado-Renteria et al [4], concerning the isolation of PPSO from eight different prickly pear fruit varieties. The cold press method resulted in oil yield ranging from 0.51±0.01 to 6.1±0.6 g/100g, whereas that of the maceration-percolation method ranged between 6.2±0.3 to 16±0.48 g/100g.…”

Section: Oil Yield and Fatty Acid Profile Of Ppsomentioning

confidence: 99%

“…On the other hand, the seed oils of fruits are of great interest because these are edible oils (possessing a high degree of unsaturation) with antioxidant, antimicrobial, and biological activity [1][2][3][4]. Therefore, the oil from seeds can be potentially used by the food industry for the production of natural-based foods [5], with extended shelf-life [6,7].…”

Section: Introductionmentioning

confidence: 99%

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Prickly Pear Seed Oil by Shelf-Grown Cactus Fruits: Waste or Maste?

Karabagias

Gatzias

et al. 2020

Processes

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The chemical composition and properties of seed oils have attracted researchers nowadays. By this meaning, the physicochemical and bioactivity profile of prickly pear seed oil (PPSO) (a product of prickly pear fruits waste) were investigated. Seeds of shelf-grown cactus fruits (Opuntia ficus indica L.) were subjected to analysis. Moisture content (gravimetric analysis), seed content (gravimetric analysis), oil yield (Soxhlet extraction/gravimetric analysis), volatile compounds (HS-SPME/GC-MS), fatty acids profile (GC-FID), in vitro antioxidant activity (DPPH assay), and total phenolic content (Folin-Cioacalteu assay) were determined. Results showed that prickly pear seeds had a moisture content of 6.0 ± 0.1 g/100 g, whereas the oil yield ranged between 5.4 ± 0.5 g/100 g. Furthermore, the PPSO had a rich aroma because of acids, alcohols, aldehydes, esters, hydrocarbons, ketones, and other compounds, with the major volatiles being 2-propenal, acetic acid, pentanal, 1-pentanol, hexanal, 2-hexenal, heptanal, 2-heptenal (Z), octanal, 2-octenal, nonanal, 2,4-decadienal (E,E), and trans-4,5-epoxy-(E)-2-decenal. Among the fatty acids, butyric, palmitic, stearic, and oleic acids were the dominant. Finally, the pure PPSO had a high in vitro antioxidant activity (84 ± 0.010%) and total phenolic content (551 ± 0.300 mg of gallic acid equivalents/L). PPSO may be then used as a beneficial by-product, in different food systems as a flavoring, antioxidant, and nutritional agent.

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Section: Oil Yield and Fatty Acid Profile Of Ppsosupporting

confidence: 91%

Section: Oil Yield and Fatty Acid Profile Of Ppsosupporting

confidence: 88%

Section: Oil Yield and Fatty Acid Profile Of Ppsomentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Prickly Pear Seed Oil by Shelf-Grown Cactus Fruits: Waste or Maste?

Karabagias

Gatzias

et al. 2020

Processes

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“…A similar trend was observed with the individual phytosterols such as campesterol, β-sitosterol, Δ5-avenasterol and Δ7-stigmasterol, which were 13–16 % higher than the other oil extraction techniques. In addition, Regalado-Rentería et al. (2020) observed that cold pressing prickly pear seeds produced oil that was significantly higher in β-sitosterol than maceration using hexane.…”

Section: Processing Factors Affecting Quality Attributes Of Edible Frmentioning

confidence: 99%

Fatty acid composition, bioactive phytochemicals, antioxidant properties and oxidative stability of edible fruit seed oil: effect of preharvest and processing factors

Kaseke

Opara

Fawole

2020

Heliyon

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Fruit seed is a by-product of fruit processing into juice and other products. Despite being treated as waste, fruit seed contains oil with health benefits comparable or even higher than the conventional seed oil from field crops. In addition to essential fatty acids, the fruit seed oil is a rich source of bioactive compounds such as tocopherols, carotenoids, flavonoids, phenolic acids and phytosterols, which have been implicated in the prevention of chronic and degenerative diseases such as cancer, diabetes and cardiovascular diseases. The emerging potential of fruit seed oil application in food and nutraceuticals has prompted researchers to study the effect of preharvest and processing factors on the seed oil quality with respect to nutritional qualities, antioxidant compounds and properties. Herein, the effect of cultivar, fruit-growing region, seeds pretreatment, seeds drying and seed oil extraction on tocopherols, polyphenols, phytosterols, carotenoids, fatty acids, antioxidant activity and oxidative stability of the fruit seed oil is critically discussed. Understanding the influence of these factors on seed oil bioactive phytochemicals, nutritional qualities and antioxidant properties is critical not only for genetically improving the oilseeds plants with desired characteristics, but also in seed oil processing and value addition. Therefore, preharvest and processing factors are essential considerations when determining the application of fruit seed oil.

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