Effect of cultivar, season and locality on lipid content and fatty acid composition of cactus pear seed oil

Wit, M. de; Hugo, A.; Shongwe, Nokuthula; Merwe, Rouxléne van der

doi:10.1080/02571862.2016.1141335

Cited by 20 publications

(18 citation statements)

References 29 publications

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“…20%) of monounsaturated acids was found, again, in cactus pear fruits purchased from a local market in Germany (i.e., several days or weeks after harvesting) [21]. Also, see values for oleic acid for fruits harvested in South Africa at odor-break stage [13].…”

Section: Seed and Oil Compositionmentioning

confidence: 70%

Opuntia ficus‐indica seed oil: Biorefinery and bioeconomy aspects

Ciriminna

Delisi²,

Albanese

et al. 2017

Euro J Lipid Sci & Tech

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In this study, we offer a perspective written from a biorefinery viewpoint aimed at expanding the cactus peer seed oil market and utilizations. Besides antioxidant and skin and hair hydrating action which make it suitable as a valued cosmetic ingredient, the oil contained in the seeds of Opuntia ficus‐indica and Opuntia dillenii, rich in unsaturated fatty acids, also shows anti‐inflammatory properties which offer significant potential as functional ingredient of nutraceutical and food supplement products. Practical applications: The outcomes of the study will be useful in progressing the expansion of the emerging bioeconomy, especially in Opuntia producing countries. The oil contained in the seeds of prickly pear cactus is rich in unsaturated fatty acids and shows significant anti‐inflammatory properties which offer significant potential as functional ingredient of nutraceutical and food supplement products. We offer a perspective written from a biorefinery viewpoint aimed at expanding the utilization of this valued bio‐derived oil.

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Section: Seed and Oil Compositionmentioning

confidence: 70%

Opuntia ficus‐indica seed oil: Biorefinery and bioeconomy aspects

Ciriminna

Delisi²,

Albanese

et al. 2017

Euro J Lipid Sci & Tech

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“…Despite the morphological variations of the different varieties of O. ficus‐indica , the percentage of seeds present in the pulp can be considered to be almost constant . Soxhlet extraction led to 9.5 and 9.3 g oil/100 g seed for Surfarina (YOS) and Sanguigna (ROS), respectively.…”

Section: Resultsmentioning

confidence: 99%

Comparative Chemical Composition and Bioactivity of Opuntia ficus‐indica Sanguigna and Surfarina Seed Oils Obtained by Traditional and Ultrasound‐Assisted Extraction Procedures

Loizzo

Bruno²,

Balzano

et al. 2018

Euro J Lipid Sci & Tech

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This study investigates the seed oils obtained from two different varieties of Opuntia ficus‐indica (Sanguigna and Surfarina) growing in Sicily, Italy. Soxhlet and ultrasound‐assisted extraction procedures are used to obtain the seed oils. The fatty acid profile, γ‐tocopherols, carotenoid content, and the bioactivity in terms of the antioxidant effects (using ABTS, DPPH, FRAP, and β‐carotene bleaching tests), and carbohydrate‐hydrolysing enzyme inhibitory activity (α‐amylase and α‐glucosidase) are determined. The extraction procedure does not significantly affect the fatty acid composition of the oil, but it does affect the tocopherol and carotenoid contents, as well as the antioxidant and inhibitory activities. All the oil samples are rich in polyunsaturated fatty acids, especially linoleic, and oleic acids. Soxhlet extraction proves to be the best extraction procedure to enrich the oils in γ‐tocopherol. Relative antioxidant capacity index (RACI) and global antioxidant score (GAS) analyses are applied to evaluate the antioxidant potential of the Sanguigna variety oil extracted with the Soxhlet apparatus that is shown to be the most active. The same oil also shows the highest α‐amylase inhibitory activity (IC50 value of 40.9 μg mL−1), which is better than that reported for acarbose used as a positive control. Practical Applications: This study is the first to evaluate the effect of oil extraction technologies on the bioactive compound levels and antioxidant and hypoglycaemic activities of cactus pear seed oil, which is a by‐product of fruit processing. The findings will contribute to the valorization of food by‐products. The results provide useful information to select the most valuable technological conditions for oil extraction to preserve the bioactive compounds and the biological activity of the vegetable by‐product extracts, such as seed oil. Cactus pear seed oil obtained by the traditional extraction procedure (Soxhlet) represents a promising source of healthy compounds, particularly of carotenoids and γ‐tocopherol, used not only as antioxidants to preserve lipid components in food preparation but also as functional ingredients due to their hypoglycaemic effect. Effect of extraction procedure on chemical composition, antioxidant potential, and hypoglycaemic activity of cactus pear seed oils.

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“…Oumato et al [52] found differences in linoleic fatty acid (C18:2) content among cactus pear cultivars. In other study, the oleic acid (C18:1) content was significantly influenced by the cultivar and location interaction [53], providing unique characteristics to the oil.…”

Section: Fatty Acid Profile Fames Chromatograms and Percentages Are mentioning

confidence: 88%

“…Different studies have established that factors as cultivar type, temperature, and harvest time have a strong influence in parameter as pH, Brix, vitamin C, sugars, and fat content [52,53]. Oumato et al [52] found differences in linoleic fatty acid (C18:2) content among cactus pear cultivars.…”

Section: Fatty Acid Profile Fames Chromatograms and Percentages Are mentioning

confidence: 99%

Antioxidant and Antimicrobial Properties of Cactus Pear (Opuntia) Seed Oils

Ramírez‐Moreno

Cariño-Cortés

Cruz-Cansino

et al. 2017

Journal of Food Quality

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Seed oils from two Mexican varieties of cactus pear (green: Opuntia albicarpa and red: Opuntia ficus indica) were extracted with different solvents (hexane, ethanol, and ethyl acetate) to evaluate their antioxidant activity. The seed oil with higher antioxidant activity was selected to evaluate antimicrobial activity. The fatty acid profile was analyzed by gas chromatography-mass spectrometry (GC-MS). Oil from green cactus pear seeds obtained with ethanol and ethyl acetate exhibited higher antioxidant activity (p<0.05) of 323 and 316 μmol TE/20 mg (p < 0.05), respectively, compared to red cactus pear seed oil (≈274 and 247 μmol TE/20 mg with ethyl acetate and ethanol, resp.). The oil obtained with ethanol and higher antioxidant activity was used to determine the antimicrobial activity. Both cactus pear oils produced a microbial inhibition zone in most of the microorganisms evaluated, particularly Saccharomyces cerevisiae which had similar diameter (38–40 mm). The oil fatty acids profiles of both varieties were similar and exhibited a high content of linoleic acid, while two fatty acids (linolenic and behenic) found in red cactus pear were not observed in the green variety.

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Effect of cultivar, season and locality on lipid content and fatty acid composition of cactus pear seed oil

Cited by 20 publications

References 29 publications

Opuntia ficus‐indica seed oil: Biorefinery and bioeconomy aspects

Opuntia ficus‐indica seed oil: Biorefinery and bioeconomy aspects

Comparative Chemical Composition and Bioactivity of Opuntia ficus‐indica Sanguigna and Surfarina Seed Oils Obtained by Traditional and Ultrasound‐Assisted Extraction Procedures

Antioxidant and Antimicrobial Properties of Cactus Pear (Opuntia) Seed Oils

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