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

The prickly pear (Opuntia spp.) is an important plant in the economies of arid and semiarid areas, considering its low agronomic requirements and high water use efficiency. Characterizing the chemical composition of this plant will open new avenues for food, pharmaceutical, and cosmetic applications. In this context, this study examined the physical and chemical parameters of fruit seed oils of two prickly pear species from Rhamna area located in the center of Morocco: Opuntia ficus-indica (OFI), represented by the varieties “Safra” and “Aakria,” and Opuntia megacantha (OM), represented by the variety “Derbana.” The evaluated parameters included oil content, free acidity, specific extinction coefficients (K232 and K270), pigment content, fatty acid, and triglyceride composition. The seed oil contents of the three varieties “Safra,” “Aakria,” and “Derbana” were 8.09%, 8.74%, and 8.04%, respectively. OM (“Derbana”) seed oil was the most stable. The three studied varieties had higher contents of α-pheophytin and carotenoids than that of chlorophyll. Oil from the “Aakria” variety was distinguished by having the highest contents of α-pheophytin and chlorophyll. Significant differences in some fatty acid and triglyceride contents were noted. The major fatty acids of the three varieties were linoleic acid (60.55%–63.46%), followed by oleic acid (18.88%–21.81%) and palmitic acid (13.03%–13.75%). Furthermore, the chromatographic profiles of the triglycerides have shown the dominance of trilinolein (LLL, 24.33%–26.49%) and oleoyl-dilinoleoyl-glycerol (OLL, 20.92%–21.92%). Some triglycerides could be considered species markers, especially OLL, dipalmitoyl-linoleoyl-glycerol (PPL), oleoyl-linoleoyl-linolenoyl-glycerol and palmitoyl-oleoyl-dilinoleoyl-glycerol fraction (OLLn + PoLL), and stearoyl-dioleoyl-glycerol (SOO). This study provides a basis for qualitatively evaluating the therapeutic and cosmetic potential of prickly pear derivatives and for establishing quality standards of seed oil derived from the two species studied.

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Clarification Processes of Orange Prickly Pear Juice (Opuntia spp.) by Microfiltration

Membranes ◽

10.3390/membranes11050354 ◽

2021 ◽

Vol 11 (5) ◽

pp. 354

Author(s):

Jaime A. Arboleda Mejia ◽

Jorge Yáñez-Fernandez

Keyword(s):

Suspended Solids ◽

Cross Flow ◽

Laboratory Scale ◽

Prickly Pear ◽

Permeate Flux ◽

Color Properties ◽

Pear Juice ◽

Opuntia Spp

In this study, fresh orange prickly pear juice (Opuntia spp.) was clarified by a cross-flow microfiltration (MF) process on a laboratory scale. The viability of the process—in terms of productivity (permeate flux of 77.80 L/h) and the rejection of selected membranes towards specific compounds—was analyzed. The quality of the clarified juice was also analyzed for total antioxidants (TEAC), betalains content (mg/100 g wet base), turbidity (NTU) and colorimetry parameters (L, a*, b*, Croma and H). The MF process permitted an excellent level of clarification, reducing the suspended solids and turbidity of the fresh juice. In the clarified juice, a decrease in total antioxidants (2.03 TEAC) and betalains content (4.54 mg/100 g wet basis) was observed as compared to the fresh juice. Furthermore, there were significant changes in color properties due to the effects of the L, a*, b*, C and h° values after removal of turbidity of the juice. The turbidity also decreased (from 164.33 to 0.37 NTU).

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IN SITU DEGRADATION OF PRICKLY PEAR (OPUNTIA SPP) TREATED WITH YEAST AND AMMONIUM SULFATE

Acta Horticulturae ◽

10.17660/actahortic.2002.581.41 ◽

2002 ◽

pp. 347-353

Author(s):

M.M. Murillo ◽

J.M. Fuentes ◽

F. Borrego ◽

A. Flores Uruza ◽

H. Díaz ◽

...

Keyword(s):

Ammonium Sulfate ◽

Prickly Pear ◽

In Situ Degradation ◽

Opuntia Spp

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An overview of papaya seed oil extraction methods

International Journal of Food Science & Technology ◽

10.1111/ijfs.14431 ◽

2020 ◽

Vol 55 (4) ◽

pp. 1506-1514 ◽

Cited By ~ 1

Author(s):

Chin Xuan Tan ◽

Seok Tyug Tan ◽

Seok Shin Tan

Keyword(s):

Seed Oil ◽

Extraction Methods ◽

Oil Extraction ◽

Papaya Seed

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Potential Natural Dyes Food from the Powder of Prickly Pear Fruit Peels (Opuntia spp.) Growing in the Mediterranean Basin under Climate Stress

BioMed Research International ◽

10.1155/2020/7579430 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9

Author(s):

Mohammed Bourhia ◽

Hamza Elmahdaoui ◽

Samir Iben Moussa ◽

Riaz Ullah ◽

Ahmed Bari

Keyword(s):

Biochemical Analysis ◽

Titratable Acidity ◽

Prickly Pear ◽

Carotenoid Content ◽

Total Carotenoid ◽

Pear Fruit ◽

Total Carotenoid Content ◽

Polyphenolic Content ◽

Total Titratable Acidity ◽

Total Polyphenolic Content

Background. Barbary fig (Opuntia spp), called prickly pear, is a cultivated species belonging to family Cactaceae. It produces fruits one time per year during a short season. It is largely spreading in the Mediterranean countries. The aim of the study was to investigate the physicochemical and biochemical analysis of powder of prickly pear fruit peels of three Moroccan varieties (Aakria, Derbana, and Mles). Material and Methods. Both physicochemical analysis (humidity, water activity, Brix, ash content, pH, and total titratable acidity) and biochemical analysis (total carotenoid content, betalain content, total polyphenolic content, and ascorbic acid content) were effectuated according to protocols reported within the present research work. Results. Regarding the physiochemical analysis, the humidity of powder of prickly pear fruit peels ranged from 10.173 ± 0.002 to 15.27 ± 0.02%. The water activity (aw) ranged from 0.17 ± 0.002 to 0.336 ± 0.002. The values of Brix ranged from 68.67 ± 0.33 to 74.22 ± 0.51° Bx. pH values ranged from 5.41 ± 0.01 to 5.62 ± 0.01. The total titratable acidity values ranged from 0.644 ± 0.014 to 0.76 ± 0.007 g citric acid/100 g DM (dry matter). The ash content ranged from 1.02 ± 0.02 to 11.41 ± 0.03 g/100 g DM. Regarding the biochemical analysis, the total carotenoid content ranged from 5.14 ± 0.10 to 9.79 ± 0.06 mg/g of FM (Fresh matter). The total betalain content ranged from 2 ± 0.69 to 37.66 ± 2.65 mg/100 g of DM. The total polyphenolic content ranged from 1739.92 ± 13.69 to 2409.66 ± 43.65 mg gallic acid equivalent (GAE)/100 g of DM. The ascorbic content values ranged from 186.78 ± 13.23 to 294.04 ± 5.81 mg/100 g of DM. Conclusion. The results showed an interesting richness of the investigated powder in pigments (betacyanins, indicaxanthins, and carotenoids) and nutritional compounds including sugar, proteins, and vitamins that make this powder interesting for being used as a dye in food.

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Ultrasonic Extraction of Oil fromCaesalpinia spinosa(Tara) Seeds

Journal of Chemistry ◽

10.1155/2016/1794123 ◽

2016 ◽

Vol 2016 ◽

pp. 1-6

Author(s):

Zhan-jun Li ◽

Feng-jian Yang ◽

Lei Yang ◽

Yuan-Gang Zu

Keyword(s):

Fatty Acid ◽

Seed Oil ◽

Soxhlet Extraction ◽

Extraction Methods ◽

Ultrasonic Extraction ◽

Particle Sizes ◽

Extraction Temperature ◽

Simple Method ◽

Alternative Means ◽

Fatty Acid Compositions

Oil extracted from the seeds ofCaesalpinia spinosa(common name: tara) can be used in a number of applications. In the present study, tara seed oil was obtained by ultrasonic extraction. The effects of different solvents, particle sizes in the ground seed samples, extraction times, ultrasonication powers, extraction temperatures, and liquid–solid ratios on the yield of tara seed oil were investigated. The yield from the ultrasonic extraction was compared with that from traditional Soxhlet extraction. The results showed that ultrasonic extraction could be completed in a shorter time with reduced solvent consumption. The yield of tara seed oil increased with increasing ultrasonication power and extraction temperature. Gas chromatography was used to analyze the fatty acid compositions of the oils extracted by the two methods. The fatty acid compositions of the oils from both extraction methods were similar, which indicates that ultrasonic extraction is a viable alternative means of extraction. It is a rapid, efficient, and simple method for production of lipids from tara seeds.

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