scholarly journals The Purchase and Consumption Motivations of an Organic Product by the Tunisian Consumer: an application on the Prickly Pear Seed Oil (PPS)

2015 ◽  
pp. 1-16 ◽  
Author(s):  
Zohra Ghali ◽  
◽  
Riadh Hamdi ◽  
Keyword(s):  
Seed Oil ◽  
Prickly Pear ◽  
Organic Product

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

2018 ◽  
Vol 11 (3) ◽  
pp. 1181-1189 ◽  
Author(s):  
Evelyn Regalado-Rentería ◽  
Juan Rogelio Aguirre-Rivera ◽  
Marco Martín González-Chávez ◽  
Roberto Sánchez-Sánchez ◽  
Fidel Martínez-Gutiérrez ◽  
...  
Keyword(s):  
Seed Oil ◽  
Extraction Methods ◽  
Prickly Pear ◽  
Pear Fruit ◽  
Biological Value ◽  
Opuntia Spp

scholarly journals Antibiofilm Properties Exhibited by the Prickly Pear (Opuntia ficus-indica) Seed Oil

Proceedings ◽  
2021 ◽  
Vol 66 (1) ◽  
pp. 29
Author(s):  
Filomena Nazzaro ◽  
Florinda Fratianni ◽  
Antonio d’Acierno ◽  
Lucia Caputo ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Listeria Monocytogenes ◽  
Seed Oil ◽  
Antioxidant Properties ◽  
Prickly Pear ◽  
Pectobacterium Carotovorum ◽  
Opuntia Ficus Indica ◽  
Microbial Cells ◽  
Succulent Plant

Prickly pear [Opuntia ficus-indica (L.) Mill.] is a succulent plant that is globally diffused. The oil obtained from its seeds has antimicrobial and antioxidant properties. We evaluated the antibiofilm of the oil and its capacity to block the metabolic changes taking place in the microbial cells included in the biofilm. The oil was capable to inhibit at 38.75% the biofilm of Escherichia coli, Pseudomonas aeruginosa, and Pectobacterium carotovorum (38.75%, 71.84%, and 63.06% inhibition, respectively). The metabolic activity of the microbial cells within the biofilm was also strongly inhibited. The action of the prickly pear seeds oil was effective also in blocking at 64.97% the metabolism of Listeria monocytogenes cells.

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

Processes ◽  
2020 ◽  
Vol 8 (2) ◽  
pp. 132 ◽  
Author(s):  
Vassilios K. Karabagias ◽  
Ioannis K. Karabagias ◽  
Ilias Gatzias ◽  
Anastasia V. Badeka
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Moisture Content ◽  
Seed Oil ◽  
Phenolic Content ◽  
Prickly Pear ◽  
Total Phenolic ◽  
Gravimetric Analysis ◽  
In Vitro Antioxidant Activity

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.

scholarly journals Drying parameters influence on ‘Ameclyae’ Opuntia ficus prickly pear oil quality

2018 ◽  
Author(s):  
H. Desmorieux ◽  
L. Hassini
Keyword(s):  
Relative Humidity ◽  
Seed Oil ◽  
Oil Quality ◽  
Tocopherol Content ◽  
Empirical Modeling ◽  
Prickly Pear ◽  
Convective Drying ◽  
Air Velocity ◽  
Pressing Method

The aim of this work is to study the effects of drying conditions on the quality of extracted pricly pear seed oil, specifically α-tocopherol content. Drying experiments were carried on following a full 23 factorial design using a vertical drying tunnel. The temperature range was 45 to 70°C, relative humidity range was 15 - 30% and   air velocity was 1 and 2 m/s. The Midilli-Kucuk model was found with satisfaction describing the seed air drying curves with a correlation coefficient of 0.999 and a standard error of 0.01. For each drying condition, the extraction of fixed oil seeds was performed at cold using mechanical pressing method. The oil quality was evaluated on the basis of the a-tocopherol content. The a-tocopherol was identified and quantified by high-performance liquid chromatography (HPLC-UV). According to the experimental results, it was found that convective drying of thin layer of seeds at soft air conditions, drying temperature of 45°C, relative humidity of 15% and air velocity of 1m/s give the optimal quality of extracted oil in terms of a-tocopherol content.Keywords: prickly pear seeds;  convective drying; semi-empirical modeling; a-tocopherol seed oil; optimization.

scholarly journals Prickly Pear Seed Oil Extraction, Chemical Characterization and Potential Health Benefits

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 5018
Author(s):  
Ghanya Al-Naqeb ◽  
Luca Fiori ◽  
Marco Ciolli ◽  
Eugenio Aprea
Keyword(s):  
Chemical Composition ◽  
Nutritive Value ◽  
Seed Oil ◽  
Biological Activities ◽  
Health Benefits ◽  
Chemical Characterization ◽  
Oil Extraction ◽  
Prickly Pear ◽  
Future Research ◽  
Potential Health

Prickly pear (Opuntia ficus-indica L.) is a member of the Cactaceae family originally grown in South America, and the plant is now distributed to many parts of the world, including the Middle East. The chemical composition and biological activities of different parts of prickly pear, including cladodes, flowers, fruit, seeds and seed oil, were previously investigated. Oil from the seeds has been known for its nutritive value and can be potentially used for health promotion. This review is an effort to cover what is actually known to date about the prickly pear seeds oil extraction, characteristics, chemical composition and potential health benefits to provide inspiration for the need of further investigation and future research. Prickly pear seeds oil has been extracted using different extraction techniques from conventional to advanced. Chemical characterization of the oil has been sufficiently studied, and it is sufficiently understood that the oil is a high linoleic oil. Its composition is influenced by the variety and environment and also by the method of extraction. The health benefits of the prickly pear seed oil were reported by many researchers. For future research, additional studies are warranted on mechanisms of action of the reported biological activities to develop nutraceutical products for the prevention of various chronic human diseases.

scholarly journals Antibiofilm properties exhibited by the prickly pear (<em>Opuntia ficus-indica</em>) seed oil

2020 ◽  
Author(s):  
Filomena Nazzaro ◽  
Florinda Fratianni ◽  
Antonio d'Acierno ◽  
Lucia Caputo ◽  
Raffaele Coppola ◽  
...  
Keyword(s):  
Seed Oil ◽  
Prickly Pear ◽  
Opuntia Ficus Indica

scholarly journals Comparative Assessment of Physical and Chemical Characteristics of Prickly Pear Seed Oil from Opuntia ficus-indica and Opuntia megacantha Varieties

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Fatima Ettalibi ◽  
Abderraouf El Antari ◽  
Allal Hamouda ◽  
Chemseddoha Gadhi ◽  
Hasnaâ Harrak
Keyword(s):  
Fatty Acid ◽  
Seed Oil ◽  
High Water ◽  
Prickly Pear ◽  
Opuntia Ficus Indica ◽  
Arid And Semiarid Areas ◽  
Use Efficiency ◽  
Species Markers ◽  
Physical And Chemical ◽  
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.

Nanostructured lipid carriers incorporating prickly pear seed oil for the encapsulation of vitamin A

2019 ◽  
Vol 18 (6) ◽  
pp. 1875-1884 ◽  
Author(s):  
Sham AlZahabi ◽  
Omar S. Sakr ◽  
Adham A. Ramadan
Keyword(s):  
Vitamin A ◽  
Seed Oil ◽  
Nanostructured Lipid Carriers ◽  
Prickly Pear
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