Physicochemical, phytochemical and antioxidant properties of juice and seed oil of cactus pear Opuntia aequatorialis and Opuntia leucotricha

被引：5
|
作者：
El Kharrassi Y. [1 ,2 ,3 ]
El Maaidan E. [3 ,5 ]
Chakhchar A. [4 ]
Lamaoui M. [6 ]
Bourhim T. [7 ]
Mabrouk A. [3 ]
Essamadi A.K. [3 ]
Moustaid K. [5 ]
Nasser B. [3 ]
机构：
[1] African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P), Laâyoune
[2] AgroBioSciences Division, Mohammed VI Polytechnic University (UM6P), LOT 660-Hay Moulay Rachid, Ben Guérir
[3] Department of Biology, University of Hassan 1st, BP 577, Settat
[4] Département de Biologie, Faculté des Sciences de Rabat, Université Mohammed-V de Rabat, Rabat
[5] Department of Chemistry, University Hassan 1st, BP 577, Settat
[6] Institute of Botany, Justus-Liebig-University, Developmental Biology of Plants, Heinrich-Buff-Ring 38, Gießen
[7] Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakesh
来源：
Vegetos | 2020年 / 33卷 / 4期
关键词：
Antioxidant; Chromatography; Fruit juice; Opuntia; Phytochemical; Seed oil;
D O I：
10.1007/s42535-020-00158-x
中图分类号：
学科分类号：
摘要：
The present study aims to design for the first time the physicochemical properties, fatty acids, tocopherols and phytosterols of cactus juice and seed oil from O. aequatorialis (O.A) and O. leucotricha (O.L) than compared with two other species widely studied [O. ficus indica (O.F.I) and O. megacantha (O.M)]. Fatty acids and phytosterols were quantified by gas chromatography; whereas tocopherols were performed by HPLC. The physicochemical results showed that O.A exhibited the highest levels of acidity and proteins. The highest Vitamin C content was recorded in the juice of O.M species. Total phytosterols and tocopherols content are highest in the seed oil of O.A and O.F.I species with β-sitosterol and γ-tocopherol, the major isoforms detected. Oleic and linoleic acids were detected in fatty acids profile. The juice exhibits strong antioxidant activity. Fruits of O.A and O.L own substantial antioxidant ingredients offering add value for functional foods and contributing to the development of food and nutritional products. © 2020, Society for Plant Research.
引用
收藏
页码：682 / 689
页数：7
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