Lipid profile, volatile compounds and oxidative stability during the storage of Moroccan Opuntia ficus-indica seed oil

S.  El harkaoui; S.  Gharby; B.  Kartah; H.  El Monfalouti; M. E. El-sayed; M.  Abdin; M.A.  Salama; Z.  Charrouf; B.  Matthäus

doi:10.3989/gya.1129212

Authors

S. El harkaoui Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Working Group for Lipid Research https://orcid.org/0000-0002-2791-2566
S. Gharby Biotechnology, Analytical Sciences and Quality Control team, Polydisciplinary Faculty of Taroudant, University Ibn Zohr https://orcid.org/0000-0003-2276-0855
B. Kartah Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University in Rabat https://orcid.org/0000-0001-5114-0618
H. El Monfalouti Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University in Rabat https://orcid.org/0000-0002-5192-9034
M. E. El-sayed Food Science and Technology department, Faculty of Agriculture, Tanta University https://orcid.org/0000-0003-3025-2279
M. Abdin Food Technology Research Institute, Agricultural Research Center https://orcid.org/0000-0003-3538-1096
M.A. Salama Food Technology Research Institute, Agricultural Research Center https://orcid.org/0000-0003-3607-600X
Z. Charrouf Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University in Rabat https://orcid.org/0000-0002-0537-0903
B. Matthäus Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Working Group for Lipid Research https://orcid.org/0000-0002-6938-7747

DOI:

https://doi.org/10.3989/gya.1129212

Keywords:

β-Sitosterol, γ-Tocopherol, Opuntia ficus-indica, Oxidative stability, Peroxide value

Abstract

The fatty acids, sterol, tocopherol and volatile compositions of Moroccan cold-pressed cactus (Opuntia ficus-indica) seed oil were studied. The most abundant fatty acid, tocopherol and sterol were linoleic acid (60.6%), γ-tocopherol (533 mg/kg) and β-sitosterol (6075 mg/kg), respectively. In this study, 23 volatile compounds were identified with perceivable odor attributes for 14 compounds. The oxidative quality of cactus seed oil was monitored over 4 weeks at 50 °C. Increases in PV, K232 and FFA were detected during the first two weeks as well as a decrease in the induction time; whereas no change was reported for the K270 values. The amount of total phenolic content increased until it reached 0.3 mg/kg and then decreased by the end of the storage period; while tocopherols started to decrease after the first week. The fat-free residue extracts showed a very strong effect to reduce the oxidation of linoleic acid. Consequently, the extracts were significantly more effective to bleach β-carotene in the β-carotene-linoleic acid assay in comparison with the control.

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