Cold-pressed cactus pear seed oil: Quality and stability

M.  de Wit; V.K.  Motsamai; A.  Hugo

doi:10.3989/gya.0329201

Authors

M. de Wit Department of Microbial, Biochemical and Food Biotechnology, University of the Free State https://orcid.org/0000-0003-0883-5099
V.K. Motsamai Department of Microbial, Biochemical and Food Biotechnology, University of the Free State https://orcid.org/0000-0002-8481-7768
A. Hugo Department of Microbial, Biochemical and Food Biotechnology, University of the Free State https://orcid.org/0000-0001-9199-6605

DOI:

https://doi.org/10.3989/gya.0329201

Keywords:

Antioxidants, Induction time, Oxidation, Prickly pear, Yield

Abstract

Cold-pressed seed oil from twelve commercially produced cactus pear cultivars was assessed for oil yield, fatty acid composition, physicochemical properties, quality and stability. Large differences in oil content, fatty acid composition and physicochemical properties (IV, PV, RI, tocopherols, ORAC, % FFA, OSI and induction time) were observed. Oil content ranged between 2.51% and 5.96% (Meyers and American Giant). The important fatty acids detected were C16:0, C18:0, C18:1c9 and C18:2c9,12, with C18:2c9,12, the dominating fatty acid, ranging from 58.56-65.73%, followed by C18:1c9, ranging between 13.18-16.07%, C16:0, which ranged between 10.97 - 15.07% and C18:0, which ranged between 2.62-3.18%. Other fatty acids such as C14:0, C16:1c9, C17:0, C17:1c10, C20:0, C18:3c9,12,15 and C20:3c8,11,14 were detected in small amounts. The quality parameters of the oils were strongly influenced by oil content, fatty acid composition and physicochemical properties. Oil content, PV, % FFA, RI, IV, tocopherols, ORAC and ρ-anisidine value were negatively correlated with OSI. C18:0; C18:1c9; C18:2c9,12; MUFA; PUFA; n-6 and PUFA/SFA were also negatively correlated with OSI. Among all the cultivars, American Giant was identified as the paramount cultivar with good quality traits (oil content and oxidative stability).

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