Recovered lipids from prickly pear [Opuntia ficus-indica (L.) Mill] peel: A good source of polyunsaturated fatty acids, natural antioxidant vitamins and sterols

Food Chemistry

Volumn 83, Issue 3, 2003, Pages 447-456

  Ramadan, Mohamed Fawzy ^a   Mörsel, Jörg Thomas ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Fatty acids; Lipid classes; Opuntia ficus indica; Prickly pear peel; Sterols; Tocopherols; Carotene

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; BETA CAROTENE; CAMPESTEROL; FATTY ACID; GAMMA LINOLENIC ACID; GLYCOLIPID; LINOLEIC ACID; LIPID; OLEIC ACID; PALMITIC ACID; PHOSPHOLIPID; PHYTOMENADIONE; POLYUNSATURATED FATTY ACID; SITOSTEROL; STEROL; UNSATURATED FATTY ACID; VITAMIN;

ARTICLE; DRY WEIGHT; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; LIPID COMPOSITION; OPUNTIA; SOLUBILITY;

OPUNTIA; OPUNTIA FICUS-INDICA; PYRUS COMMUNIS;

EID: 0042889019     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00128-6     Document Type: Article

References (36)

1. Arens M., Schulte E., Weber K. Fettsäuremethylester, Umesterung mit Trimethylsulfoniumhydroxid (Schnellverfahren). Fat Science and Technology. 96(2):1994;67-68.
2. Barbera, G., Inglese, P., & Pimienta-Barrios, E. (1995). Agro-ecology, cultivation and uses of prickly pear. FAO Plant Production and Protection Paper 132.
3. Bockisch M. Vegetable fats and oils. Bockisch M. Fats and oils handbook. 1998;174-344 AOCS Press, Champaign.
4. Butera D., Tesoriere L., Di Gaudio F., Bongiorno A., Allegra M., Pintaudi A.M., Kohen R., Livrea M. Antioxidant activities of sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains. betanin and indicaxanthin Journal of Agricultural and Food Chemistry. 50:2002;6895-6901.
5. Dominguez-Lopez A. Use of the fruits and stems of the prickly pear cactus (Opuntia spp.) into human food. Food Science and Technology International. 1(2/3):1995;65-69.
6. El-Kossori R.L., Villaume C., El-Boustani E., Sauvaire Y., Mejean L. Composition of pulp, skin and seeds of prickly pears fruit (Opuntia ficus-indica sp.). Plant Foods for Human Nutrition. 52(3):1998;263-270.
7. Essa H.A., Salama M.F. Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice. Nahrung/Food. 46(4):2002;245-250.
8. Finley J.W., Shahidi F. The chemistry, processing and health benefits of highly unsaturated fatty acids: an overview. John W.J., Shahidi F. Omega-3 fatty acids, chemistry, nutrition and health effects. 2001;1-13 American Chemical Society, Washington.
9. Fisestone D. Official methods and recommended practices of the American Oil Chemists' Society (4th ed.). 1990;AOCS Press, Champaign.
10. Gey K.F., Puska P., Jordan P., Moser U.K. Inverse correlation between plasma vitamin E and mortality from ischemic heart disease in cross-cultural epidemiology. American Journal of Clinical Nutrition. 53:1991;326. S-334S.
11. Gurbachan S., Felker P. Cactus. new world foods Indian Horticulture. 43(1):1998;29-31.
12. Kallio H., Yang B., Peippo P., Tahvonen R., Pan R. Triacylglycerols, glycerophospholipids, tocopherols and tocotrienols in berries and seeds of two subspecies (ssp. sinensis and mongolica) of Sea buckthorn (Hippophaë rhamnoides). Journal of Agricultural and Food Chemistry. 50:2002;3004-3009.
13. Kamal-Eldin A., Andersson R. A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils. Journal of the American Oil Chemists' Society. 74:1997;375-380.
14. Kamal-Eldin A., Appelqvist L.A. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids. 31:1996;671-701.
15. Kamel B.S., Kakuda Y. Fatty acids in fruits and fruit products. Chow C.K. Fatty acids in foods and their health implications. 2nd ed. 2000;239-270 Marcel Dekker, New York.
16. Kates M. Techniques for separation of lipid mixtures. Kates M. Techniques of lipidology: isolation, analysis and identification of lipids. 1972;393-465 North-Holland Publishing, Amsterdam.
17. Knight R. Origin and world importance of tropical and subtropical fruit crops. Nagy S., Shaw P.E. Tropical and subtropical fruits: composition, properties and uses. 1980;1-20 AVI Press, Westport.
18. Lee J.-C., Kim H.-R., Kim J., Jang Y.-S. Antioxidant property of an ethanol extract of the stemm of Opuntia ficus-indica var. Saboten. Journal of Agricultural and Food Chemistry. 50:2002;6490-6496.
19. Nelson J.S. Pathology of vitamin E deficiency. Machlin L.J. Vitamin E: a comprehensicve treatise. 1980;397-428 Marcel Dekker, New York.
20. Ntanios F. Plant sterol-ester-enriched spreads as an example of a new functional food. European Journal of Lipid Science and Technology. 103:2001;102-106.
21. Pimienta-Barrios E. Prickly pear (Opuntia spp.): a valuable fruit crop for semi-arid lands of Mexico. Journal of Arid Environments. 28:1994;1-11.
22. Psomiadou E., Tsimidou M. Pigments in Greek virgin olive oils. occurrence and levels Journal of the Science of Food and Agriculture. 81:2001;640-647.
23. Ramadan M.F., Mörsel J.T. Oil composition of coriander (Coriandrum sativum L.) fruit-seeds. European Food Research and Technology. 215(3):2002;204-209.
24. Ramadan M.F., Mörsel J.T. Direct isocratic normal phase assay of fat-soluble vitamins and β-carotene in oilseeds. European Food Research and Technology. 214(6):2002;521-527.
25. Ramadan M.F., Mörsel J.T. Oil goldenberry (Physalis peruviana L.). Journal of Agricultural and Food Chemistry. 51:2003;969-974.
26. Riemersma R.A. The demise of the n-6 to n-3 fatty acid ratio? A dossier. European Journal of Lipid Science and Technology. 103:2001;372-373.
27. Rimm E.B., Stampfer M.J., Ascherio A., Giovannucci E., Colditz G.A., Willett W.C. Vitamin E consumption and the risk of coronary heart disease in men. The New England Journal of Medicine. 328:1993;1450-1456.
28. Sawaya W.N., Khan P. Chemical characrterization of prickly pear seed oil, Opuntia ficus-indica. Journal of Food Science. 47:1982;2060-2061.
29. Sokol R.J. Vitamin E. Ziegler E.E., Filer L.J. Present knowledge in nutrition. 1996;130-136 ILSI Press, Washington.
30. Southgate D.A.T. Selected methods. Southgate D.A.T. Determination of food carbohydrates. 1976;108-109 Applied Science Publishers, London.
31. Stintzing F.C., Schieber A., Carle R. Cactus pear, A promising component of functional food. Obst, Gemüse und Kartoffelverarbeitung. 85(1):2000;40-47.
32. Stintzing F.C., Schieber A., Carle R. Phytochemical and nutritional significance of cactus pear. European Food Research and Technology. 212(4):2001;396-407.
33. Sugawara T., Miyazawa T. Separation and determination of glycolipids from edible plant by high-performance liquid chromatography and evaporative light-scattering detection. Lipids. 34:1999;1231-1237.
34. Suttie J.W. Vitamin K. Diplock A.T. Fat-soluble vitamins: their biochemistry and applications. 1985;225-311 Technomic Publishing, Pennsylvania.
35. Yang B., Kallio H. Fatty acid composition of lipids in sea buckthorn (Hippophaë rhamnoides L.) berries of different origins. Journal of Agricultural and Food Chemistry. 49:2001;1939-1947.
36. Yang B., Karlsson R.M., Oksman P.H., Kallio H.P. Phytosterols in sea buckthorn (Hippophaë rhamnoides L.) berries: identification and effects of different origins and harvesting times. Journal of Agricultural and Food Chemistry. 49:2001;5620-5629.