Antioxidant and antimicrobial properties of cactus pear (Opuntia) seed oils

Esther Ramírez-Moreno, Raquel Cariño-Cortés, Nelly del Socorro Cruz-Cansino, Luis Delgado-Olivares, José Alberto Ariza-Ortega, Vanessa Yelina Montañez-Izquierdo, María Manuela Hernández-Herrero, Tomás Filardo-Kerstupp

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    20 Citations (Scopus)

    Abstract

    © 2017 Esther Ramírez-Moreno et al. Seed oils from two Mexican varieties of cactus pear (green: Opuntia albicarpa and red: Opuntia ficus indica) were extracted with different solvents (hexane, ethanol, and ethyl acetate) to evaluate their antioxidant activity. The seed oil with higher antioxidant activity was selected to evaluate antimicrobial activity.The fatty acid profilewas analyzed by gas chromatography-mass spectrometry (GC-MS). Oil fromgreen cactus pear seeds obtained with ethanol and ethyl acetate exhibited higher antioxidant activity (p < 0.05) of 323 and 316 μmol TE/20 mg (p < 0.05), respectively, compared to red cactus pear seed oil (≈274 and 247 μmol TE/20 mg with ethyl acetate and ethanol, resp.). The oil obtained with ethanol and higher antioxidant activity was used to determine the antimicrobial activity. Both cactus pear oils produced a microbial inhibition zone in most of the microorganisms evaluated, particularly Saccharomyces cerevisiae which had similar diameter (38–40 mm). The oil fatty acids profiles of both varieties were similar and exhibited a high content of linoleic acid, while two fatty acids (linolenic and behenic) found in red cactus pear were not observed in the green variety.
    Original languageEnglish
    Article number3075907
    JournalJournal of Food Quality
    Volume2017
    DOIs
    Publication statusPublished - 1 Jan 2017

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