Chemistry of Natural Compounds

, 45:616 | Cite as

Characterization of Opuntia ficus indica seed oil from Tunisia

  • I. El MannoubiEmail author
  • S. Barrek
  • T. Skanji
  • H. Casabianca
  • H. Zarrouk

The lipid fraction of Opuntia ficus indica seeds was extracted and analyzed for its chemical and physical properties such as acid value, free fatty acid percentage (% FFA), iodine index, peroxide value, and saponification value as well as refractive index and density. The yield of seed oil was calculated as 11.75%. The acid and free fatty acid values indicated that the oil has a fairly low acidity. The triacylglycerols, fatty acids, sterols, and tocopherols were identified and their concentrations determined. The main TAGs were LLL (25.60%), OLL (21.53%), PLL (15.53%), and POL + SLL (12.73%). Linoleic acid (60.69%) was the dominant fatty acid, followed by oleic (21.42%) and palmitic (12.76%) acids, respectively. A high level of sterols making up 16.06 g/kg seed oil was present. The sterol marker, β-sitosterol, accounted for 71.60% of the total sterol content in the seed oil. Among the tocopherols present in the oil, γ-tocopherol (421.08 mg/kg) was the main constituent.

Key words

Opuntia ficus indica seed oil fatty acids triacylglycerols sterols tocopherols 


  1. 1.
    R. Lamghari El Kossori, C. Villaume, E. El Boustani, Y. Sauvaire, and L. Mejean, Plant Foods Hum. Nutr., 52, 263 (1998).CrossRefGoogle Scholar
  2. 2.
    D. Trombetta, C. Puglia, D. Perri, A. Licata, S. Pergolizzi, E. R. Lauriano, A. De Pasquale, A. Saija, and F. P. Bonina, Phytomedicine, 13, 352 (2006).CrossRefPubMedGoogle Scholar
  3. 3.
    M. Ennouri, B. Evelyne, M. Laurence, and A. Hamadi, Food Chem., 93, 431 (2005).CrossRefGoogle Scholar
  4. 4.
    C. Saenz, J. Arid Environ., 46, 209 (2000).CrossRefGoogle Scholar
  5. 5.
    A. Piga, J. Prof. Assoc. Cactus, 6, 9 (2004).Google Scholar
  6. 6.
    J. A. Fernandez-Lopez, R. Castellar, J. M. Obon, and L. Almela, Chromatographia, 56, 591 (2002).CrossRefGoogle Scholar
  7. 7.
    Y. Coskuner and A. Tekin, J. Sci. Food Agric., 83, 846 (2003).CrossRefGoogle Scholar
  8. 8.
    M. F. Ramadan and J. T. Morsel, Food Chem., 82, 339 (2003).CrossRefGoogle Scholar
  9. 9.
    M. Ennouri, H. Fetoui, E. Bourret, N. Zeghal, F. Guermazi, and H. Attia, Bioresour. Technol., 97, 1382 (2006).CrossRefPubMedGoogle Scholar
  10. 10.
    M. Ennouri, H. Fetoui, E. Bourret, E. N. Zeghal, F. Guermazi, and H. Attia, Bioresour. Technol., 97, 136 (2006).Google Scholar
  11. 11.
    O. Yong and S. Salimon, Ind. Crops Prod., 24, 146 (2006).CrossRefGoogle Scholar
  12. 12.
    R. D. O′Brien, Fats and Oils, Second Ed., CRC Press, Washington, DC, 2004.Google Scholar
  13. 13.
    D. B. Oomah, S. Ladet, V. D. Godfrey. J. Liang, and B. Giarard, Food Chem., 69, 187 (2000).CrossRefGoogle Scholar
  14. 14.
    M. F. Ramadan, G. Sharanabasappa, Y. N. Seetharam, M. Seshagiri, and J-T. Moersel, Food Chem., 98, 359 (2006).CrossRefGoogle Scholar
  15. 15.
    B. Yang, R. M. Karlsson, P. H. Oksman, and H. P. Kallio, J. Agric. Food. Chem., 49, 5620 (2001).CrossRefPubMedGoogle Scholar

Copyright information

© Springer Science+Business Media, Inc. 2009

Authors and Affiliations

  • I. El Mannoubi
    • 1
    Email author
  • S. Barrek
    • 1
  • T. Skanji
    • 1
  • H. Casabianca
    • 2
  • H. Zarrouk
    • 1
  1. 1.Institut National de Recherche et d′Analyse Physico-chimiqueSidi ThabetTunisia
  2. 2.Service central d′Analyse du CNRSVernaisonFrance

Personalised recommendations