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Temperature and extraction methods effects on yields, fatty acids, and tocopherols of prickly pear (Opuntia ficus-indica L.) seed oil of eastern region of Morocco

  • Materials and Sustainable Development
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Abstract

The present study focuses on the effect of temperature and extraction methods on the yields, chemical quality, fatty acids, and tocopherols of the oil extracted from the seeds of Opuntia ficus-indica, collected in the eastern region of Morocco. Our results revealed the effect of temperature that when we increase the temperature used, the yields also increase; the results also showed that this high temperature does not affect the physicochemical properties, fatty acids, and tocopherols. Thus, the results of this study revealed that the prickly pear is a rich source of oil; the obtained oil yields varied from 12.49%±0.09 for mechanical extraction, 11.46±0.10 for chemical extraction, and 10.52%±0.09 for maceration. The main fatty acids founded in Opuntia ficus-indica are linoleic acid 75.80%±0.10 (chemical), 74.07%±0.14 (maceration), and 71.59%±0.14 (mechanical) and palmitic acid 17.32%±0.02 (chemical), 22.419%±0.06 (maceration), and 26.58%±0.00 (mechanical); prickly pear oil could be classified as a linoleic acid. The physicochemical properties of Opuntia ficus-indica seed oils such as acid index mgKOH/g oil (4,376±0.10, 5.854±0.03, 5.667±0.07), saponification value mgKOH/g oil (181.12 ±0.18, 183.77±1.23, 179.08±3.45), and peroxide value 20milieq/Kg (5.75±0.08, 6±0.06, 5.97±0.04) for mechanical, chemical, and maceration extraction, respectively, density, and refractive index were all found to be in good accordance with quality criteria for both pure and fresh oils. Among the tocopherols found, a high value of γ-tocopherol was detected in mechanical extraction with 502.04±0.76 mg/kg, followed by chemical extraction and maceration with 430.12±0.61mg/kg and 315.47±0.96 mg/kg, respectively.

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The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

We thank all persons who contributed in the elaboration of this paper.

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Authors and Affiliations

  1. Faculty of Sciences, Department of Biology, Laboratory of Improvement of Agricultural Production, Biotechnology and Environment, Mohamed First University, Oujda, Morocco

    Salma Kadda, Abdelmadjid Belabed & Soufiane Fadlaoui

  2. Faculty of Sciences, Department of Chemistry, Laboratory of Applied Chemistry, Materials and Environment, Mohamed First University, Oujda, Morocco

    El Hassania Loukili & Belkheir Hammouti

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  1. Salma Kadda
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  2. Abdelmadjid Belabed
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SK performed the experiments and wrote the paper. AB is responsible for resources and figures. El HL and BH read and correct the paper. SF analyzed the data.

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Kadda, S., Belabed, A., Loukili, E.H. et al. Temperature and extraction methods effects on yields, fatty acids, and tocopherols of prickly pear (Opuntia ficus-indica L.) seed oil of eastern region of Morocco. Environ Sci Pollut Res 29, 158–166 (2022). https://doi.org/10.1007/s11356-021-16752-8

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