Chemical Characterization of Prickly Pear Seed Oil, Opuntia ficus‐indica
Authors:
- W. N. SawayaWSW. N. Sawaya
- P. KhanPKP. Khan
- 1 November 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (6) , 2060-2061
Abstract
Oil extracted from Opuntia ficus‐indica seeds constituted 13.6% of the whole seed. Results of the physical and chemical analyses of the oil for refractive index, iodine number, saponification number, Reichert‐Meissl number, Hehner value, acid value and unsaponifiable matter compared well with the characteristics of other commonly consumed vegetable oils. Thin‐layer chromatography in conjunction with gas‐liquid chromatography‐mass spectrometry revealed a relatively high degree of unsaturation, 82%, with a linoleic acid content of 73.4% followed by palmitic, 12%, oleic 8.8% and stearic acid, 5.8%. Based on these results, Opuntia ficus‐indica seed oil appears to be a good potential source of edible oil for human and/or animal consumption.Keywords
This publication has 1 reference indexed in Scilit:
- Cactaceae mucilage compositionJournal of the Science of Food and Agriculture, 1975