Characterization of Phenolic Compounds Extracted from Cold Pressed Cactus (<i>Opuntia ficus-indica</i> L.) Seed Oil and the Effect of Roasting on Their Composition
Malika Chbani,
Bertrand Matthäus,
Zoubida Charrouf,
Hanae El Monfalouti,
Badr Kartah,
Said Gharby,
Ina Willenberg
Affiliations
Malika Chbani
Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University of Rabat, 10000 Rabat, Morocco
Bertrand Matthäus
Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, Germany
Zoubida Charrouf
Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University of Rabat, 10000 Rabat, Morocco
Hanae El Monfalouti
Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University of Rabat, 10000 Rabat, Morocco
Badr Kartah
Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University of Rabat, 10000 Rabat, Morocco
Said Gharby
Laboratory Biotechnology, Materials and Environment (LBME), Faculty Polydisciplinary of Taroudant, University Ibn Zohr, 80000 Agadir, Morocco
Ina Willenberg
Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, Germany
Phenolic compounds extracted from cactus seed oil were identified for the first time by HPLC-ESI-qToF-MS and subsequently quantified by HPLC-DAD. A total of 7 compounds were identified, vanillin, syringaldehyde, and ferulaldehyde were found to be the most abundant ones. The effect of geographical origin and roasting process of cactus seeds was evaluated. Differences between different locations were not found, however the roasting process had a significant effect on the amount of phenolic compounds. The amount of syringaldehyde, p-coumaric acid, p-coumaric acid ethyl ester, and ferulaldehyde increased during the roasting process. Nevertheless, the concentration of vanillin was not influenced by roasting. It was demonstrated that the increase of those compounds was due to the thermal degradation of lignin from the seeds during the roasting process of seeds.
