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
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 or...
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| Format: | Article |
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MDPI AG
2020-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/8/1098 |
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| author | Malika Chbani Bertrand Matthäus Zoubida Charrouf Hanae El Monfalouti Badr Kartah Said Gharby Ina Willenberg |
| author_facet | Malika Chbani Bertrand Matthäus Zoubida Charrouf Hanae El Monfalouti Badr Kartah Said Gharby Ina Willenberg |
| author_sort | Malika Chbani |
| collection | DOAJ |
| description | 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, <i>p</i>-coumaric acid, <i>p</i>-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. |
| first_indexed | 2024-03-10T17:36:08Z |
| format | Article |
| id | doaj.art-01a3fba71ac64d779e4b45aa2d0080bc |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T17:36:08Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-01a3fba71ac64d779e4b45aa2d0080bc2023-11-20T09:50:41ZengMDPI AGFoods2304-81582020-08-0198109810.3390/foods9081098Characterization of Phenolic Compounds Extracted from Cold Pressed Cactus (<i>Opuntia ficus-indica</i> L.) Seed Oil and the Effect of Roasting on Their CompositionMalika Chbani0Bertrand Matthäus1Zoubida Charrouf2Hanae El Monfalouti3Badr Kartah4Said Gharby5Ina Willenberg6Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University of Rabat, 10000 Rabat, MoroccoWorking Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, GermanyLaboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University of Rabat, 10000 Rabat, MoroccoLaboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University of Rabat, 10000 Rabat, MoroccoLaboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University of Rabat, 10000 Rabat, MoroccoLaboratory Biotechnology, Materials and Environment (LBME), Faculty Polydisciplinary of Taroudant, University Ibn Zohr, 80000 Agadir, MoroccoWorking Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, GermanyPhenolic 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, <i>p</i>-coumaric acid, <i>p</i>-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.https://www.mdpi.com/2304-8158/9/8/1098phenolic compoundsHPLC-ESI-qToF-MSHPLC-DADroasting processlignincactus seed oil |
| spellingShingle | Malika Chbani Bertrand Matthäus Zoubida Charrouf Hanae El Monfalouti Badr Kartah Said Gharby Ina Willenberg 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 Foods phenolic compounds HPLC-ESI-qToF-MS HPLC-DAD roasting process lignin cactus seed oil |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | phenolic compounds HPLC-ESI-qToF-MS HPLC-DAD roasting process lignin cactus seed oil |
| url | https://www.mdpi.com/2304-8158/9/8/1098 |
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