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

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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Bibliographic Details
Main Authors: Malika Chbani, Bertrand Matthäus, Zoubida Charrouf, Hanae El Monfalouti, Badr Kartah, Said Gharby, Ina Willenberg
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Foods
Subjects:
phenolic compounds
HPLC-ESI-qToF-MS
HPLC-DAD
roasting process
lignin
cactus seed oil
Online Access:https://www.mdpi.com/2304-8158/9/8/1098

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https://www.mdpi.com/2304-8158/9/8/1098

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