Assessment of Extraction Methods and Biological Value of Seed Oil from Eight Variants of Prickly Pear Fruit (Opuntia spp.) Article uri icon


  • Yield and composition of seed oil (SO) from eight variants of prickly pear were evaluated. Oil extraction was performed by maceration-percolation (MP) and by cold press (CP). Characterization and quantification of fatty acids and phytosterols was performed by CG/EM. Cytotoxicity and proliferative activities in vitro of the extracted SO were evaluated on fibroblast cell culture. Oil yield was quite variable between variants, higher with MP method (6.2–15.5%25) than with CP method (0.5–6.1%25). Oil analysis from the eight variants revealed the predominance (mg/g) of linoleic acid (664.5–761.0 and 605.4–787.8), followed by oleic acid (92.7–198.8 and 115.2–199.4), palmitic acid (25.6–56.2 and 2.9–6.1), and stearic acid (15.5–36.1 and 2.9–5.2) for CP and MP respectively. Regarding phytosterols, β-sitosterol was predominant (11.6–58.3 mg/100 g of seed), over γ-tocopherol (16.6–23.8 mg/100 g of seeds) for MP and CP, respectively. By adding 50 µM of CP oil, cell death due to UV radiation of human dermic fibroblasts was reduced. Prickly pear seed, as a residue of the juice industry, contain compounds with potential commercial value. © 2018, Springer Nature B.V.

publication date

  • 2020-01-01