Fatty acid profile of fruits (pulp and peel) and cladodes (young and old) of prickly pear [Opuntia ficus-indica (L.) Mill.] from six Spanish cultivars

  • Lucía Andreu-Coll /
  • Marina Cano-Lamadrid /
  • Esther Sendra /
  • ángel Carbonell-Barrachina /
  • Pilar Legua /
  • Francisca Hernández
Journal ar
Journal of Food Composition and Analysis
  • Volumen: 84
  • Fecha: 01 diciembre 2019
  • ISSN: 08891575
  • Tipo de fuente: Revista
  • DOI: 10.1016/j.jfca.2019.103294
  • Tipo de documento: Artículo
  • Editorial: Academic Press
© 2019 Elsevier Inc.The aim of this research was to determine the fatty acid profile of the botanical parts (young and old cladodes, fruit pulp and peel) of six Opuntia ficus-indica (L.) Mill. cultivars grown in Spain to evaluate their potential uses for human nutrition, animal feeding and/or industrial use. Nine fatty acids were identified in fruit peel and young cladodes, eight in fruit pulp, and seven in old cladodes. Linoleic acid (C18:2), which is an essential fatty acid, was the main compound in the profile of the old cladodes, fruit peel and pulp. However, young cladodes had palmitic acid (C16:0) as the major compound. Old cladodes showed higher percentages of monounsaturated and polyunsaturated fatty acids than young cladodes. Polyunsaturated fatty acids were the prevailing group of fatty acids in fruits. These results suggested that prickly pear fruits have a good nutritional profile of fatty acids, rich in monounsaturated and polyunsaturated compounds.

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