Bioactivity and chemical characterization of Opuntia macrorhiza Engelm. seed oil: potential food and pharmaceutical applications

Chahdoura, Hassiba; Barreira, João C.M.; Adouni, Khawla; Mhadhebi, Lamia; Calhelha, Ricardo C.; Snoussi, Mejdi; Majdoub, Hatem; Flamini, Guido; Ferreira, Isabel C.F.R.; Achour, Lotfi

doi:10.1039/c7fo00731k

Cited by 17 publications

(5 citation statements)

References 46 publications

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“…Thus, spectrophotometric variation of the solution's color (a decrease in absorbance at approximately 470 nm) is representative of the generation of lipid peroxides. The procedure, advantages, and disadvantages of this system have been extensively discussed in the literature [130][131][132][133][134][135][136][137][138], and some examples of the latest LPIP research employing this method are suggested [139][140][141][142][143][144][145][146][147][148][149].…”

Section: Watermentioning

confidence: 99%

Evaluating the In Vitro Potential of Natural Extracts to Protect Lipids from Oxidative Damage

et al. 2020

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Lipid peroxidation is a chemical reaction known to have negative impacts on living organisms’ health and on consumer products’ quality and safety. Therefore, it has been the subject of extensive scientific research concerning the possibilities to reduce it, both in vivo and in nonliving organic matrices. It can be started by a variety of oxidants, by both ROS-dependent and -independent pathways, all of them reviewed in this document. Another feature of this reaction is the capacity of lipid peroxyl radicals to react with the non-oxidized lipids, propagating the reaction even in the absence of an external trigger. Due to these specificities of lipid peroxidation, regular antioxidant strategies—although being helpful in controlling oxidative triggers—are not tailored to tackle this challenge. Thus, more suited antioxidant compounds or technologies are required and sought after by researchers, either in the fields of medicine and physiology, or in product development and biotechnology. Despite the existence of several laboratory procedures associated with the study of lipid peroxidation, a methodology to perform bioprospecting of natural products to prevent lipid peroxidation (a Lipid Peroxidation Inhibitory Potential assay, LPIP) is not yet well established. In this review, a critical look into the possibility of testing the capacity of natural products to inhibit lipid peroxidation is presented. In vitro systems used to peroxidize a lipid sample are also reviewed on the basis of lipid substrate origin, and, for each of them, procedural insights, oxidation initiation strategies, and lipid peroxidation extent monitoring are discussed.

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Section: Watermentioning

confidence: 99%

Evaluating the In Vitro Potential of Natural Extracts to Protect Lipids from Oxidative Damage

et al. 2020

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“…Saturated fatty acids are occurring at lower percentages and comprise palmitic and stearic acids (Ramadan and Mörsel, 2003;Gharby et al, 2015;Mouden et al, 2016). About the pharmacological activity, the oil from cactus seed showed relevant antioxidant and antimicrobial activity (Ramírez-Moreno et al, 2017), a-glucosidase inhibitory activity, cytotoxicity against human tumor cell lines also anti-inflammatory and analgesic activities (Chahdoura et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Oxidative stability ofOpuntia ficus-indicaseeds oil blending withMoringa oleiferaseeds oil☆

Salama

Harkaoui²,

Nounah³

et al. 2020

OCL

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Enhancement of the oxidative stability of cactus seeds oil by blending with moringa seeds oil was investigated during storage period for four weeks at 50 °C. Blends (25, 50 and 75%) of moringa seeds oil with cactus seeds oil were prepared. Fatty acids composition, induction period, peroxide value, specific extinction coefficients (K232 and K270) and tocopherols were studied. Blending moringa seeds oil with cactus seeds oil at 25:75% increases the induction period to 4.06 h while it was 3.16 h in 100% cactus seeds oil. Peroxide values decreased due to increase moringa seeds oil amount in blends. Also, adding moringa seeds oil to cactus seeds oil caused a decrease in K232 and K270 values during the storage period in comparison with 100% cactus seeds oil. α-tocopherol values decreased during storage for all oil blends, while the content of γ-tocopherol in all samples (except moringa seeds oil) increased during storage period reaching the highest level after the third week then it started to decrease. Therefore, the obtained results provided a potential approach to utilize moringa oil to increase the oxidative stability of edible oils.

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“…A. altissima seed oil was chemically extracted using a Soxhlet apparatus according to the method previously described by the authors (Chahdoura et al 2017a); briefly, the seed powder (100 g) was placed in cellulosic cartridges and extracted with 400 mL of hexane for 8 h. After the extraction time, the hexane is removed under vacuum at 40°C using a rotavapor (Büchi R-210). The recovered oil was weighed and stored at -20 ° C until analysis.…”

Section: Seed Oil Extractionmentioning

confidence: 99%

Ailanthus altissima (Miller) Swingle seed oil: chromatographic characterization by GC-FID and HS-SPME-GC-MS, physicochemical parameters, and pharmacological bioactivities

Ayeb-Zakhama

Chahdoura

Ziani

et al. 2019

Environ Sci Pollut Res

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This study aimed to identify the physicochemical parameters, oxidative stability and total phenolic compounds (TPC) of Ailanthus altissima (Miller) Swingle seed oil were evaluated.The oil was characterized regarding the fatty acids profile by GC-FID and for its volatile compounds by HS-SPME-GC-MS. Several target bioactivities were tested, such as in vitro antioxidant and antibacterial activity, alongside to in vivo tests on mice for analgesic activity through the acetic acid writhing and for anti-inflammatory proprieties using the carrageenaninduced paw edema assay in rats. As results, 17.32% of oil was yielded, allowing to characterize a saponification number of 192.6 mg KOH•g-1 of oil, a peroxide value of 9.4 meq O 2 •kg-1 of oil, a K 232 of 4.04, a K 270 of 1.24 and a phosphorus content of 126.2 ppm. The main fatty acids identified were palmitic (3.06%), stearic (1.56%), oleic (38.35%), and linoleic (55.76%) acids, whilst, the main aroma compounds were carbonyl derivatives. Thus, the oil revealed an important antioxidant activity through the DPPH assay (IC 50 = 24.57 µg/mL) and a moderate bacterial growth inhibition of Gram-positive and Gram-negative bacteria; furthermore, an interesting analgesic and anti-inflammatory potential of the seed oil at 1 g/kg was exhibited. Although the levels of unsaturated fatty acids (95.37%) and TPC (1.067 mg gallic acid equivalent/100 g oil) are remarkable, the seed oil may be suggested for its beneficial effects as an analgesic and anti-inflammatory agents.

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Bioactivity and chemical characterization of Opuntia macrorhiza Engelm. seed oil: potential food and pharmaceutical applications

Cited by 17 publications

References 46 publications

Evaluating the In Vitro Potential of Natural Extracts to Protect Lipids from Oxidative Damage

Evaluating the In Vitro Potential of Natural Extracts to Protect Lipids from Oxidative Damage

Oxidative stability ofOpuntia ficus-indicaseeds oil blending withMoringa oleiferaseeds oil☆

Ailanthus altissima (Miller) Swingle seed oil: chromatographic characterization by GC-FID and HS-SPME-GC-MS, physicochemical parameters, and pharmacological bioactivities

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