Composition, use and bioactive properties of prickly pear (Opuntia ficus-indica L. Mill.) fruit and seeds

In current study, information about the oil content, fatty acid composition, tocopherol and sterol contents and bioactive properties of prickly pear fruit and seed are reviewed. Prickly pear growing in limited amounts in the Aegean and Mediterranean regions is consumed as the seedy pulp, jam and marmalades. An increase of prickly pear cultivation can be expected when the demand for the fruits as raw material for the production of fruit juices or other ingredients increases. Several studies were conducted on color, acidity phenolic compounds, flavonoids, betalains and antioxidant activity of juices of nine prickly pears (Opuntia spp.). The oil of prickly pear seeds can be used as edible oil. Linoleic acid was determined as the major fatty acid of prickly pear seed oil, followed by oleic and palmitic acids. Recently, an increased interest in antioxidant activity and health-improving capacity of cactus pear has been reported. The antioxidant activity of the fruit extracts was stronger in the purple-skinned than other varieties.