Abstract
Opuntia ficus-indica (L.) Mill. is a cactus widely cultivated in northeastern Brazil due to its enormous growth potential and multiple uses. This study aimed to perform physicochemical characterization and in vitro evaluation of the photoprotective potential in the region of ultraviolet B (UVB) radiation of the oil from O. ficus-indica (L.) Mill. seeds. For physicochemical characterization of the oil, the following techniques were used: thermal analysis (TA), infrared spectrometry (IR) and gas chromatography-mass spectrometry (GC-MS). The photoprotective potential was determined by UV spectrophotometry. It was observed that O. ficus-indica (L.) Mill. oil is rich in saturated and unsaturated fatty acids, primarily linoleic acid (~65%), which may be related to the protection against ultraviolet rays (UVB). However, the results of evaluation of in vitro sun protection factor (SPF) indicated that under the conditions studied the oil from the O. ficus indica (L.) Mill. seeds does not have photoprotection activity. Key words: Opuntia ficus-indica (L.) Mill., phytochemistry, physicochemical characterization, fatty acids composition, photoprotection.
Highlights
Opuntia ficus-indica (L.) Mill. is a cactus native to Mexico’s arid regions and is widespread through South America, Australia, South Africa and throughout the Mediterranean region (Leo et al, 2010)
It was observed that O. ficus-indica (L.) Mill. oil is rich in saturated and unsaturated fatty acids, primarily linoleic acid (~65%), which may be related to the protection against ultraviolet rays (UVB)
The results of evaluation of in vitro sun protection factor (SPF) indicated that under the conditions studied the oil from the O. ficus indica (L.) Mill. seeds does not have photoprotection activity
Summary
Opuntia ficus-indica (L.) Mill. is a cactus native to Mexico’s arid regions and is widespread through South America, Australia, South Africa and throughout the Mediterranean region (Leo et al, 2010). In many countries O. ficus-indica fruits have been used in human food due to the sweet taste and hight content of nutritional compounds, such as the ascorbic acid, polyphenols, amino acids, minerals, vitamins and others; besides these products are juicy (Leo et al, 2010; Ozcan and Al Juhaimi, 2011). Current researches with this species revealed their antiviral, anticancer, anti-inflammatory, hypoglycemic, antioxidant and diuretic properties (Guevara-Arauza, 2009; Galati et al, 2003; Zou et al, 2005; ChavezSantoscoy et al, 2009). Studies on nutrition indicated that this seeds are sources of natural fibers and due to the high concentration of essential fatty acids, sterols, carotenoids and fat soluble vitamins, the oil seeds can be used as nutraceutical agent (Ramadan and Mörsel, 2003; Ozcan and Al Juhaimi, 2011)
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