[1]
Ferrari J. Contribution to the knowledge of secondary metabolism
of Thymelaceae and phytochemical investigation of one: Gnidia
involucratastend. Ex A. Rich. PhD dissertation. Lausanne University 2002; 242.
[2]
Nergiz C, Donmez I. Chemical composition and nutritive value of Pinuspinea L seeds. Food Chem 2004; 86: 365-8.
[3]
Ennouri M, Fetoui H, Hammami M, Bourret E. Effect of diet supplementation with cactus pear seeds and oil on serum and liver lipid parameters in rats. Food Chem 2007; 101: 248-53.
[4]
Jelassi A, Cheraief I, Hamza MA, Ben Jannet H. Chemical composition and characteristic profiles of seed oils from three Tunisian Acacia species. J Food Compos Anal 2014; 33: 49-54.
[5]
Wallace RS, Gibson AC. Evolution and systematics. In: Nobel PS, Ed Cacti Biology and Use. Oxford University Press: California. 1997.
[6]
Sultana B, Anwar F, Przybylski R. Antioxidant potential of corncob extracts for stabilization of corn oil subjected to microwave heating. Food Chem 2007; 104: 997-1005.
[7]
Karoui IJ, Msaada K, Abderrabba M, Marzouk B. Bioactive compounds and antioxidant activities of thyme-enriched refined corn oil. J Agric Sci Technol 2016; 18: 79-91.
[8]
Houérou HN. The role of cacti (Opuntia. spp.) in erosion control, land reclamation, rehabilitation and agricultural development in the Mediterranean Basin. J Arid Environ 1996; 2: 135-59.
[9]
Griffith MP. The Origins of an Important Cactus Crop, Opuntia ficus-indica (Cactaceae): New Molecular Evidence. Am J Bot 2004; 11: 1915-21.
[10]
Hegwood DA. Human health discoveries with Opuntia sp. (Prickly pear). HortScience 1990; 25: 1515-6.
[11]
Nefzaoui A, Ben Salem H, Inglese P. Opuntia-A strategic fodder and efficient tool to combat desertification in the Wana region. Cactus 2001; pp. 73-89.
[12]
Taoufika F, Zinea S, El Hadeka M, Idrissi LM. Oil content and Main constituents of cactus seed oils Opuntia ficus indica of Different Origin in Morocco. Med J Nutrition Metab 2015; 8: 85-92.
[13]
Mondragón-Jacobo C, Pérez-González S. Cactus (Opuntia spp) as Forage. FAO Plant Production and Protection Paper: USA. 2015.
[14]
Trombetta D, Puglia C, Perri D, et al. Effect of polysaccharides from Opuntia ficus-indica (L.) cladodes on the healing of dermal wounds in the rat. Phytomedicine 2006; 13: 352-8.
[15]
Park EH, Kahng JH, Paek EA. Studies on the pharmacological actions of cactus: identification of is anti-inflammatory effect. Arch Pharm Res 1998; 21: 30-4.
[16]
Frati AC, Jiminez E, Ariza CR. Hypoglycemic effect of Opuntia ficus-indica in non-insulin-dependent diabetes mellitus patients. Phytother Res 1990; 5: 195-7.
[17]
Galati EM, Mondello MR, Giuffrida D, et al. Chemical characterization and biological effects of Sicilian Opuntia ficus- indica (L.) Mill. fruit juice: Antioxidant and antiulcerogenic activity. J Agric Food Chem 2003; 17: 4903-8.
[18]
Dok-Go H1, Lee KH, Kim HJ, et al. Neuroprotective effects of antioxidative flavonoids, quercetin, (+)-dihydroquercetin and quercetin 3-methyl ether, isolated from Opuntia ficus-indica var. saboten. Brain Res 2003; 965: 130-6.
[19]
AOAC Official Methods of Analysis. Association of Official Analytical
Chemists, 15th ed. Washington, DC 1990.
[20]
Oloyede OI. Chemical profile of unripe pulp of Cartica papaya. Pak J Nutr 2005; 4: 379-81.
[21]
Janin F, Schnitzer G. Lead Cadmium and Mercury in the food: Evolution and risk management Technique and documentation. Lavoisier: Paris. 1996; pp. 205-16.
[22]
AOAC. Official Methods and recommended practices of the American Oil Chemists Society. 5th ed. Champaign, USA: AOAC Press 1997.
[23]
AFNOR. French Association for Standardization Compendium of French standards for fats, oils seeds, dried products. 3rd ed. 1984.
[24]
Soares IP, Rezende TF, Silva RC, Castro EVR, Fortes ICP. Multivariate calibration by variable selection for blends of raw soybean oil/biodiesel from different sources using Fourier Transform Infrared Spectroscopy (FTIR) spectra data. Energy Fuels 2008; 22: 2079-83.
[25]
Sawaya WN, Khatchadorian HA, Safi WM, Al Muhammad HM. Chemical characterization of prickly pear pulp, Opuntia ficus- indica, and the manufacturing of prickly pear jam. J Food Technol 1983; 18: 183-8.
[26]
Sawaya WN, Khan P. Chemical characterization of prickly seed oil, Opuntia ficus-indica. J Food Sci 1982; 47: 2060-1.
[27]
Barbagallo RN, Spagna G. Fatty acids determination from oil seeds of Opuntia ficus-indica L. (Miller). Ind Aliment 1999; 38: 815-7.
[28]
Karleskinda A. Fats manual Volume II. Tec and doc. Paris,. 1992; p. 565.
[29]
McLafferty FW. Mass spectrometric analysis, molecular rearrangement. Anal Chem 1959; 31: 82-7.
[30]
Coskuner Y, Tekin A. Monitoring of seed composition of prickly pear (Opuntia ficus indica L.) fruits during maturation period. J Sci Food Agric 2003; 8: 846-9.
[31]
Ramadan MF, Moersel JT. Lipid profile of prickly pear pulp Fractions. J Food Agric Environ 2003; 1: 66-70.
[32]
Finley JW, Shahidi F. The chemistry, processing, and health benefits of highly unsaturated fatty acids: An overview. In: John WJ, Shahidi F, Eds. Omega-3 Fatty Acids, Chemistry, Nutrition and Health Effects. American Chemical Society: Washington DC . 2001; pp. 1-13.
[33]
El Mannoubi I, Barrek S, Skanji T, Casabianca H, Zarrouk H. Caracterization of Opuntia ficus-indica seeds oil from Tunisia. Chem Nat Compd 2009; 4: 543-82.
[34]
Ennouri M, Evelyne B, Laurence M, Hammadi A. Fatty acid composition and rheological behaviour of prickly pear seed oils. Food Chem 2005; 93: 431-7.
[35]
Mehmet Musa Ö, Fahad Y. Al Juhaimi. Nutritive value and chemical composition of prickly pear seeds (Opuntia ficus indica L.) growing in Turkey. Int J Food Sci Nutr 2011; 5: 533-6.
