Opuntia spp. Essential oils

Abstract

The cactus Opuntia sp. belonging to the Cactaceae family is a xerophyte with about 200-300 species, generally growing in arid and semi-arid zones. Opuntia sp. species exhibit a wide distribution in different countries due to their high ecological adaptivity and extraordinary genetic variability. These species are cultivated in countries like Argentina, Mexico, Israel, Brazil, Tunisia, Italy, and China. Fruits and stems are preferred to use for consumption as food. Opuntia species possess several biological activities due to their phytochemical composition, including phenolic compounds, colour pigments, and essential oil. The plant's functional properties make it beneficial to produce various food products such as juices, beverages, sweets, and jams. Essential oils have been used for their positive health effects on some diseases since ancient times. The oil of Opuntia spp. has different health properties such as antioxidant, and antimicrobial activities. One member of Opuntia spp. is rich in thymol (up to 45%), which exhibits strong antioxidant and antimicrobial activities. The other species, Opuntia ficus-indica, presents a varying range of volatile components depending on the plant's part. The plant's red skin contains high hydrocarbons, while yellow skin is rich in aldehydes, ketones, and hydrocarbons. The number of terpenes is higher in the red pulp; however, the yellow pulp contains fatty acids and derivatives as major components. Hydrocarbons are the main components of red seeds, while yellow seeds contain mainly fatty acids and their derivatives. A Tunisian cactus pear (Opuntia ficus indica L.) flower contains a low level of essential oil (0.01%), including benzenacetatealdehyde, D-3-carene, hexanol, and ?-pinene as the major volatile components. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2021.