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MARKETING DOCUMENTATION Prickly Pear MARKETING DOCUMENTATION Prickly pear oil Family: Cactaceae Genus: Opuntia Species: O. ficus-indica Binomial name: Opuntia ficus-indica Common names: Indian Fig, cactus fig, prickly pear BOTANY About 1500 species of cactus belong to the genus Opuntia and are distributed mainly in Africa, Mediterranean countries, south-western United States, northern Mexico and other areas. In particular, it is the only type of cactus natively found to grow in the eastern United States. They are also found on the island nation of Malta where they grow on cactus found all over the island. Opuntia are the most cold-tolerant of the lowland cacti, extending into western and southern Canada (one subspecies - Opuntia fragilis var. fragilis - has been found growing along the Beatton River in central British Columbia, southwest of Cecil Lake). The cultivating of cactus requires only that it be planted and left to grow on its own, without fertilizer or watering. It is best grown on land useless for growing corn and other cattle feed stock. After a year or two, the pads are ready to eat and the fruit is ready to harvest if so desired. Prickly pear cacti typically grow with flat, rounded platyclades that are armed with two kinds of spines; large, smooth, fixed spines and small, hair like spines called glochids that easily penetrate skin and detach from the plant. Many types of prickly pears grow into dense, tangled structures. The fruits flower in three distinct colors: white, yellow and red. They first appear in early May through the early summer and ripen from August through October. Picture 1: Prickly pear’s flower Information sourced from various bibliographical information and websites. Biocosmethic is not liable for any medical claims or traditional uses reproduced in this document. Biocosmethic – 6, rue du grand chêne 78830 Bonnelles – tél. : (+33)1 30 88 49 18 [email protected] – www.biocosmethic.com Page 1/5 MARKETING DOCUMENTATION HISTORY The coat of arms of Mexico depicts a Mexican golden eagle, perched upon an Opuntia cactus, devouring a snake. According to the official history of Mexico, the coat of arms is inspired by an Aztec legend regarding the founding of Tenochtitlan. The Aztecs, then a nomadic tribe, were wandering throughout Mexico in search of a divine sign that would indicate the precise spot upon which they were to build their capital. Their god Huitzilopochtli had commanded them to find an eagle devouring a snake, perched atop a cactus that grew on a rock submerged in a lake. After two hundred years of wandering, they found the promised sign on a small island in the swampy Lake Texcoco. It was there they founded their new capital, Tenochtitlan. The cactus (Opuntia ficus-indica; Nahuatl: tenochtli), full of fruits, is the Picture 2: Coat of arms of Mexico symbol for the island of Tenochtitlan. TRADITIONAL USE Prickly pear Opuntia is grown primarily as a fruit crop, but also for the vegetable nopales and other uses. Most culinary references to the "prickly pear" are referring to this species. The name "tuna" is also used for the fruit of this cactus and for Opuntia in general. Nopales: Nopales are made from the young stem segments of prickly pear, carefully peeled to remove the spines. They are particularly common in their native Mexico. Nopales are generally sold fresh, bottled, or canned, less often dried, to prepare nopalitos. They have a light, slightly tart flavor, and a crisp, mucilaginous texture. Nopales are commonly used in Mexican cuisine in dishes such as huevos con nopales (eggs with nopal), "carne con nopales" (meat with nopal) or "tacos de nopales." Nopales are also an important ingredient in New Mexican cuisine, and are gaining popularity elsewhere in the United States. Picture 3: Nopales Fruits: The most commercially valuable use for Opuntia ficus indica today is for the large, sweet fruits (tunas). Areas with significant tuna-growing cultivation include Mexico, Sicily and the coasts of Southern Italy, Morocco, Algeria, Egypt, Saudi Arabia, Chile, Brazil, and northern Africa, as well as in Eritrea and Ethiopia where the fruit is called beles. Picture 4: non peeled Prickly pears Information sourced from various bibliographical information and websites. Biocosmethic is not liable for any medical claims or traditional uses reproduced in this document. Biocosmethic – 6, rue du grand chêne 78830 Bonnelles – tél. : (+33)1 30 88 49 18 [email protected] – www.biocosmethic.com Page 2/5 MARKETING DOCUMENTATION The fruits are typically eaten, minus the thick outer skin, after chilling in a refrigerator for a few hours. They have a taste similar to a juicy extra sweet watermelon, very refreshing on a hot summer or fall day. The bright red/purple or white/yellowish flesh contains many tiny hard seeds that are usually swallowed, but should be avoided by those who have gastrointestinal problems with seeds. Jams and jellies are produced from the fruit, which resemble strawberries and figs in color and flavor. Prickly pears are also eaten by cows. After each feeding the cactus is left to grow another meal which happens quite quickly. The cows can be moved to another cactus feeding area. The only effort to feed the cattle is to walk through the selected cactus feeding area with a propane backpack and torch. The torch burns the pads, slightly grilling the cactus pads and burning off the spines. Then the cattle can feed without getting stuck with the cactus spines. The cows become accustomed to hearing the roar of the propane torch, which acts like a dinner bell for them. CHEMISTRY Prickly pear oil is obtained by cold pressure of the seeds. Prickly pears are harvested and peeled. The flesh is then separated from the seeds with a sieve. Seeds are then washed with pure water and dried in the sun before being pressed. It is very rare and precious oil: seeds represented about 18–20% of peeled fruits, and a seed contains only 3 to 5% of oil. That means that 1 ton of fruit is needed to obtain 80kg of seeds with which only 1L of oil is finally extracted. The Fatty Acids composition of prickly pear oil is showed in Table 1. The Fatty Acid profile may vary from oil to another. This is possibly due to the degree of maturity of the fruits used; indeed, it is suggested that there was an increase in saturated fatty acid content towards the end of fruit maturation. C16:0 Palmitic acid 8-18% C18:1 Oleic acid 9-26% C18:2 Linoleic acid 60-70% Table 1: Prickly pear oil‘s Fatty Acids’ composition The oil is exceptionally rich in Linoleic acid (60-70%) and contains also Oleic acid (9-26%). Its content of Unsaturated Fatty Acids is high (about 85%). These characteristics illustrate the interest of prickly pear as a natural source of edible oil containing Essential Fatty Acids. Total unsaponifiable part ~ 1.5 - 2% Including Campesterol ~ 10% Stigmasterol ~ 2% Beta-Sitosterol ~ 70% Table 2: Prickly pear oil‘s Sterols’ composition Information sourced from various bibliographical information and websites. Biocosmethic is not liable for any medical claims or traditional uses reproduced in this document. Biocosmethic – 6, rue du grand chêne 78830 Bonnelles – tél. : (+33)1 30 88 49 18 [email protected] – www.biocosmethic.com Page 3/5 MARKETING DOCUMENTATION In addition to its exceptional Essential Fatty Acid content (up to 65% Linoleic acid = Omega 6), prickly pear oil is very rich in Vitamin E (110mg/100g including +90% of Gamma-Tocopherols) and in Sterols (1000mg/100g – see table 2 for details). This gives prickly pear oil great ability to fight against free radicals (Vit. E) and anti-inflammatory and anti-erythemal properties (Sterols). The outstanding level of Linoleic acid (65%), the abundant content of Tocopherols (more than 110 mg/100g) and the presence of sterols (1000mg/100g), makes the prickly pear oil a singular component very seldom encountered in plant life. COSMETIC PROPERTIES The remarkable composition of prickly pear oil gives it a powerful anti-oxidative activity, a high moisturizing value, and real cell rejuvenator ability. The omegas functions: Omega-9 fatty acid (oleic acid) is a monosaturated fat generally believed to be good for one’s health. Omega-9 is not an 'essential fatty acid’ meaning that it can be manufactured by the human body in limited quantities, unlike Omega-3 and Omega-6 fatty acids. It is used by the body to fight inflammations, to reduce atherosclerosis (fat deposits on the artery walls), blood sugar balance, and to improve functioning of the immune system. Omega-6 fatty acids belong to a group of "good" fats called polyunsaturated fatty acids. Unlike such "bad" fats as cholesterol and saturated fatty acids (which contribute to the worsening of a host of ailments including heart disease and other degenerative conditions), omega-6s can actually be beneficial to human health. The most healthful of the omega-6s are those that contain linoleic acid. These convert in the body to gamma linoleic acid (GLA) and ultimately to prostaglandins, hormone-like molecules that help regulate inflammation and blood pressure as well as heart, gastrointestinal, and kidney functions. The healing powers of a number of therapeutic oils rich in omega-6s-can be attributed to their high concentrations of GLA. Cosmetic properties: Anti-ageing and anti-radicals Emollient and smoothing Repairing Cosmetic applications: Premium anti-ageing range Very dry skin care products (for hands, for foot) Dry hair care products After sun products Synergies: Avocado oil and evening primrose oil for an anti-wrinkles and regenerating action Rosehip oil for an after sun application Lavender essential oil for a calming and healing action Information sourced from various bibliographical information and websites.
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