Alu'datt, M.H., Rababah, T., Ereifej, K., Alli, I., Distribution, antioxidant and characterization of phenolic compounds in soybeans, flaxseed and olives. Food Chemistry 139 (2013), 93–99.
AOAC. Official Methods of Analysis. 15th ed., 1995, Association of Official Analytical Chemists, Washington, DC.
Bersuder, P., Hole, M., Smith, G., Antioxidants from a heated histidine glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high performance liquid chromatography. Journal of the American Oil Chemists’ Society 75 (1998), 181–187.
Besbes, S., Blecker, C., Deroanne, C., Drirac, N., Attia, H., Date seeds: chemical composition and characteristic profiles of the lipid fraction. Food Chemistry 84 (2004), 577–584.
Besbes, S., Ghorbel, R., Ben Salah, R., Masmoudi, M., Jedidi, F., Attia, H., Blecker, C., Date fiber concentrate: Chemical compositions, functional properties and effect on quality characteristics of beef burgers. Journal of Food and Drug Analysis 18:1 (2010), 8–14.
Borchani, M., Yaich, H., Abbès, F., Blecker, C., Besbes, S., Attia, H., Masmoudi, M., Physicochemical, Functional and Antioxidant Properties of the Major Protein Fractions Extracted from Prickly Pear (Opuntia ficus indica L.) Seed Cake. Waste and Biomass Valorization 12 (2021), 1749–1760.
Bouaziz, M.A., Besbes, S., Blecker, C., Wathlet, B., Deroanne, C., Attia, H., Protein and amino acid profiles of Tunisian Deglet Nour and Allig date palm fruit seeds. Fruits 63 (2008), 37–43.
Bouaziz, M.A., Ben Amara, W., Attia, H., Blecker, C., Besbes, S., Effect of the addition of defatted date seeds on wheat dough performance and bread quality. Journal of Texture Studies 41 (2010), 511–531.
Boudouma, D., Chemical composition of the durum wheat bran produced by industrial algerian mills. Livestock Research for Rural Development, 21(10), 2009, 167.
Chaalal, M, Louaileche, H., Touati, N., Bey, M.B., Phytochemicals, in vitro antioxidant capacity and antiradical potential of whole and ground seeds of three prickly pear varieties: A comparative study. Industrial Crops and Products 49 (2013), 386–391.
Chahdoura, H., Morales, P., Barreira, J.C.M., Barros, L., Fernandez-Ruiz, V., Ferreira, I.C.F.R., Achour, L., Dietary fiber, mineral elements profile and macronutrients composition in different edible parts of Opuntia microdasys (Lehm.) Pfeiff and Opuntia macrorhiza (Engelm.). LWT-Food Science and Technology 64:1 (2015), 446–451.
Chahdoura, H., Barreira, J.C.M., Barros, L., Santos-Buelga, C., Ferreira, I.C.F.R., Achour, L., Seeds of Opuntia spp. as a novel high potential by-product: phytochemical characterization and antioxidant activity. Industrial Crops and Products 65 (2015), 383–389.
Chougui, N., Tamendjari, A., Hamidj, W., Hallal, S., Barras, A., Richard, T., Larbat, R., Oil composition and characterization of phenolic compounds of Opuntia ficus-indica seeds. Food chemistry 139 (2013), 796–803.
Chtourou, M., Gargouri, B., Jaber, H., Abdelhedi, R., Bouaziz, M., Comparative study of olive oil quality from Chemlali Sfax versus Arbequina cultivated in Tunisia. European Journal of Lipid Science and Technology 115 (2013), 631–640.
De Wit, M., Nel, P., Osthoff, G., Labuschagne, M.T., The effect of variety and location on cactus pear (Opuntia ficus-indica) fruit quality. Plant Foods Human Nutrition 65:2 (2010), 136–145.
Dubois, M., Giles, K.A., Hamilton, F.K., Rebers, P.A., Smith, F., Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28 (1956), 350–356.
El Mannoubi, I., Barrek, S., Skanji, T., Casabianca, H., Zarrouk, H., Characterization of Opuntia ficus indica seed oil from Tunisia. Chemistry of Natural Compounds 45:5 (2009), 616–620.
Englyst, H.N., Quigley, M.E., Hudson, G.J., Cummings, J.H., Determination of dietary fiber as non-starch polysaccharides by gas liquid chromatography. Analyst 117 (1992), 1707–1714.
Englyst, H.N., Quigley, M.E., Hudson, G.J., Determination of dietary fiber as non starch polysaccharides with gaz-liquid chromatographic or spectrometric measurement of constituent sugars. Analyst 119 (1994), 1497–1509.
Ennouri, M., Bourret, E., Mondolot, L., Attia, H., Fatty acid composition and rheological behavior of prickly pear seed oils. Food Chemistry 93 (2005), 431–437.
Felker, P., Soulier, C., Leguizamon, G., Ochoa, J., A comparison of the fruit parameters of 12 Opuntia clones grown in Argentina and the United States. Journal of Arid Environment 52:3 (2002), 361–370.
Fernández-López, J., Sendra-Nadal, E., Navarro, C., Sayas, E., Viuda-Martos, M., Pérez-Alvarez, J.A., Storage stability of a high dietary fiber powder from orange by-products. International Journal of Food Science and Technology 44 (2009), 748–756.
Fernández-López, J.A., Almela, L., Obón, J.M., Castellar, R., Determination of anti-oxidant constituents in cactus pear fruits. Plant Foods for Human Nutrition 65 (2010), 253–259.
Fuentes-Alventosa, J.M., Rodríguez-Gutiérrez, G., Jaramillo-Carmona, S., Espejo-Calvo, J.A., Rodríguez-Arcos, R., Fernández-Bolaños, J., Guillen, R., Jiménez, A., Effect of extraction method on chemical composition and functional characteristics of high dietary fiber powders obtained from asparagus by-products. Food Chemistry 113 (2009), 665–671.
Habibi, Y., Heux, L., Mahrouz, M., Vignon, M.R., Morphological and structural study of seed pericarp of Opuntia ficus-indica prickly pear fruits. Carbohydrate Polymers 72 (2008), 102–112.
International Union of Pure and Applied Chemistry (IUPAC). Paquot, C., Hautfenne, A., (eds.) Standard method for the analysis of oils, fats and derivatives, 7th ed., 1992, Blackwell Scientific Publications, London.
Jia, Z., Tang, M., Wu, J., The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 64 (1999), 555–559.
Kabas, O., Ozmerzi, A., Akinci, I., Physical properties of cactus pear (Opuntia ficus india L.) grown wild in Turkey. Journal of Food Engineering 73 (2006), 198–202.
Kahkonen, M.P., Hopia, A.I., Vuorela, H.J., Rauha, J.-P., Pihlaja, K., Kujala, T.S., Heinonen, M., Antioxidant Activity of Plant Extracts Containing Phenolic Compounds. Journal of Agricultural Food Chemistry 47 (1999), 3954–3962.
Kiralan, M., Özkan, G., Bayrak, A., Ramadan, M.F., Physicochemical properties and stability of black cumin (Nigella sativa) seed oil as affected by different extraction methods. Industrial Crops and Products 57 (2014), 52–58.
Kyriakidis, N.B., Katsiloulis, T., Calculation of iodine value from measurements of fatty acid methyl esters of some oils: comparison with the relevant American Oil Chemists Society method. JAOCS 77:12 (2000), 1235–1238.
Labuckas, D., Maestri, D., Lamarque, A., Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour. LWT- Food Science and Technology 59 (2014), 794–799.
Larrauri, J.A., New approaches in the preparation of high dietary fibre powders from fruits by-products. Trends in Food Science and Technology 10 (1999), 3–8.
Lin, M.J.Y., Humbert, E.S., Sousulki, F.W., Certain functional properties of sunflower meal product. Journal of Food Science 39 (1974), 368–370.
MacConnell, A.A., Eastwood, A., Mitchell, W.D., Physical characterization of vegetable foodstuffs that could influence bowel function. Journal of the Science of Food and Agriculture 25 (1974), 1457–1464.
Martínez, R., Torres, P., Meneses, M.A., Figuerola, J.G., Pérez-Alvarez, J.A., Viuda-Martos, M., Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fiber concentrate. Food Chemistry 135 (2012), 1520–1526.
Martínez, M., Penci, M.C., Marin, M.A., Ribotta, P.D., Maestri, D.M., Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability. Journal of Food Engineering 119 (2013), 40–45.
Nassar, A.G., Chemical Composition and Functional Properties of Prickly Pear (Opuntia ficus indica) Seeds Flour and Protein Concentrate. World Journal of Dairy & Food Sciences 3:1 (2008), 11–16.
Nonviho, G., Paris, C., Muniglia, L., Sohounhloué, D., Brosse, N., Lophira lanceolata seed oil extraction method (ancestral or modern) modifies the properties of the oil. Industrial Crops and Products 67 (2015), 49–54.
Noureddini, H., Teoh, B.C., Davis Clements, L., Densities of vegetable oils and fatty acids. Journal of American Oil Chemistry Society 69:12 (1992), 1184–1188.
Official Journal of the European Communities (OJEC) (1998). Determination of amino acid in feed by HPLC-Development of an Optimal Hydrolysis and Extraction Procedure by the EU Commission DGXII in three International Collaborative Studies, 257, 14–28.
Oyaizu, M., Studies on product of browning reaction prepared from glucose amine. Japanese Journal of Nutrition 44 (1986), 307–315.
Saïdani-Tounsi, M., Ouerghemmi, I., Ksouri, R., Wannes, W.A., Hammrouni, I., Marzouk, B., HPLC-determination of phenolic compounds and antioxidant capacity of Cactus Prickly Pear Seeds. Asian Journal of Chemistry 23:3 (2011), 1006–1010.
Simopoulos, A.P., Leaf, A., Salem Jr, N., Workshop statement on the essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. Prostaglandins Leukotrienes and Essential Fatty Acids 63:3 (2000), 119–121.
Singh, J., Bargale, P., Mechanical expression of oil from linseed (Linum usitatissimum L.). Journal of Oilseeds Research 7:1 (1990), 106–110.
Singleton, V.L., Orthofer, R., Lamuela-Faventós, R.M., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Methods Enzymology 299 (1999), 152–178.
Teh, S-S., Birch, J., Physico-chemical and quality characteristics of cold-pressed hemp, flax and canola seed oils. Journal of Food Composition and Analysis 30 (2013), 26–31.
Thanonkaew, A., Wongyai, S., McClements, D., Decker, E.A., Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.). LWT-Food Science and Technology 48 (2012), 231–236.
Van Soest, P.J., Use of detergents in the analysis of fibrous feeds. I. Preparation of fiber residues of low nitrogen content. Journal of Association Official Agricultural Chemists 46 (1963), 825–829.
Van Soest, P.J., Wine, R.H., Use of detergents in the analysis of fibrous feeds. IV Determination of plant cell wall constituents. Journal of Association Official Analytical Chemists 50 (1967), 50–55.
Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., Sendra, E., Sayas-Barberá, E., Pérez-Álvarez, J.A., Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction. Food Research International 44 (2011), 1217–1223.
Yaich, H., Garna, H., Besbes, S., Paquot, M., Blecker, C., Attia, H., Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia. Food Chemistry 128 (2011), 895–901.