Unveiling the Impact of Oven vs. Microwave Roasting: Enhancing the Physico‐Chemical Properties, Stability, and Bioactive Potential of Prickly Pear Seed Oil

Abstract

ABSTRACT This study systematically examines the impacts of conventional oven and microwave roasting at varied temperatures (100, 140, and 180°C) and power levels (400, 600, and 800 W) across different durations (5, 10, 15, 30, and 60 min) on oil yield and quality parameters. Physicochemical properties, bioactive components, and antioxidant activities were analyzed to determine optimal roasting conditions. Results identified oven roasting at 180°C for 30 min and microwave roasting at 600 W for 10 min as optimal conditions for maximizing oil quality. Oven roasting was particularly effective in enhancing oil yield, total phenolic content, and oxidative stability (7.73%, 69.91 mg/kg, 13.62 h respectively). In addition, oven roasting results in higher moisture loss compared to microwave roasting. Whereas, microwave roasting promotes higher antioxidant activity, greater phytosterol and carotenoids content (46.27%, 6229.08 mg/kg, 10.16 mg/kg respectively). Both roasting techniques proved effective in enhancing the extractability of bioactive compounds. However, extended oven roasting (beyond 30 min) had a detrimental impact on oil yield and quality. likewise, excessive temperature and power settings contribute to the degradation of sensitive compounds such as tocopherols. These findings highlight the potential of both oven and microwave roasting as promising methods for improving Opuntia ficus‐indica seed oil yield and quality. Moreover, they offer the advantage of preserving specific target compounds when their retention is desired.