Phenolic compounds extracted from cactus seed oil were identified for the first time by HPLC-ESI-qToF-MS and subsequently quantified by HPLC-DAD. A total of 7 compounds were identified, vanillin, syringaldehyde, and ferulaldehyde were found to be the most abundant ones. The effect of geographical origin and roasting process of cactus seeds was evaluated. Differences between different locations were not found, however the roasting process had a significant effect on the amount of phenolic compounds. The amount of syringaldehyde, p-coumaric acid, p-coumaric acid ethyl ester, and ferulaldehyde increased during the roasting process. Nevertheless, the concentration of vanillin was not influenced by roasting. It was demonstrated that the increase of those compounds was due to the thermal degradation of lignin from the seeds during the roasting process of seeds.

中文翻译：

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从冷榨仙人掌种子油中提取的酚类化合物的表征及焙烧对其成分的影响。

从仙人掌种子油中提取的酚类化合物首次通过HPLC-ESI-qToF-MS进行鉴定，然后通过HPLC-DAD进行定量。总共鉴定出7种化合物，其中香兰素，丁香醛和阿魏醛含量最高。评价了地理起源和仙人掌种子烘烤过程的影响。没有发现不同位置之间的差异，但是焙烧过程对酚类化合物的量有显着影响。丁香醛，对-香豆酸，p的量-香豆酸乙酯和阿魏醛在烘烤过程中增加。然而，香兰素的浓度不受烘烤的影响。证明了这些化合物的增加是由于种子在焙烤过程中木质素从种子中的热降解。