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Kaktusfeigenkernöl

Auch: Kaktusfeigensamenöl, Kaktusfeigenöl.

Seife aus 100 % Kaktusfeigenkernöl berechnen

Veröffentlichte Werte

Verseifungszahl160.2–186.63 mg KOH/g (typ. 186.63)
Vom Rechner verwendet186.6 mg KOH/g (typisch)
VZ für NaOH0.1330 g/g
Jodzahl101.35–130.5 g I₂/100 g (typ. 130.5)
INS (VZ − JZ)56
Schmelzpunkt
Unverseifbare Anteile1.19 %

Eine Seife aus 100 % Kaktusfeigenkernöl

Härte 15 unter 29–54
Reinigend 0 unter 12–22
Pflegend 82 über 44–69
Schäumend 0 unter 14–46
Cremig 15 unter 16–48

Übliche Eigenschaften, summiert aus den Fettsäuregruppen; eine Seife aus einem einzigen Öl ist ein Bezugspunkt, kein Rezept.

Fettsäureprofil

FettsäureVeröffentlichte Spanne, %Verwendet
Palmitinsäure C16:0 · gesättigt 11.9–13.83 (typ. 11.9) 11.9
Palmitoleinsäure C16:1 0.6–0.68 (typ. 0.6) 0.6
Stearinsäure C18:0 · gesättigt 3.4–3.79 (typ. 3.4) 3.4
Ölsäure C18:1 15.71–21.3 (typ. 21.3) 21.3
Linolsäure C18:2 60.8–64.43 (typ. 60.8) 60.8
α-Linolensäure C18:3 n-3 0.2–0.45 (typ. 0.2) 0.2
Arachinsäure C20:0 · gesättigt 0.2–0.34 (typ. 0.2) 0.2
Gadoleinsäure C20:1 0.2–0.21 (typ. 0.2) 0.2
Behensäure C22:0 · gesättigt 0.22 0.2
Lignocerinsäure C24:0 · gesättigt 0.14 0.1

Woher diese Zahlen kommen

Die mit Quellen belegten Anmerkungen unten und die Titel der zitierten Dokumente bleiben in ihrer Originalsprache. Eine übersetzte Quellenangabe lässt sich nicht nachschlagen, und eine übersetzte fachliche Zusammenfassung ist nicht mehr die Zusammenfassung, die anhand des Dokuments geprüft wurde.

Oriental Scientific Publishing Company (Biosciences Biotechnology Research Asia), open accessZine S., Gharby S., El Hadek M. Physicochemical Characterization of Opuntia ficus-indica Seed Oil from Morocco. Biosci. Biotech. Res. Asia 2013, 10(1), 99-105 (doi 10.13005/bbra/1099) · Dokument vom 2013 · abgerufen am 2026-09-21

Cold-pressed oil from Sidi Ifni seed: oil yield 6.5 +/- 0.5 %, saponification value 186.63, iodine value 130.5, unsaponifiable matter 1.19 %, refractive index, density, acidity, peroxide value, E232/E270, and the full fatty-acid composition with SFA/MUFA/PUFA totals.

MDPI (Antioxidants), open-access copy via PubMed CentralFatty Acid Profile and Some Useful Biological Aspects of Borage, Calophyllum, and Prickly Pear Seed Oils: Implications for Health and Dietary Use (Antioxidants 2025, 14(6):661; doi 10.3390/antiox14060661) · Dokument vom 2025 · abgerufen am 2026-09-21

Table 1 fatty-acid composition of a commercial cold-pressed prickly pear seed oil. Source of the fatty-acid maxima and of the behenic and lignoceric entries. No saponification or iodine value reported.

Nature Portfolio (Scientific Reports), open-access copy via PubMed CentralThamer F.H., Alshargabi A. Phytochemical profiling and in vitro biological activities of Opuntia ficus-indica oil extracted by different methods. Sci. Rep. 2026, 16, 13812 (doi 10.1038/s41598-026-41582-4) · Dokument vom 2026 · abgerufen am 2026-09-21

Yemeni seed, Soxhlet extract: saponification 160.20, iodine 101.35, acid value 1.16, peroxide 1.35, and oil yields of 13 % (Soxhlet), 5.4 % (maceration) and 5 % (ultrasound). Source of the saponification and iodine minima only; the same table's refractive index of 1.132 is physically impossible for an oil, so the rest of it is not used.

The 'typical' column and the constants are Zine, Gharby and El Hadek 2013 (Biosciences Biotechnology Research Asia 10(1):99-105), oil cold-pressed on industrial equipment (IBG Monforts Oekotec) from seed bought at Sidi Ifni in southern Morocco in June 2012: saponification value 186.63 +/- 0.5 mg KOH/g, iodine value 130.5 +/- 0.3 g I2/100 g, unsaponifiable matter 1.19 +/- 0.2 %, refractive index 1.461 +/- 0.001 and density 0.906 +/- 0.001 at 20 C, acidity 0.56 %, peroxide value 3.5 +/- 0.5 meq O2/kg, E232 1.72, E270 0.31. Fatty acids: palmitic 11.9, palmitoleic 0.6, stearic 3.4, oleic 21.3, linoleic 60.8, alpha-linolenic 0.2, arachidic 0.2, eicosenoic 0.2 %, 98.6 % of the total. WHY IT COSTS WHAT IT COSTS, because a maker will meet the price before they meet the oil: the same paper reports that the seed makes up to 15 % of the fruit's mass and that cold pressing recovered only 6-7 % oil from that seed, against a literature figure of 10-15 % oil in whole seed. At the pressed yield a tonne of prickly pears gives on the order of ten kilograms of oil, and the seed has to be separated from the pulp before any of that happens. The plant is not scarce; the oil is, and that is arithmetic rather than marketing. Min/max on the fatty acids, and the behenic and lignoceric entries, come from Table 1 of Antioxidants 2025, 14(6):661, a commercial cold-pressed oil: palmitic 13.83, C17:0 0.05, stearic 3.79, arachidic 0.34, behenic 0.22, lignoceric 0.14, palmitoleic 0.68, oleic 15.71, eicosenoic 0.21, linoleic 64.43, alpha-linolenic 0.45, C20:3 n-3 0.18 % (the last has no key in this schema and is omitted). That paper publishes no saponification or iodine value. A THIRD PAPER DISAGREES SHARPLY and sets the two minima: Thamer and Alshargabi 2026 (Sci. Rep. 16:13812), Yemeni seed from Khawlan, Sana'a, Soxhlet-extracted, gives saponification 160.20 +/- 0.02 mg KOH/g and iodine 101.35 +/- 0.21 g I2/100 g. Those are far below the Moroccan figures, its composition is reported as a GC-MS peak list rather than a fatty-acid profile so it cannot be checked against itself, and the same table prints a refractive index of 1.132, which no vegetable oil has - they sit near 1.47. That whole table is therefore treated as indicative only and the Moroccan measurements are used as the typicals, which is why 'typical' equals 'max' in both fields rather than sitting in the middle. FOR SOAP: a 61-64 % linoleic oil with almost no linolenic, so it behaves like a soft, fast-oxidising superfat rather than a base oil, and the low saturate content means it contributes nothing to hardness. The recorded composition implies about 193 mg KOH/g by stoichiometry, 3 % above Zine's measured 186.63 and 20 % above the Yemeni figure - a further reason to treat the latter as suspect. Melting point not reported (liquid at room temperature). INCI not verified against CosIng in this session, so left null.

Dieser Datensatz ist Teil der offenen Zutatendatenbank (ODbL). Einen Fehler oder eine bessere Primärquelle gefunden? Der Datenbestand liegt auf GitHub; Korrekturen mit Link auf das Dokument sind willkommen.