Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours
Abstract
:1. Introduction
2. Materials and Method
2.1. Raw Material
2.2. Oil Extraction and Elaboration of Defatted Flours
2.3. Analytical Determinations
2.4. Proximate Analysis of Defatted Flours
2.5. Sensory Analysis
2.6. Statistical Analysis
3. Results and Discussion
3.1. Yield
3.2. Physico-Chemical Analysis of Almond Oil
3.3. Sensory Evaluation
3.4. Proximate Composition of Almond Defatted Flour
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
- FAOSTAT. Available online: http://www.fao.org/faostat/en/#data/QC (accessed on 5 November 2020).
- Ahmad, Z. The Uses and Properties of Almond Oil. Complement. Ther. Clin. Pr. 2010, 16, 10–12. [Google Scholar] [CrossRef]
- Özcan, M.M.; Ünver, A.; Erkan, E.; Arslan, D. Characteristics of Some Almond Kernel and Oils. Sci. Hortic. 2011, 127, 330–333. [Google Scholar] [CrossRef]
- Kamil, A.; Chen, C.Y.O. Health Benefits of Almonds beyond Cholesterol Reduction. J. Agric. Food Chem. 2012, 6694–6702. [Google Scholar] [CrossRef]
- Yada, S.; Lapsley, K.; Huang, G. A Review of Composition Studies of Cultivated Almonds: Macronutrients and Micronutrients. J. Food Compos. Anal. 2011, 24, 469–480. [Google Scholar] [CrossRef]
- Roncero, J.M.; Álvarez-Ortí, M.; Pardo-Giménez, A.; Rabadán, A.; Pardo, J.E. Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel. Foods 2020, 9, 1646. [Google Scholar] [CrossRef] [PubMed]
- Barreca, D.; Nabavi, S.M.; Sureda, A.; Rasekhian, M.; Raciti, R.; Silva, A.S.; Annunziata, G.; Arnone, A.; Tenore, G.C.; Süntar, İ.; et al. Almonds (Prunus dulcis Mill. D. A. Webb): A Source of Nutrients and Health-Promoting Compounds. Nutrients 2020, 13, 672. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Uriarte, P.S.; Goicoechea, E.; Guillen, M.D. Volatile Components of Several Virgin and Refined Oils Differing in Their Botanical Origin. J. Sci. Food Agric. 2011, 91. [Google Scholar] [CrossRef]
- Roncero, J.M.; Álvarez-Ortí, M.; Pardo-Giménez, A.; Gómez, R.; Rabadán, A.; Pardo, J.E. Almond Virgin Oil: Parameters of Regulated Physicochemical Quality and Stability. Riv. Ital. Delle Sostanze Grasse 2016, 93, 237–243. [Google Scholar]
- Martínez, M.L.; Cecilia, M.; Andrea, M.; Ribotta, P.D.; Maestri, D.M. Screw Press Extraction of Almond (Prunus dulcis (Miller) D. A. Webb): Oil Recovery and Oxidative Stability. J. Food Eng. 2013, 119, 40–45. [Google Scholar] [CrossRef]
- Guerra, E.; Zuñiga, M. Tratamiento Enzimático En La Extracción de Aceite de Pipa de Uva, Vitis Vinifera, Por Prensado En Frío. Grasas Y Aceites 2003, 54, 53–57. [Google Scholar]
- Marzouki, H.; Piras, A.; Marongiu, B.; Rosa, A.; Dessì, M. Extraction and Separation of Volatile and Fixed Oils from Berries of Laurus Nobilis L. by Supercritical CO2. Molecules 2008, 13, 1702. [Google Scholar] [CrossRef] [Green Version]
- Álvarez-Ortí, M.; Quintanilla, C.; Sena, E.; Alvarruiz, A.; Pardo, J.E. The Effects of a Pressure Extraction System on the Quality Parameters of Different Virgin Pistachio (Pistacia Vera L. Var. Larnaka) Oils. Grasas Y Aceites 2012, 63, 260–266. [Google Scholar] [CrossRef] [Green Version]
- Da, C.; Hongzhi, L.; Li, L.; Hui, H.; Qiang, W. Quality Comparison of Almond Oil Extracted with Different Processes and Correlation Analysis of Quality Indexes. J. Chin. Cereal. Oils Assoc. 2014, 2, 47–52. [Google Scholar]
- Sena-Moreno, E.; Pardo, J.E.; Catalán, L.; Gómez, R.; Pardo-Giménez, A.; Alvarez-Ortí, M. Drying Temperature and Extraction Method Influence Physicochemical and Sensory Characteristics of Pistachio Oils. Eur. J. Lipid Sci. Technol. 2015, 117, 684–691. [Google Scholar] [CrossRef]
- Roncero, J.M.; Álvarez-Ortí, M.; Pardo-Giménez, A.; Gómez, R.; Rabadán, A.; Pardo, J.E. Virgin Almond Oil: Extraction Methods and Composition. Grasas Y Aceites 2016, 67. [Google Scholar] [CrossRef] [Green Version]
- Pardo-Giménez, A.; Carrasco, J.; Roncero, J.M.; Álvarez-Ortí, M.; Zied, D.C.; Pardo-González, J.E. Recycling of the Biomass Waste Defatted Almond Meal as a Novel Nutritional Supplementation for Cultivated Edible Mushrooms. Acta Sci. Agron. 2018, 40. [Google Scholar] [CrossRef] [Green Version]
- Creedon, A.C.; Hung, E.S.; Berry, S.E.; Whelan, K. Nuts and Their Effect on Gut Microbiota, Gut Function and Symptoms in Adults: A Systematic Review and Meta-Analysis of Randomised Controlled Trials. Nutrients 2020, 12, 2347. [Google Scholar] [CrossRef] [PubMed]
- Siddiqui, I.; Husain, Q.; Azam, A. Exploring the Antioxidant Effects of Peptides from Almond Proteins Using PAni-Ag-GONC Conjugated Trypsin by Improving Enzyme Stability & Applications. Int. J. Biol. Macromol. 2020, 158, 150–158. [Google Scholar] [CrossRef]
- CEE. REGLAMENTO (CEE) No 2568/91 DE LA COMISIÓN de 11 de Julio de 1991. Relativo a Las Características de Los Aceites de Oliva y de Los Aceites de Orujo de Oliva y Sobre Sus Métodos de Análisis. D. La Unión Eur. 1991, 248, 1–114. [Google Scholar]
- Gutfinger, T. Polyphenols in Olive Oils. J. Am. Oil Chem. Soc. 1981, 58. [Google Scholar] [CrossRef]
- Vázquez, A.; Jane, C.; Janer, M.L. Determination of Total Polyphenols in Olive Oils. Grasas Y Aceites 1973, 24, 350–357. [Google Scholar]
- Gutiérrez, F. Determinación de La Estabilidad Oxidativa de Aceites de Oliva Vírgenes: Comparación Entre El Método A. O. M. y El Método Rancimat. Grasas Aceites 1989, 40, 1–5. [Google Scholar]
- Lau, O. Methods of Chemical Analysis of Mushrooms. In Tropical Mushrooms. Biological Nature and Cultivation Methods; Quimio, Ed.; The Chinese University Press: Hong Kong, China, 1982; pp. 87–116. [Google Scholar]
- FOOS. The Determination of Nitrogen According to Kjeldahl Using Block Digestion and Steam Distillation; Foss Application Note AN 300; FOSS Analytical AB: Höganäs, Sweden, 2003. [Google Scholar]
- Miles, P.G.; Chang, S.T. The Chemical Composition of Fungal Cells. Useful Generalizations. In Mushroom Biology. Concise Basics and Current Developments; World Scientific Publishing Co. Pte. Ltd.: Singapore, 1997; pp. 33–35. [Google Scholar]
- Ankon. Rapid Determination of Oil/Fat Utilizing High Temperature Solvent Extraction; ANKOM Technology Method 2, AOCS Official Procedure Am 5-04; Ankon Technology: Macedonia, NY, USA, 2009. [Google Scholar]
- Ankon. Crude Fiber Analysis in Feeds by Filter Bag Technique; ANKOM Technology Method 7, AOCS Approved Procedure Ba 6a-05; Ankon Technology: Macedonia, NY, USA, 2008. [Google Scholar]
- Sullivan, D.M. Proximate and Mineral Analysis. In Methods of Analysis for Nutrition Labeling; Sullivan, D.M., Carpenter, D.E., Eds.; AOAC International: Arlington, VA, USA, 1993; pp. 105–109. [Google Scholar]
- Lawless, H.T.; Heymann, H. Sensory Evaluation of Food; Springer: Boston, MA, USA, 1999. [Google Scholar] [CrossRef]
- Andersen, B.V. Sensory Factors in Food Satisfaction. An Understanding of the Satisfaction Term and a Measurement of Factors Involved in Sensory- and Food Satisfaction; Technical University of Denmark: Lyngby, Denmark, 2014. [Google Scholar]
- Rabadán, A.; Pardo, J.E.; Gómez, R.; Álvarez-Ortí, M. Influence of Temperature in the Extraction of Nut Oils by Means of Screw Pressing. LWT 2018, 93, 354–361. [Google Scholar] [CrossRef]
- Sena-Moreno, E.; Pardo, J.E.; Pardo-Giménez, A.; Gómez, R.; Alvarez-Ortí, M. Differences in Oils from Nuts Extracted by Means of Two Pressure Systems. Int. J. Food Prop. 2016, 19, 2750–2760. [Google Scholar] [CrossRef] [Green Version]
- Kodad, O. Criterios de Selección y de Evaluación de Nuevas Obtenciones Autocompatibles En Un Programa de Mejora Genética Del Almendro (Prunus Amygdalus Batsch); Universitat de Lleida: Lleida, Spain, 2006. [Google Scholar]
- Sathe, S.K.; Seeram, N.P.; Kshirsagar, H.H.; Heber, D.; Lapsley, K.A. Fatty Acid Composition of California Grown Almonds. J. Food Sci. 2008, 73, 607–614. [Google Scholar] [CrossRef] [PubMed]
- Yada, S.; Huang, G.; Lapsley, K. Natural Variability in the Nutrient Composition of California-Grown Almonds. J. Food Compos. Anal. 2013, 30, 80–85. [Google Scholar] [CrossRef] [Green Version]
- Phillips, K.M.; Ruggio, D.M.; Ashraf-Khorassani, M. Phytosterol Composition of Nuts and Seeds Commonly Consumed in the United States. J. Agric. Food Chem. 2005, 53, 9436–9445. [Google Scholar] [CrossRef]
- Givianrad, B.M.H.; Mohammadi, S.A.J. Chemical Composition of Oils from Wild Almond (Prunus Scoparia) and Wild Pistachio (Pistacia Atlantica). Grasas Y Aceites 2013, 64, 77–84. [Google Scholar] [CrossRef] [Green Version]
- Cherif, A.; Sebei, K.; Boukhchina, S.; Kallel, H.; Belkacemi, K.; Arul, J. Kernel Fatty Acid and Triacylglycerol Composition for Three Almond Cultivars during Maturation. JAOCS J. Am. Oil Chem. Soc. 2004, 81, 901–905. [Google Scholar] [CrossRef]
- Maguire, L.S.; O’Sullivan, S.M.; Galvin, K.; O’Connor, T.P.; O’Brien, N.M. Fatty Acid Profile, Tocopherol, Squalene and Phytosterol Content of Walnuts, Almonds, Peanuts, Hazelnuts and the Macadamia Nut. Int. J. Food Sci. Nutr. 2004, 55. [Google Scholar] [CrossRef]
- Kodad, O.; R Socias I Company. Variability of Oil Content and of Major Fatty Acid Composition in Almond (Prunus Amygdalus Batsch) and Its Relationship with Kernel Quality. J. Agric. Food Chem. 2008, 56. [Google Scholar] [CrossRef]
- Bolling, B.W.; McKay, D.L.; Blumberg, J.B. The Phytochemical Composition and Antioxidant Actions of Tree Nuts. Asia Pac. J. Clin. Nutr. 2010, 19, 117–123. [Google Scholar] [CrossRef] [PubMed]
- Laparra, J.M.; Sanz, Y. Interactions of Gut Microbiota with Functional Food Components and Nutraceuticals. Pharm. Res. 2010, 61. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Karaman, S.; Karasu, S.; Tornuk, F.; Toker, O.S.; Geçgel, Ü.; Sagdic, O.; Ozcan, N.; Gül, O. Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties. J. Agric. Food Chem. 2015, 63, 2305–2313. [Google Scholar] [CrossRef] [PubMed]
- Sarkis, J.R.; Côrrea, A.; Michel, I.; Brandeli, A.; Tessaro, I.; Marczak, L. Evaluation of the Phenolic Content and Antioxidant Activity of Different Seed and Nut Cakes from the Edible Oil Industry. J. Am. Oil Chem. Soc. 2014, 91. [Google Scholar] [CrossRef]
Hydraulic Press | Screw Press | |
---|---|---|
Palmitic acid C16:0 | 6.4 ± 0.21 | 6.4 ± 0.41 |
Palmitoleic acid C18:0 | 0.5 ± 0.01 | 0.6 ± 0.08 |
Margaric acid C17:0 | 0.1 | 0.1 |
Margaroleic acid C17:1 | 0.1 | 0.1 |
Stearic acid C18:0 | 2.1 ± 0.06 | 2.1 ± 0.05 |
Oleic acid C18:1 | 71.1 ± 1.16 | 70.6 ± 1.52 |
Linoleic acid C18:2 | 19.5 ± 0.55 | 19.8 ± 0.91 |
Linolenic acid C18:3 | 0.1 | <0.1 |
Arachidic acid C20:0 | 0.1 | 0.1 |
Gadoleic acid C20:1 | 0.1 | 0.1 |
Saturated Fatty acids | 9.2 ± 0.28 | 9.3 ± 0.54 |
Unsaturated Fatty acid | 90.9 ± 1.71 | 90.6 ± 2.43 |
Hydraulic Press | Screw Press | |
---|---|---|
Humidity (%) | 8.36 | 9.70 |
Nitrogen (%) | 7.11 | 8.94 |
Protein (%) | 44.46 | 55.88 |
Ash (%) | 5.93 | 7.39 |
Crude fiber (%) | 3.13 | 3.86 |
Crude fat (%) | 27.40 | 8.63 |
Total carbohydrates (%) | 22.21 | 28.10 |
Available carbohydrates (%) | 19.09 | 24.24 |
Energy value (kcal/100 g) | 474.00 | 380.50 |
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. |
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Roncero, J.M.; Álvarez-Ortí, M.; Pardo-Giménez, A.; Rabadán, A.; Pardo, J.E. Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours. Foods 2021, 10, 1049. https://doi.org/10.3390/foods10051049
Roncero JM, Álvarez-Ortí M, Pardo-Giménez A, Rabadán A, Pardo JE. Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours. Foods. 2021; 10(5):1049. https://doi.org/10.3390/foods10051049
Chicago/Turabian StyleRoncero, José M., Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Adrián Rabadán, and José E. Pardo. 2021. "Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours" Foods 10, no. 5: 1049. https://doi.org/10.3390/foods10051049