The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing method
Abstract This study investigated the effect of different almond oil extraction techniques, namely, cold‐press extraction (CP), hydraulic press extraction (HP), and subcritical fluid extraction (SFE), on the fatty acid composition, physicochemical properties, bioactive substances, and thermal stabili...
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doaj-651eb2d89db64916b71b9b3cadce101d2020-11-24T21:33:41ZengWileyFood Science & Nutrition2048-71772019-07-01772231224110.1002/fsn3.1023The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing methodZhou Qi0Jia Xiao1Liu Ye2Wan Chuyun3Zheng Chang4Li Shugang5Huang Fenghong6Oil Crops Research Institute, Chinese Academy of Agricultural Sciences of the Ministry of Agriculture, Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and Nutrition Ministry of Agriculture, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan ChinaOil Crops Research Institute, Chinese Academy of Agricultural Sciences of the Ministry of Agriculture, Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and Nutrition Ministry of Agriculture, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing ChinaOil Crops Research Institute, Chinese Academy of Agricultural Sciences of the Ministry of Agriculture, Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and Nutrition Ministry of Agriculture, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan ChinaOil Crops Research Institute, Chinese Academy of Agricultural Sciences of the Ministry of Agriculture, Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and Nutrition Ministry of Agriculture, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan ChinaSchool of Biological Engineering and Food Hubei University of Technology Wuhan Hubei Province ChinaOil Crops Research Institute, Chinese Academy of Agricultural Sciences of the Ministry of Agriculture, Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and Nutrition Ministry of Agriculture, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan ChinaAbstract This study investigated the effect of different almond oil extraction techniques, namely, cold‐press extraction (CP), hydraulic press extraction (HP), and subcritical fluid extraction (SFE), on the fatty acid composition, physicochemical properties, bioactive substances, and thermal stability. The results showed that oleic acid and linoleic acid were the main unsaturated fatty acids in almond oil (AO). The overall physicochemical properties of the AO (SFE) had the better oil quality compared to cold‐press extraction and hydraulic press extraction in three kinds of varieties. Almond oil extracted from SFE contained the highest levels of total phenolics (9.58–11.75 mg/100 g), total phytosterols (92.86–244.21 mg/100 g), total tocopherols, and tocotrienols (48.03–55.74 mg/100 g). Meanwhile, the TG/DTG curves showed AO (SFE) were more thermally stable than AO (CP) and AO (HP) consistent with the result of oxidative induction time. Subcritical fluid extraction may be a useful extraction technology to produce high‐quality almond oils in the future.https://doi.org/10.1002/fsn3.1023almond oilbioactive substancesextraction techniquesthermal stabilityXinjiang cultivars |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Zhou Qi Jia Xiao Liu Ye Wan Chuyun Zheng Chang Li Shugang Huang Fenghong |
spellingShingle |
Zhou Qi Jia Xiao Liu Ye Wan Chuyun Zheng Chang Li Shugang Huang Fenghong The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing method Food Science & Nutrition almond oil bioactive substances extraction techniques thermal stability Xinjiang cultivars |
author_facet |
Zhou Qi Jia Xiao Liu Ye Wan Chuyun Zheng Chang Li Shugang Huang Fenghong |
author_sort |
Zhou Qi |
title |
The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing method |
title_short |
The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing method |
title_full |
The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing method |
title_fullStr |
The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing method |
title_full_unstemmed |
The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing method |
title_sort |
effect of the subcritical fluid extraction on the quality of almond oils: compared to conventional mechanical pressing method |
publisher |
Wiley |
series |
Food Science & Nutrition |
issn |
2048-7177 |
publishDate |
2019-07-01 |
description |
Abstract This study investigated the effect of different almond oil extraction techniques, namely, cold‐press extraction (CP), hydraulic press extraction (HP), and subcritical fluid extraction (SFE), on the fatty acid composition, physicochemical properties, bioactive substances, and thermal stability. The results showed that oleic acid and linoleic acid were the main unsaturated fatty acids in almond oil (AO). The overall physicochemical properties of the AO (SFE) had the better oil quality compared to cold‐press extraction and hydraulic press extraction in three kinds of varieties. Almond oil extracted from SFE contained the highest levels of total phenolics (9.58–11.75 mg/100 g), total phytosterols (92.86–244.21 mg/100 g), total tocopherols, and tocotrienols (48.03–55.74 mg/100 g). Meanwhile, the TG/DTG curves showed AO (SFE) were more thermally stable than AO (CP) and AO (HP) consistent with the result of oxidative induction time. Subcritical fluid extraction may be a useful extraction technology to produce high‐quality almond oils in the future. |
topic |
almond oil bioactive substances extraction techniques thermal stability Xinjiang cultivars |
url |
https://doi.org/10.1002/fsn3.1023 |
work_keys_str_mv |
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