Virgin almond oil: Extraction methods and composition
DOI:
https://doi.org/10.3989/gya.0993152Keywords:
Almond, Chemical composition, Extraction, Oil, QualityAbstract
In this paper the extraction methods of virgin almond oil and its chemical composition are reviewed. The most common methods for obtaining oil are solvent extraction, extraction with supercritical fluids (CO2) and pressure systems (hydraulic and screw presses). The best industrial performance, but also the worst oil quality is achieved by using solvents. Oils obtained by this method cannot be considered virgin oils as they are obtained by chemical treatments. Supercritical fluid extraction results in higher quality oils but at a very high price. Extraction by pressing becomes the best option to achieve high quality oils at an affordable price. With regards chemical composition, almond oil is characterized by its low content in saturated fatty acids and the predominance of monounsaturated, especially oleic acid. Furthermore, almond oil contains antioxidants and fat-soluble bioactive compounds that make it an oil with interesting nutritional and cosmetic properties.
Downloads
References
Abdallah A, Ahumada MH, Gradziel TM. 1998. Oil content and fatty acid composition of almond kernels from different genotypes and California production regions. J. Am. Soc. Hortic. Sc. 123, 1029–1033.
Alasalvar C, Pelvan E. 2011. Fat-soluble bioactives in nuts. Eur. J. Lipid Sci. Technol. 113, 943–949. http://dx.doi.org/10.1002/ejlt.201100066
Álvarez-Ortí M, Quintanilla C, Sena E, Alvarruiz A, Pardo J.E. 2012. The effects of a pressure extraction system on the quality parameters of different virgin pistachio (Pistacia vera L. var. Larnaka) oils. Grasas Aceites, 63, 260–266. http://dx.doi.org/10.3989/gya.117511
Aparicio R, Aparicio-Ruız R. 2000. Authentication of vegetable oils by chromatographic techniques. J. Chromatogr. 88, 93–104. http://dx.doi.org/10.1016/S0021-9673(00)00355-1
Askin M, Baltab M, Tekintasc F, Kazankayab A, Balta F. 2007. Fatty acid composition affected by kernel weight in almond (Prunus dulcis Mill.) genetic resources. J. Food Compos. Anal. 20, 7–12. http://dx.doi.org/10.1016/j.jfca.2006.06.005
Bail S, Stuebiger S, Unterweger H, Buchbauer G, Krist S. 2009. Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME-GC-MS and MALDI-TOF-MS. Eur. J. Lipid Sci. Technol. 111, 170–182. http://dx.doi.org/10.1002/ejlt.200800007
Barreira J, Casal S, Ferreira I, Peres AM, Pereira JBO. 2012. Supervised chemical pattern recognition in almond (Prunus dulcis) portuguese PDO cultivars: PCA- and LDA-based triennial study. J. Agric. Food Chem. 60, 9697–9704. http://dx.doi.org/10.1021/jf301402t PMid:22954238
Cheftel J, Cheftel H. 1992. Introducción a la bioquímica y tecnología de los alimentos, Vol. I., Ed. Acribia, S.A., Zaragoza.
Chen CY, Lapsley K, Blumberg J. 2006. A nutrition and health perspective on almond. J. Sci. Food Agric. 86, 2245–2250. http://dx.doi.org/10.1002/jsfa.2659
Cherif A, Sebei K, Boukhchina S, Kallel H, Belkacemi K, Arul J. 2004. Kernel fatty acid and triacylglycerol composition for three almond cultivars during maturation. J. Am. Oil Chem. Soc. 81, 901–905. http://dx.doi.org/10.1007/s11746-004-0999-z
Da C, Hongzhi L, Li L, Hui H, Qiang W. 2014. Quality comparison of almond oil extracted with different processes and correlation analysis of quality indexes. J. Chinese Cereals Oils Assoc. 2, 47–52.
Dugo G, D'alcontre I, Cotroneo A, Salvo F. 1979. Composizione dell'olio di mandorle. NotaI: acidi grassi, idrocarburi esteroli di alcune varietà di mandorle dolci siciliane. Riv. Ital. Sostanze Gr. 56, 201–203.
FAO. 2015. Food and Agriculture Organization of the United Nations. http://faostat3.fao.org/browse/Q/QC/E.
Felipe A. 2000. El almendro. El material vegetal. Ed. Mira Editores. Zaragoza. PMCid:PMC87201
Femenia A, Garcia M, Simal S, Rossello C, Blasco M. 2001. Effects of supercritical carbon dioxide (SC-CO2) oil extraction on the cell wall composition of almond fruits. J. Agric. Food Chem. 49, 5828–5834. http://dx.doi.org/10.1021/jf010532e PMid:11743770
Fennema OR. 1993. Química de los Alimentos, Ed. Acribia, S.A. Zaragoza.
García C, Grané N, Berenguer V, García JE, Martín ML. 1996. Major fatty acid composition of 19 almond cultivars of different origins. A chemometric approach. J. Agric. Food Chem. 46, 963–967.
García R, Carballido A, Díaz A. 1978. Contribución al estudio de los aceites de frutos secos espa-oles. Composición de insaponificable. 1. Fracción de esteroles. Anales de Bromatología, 30, 63–89.
Givianrad M, Saber-Tehrani M, Jafari JA. 2013. Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica). Grasas Aceites, 64, 77–84. http://dx.doi.org/10.3989/gya.070312
Graciano E. 2006. Los aceites y grasas: Composición y propiedades. Ed. AMV Ediciones & Mundi-Prensa, Madrid. PMid:16769494
Guerra E, Zú-iga M. 2003. Tratamiento enzimático en la extracción de aceite de pipa de uva, Vitis vinifera, por prensado en frío. Grasas Aceites, 54, 53–57.
Gurr MI, Harwood JL. 1991. Lipid Biochemistry: An Introduction. Ed. Chapman & Hall, London.
Harris LJ. 2013. Improving the Safety and Quality of Nuts. Ed. Woodhead Publishing Limited, Cambridge. http://dx.doi.org/10.1533/9780857097484
Hol?apek M, Jandera P, Zderadi?ka P, Hrubá L. 2003. Characterization of triacylglycerol and diacylglycerol composition of plant oils using high-performance liquid chromatography–atmospheric pressure chemical ionization mass spectrometry. J. Chromatogr. 1010, 195–215.
Hol?apek M, Lisa M, Jandera P, Kabátová N. 2005. Quantitation of triacylglycerols in plant oils using HPLC with APCI-MS, evaporative light-scattering, and UV detection. J. Sep. Sci. 28, 1315–1333.
Imani A, Hadadi A, Amini H, Vaeizi M, Jolfaei B. 2012. The effect of genotype and year on the average percentage of oil seed content of almond. Int. J. Nuts Related Sci. 3, 37–40.
Jaceldo-Siegl K, Sabate J, Rajaram S, Fraser G. 2004. Long-term almond supplementation without advice on food replacement induces favorable nutrient modifications to the habitual diets of free-living individuals. Br. J. Nutr. 92, 533–540. http://dx.doi.org/10.1079/BJN20041223 PMid:15469659
Jahaniaval F, Kakuda Y, Marcone MF. 2000. Fatty acid and triacylglycerol compositions of seed oils of five Amaranthus accessions and their comparison to other oils. J. Am. Oil Chem. Soc. 77, 847–852. http://dx.doi.org/10.1007/s11746-000-0135-0
Jenkins DJ, Kendall CW, Josse AR, Salvatore S, Brighenti F, Augustin LS. 2006. Almonds decrease postprandial glycemia, insulinemia, and oxidative damage in healthy individuals. J. Nutr. 136, 2987–2992. PMid:17116708
Karaman S, Karasu S, Tornuk F, Toker O, Geçgel U, Sagdic O. 2015. Recovery potential of cold press byproducts obtained from the edible oil industry: Physicochemical, bioactive, and antimicrobial properties. J. Agric. Food Chem. 63, 2305–2313. http://dx.doi.org/10.1021/jf504390t PMid:25647068
Kodad O. 2006. Criterios de selección y de evaluación de nuevas obtenciones autocompatibles en un programa de mejora genética del almendro (Prunus amygdalus Batsch). Tesis doctoral, Universidad de Lleida. Lleida.
Kodad O, Estopa-an G, Juan T, Mamouni A, Socias R. 2011. Tocopherol concentration in almond oil: Genetic variation and environmental effects under warm conditions. J. Agric. Food Chem. 59, 6137–6141. http://dx.doi.org/10.1021/jf200323c PMid:21524140
Kodad O, Estopa-án G, Juan T, Socias i Company R. 2014. Tocopherol concentration in almond oil from Moroccan seedlings: Geographical origin and post-harvest implications. J. Food Compos. Anal. 33, 161–165. http://dx.doi.org/10.1016/j.jfca.2013.12.010
Kornsteiner MW. 2006. Tocopherols and total phenolics in 10 different nut types. Food Chem. 98, 381–387. http://dx.doi.org/10.1016/j.foodchem.2005.07.033
CODEX STAN. 1981. Codex Alimentarius, International Food Standards. Standard for Edible Fats and Oils not Covered by Individual Standards.F.A.O. Rome.
Lawson H, 1999. Aceites y grasas alimentarios. Ed. Acribia, S.A., Zaragoza.
Leo L, RescioL, Ciurlia L, Zacheo G. 2005. Supercritical carbon dioxide extraction of oil and ? -tocopherol from almond seeds. J. Sci. Food Agric. 85, 2167–2174. http://dx.doi.org/10.1002/jsfa.2244
Ma Y, Zhao Z, Li K, Ma X, Guo C, Shi Q. 2007. Optimization of technology for almond oil extraction by supercritical CO2. Transac. Chinese Soc. Agric. Eng. 4, 272–275.
Maestri D, Martínez M, Bodoira R, Rossi Y, Oviedo A, Pierantozzi P. 2015. Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina. Food Chem. 170, 55–61. http://dx.doi.org/10.1016/j.foodchem.2014.08.073 PMid:25306317
MAGRAMA. 2014. Anuario de estadística 2013. Ed. Ministerio de Agricultura, Alimentación y Medio Ambiente, Madrid.
Martín ML. 1999. Comparative study on the triglyceride composition of almond kernel oil. A new basis for cultivar chemometric characterization. J. Agric. Food Chem. 47, 3688–3692. http://dx.doi.org/10.1021/jf981220n
Martín ML, García L, Berenguer V, Grané N. 1998. New contribution to the chemometric characterization of almond cultivars on the basis of their fatty acid profiles. J. Agric. Food Chem. 46, 963–967. http://dx.doi.org/10.1021/jf970672h
Martínez ML, Penci MC, Marin MA, Pablo D, Ribotta PD, Maestri DM. 2013. Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability. J. Food Eng. 119, 40–45. http://dx.doi.org/10.1016/j.jfoodeng.2013.05.010
Martins A, Gomes C, Ferreira L. 2000. Almond production and characteristics in Algarve, Portugal. Nucis 9, 6–9.
Marzouki H, Piras AM, Rosa AD. 2008. Extraction and separation of volatile and fixed oils from berries of Laurus nobilis L. by supercritical CO2. Molecules 13, 1702–1711. http://dx.doi.org/10.3390/molecules13081702 PMid:18794780
Matos A, Acu-a J. 2010. Influencia del tiempo, tama-o de partícula y proporción sólido-líquido en la extracción de aceite crudo de la almendra de durazno (Prunus persica). Rev. Investig. Ciencia Tecnol. Alimentos 1, 1–6.
Matthaus B. 2002. Antioxidant activity of extracts obtained from residues of different oilseeds. J. Agric. Food Chem. 50, 3444–3452. http://dx.doi.org/10.1021/jf011440s PMid:12033809
Mendiola J, Herrero M, Cifuentes A, Ibá-ez E. 2007. Use for compressed fluids for sample preparation: Food applications. J. Chromatogr. 1152, 234–246. http://dx.doi.org/10.1016/j.chroma.2007.02.046 PMid:17353022
Miraliakbari H, Shahidi F. 2008. Antioxidant activity of minor components of tree nut oils. Food Chem. 111, 421–427. http://dx.doi.org/10.1016/j.foodchem.2008.04.008 PMid:26047445
Nassar AR, El-Tahawi B, El-Deen SA. 1977. Chromatographic identification of oil and amino acid constituents in kernels of some almond varieties. J. Am. Oil Chem. Soc. 34, 553–558. http://dx.doi.org/10.1007/BF02909081
Pardo JE, Cuesta MA, Alvarruiz A, Granell JD, Álvarez- Ortí M. 2011. Evaluation of potencial and real qualities of virgin olive oil from the designation of origin (DO) "Aceite Montes de Alcaraz" (Albacete, Spain). Food Chem. 124, 1684–1690. http://dx.doi.org/10.1016/j.foodchem.2010.07.068
Pardo JE, Fernández E, Rubio M, Alvarruiz A, Alonso G. 2009. Characterization of grape seed oil from different grape varieties (Vitis vinifera). Eur. J. Lipid Sci. Technol. 111, 188–193. http://dx.doi.org/10.1002/ejlt.200800052
Pardo JE, Sena E, Cuesta MA, Granell JD, Valiente J, Álvarez- Ortí M. 2013. Evaluation of potencial and real quality of virgin olive oil from "Campos de Hellín" (Albacete, Spain). J. Am. Oil Chem. Soc. 90, 851–862. http://dx.doi.org/10.1007/s11746-013-2222-3
Pardo-Giménez A, Zied D, Alvarez-Ortí M, Rubio M, Pardo JE. 2012. Effect of supplementing compost with grape seed meal on Agaricus bisporus production. J. Sci. Food Agric. 92, 1665–1671. http://dx.doi.org/10.1002/jsfa.5529 PMid:22290399
Pasini F, Riciputi Y, Verardo V, Caboni MF. 2013. Phospholipids in cereals, nuts and some selected oilseeds. Recent Research Develop. Lipids 9, 139–201.
Piscopo A, Romeo FV, Poiana M. 2011. Effect of drying process on almond (Prunus dulcis (Mill.) D.A. Webb) Kernel composition. Riv. Ital. Sostanze Gr. 88, 153–160.
Prats MS. 2000. Caracterización quimiométrica de diez variedades de almendra cultivadas en diferentes localidades. Ed. Universidad de Alicante, Alicante.
Primo E. 1997. Química de los alimentos. Ed. Síntesis, Madrid. PMCid:PMC3452799
Rohne G. 1971. Extracción del aceite de granilla de uva. Grasas Aceites 22, 393–400.
Rubio M, Álvarez-Ortí M, Alvarruiz A, Fernández E, Pardo JE. 2009. Characterization of oil obtained from grape seeds collected during the berry development. J. Agric. Food Chem. 57, 2812–2815. http://dx.doi.org/10.1021/jf803627t PMid:19256538
Safari M, Alizadeh H. 2007. Oil Composition of Iranian Major Nuts. J. Agric. Sci. Technol. 9, 251–256.
Salazar D, Melgarejo P. 2002. El cultivo del almendro. Ed. Mundi-Prensa & AMV, Madrid.
Salvo F, Dugo G, D'alcontre I, Cotroneo A. 1980. Composizione dell'olio dimandorle. NotaII: differenziazione dell'olio di mandorle dolci da sue miscele con olio di semidipesco e di albicocco. Riv. Ital. Sostanze Gr. 57, 24–26.
Sarkis JR, Correa AP, Michel I, Brandeli ACI, Tessaro IC. 2014. Evaluation of the phenolic content and antioxidant activity of different seed and nut cakes from the edible oil industry. J. Am. Oil Chem. Soc. 91, 1773–1782. http://dx.doi.org/10.1007/s11746-014-2514-2
Sathe SK. 1993. Solubilization, electrophoretic characterization and in vitro digestibility of almond (Prunus amygdalus) proteins. J. Food Biochem. 16, 249–264. http://dx.doi.org/10.1111/j.1745-4514.1992.tb00450.x
Sathe SK, Seeram HH, Kshirsagar D, Lapsley KA. 2008. Fatty acid composition of California grown almonds. J. Food Sci. 73, 607–614. http://dx.doi.org/10.1111/j.1750-3841.2008.00936.x PMid:19021789
Saura F, Ca-ellas J, Soler L. 1988. La almendra. Composición, variedades, desarrollo y maduración. Ed. Instituto Nacional de Investigaciones Agrarias (INIA), Madrid.
Sena-Moreno E, Pardo JE, Catalán L, Gómez R, Pardo A, Álvarez- Ortí M. 2015. Drying temperature and extraction method influence physicochemical and sensory characteristics of pistachio oils. Eur. J. Lipid Sci. Technol. 117, 684–691. http://dx.doi.org/10.1002/ejlt.201400366
Sharma A, Gupta MN. 2004. Oil extraction from almond, apricot and rice bran by three-phase partitioning after ultrasonication. Eur. J. Lipid Sci. Technol. 106, 183–186. http://dx.doi.org/10.1002/ejlt.200300897
Sharma A, Gupta MN. 2006. Ultrasonic pre-irradiation effect upon aqueous enzymatic oil extraction from almond and apricot seeds. Ultrason Sonochem 13, 529–534. http://dx.doi.org/10.1016/j.ultsonch.2005.09.008 PMid:16325454
Sineiro J, Domínguez H, Nú-ez M. 1995. Pepitas de uva como fuente de aceite y proteína. Alimentación, Equipos y Tecnología 4, 49–56.
Spiller GA, Jenkins DA, Bosello O, Gates JE, Cragen L, Bruce B. 1998. Nuts and plasma lipids: an almond-based diet lowers LDL-C while preserving HDL-C. J. Am. Coll Nutr. 17, 285–290. http://dx.doi.org/10.1080/07315724.1998.10718761 PMid:9627917
Yada S, Huang G, Lapsley K. 2013. Natural variability in the nutrient composition of California-grown almonds. J. Food Compos. Anal. 30, 80–85. http://dx.doi.org/10.1016/j.jfca.2013.01.008
Yada S, Lapsley P, Huang G. 2011. A review of composition studies of cultivated almonds: Macronutrients and micronutrients. J. Food Compos. Anal. 24, 469–480. http://dx.doi.org/10.1016/j.jfca.2011.01.007
Published
How to Cite
Issue
Section
License
Copyright (c) 2016 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
