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Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours
Almond is the most cultivated nut throughout the world. The oil content of almonds in most varieties exceeds 50%, which encourages the oil extraction to be used in gastronomy or in the cosmetic industry. The preferred system to extract almond oil is by means of pressure, which leads to obtaining a v...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151718/ https://www.ncbi.nlm.nih.gov/pubmed/34064705 http://dx.doi.org/10.3390/foods10051049 |
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author | Roncero, José M. Álvarez-Ortí, Manuel Pardo-Giménez, Arturo Rabadán, Adrián Pardo, José E. |
author_facet | Roncero, José M. Álvarez-Ortí, Manuel Pardo-Giménez, Arturo Rabadán, Adrián Pardo, José E. |
author_sort | Roncero, José M. |
collection | PubMed |
description | Almond is the most cultivated nut throughout the world. The oil content of almonds in most varieties exceeds 50%, which encourages the oil extraction to be used in gastronomy or in the cosmetic industry. The preferred system to extract almond oil is by means of pressure, which leads to obtaining a virgin oil ready for consumption. In this work, almond oil has been obtained using two pressure systems: screw press (SP) and hydraulic press (HP). The performance of both methods, as well as their influence on quality and composition characteristics of the almond oils obtained are analyzed from both a physical-chemical and sensory point of view. From an industry perspective, the highest oil yield is obtained with the SP when it operates at temperatures of 100–150 °C. Regarding the quality and chemical composition, the oils obtained by HP showed better quality indices, as they are subjected to a less aggressive treatment without influence of temperature, but lower content in total sterols. Fatty acid pattern, characterized by the predominance of unsaturated fatty acids (>90%), was not affected by the pressing system. The different operational conditions tested did not greatly affect the performance or composition of the oils obtained, but sensory tests showed two clearly differentiated products, the oil obtained by HP and that obtained by SP, according to consumer preferences. The defatted almond flours obtained as a by-product of the oil extraction process are characterized by a high content in protein and fiber, and a higher content in fat when the flour is produced from the pressing cake of HP. |
format | Online Article Text |
id | pubmed-8151718 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-81517182021-05-27 Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours Roncero, José M. Álvarez-Ortí, Manuel Pardo-Giménez, Arturo Rabadán, Adrián Pardo, José E. Foods Article Almond is the most cultivated nut throughout the world. The oil content of almonds in most varieties exceeds 50%, which encourages the oil extraction to be used in gastronomy or in the cosmetic industry. The preferred system to extract almond oil is by means of pressure, which leads to obtaining a virgin oil ready for consumption. In this work, almond oil has been obtained using two pressure systems: screw press (SP) and hydraulic press (HP). The performance of both methods, as well as their influence on quality and composition characteristics of the almond oils obtained are analyzed from both a physical-chemical and sensory point of view. From an industry perspective, the highest oil yield is obtained with the SP when it operates at temperatures of 100–150 °C. Regarding the quality and chemical composition, the oils obtained by HP showed better quality indices, as they are subjected to a less aggressive treatment without influence of temperature, but lower content in total sterols. Fatty acid pattern, characterized by the predominance of unsaturated fatty acids (>90%), was not affected by the pressing system. The different operational conditions tested did not greatly affect the performance or composition of the oils obtained, but sensory tests showed two clearly differentiated products, the oil obtained by HP and that obtained by SP, according to consumer preferences. The defatted almond flours obtained as a by-product of the oil extraction process are characterized by a high content in protein and fiber, and a higher content in fat when the flour is produced from the pressing cake of HP. MDPI 2021-05-11 /pmc/articles/PMC8151718/ /pubmed/34064705 http://dx.doi.org/10.3390/foods10051049 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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/). |
spellingShingle | Article Roncero, José M. Álvarez-Ortí, Manuel Pardo-Giménez, Arturo Rabadán, Adrián Pardo, José E. Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours |
title | Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours |
title_full | Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours |
title_fullStr | Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours |
title_full_unstemmed | Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours |
title_short | Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours |
title_sort | influence of pressure extraction systems on the performance, quality and composition of virgin almond oil and defatted flours |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151718/ https://www.ncbi.nlm.nih.gov/pubmed/34064705 http://dx.doi.org/10.3390/foods10051049 |
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