1. The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing method
- Author
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Jia Xiao, Zhou Qi, Li Shugang, Zheng Chang, Liu Ye, Huang Fenghong, and Wan ChuYun
- Subjects
030309 nutrition & dietetics ,Linoleic acid ,Xinjiang cultivars ,lcsh:TX341-641 ,thermal stability ,bioactive substances ,03 medical and health sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,extraction techniques ,almond oil ,Thermal stability ,ALMOND OIL ,Original Research ,Pressing ,0303 health sciences ,Chromatography ,Extraction (chemistry) ,04 agricultural and veterinary sciences ,040401 food science ,Oxidative-induction time ,Oleic acid ,chemistry ,Oil quality ,lcsh:Nutrition. Foods and food supply ,Food Science - 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.
- Published
- 2019