Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours

Abstract

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.

Knowledge, attitudes, and behaviors of teachers and students toward sustainable development of Pili (Canarium ovatum)

“…Both the teachers and the students had favorable attitudes when it came to environmental protection and the cultural relevance of Pili. These results strengthened the idea that Pili significantly contributed to the culture of the people in the Bicol region (Roncero et al, 2021;Tu et al, 2021). Thus, the integration of Pili in future environmental projects and programs in schools in the Bicol region was essential.…”

“…The Pili plant is known for its contribution to the economy as an endemic product of the Bicol region (Region 5) in the Philippines (Coronel, 1996). The oil extracted from its pulp can be a cheap alternative to olive oil in terms of health benefits and the nuts can be made into flavored snacks and an alternative to internationally known nuts like macadamia and almonds, and the elemi is being used as a raw material for luxury fragrances (Roncero et al, 2021;Tu et al, 2021). However, although Pili offers great opportunities for economic growth, there is an alarming decline of interest among Bicolano (native or resident of the Bicol Region, Philippines) youth to farm, invest, and propagate Pili.…”

“…However, although Pili offers great opportunities for economic growth, there is an alarming decline of interest among Bicolano (native or resident of the Bicol Region, Philippines) youth to farm, invest, and propagate Pili. Many of the Pili farmers' children opt to pursue white-collar jobs or work in construction or call centers, leaving their parents no choice but to sell their pili farms; hence, the labor force and land area to farm Pili diminish (Apognol, 2018;Roncero et al, 2021). Accordingly, assessing the KAB of teachers and students towards the SD of Pili is necessary to initiate studies integrating Pili in education as part of implementing ESD and promoting Pili sustainability.…”

E-Nose Discrimination of Almond Oils Extracted from Roasted Kernels

“…Almond consumption is on the rise since it is considered a nutrient-dense food according to its content of proteins, carbohydrates, fiber and other macro- and micro-minerals [ 2 , 3 , 4 ]. In addition, almonds contain about 50% fat, with a healthy fatty acid pattern where oleic acid (about 70%) and linoleic acid (about 20%) predominate and a low percentage of saturated fatty acids (less than 10%) [ 5 ]. Moreover, it also contains other minor compounds with antioxidant properties such as vitamin E, as well as phenolic compounds [ 5 , 6 ].…”

“…In addition, almonds contain about 50% fat, with a healthy fatty acid pattern where oleic acid (about 70%) and linoleic acid (about 20%) predominate and a low percentage of saturated fatty acids (less than 10%) [ 5 ]. Moreover, it also contains other minor compounds with antioxidant properties such as vitamin E, as well as phenolic compounds [ 5 , 6 ]. Thus, almond oil can be considered as a healthy source of fat and can be introduced in the formulation of many foods to increase nutritional properties [ 7 ].…”