Optimization of pistachio oil extraction regarding processing parameters of screw and hydraulic presses

Rabadán, Adrián; Álvarez‐Ortí, Manuel; Gómez, R.; Alvarruiz, Andrés; Pardo, José E.

doi:10.1016/j.lwt.2017.05.006

Cited by 48 publications

(34 citation statements)

References 33 publications

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“…After pressing, oil was centrifuged to remove remaining solids. Oil was stored in dark glass bottles at 5 °C to avoid degradation until analysis , …”

Section: Methodsmentioning

confidence: 99%

“…Oil was stored in dark glass bottles at 5 ∘ C to avoid degradation until analysis. 36,37 Analytical methods Conjugated trienes (K 270 ) and conjugated dienes (K 232 ) coefficients were calculated from absorbance of a 1% solution of oil in cyclohexane at 270 and 232 nm, respectively, with a UV-visible spectrophotometer (Jasco V-530, Jasco Analitica, Madrid, Spain), and a path length of 1 cm. 38 Free acidity, given as percentage of oleic acid, was determined by titration of a solution of oil dissolved in ethanol-ether (1:1) with 0.1 mol L −1 potassium hydroxide ethanolic solution.…”

Section: Oil Extractionmentioning

confidence: 99%

“…The huge variability in parameters of major significance, such as fatty acid profile, tocopherols, phytosterols, triglycerides and oxidative stability associated with the genotype or crop year, can constrain the production of almond and pistachio oil at an industrial scale, owing to the reduced certainty concerning the chemical characteristics of the oil obtained. The wide range of almond and pistachio genotypes available for kernel production should be individually evaluated with regard to oil production parameters such as oil yield and specific nutritional properties , . The present study was aimed at evaluating genotype and crop year effects on selected oil chemical parameters from several almond and pistachio genotypes.…”

Section: Introductionmentioning

confidence: 99%

“…The wide range of almond and pistachio genotypes available for kernel production should be individually evaluated with regard to oil production parameters such as oil yield and specific nutritional properties. 36,37 The present study was aimed at evaluating genotype and crop year effects on selected oil chemical parameters from several almond and pistachio genotypes.…”

Section: Introductionmentioning

confidence: 99%

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Influence of genotype and crop year in the chemometrics of almond and pistachio oils

et al. 2017

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“…After pressing, oil was centrifuged to remove remaining solids. Oil was stored in dark glass bottles at 5 °C to avoid degradation until analysis , …”

Section: Methodsmentioning

confidence: 99%

Section: Oil Extractionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of genotype and crop year in the chemometrics of almond and pistachio oils

et al. 2017

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“…In contrast to some commodity vegetable oils, such as those from soybean and rapeseed, oils from nuts can be better extracted by means of mechanical extractions provided with proper pretreatments. [ 16–19 ] These processes ensure free‐solvent, high‐quality oils. The so‐called screw‐pressing is preferred because allows a continuous process and higher oil recovery than hydraulic pressing.…”

Section: Introductionmentioning

confidence: 99%

Tree Nut Oils: Chemical Profiles, Extraction, Stability, and Quality Concerns

Maestri

Cittadini

Bodoira

et al. 2020

Euro J Lipid Sci & Tech

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Tree nuts are globally consumed. Their kernels are calorie-rich, nutrient-dense foods and contain several bioactive and health-promoting components. While some nut crops have expanded through the world since ancient times (almond, hazelnut, walnut), more recently, there has been a parallel development of underexploited promising species (Brazil nut, macadamia, pecan). Nut kernels have high lipid content, ranging from 40% to 80% depending on nut species and varieties. In general, nut oils contain significant proportions of nutritionally and medicinally desirable fatty acids and nutraceutical compounds (sterols, tocopherols, and other phenolics). A considerable genetic variability in oil content and composition is present in nut genetic resources worldwide. This suggests the possibility of different breeding lines focused to enhance oil yields, chemical and quality traits. Regarding extraction, screw-pressing is suitable to achieve high oil recovery and good quality standards, but seed materials should be conditioned appropriately. Seed moisture content and pressing temperature appear as key variables to enhance oil recovery. This article presents an overview on chemical profiles, mechanical extraction, and quality concerns of oils from the most widely produced tree nut crops. The revision is also aimed at identifying areas where knowledge is insufficient and to set priorities for further research. Practical applications: The review updates and increases knowledge about oils from tree nut genetic resources, encompassing genetic variability and environmental effects on oil yield and compositional traits. It also analyzes findings regarding oil extraction and provides useful insights to establish better conditions for achieving sustainable oil yields and good quality standards.

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Improving Storage Stability of Pistachio Oil Packaged in Different Containers by Using Rosemary (Rosmarinus officinalis L.) and Peppermint (Mentha piperita) Essential Oils

Esmaeili¹,

Goli²,

Shirvani³

et al. 2018

Euro J Lipid Sci & Tech

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In this study, the antioxidant capacity of rosemary (REO) and peppermint (PEO) essential oils along with butylated hydroxytoluene (BHT) is investigated on oxidative stability of pistachio oil packaged in glass and polyethylene terephthalate (PET). The essential oils (EOs) and their mixture are added at 1500 and 3000 ppm concentrations into the oil stored for 80 days at 60 °C under darkness. In order to evaluate the efficacy of antioxidants, peroxide value (PV), thiobarbituric acid, total phenolic compounds, oxidative stability index (OSI), conjugated dienes and trienes, free fatty acids (FFAs), and iodine value is measured at intervals of 20 days. The results show that natural antioxidants can reduce PV and FFA levels about five‐ and threefolds compared to control, respectively. The OSI in raw pistachio oil (16 h) reduces to 5 h, while in treated sample by REO the reduction is only to 13 h after storage. Generally, the results reveal that in all measured parameters, following order can be observed for antioxidant activity: 3000 ppm REO>3000 ppm PEO>100 ppm BHT >1500 ppm REO >1500 ppm mixed >1500 ppm PEO > control. Moreover, the findings show that glass container is better than PET to retard oxidation process. Practical Application: Pistachio oil is known as a functional and commercial oil that is susceptible to oxidation due to its high level of unsaturated fatty acids. In this work, rosemary and mint essential oils as natural antioxidant are applied for improving oxidation stability of pistachio oil. Antioxidant capacity of rosemary (REO) and peppermint (PEO) essential oils is investigated on oxidative stability of pistachio oil packaged in glass and polyethylene terephthalate (PET). The essential oils are added at 1500 and 3000 ppm concentrations into the oil stored for 80 days at 60 ºC under darkness. The results reveal that in all measured parameters, following order can be observed for antioxidant activity: 3000 ppm REO >3000 ppm PEO >100 ppm BHT >1500 ppm REO >1500 ppm mixed >1500 ppm PEO > control. The findings show that glass container is better than PET to retard oxidation process.

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Optimization of pistachio oil extraction regarding processing parameters of screw and hydraulic presses

Cited by 48 publications

References 33 publications

Influence of genotype and crop year in the chemometrics of almond and pistachio oils

Influence of genotype and crop year in the chemometrics of almond and pistachio oils

Tree Nut Oils: Chemical Profiles, Extraction, Stability, and Quality Concerns

Improving Storage Stability of Pistachio Oil Packaged in Different Containers by Using Rosemary (Rosmarinus officinalis L.) and Peppermint (Mentha piperita) Essential Oils

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