Comparison of sweet and bitter almond oilquality: Impact of kernel skin and green supercritical CO2 extraction method

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-30 DOI:10.1016/j.foodchem.2025.144540

Oumayma Sayah , Soumia Taibi , Hamza Bouakline , Ridouan El Yousfi , Amani Tayebi , Imane Ziani , Abdesselam Tahani , Ali El Bachiri

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Abstract

This study investigates the impact of almond skin on oil quality and composition using three extraction methods: supercritical CO₂ (SC), cold press (CP), and solvent extraction (SE) for sweet and bitter almonds, with and without skin. SC extraction yielded the highest oil percentages, lowest acidity indices, and better preservation of oil quality, as indicated by lower extinction coefficients. SC also showed higher saponification values, especially for bitter almonds (221.09–245.737 mgKOH/100 g). Oleic acid content was higher in sweet almonds extracted via SC (74.65 %) compared to SE (70.53 %), emphasizing the influence of extraction method on nutritional quality. The presence of its skin showed an impact on fatty acid profiles, varying the palmitic acid levels. Overall, SC extraction was the most effective for producing high-quality, nutrient-rich almond oil, combining the benefits of CP and SE.

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甜苦杏仁油品质的比较：果皮和绿色超临界CO2萃取法的影响

本研究采用超临界CO2 （SC）、冷压（CP）和溶剂萃取（SE）三种提取方法对甜杏仁和苦杏仁（带皮和不带皮）的油脂品质和成分进行了研究。从消光系数的变化可以看出，SC萃取的油率最高，酸度指数最低，油质保存效果也较好。SC也显示出较高的皂化值，特别是苦杏仁（221.09-245.737 mgKOH/100 g）。SC法提取的甜杏仁中油酸含量（74.65 %）高于SE法（70.53 %），强调了提取方法对营养品质的影响。其皮肤的存在显示出对脂肪酸谱的影响，改变了棕榈酸水平。总的来说，SC提取结合了CP和SE的优点，对生产高质量、营养丰富的杏仁油是最有效的。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.