Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability

Autores
Martinez, Marcela Lilian; Penci, Maria Cecilia; Marin, Maria Andrea; Ribotta, Pablo Daniel; Maestri, Damian
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objectives of this work were to study the combined effects of seed moisture content and pressing temperature on oil recovery and quality parameters of almond oil (AO) and to evaluate the effectiveness of natural (rosemary extract and ascorbyl palmitate) and synthetic antioxidants (TBHQ) on the oxidative stability of AO analyzing chemical changes during an accelerated thermo-oxidation assay. A factorial arrangement was conducted, in pressing experiments, in order to study the combined effects of seed moisture content (4, 6, 8, 10 and 12% (w/w)) and pressing temperature (20, 40 and 60 C) on oil recovery and quality parameters. Oil recovery increased significantly as moisture content raised. The highest oil recovery (79.3%) was obtained at 8% (w/w) seed moisture content and 40 C pressing temperature. All extraction conditions employed were compatible with an acceptable chemical oil quality. Although in the accelerated assay of thermo-oxidation, the TBHQ became the most effective antioxidant, considering natural alternatives, rosemary extract and ascorbyl palmitate combination showed additional protective effect on the AO preservation.
Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Marin, Maria Andrea. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Materia
ALMOND OIL
NATURAL ANTIOXIDANTS
SCREW PRESS EXTRACTION
STABILITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/84416
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stabilityMartinez, Marcela LilianPenci, Maria CeciliaMarin, Maria AndreaRibotta, Pablo DanielMaestri, DamianALMOND OILNATURAL ANTIOXIDANTSSCREW PRESS EXTRACTIONSTABILITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objectives of this work were to study the combined effects of seed moisture content and pressing temperature on oil recovery and quality parameters of almond oil (AO) and to evaluate the effectiveness of natural (rosemary extract and ascorbyl palmitate) and synthetic antioxidants (TBHQ) on the oxidative stability of AO analyzing chemical changes during an accelerated thermo-oxidation assay. A factorial arrangement was conducted, in pressing experiments, in order to study the combined effects of seed moisture content (4, 6, 8, 10 and 12% (w/w)) and pressing temperature (20, 40 and 60 C) on oil recovery and quality parameters. Oil recovery increased significantly as moisture content raised. The highest oil recovery (79.3%) was obtained at 8% (w/w) seed moisture content and 40 C pressing temperature. All extraction conditions employed were compatible with an acceptable chemical oil quality. Although in the accelerated assay of thermo-oxidation, the TBHQ became the most effective antioxidant, considering natural alternatives, rosemary extract and ascorbyl palmitate combination showed additional protective effect on the AO preservation.Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Marin, Maria Andrea. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaElsevier2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/84416Martinez, Marcela Lilian; Penci, Maria Cecilia; Marin, Maria Andrea; Ribotta, Pablo Daniel; Maestri, Damian; Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability; Elsevier; Journal of Food Engineering; 119; 1; 5-2013; 40-450260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877413002392info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2013.05.010info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:33:22Zoai:ri.conicet.gov.ar:11336/84416instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:33:23.204CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability
title Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability
spellingShingle Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability
Martinez, Marcela Lilian
ALMOND OIL
NATURAL ANTIOXIDANTS
SCREW PRESS EXTRACTION
STABILITY
title_short Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability
title_full Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability
title_fullStr Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability
title_full_unstemmed Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability
title_sort Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability
dc.creator.none.fl_str_mv Martinez, Marcela Lilian
Penci, Maria Cecilia
Marin, Maria Andrea
Ribotta, Pablo Daniel
Maestri, Damian
author Martinez, Marcela Lilian
author_facet Martinez, Marcela Lilian
Penci, Maria Cecilia
Marin, Maria Andrea
Ribotta, Pablo Daniel
Maestri, Damian
author_role author
author2 Penci, Maria Cecilia
Marin, Maria Andrea
Ribotta, Pablo Daniel
Maestri, Damian
author2_role author
author
author
author
dc.subject.none.fl_str_mv ALMOND OIL
NATURAL ANTIOXIDANTS
SCREW PRESS EXTRACTION
STABILITY
topic ALMOND OIL
NATURAL ANTIOXIDANTS
SCREW PRESS EXTRACTION
STABILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objectives of this work were to study the combined effects of seed moisture content and pressing temperature on oil recovery and quality parameters of almond oil (AO) and to evaluate the effectiveness of natural (rosemary extract and ascorbyl palmitate) and synthetic antioxidants (TBHQ) on the oxidative stability of AO analyzing chemical changes during an accelerated thermo-oxidation assay. A factorial arrangement was conducted, in pressing experiments, in order to study the combined effects of seed moisture content (4, 6, 8, 10 and 12% (w/w)) and pressing temperature (20, 40 and 60 C) on oil recovery and quality parameters. Oil recovery increased significantly as moisture content raised. The highest oil recovery (79.3%) was obtained at 8% (w/w) seed moisture content and 40 C pressing temperature. All extraction conditions employed were compatible with an acceptable chemical oil quality. Although in the accelerated assay of thermo-oxidation, the TBHQ became the most effective antioxidant, considering natural alternatives, rosemary extract and ascorbyl palmitate combination showed additional protective effect on the AO preservation.
Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Marin, Maria Andrea. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
description The objectives of this work were to study the combined effects of seed moisture content and pressing temperature on oil recovery and quality parameters of almond oil (AO) and to evaluate the effectiveness of natural (rosemary extract and ascorbyl palmitate) and synthetic antioxidants (TBHQ) on the oxidative stability of AO analyzing chemical changes during an accelerated thermo-oxidation assay. A factorial arrangement was conducted, in pressing experiments, in order to study the combined effects of seed moisture content (4, 6, 8, 10 and 12% (w/w)) and pressing temperature (20, 40 and 60 C) on oil recovery and quality parameters. Oil recovery increased significantly as moisture content raised. The highest oil recovery (79.3%) was obtained at 8% (w/w) seed moisture content and 40 C pressing temperature. All extraction conditions employed were compatible with an acceptable chemical oil quality. Although in the accelerated assay of thermo-oxidation, the TBHQ became the most effective antioxidant, considering natural alternatives, rosemary extract and ascorbyl palmitate combination showed additional protective effect on the AO preservation.
publishDate 2013
dc.date.none.fl_str_mv 2013-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/84416
Martinez, Marcela Lilian; Penci, Maria Cecilia; Marin, Maria Andrea; Ribotta, Pablo Daniel; Maestri, Damian; Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability; Elsevier; Journal of Food Engineering; 119; 1; 5-2013; 40-45
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/84416
identifier_str_mv Martinez, Marcela Lilian; Penci, Maria Cecilia; Marin, Maria Andrea; Ribotta, Pablo Daniel; Maestri, Damian; Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability; Elsevier; Journal of Food Engineering; 119; 1; 5-2013; 40-45
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877413002392
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2013.05.010
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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