Comparison of sweet and bitter almond oilquality: Impact of kernel skin and green supercritical CO extraction method.
作者信息
Sayah Oumayma, Taibi Soumia, Bouakline Hamza, El Yousfi Ridouan, Tayebi Amani, Ziani Imane, Tahani Abdesselam, El Bachiri Ali
机构信息
Physical Chemistry of Natural Substances and Process Research Team, Laboratory of Applied Chemistry and Environment, Faculty of Sciences, Chemistry Department, Mohammed First University, Oujda 60000, Morocco.
Physical Chemistry of Natural Substances and Process Research Team, Laboratory of Applied Chemistry and Environment, Faculty of Sciences, Chemistry Department, Mohammed First University, Oujda 60000, Morocco.
出版信息
Food Chem. 2025 Sep 15;486:144540. doi: 10.1016/j.foodchem.2025.144540. Epub 2025 Apr 30.
This study investigates the impact of almond skin on oil quality and composition using three extraction methods: supercritical CO (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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