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

MARCELA L. MARTÍNEZ; MARÍA CECILIA PENCI; ANDREA MARÍN; PABLO D. RIBOTTA; DAMIÁN M. MAESTRI

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2013 vol. 119 p. 40 - 45

0260-8774

The objectives of this work were to study the combined effects of seed moisture content and pressingtemperature on oil recovery and quality parameters of almond oil (AO) and to evaluate the effectivenessof natural (rosemary extract and ascorbyl palmitate) and synthetic antioxidants (TBHQ) on the oxidativestability of AO analyzing chemical changes during an accelerated thermo-oxidation assay. A factorialarrangement was conducted, in pressing experiments, in order to study the combined effects of seedmoisture content (4, 6, 8, 10 and 12% (w/w)) and pressing temperature (20, 40 and 60 C) on oil recoveryand quality parameters. Oil recovery increased significantly as moisture content raised. The highest oilrecovery (79.3%) was obtained at 8% (w/w) seed moisture content and 40 C pressing temperature. Allextraction 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 showedadditional protective effect on the AO preservation.