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  • Title: Characterization of physico-chemical and bioactive properties of oils of some important almond cultivars by cold press and soxhlet extraction.
    Author: Özcan MM, Al Juhaimi F, Ghafoor K, Babiker EE, Özcan MM.
    Journal: J Food Sci Technol; 2020 Mar; 57(3):955-961. PubMed ID: 32123416.
    Abstract:
    The oleic acid composition of almonds oils expressed by cold press varied from 73.56% in Cristomorto cultivar to 76.59% in Tuono while oleic acid in oils extracted by soxhlet method ranged from 71.86% in Cristomorto and 75.63% in Tuono cultivars. Also, oil from cold press extraction contained 19.51% and 21.86% linoleic acid for Ferragnes and Tuono almond cultivars, respectively, while 18.74 and 20.51% linoleic acid was recorded in Soxhlet extracted oil from Ferragnes and Tuono almonds, respectively. In addition, α-tocopherol contents of the oil samples varied significantly (p < 0.05) from 14.18 to 16.86 mg/100 g in Tuono and 15.71-17.96 mg/100 g in Ferragnes for cold-press and soxhlet extracted oils, respectively. β-Sitosterol composition of the oil obtained by cold press ranged from 157.94 (Tuono) and 171.68 mg/100 g (Cristomorto) while β-sitosterol content varied from 148.91 (Tuono) and 159.68 mg/100 g (Cristomorto) for oil extracted by Soxhlet method.
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