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Development of Pressurized Extraction Processes for Oil Recovery from Wild Almond (Amygdalus scoparia)

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Wild almond Amygdalus scoparia is a very fruitful tree that is spread over an extensive region of Iran. Considering its high quality oil, the development of clean extraction processes based on the use of compressed fluids is encouraged. In this study, the main factors involved in supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE) of wild almond have been optimized by using two different experimental designs and considering the oil extraction yield as a response variable; effects of time, temperature, pressure, and use of co-solvents were studied for SFE while effects of time, temperature and type of solvent were evaluated for PLE. Results showed that the maximum oil yield using supercritical carbon dioxide was 42 %, obtained under the following conditions: extraction temperature, 40 °C; extraction pressure, 40 MPa; and 10 % ethanol as co-solvent. The optimum extraction yield for PLE was 55 %, which was achieved using ethanol as solvent at 150 °C for 20 min. Lipidomic analysis revealed that the amount of oleic acid in the oil extracted by SFE was higher than those obtained by using other classical procedures. In addition, triacylglycerols constituted more than 98 % of the extracted oils.

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Acknowledgment

The authors would like to acknowledge the support provided by “Ministry of Science, Research and Technology,” “Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks” and “Department of Bioactivity and Food Analysis, Institute of Food Science Research CIAL (CSIC-UAM)” (Madrid, Spain) and also “Research Council of the University of Tehran” (Tehran, Iran).

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Authors and Affiliations

  1. Department of Food Science, Engineering, and Technology, University of Tehran, Karaj, Iran

    Mohammad Balvardi & Karamatollah Rezaei

  2. Department of Bioactivity and Food Analysis, Institute of Food Science Research CIAL (CSIC-UAM), 28049, Madrid, Spain

    Jose A. Mendiola, Pilar Castro-Gómez, Javier Fontecha & Elena Ibáñez

  3. Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks, University of Tehran, 31587-77871, Karaj, Iran

    Karamatollah Rezaei

Authors
  1. Mohammad Balvardi
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  2. Jose A. Mendiola
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  3. Pilar Castro-Gómez
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  4. Javier Fontecha
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  5. Karamatollah Rezaei
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  6. Elena Ibáñez
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Corresponding author

Correspondence to Elena Ibáñez.

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Balvardi, M., Mendiola, J.A., Castro-Gómez, P. et al. Development of Pressurized Extraction Processes for Oil Recovery from Wild Almond (Amygdalus scoparia). J Am Oil Chem Soc 92, 1503–1511 (2015). https://doi.org/10.1007/s11746-015-2708-2

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  • DOI: https://doi.org/10.1007/s11746-015-2708-2

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