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Characterization of physico-chemical and bioactive properties of oils of some important almond cultivars by cold press and soxhlet extraction

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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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Acknowledgements

The authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding the Research group NO (RG-1435-049).

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031, Konya, Turkey

    Mehmet Musa Özcan

  2. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia

    Fahad Al Juhaimi, Kashif Ghafoor & Elfadıl E. Babiker

  3. Aydoğanlar High Vocational College, Selçuk University, Karapınar, Konya, Turkey

    Mustafa Mete Özcan

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  1. Mehmet Musa Özcan
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  2. Fahad Al Juhaimi
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  3. Kashif Ghafoor
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  4. Elfadıl E. Babiker
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  5. Mustafa Mete Özcan
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Correspondence to Mehmet Musa Özcan.

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Özcan, M.M., Al Juhaimi, F., Ghafoor, K. et al. Characterization of physico-chemical and bioactive properties of oils of some important almond cultivars by cold press and soxhlet extraction. J Food Sci Technol 57, 955–961 (2020). https://doi.org/10.1007/s13197-019-04128-3

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  • DOI: https://doi.org/10.1007/s13197-019-04128-3

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