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A Perspective on Production and Quality of Argentinian Nut Oils

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Traditional Foods

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((ISEKI-Food,volume 10))

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Abstract

Nuts are recommended constituents of the daily diet, although their real intake differs remarkably. Emerging proofs indicate that nuts may be a source of health promoting compounds that elicit cardioprotective effects. Nut fruits contain high levels of oil (50 – 70 %) and they are consumed fresh, toasted or salted, alone or in other edible products. Among the by-products of nuts industry, in general, the oil has not yet obtained popularity, although it has been demonstrated that its consumption has a lot of nutritional benefits. Their major constituents are triglycerides, in which unsaturated fatty acids are present in high amounts. The presence of other bioactive minor components, such as tocopherols and phytosterols, has been also documented.A major goal in nuts oils production is to find an appropriate method to recover oil from the seeds. To get high quality virgin oils, the process includes the selection of the fruits, the conditions of their transport and storage, the choice of the steps of the mechanical processing and finally the control of the storage and packaging conditions of the virgin oils. In recent years, there has been a resurgence of interest in the use of continuous, mechanical screw-presses to recover oil from oilseeds. Although screw pressing will not extensively replace solvent extraction in commodity oilseeds – because it recovers a lower proportion of oil; in the case of new specialty edible oils, screw pressing provides a simple and reliable method of processing small batches of seed. Moreover, mechanical pressing oil extraction is technically less extensive and less labor-intensive than the extraction solvent method. The safety and simplicity of the whole process is advantageous over the more efficient solvent extraction equipment. Furthermore, materials pressed out generally have better preserved native properties, end products are free of chemicals and it is a safer process.

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Authors and Affiliations

  1. Facultad de Ciencias Exactas, Físicas y Naturales, Instituto Multidisciplinario de Biología Vegetal (IMBIV. CONICET-UNC)—Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Universidad Nacional de Córdoba, Av. Vélez Sarsfield 1611, Córdoba, X5016GCA, Argentina

    Marcela Lilian Martínez & Damián Modesto Maestri

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  1. Marcela Lilian Martínez
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  2. Damián Modesto Maestri
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Correspondence to Marcela Lilian Martínez .

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  1. University of Iceland, Faculty of Food Science and Nutrition, Reykjavík, Iceland

    Kristberg Kristbergsson

  2. University College Cork, School of Engineering, Cork, Ireland

    Jorge Oliveira

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Martínez, M.L., Maestri, D.M. (2016). A Perspective on Production and Quality of Argentinian Nut Oils. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_32

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