Aceite de almendras dulces: extracción, caracterización y aplicación

Hernández, Sandra Analía; Zacconi, Flavia

doi:10.1590/s0100-40422009000500044

Cited by 15 publications

(11 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The whole spectra are the combination of many almond constituents, which are mainly represented by the combination of O-H stretching, C-H bending and C-O stretching. The broad band (3140-2808 cm -1 ) containing three different peaks was mainly assigned to the stretching vibrations of CH2 functional group (Hernández & Zacconi, 2009, Maqsood & Benjakul, 2010. In this sense, this band could be associated with the saturated fatty acids fraction present in almonds.…”

Section: Atr-fir Spectral Analysismentioning

confidence: 90%

Discrimination of intact almonds according to their bitterness and prediction of amygdalin concentration by Fourier transform infrared spectroscopy

Cortés

Talens

Baviera

et al. 2019

Postharvest Biology and Technology

View full text Add to dashboard Cite

Intact almond kernels (N=360, half sweet and half bitter) were analyzed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) for the prediction of amygdalin concentration and to classify them according to their bitterness. Amygdalin concentrations for sweet and bitter almonds, determined by high performance liquid chromatography, were between 0.7-350 and 15000-50000 mg kg-1 , respectively. Concentrations were successfully predicted by applying partial least squares (PLS) to the pre-treated spectral data with R 2 p of 0.951 and RMSEP of 0.398. Additionally, linear discriminant analysis (LDA), quadratic discriminant analysis (QDA) and PLS-DA models were constructed to classify samples according to their bitterness. All three models provided a satisfactory discrimination of almonds into sweet and bitter categories, providing overall accuracy values of 83.3 %, 86.1 % and 98.6 %, respectively. The results indicate the potential of ATR-FTIR spectroscopy for the reliable, easy and fast prediction of amygdalin concentration, and for almond classification according to their bitterness.

show abstract

Section: Atr-fir Spectral Analysismentioning

confidence: 90%

Discrimination of intact almonds according to their bitterness and prediction of amygdalin concentration by Fourier transform infrared spectroscopy

Cortés

Talens

Baviera

et al. 2019

Postharvest Biology and Technology

View full text Add to dashboard Cite

show abstract

“…Peaks in the range of 1400-1200 cm -1 , with several peaks at 1460-1230 cm -1 , correspond the C−H bending vibrations in CH 2 and CH 3 [30]. The band detected approximately at 1045 cm -1 corresponds to the stretching vibration of C-O functional groups characteristic of the carbohydrate fraction of the samples [30].…”

Section: Spectral Profile Of Almond Samples and Adulterantsmentioning

confidence: 92%

“…The bands between 1600 and 1400 cm -1 , particularly that at 1530 cm −1 , correspond to the bending vibrations of the N−H functional group, primarily observed in amide I and amide II of the proteins present in almonds [29]. Peaks in the range of 1400-1200 cm -1 , with several peaks at 1460-1230 cm -1 , correspond the C−H bending vibrations in CH 2 and CH 3 [30]. The band detected approximately at 1045 cm -1 corresponds to the stretching vibration of C-O functional groups characteristic of the carbohydrate fraction of the samples [30].…”

Section: Spectral Profile Of Almond Samples and Adulterantsmentioning

confidence: 95%

Non-Targeted Detection of Adulterants in Almond Powder Using Spectroscopic Techniques Combined with Chemometrics

Faqeerzada

Lohumi

Joshi

et al. 2020

Foods

View full text Add to dashboard Cite

Methods that combine targeted techniques and chemometrics for analyzing food authenticity can only facilitate the detection of predefined or known adulterants, while unknown adulterants cannot be detected using such methods. Therefore, the non-targeted detection of adulterants in food products is currently in great demand. In this study, FT-IR and FT-NIR spectroscopic techniques were used in combination with non-targeted chemometric approaches, such as one-class partial least squares (OCPLS) and data-driven soft independent modeling of class analogy (DD-SIMCA), to detect adulterants in almond powder adulterated with apricot and peanut powders. The reflectance spectra of 100 pure almond powder samples from two different varieties (50 each) were collected to develop a calibration model based on each spectroscopic technique; each model was then evaluated for four independent sets of two varieties of almond powder samples adulterated with different concentrations of apricot and peanut powders. Classification using both techniques was highly sensitive, the OCPLS approach yielded 90–100% accuracy in different varieties of samples with both spectroscopic techniques, and the DD-SIMCA approach achieved the highest accuracy of 100% when used in combination with FT-IR in all validation sets. Moreover, DD-SIMCA, combined with FT-NIR, achieved a detection accuracy between 91% and 100% for the different validation sets and the misclassified samples belong to the 5% and 7% adulteration sets. These results suggest that spectroscopic techniques, combined with one-class classifiers, can be used effectively in the high-throughput screening of potential adulterants in almond powder.

show abstract

“…secos con mayor cantidad de vitamina E por lo que ejerce un valioso papel antioxidante. Posee un 52% de grasas, de las cuales las dos terceras partes corresponden al ácido oleico, por lo cual, comer almendras es muy parecido a tomar aceite de oliva desde el punto de vista cardiovascular (Hernández y Zacconi, 2009). Otro punto a tener en cuenta, es el contenido de ácido linoleico (omega-6), ácido graso que no sintetiza el organismo y es esencial por lo cual le es necesario obtener de la dieta (Agunbiade y Olanlokun, 2006).…”

Section: Importancia De Los Glucósidos Cianogénicos En El Sabor De Frunclassified

“…A diferencia de las dulces, poseen en su interior una sustancia llamada amigdalina (Laetril o vitamina B-17). Cuando se parte o mastica una de estas almendras se pone en contacto dicha sustancia con la saliva y la emulsina; esta última es una enzima β-glucosidasa que actúa fraccionando la amigdalina en β-D-glucosa (hidrato de carbono), benzaldehído (responsable del sabor amargo) y ácido cianhídrico, debido al sabor desagradable del aldehído, se evita la ingesta del ácido cianhídrico, el cual es el responsable del envenenamiento, siendo la dosis mortal equivalente a 20 almendras para los adultos y 10 para los niños (Hernández y Zacconi, 2009). Muchas variedades cultivadas son heterocigóticas para este carácter, y aunque algunas de ellas son ligeramente amargas, la mayoría son dulces (Pérez et al, 2012).…”

Section: Importancia De Los Glucósidos Cianogénicos En El Sabor De Frunclassified

Importancia de los glucósidos cianogénicos en el sabor de frutos de almendros (Prunus dulcis Miller) y su incidencia en la agroindustria

Arrázola¹,

Grané²,

Dicenta³

2014

Rev. Colomb. Cienc. Hortic.

View full text Add to dashboard Cite

RESUMENDurante el proceso de acondicionamiento de la almendra para su consumo o como materia prima en la obtención de derivados se encuentran almendras amargas, situación que representa un problema cuando no se necesitan, esto debido a la degradación de la prunasina y amigdalina en benzaldehído y ácido cianhídrico, lo cual influye en el sabor y aroma de la almendra destinada para usos industriales. El objetivo de la investigación fue clasificar 29 variedades de almendras atendiendo la concentración de amigdalina y prunasina en los tres subgrupos de manera a priori (dulce, ligeramente amargo y amargo) para su posible utilización en la agroindustria. Se distinguieron dos grandes grupos, amargas y no amargas, mediante cromatografía líquida de alta resolución (HPLC) con contenidos promedios entre 2.400 hasta 5.900 mg de amigdalina/100 g muestra, para amargas. Para el grupo de las no amargas como 'Primorskii', 'Ramillete' y 'Bonita', la amigdalina no se detectó, otras presentaron valores de 20 mg amigdalina/100 g. Algunas variedades no amargas presentaron en el primer año (2008) valores ligeramente menores que durante el segundo año (2009), por ejemplo las variedades Achaak, Carretas, Ferraduel (10,22 a 11,25 mg de amigdalina/100 g). El estudio permitió clasificar las variedades en amargas y no amargas, lo cual posibilitará mejorar y disminuir los problemas de sabor en la industria (turrones, mazapán, licor) donde las almendras se utilizan sin amargor.Importancia de los glucósidos cianogénicos en el sabor de frutos de almendros (Prunus dulcis Miller) y su incidencia en la agroindustria Importance of cyanogenic glycosides in the flavor of almond fruits (Prunus dulcis Miller) and their impact on agribusiness Árbol de almendra en fructificación.

show abstract

Aceite de almendras dulces: extracción, caracterización y aplicación

Cited by 15 publications

References 3 publications

Discrimination of intact almonds according to their bitterness and prediction of amygdalin concentration by Fourier transform infrared spectroscopy

Discrimination of intact almonds according to their bitterness and prediction of amygdalin concentration by Fourier transform infrared spectroscopy

Non-Targeted Detection of Adulterants in Almond Powder Using Spectroscopic Techniques Combined with Chemometrics

Importancia de los glucósidos cianogénicos en el sabor de frutos de almendros (Prunus dulcis Miller) y su incidencia en la agroindustria

Contact Info

Product

Resources

About