Fat‐soluble bioactives in nuts

Alasalvar, Cesarettin; Pelvan, Ebru

doi:10.1002/ejlt.201100066

Cited by 47 publications

(57 citation statements)

References 72 publications

(90 reference statements)

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“…On the other hand, consumers are currently looking for minimally processed foods with more healthy or organoleptic added value. Virgin nut oils fit well in this regard, since they are characterized by their typical aroma and taste, which depends mainly on the extraction and processing methods like roasting, and are appreciated in gastronomy because of their flavors . Moreover, pistachio oil is used in the cosmetic and pharmaceutical industry because of its emollient properties and high vitamin E content…”

Section: Introductionmentioning

confidence: 99%

Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

Ojeda‐Amador

Trapani²,

Fregapane

et al. 2018

Euro J Lipid Sci & Tech

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The present work aims to study the influence of different processing conditions, including temperature, roasting, the use of whole nuts, pressure (nozzle size) and speed of the screw‐press extraction process, on the minor components, mainly tocopherols, phenolics, and volatile components, contained in virgin pistachio oils (VPO) and their corresponding partially defatted residual cakes. An important increase in total polar phenolic (TPP) is observed in VPO processed at a temperature above 60 °C (e.g., 16.7–65.3 and 76.4 mg kg−1 at 130 °C and roasting conditions). TPP and the corresponding antioxidant activity also increase when a smaller nozzle diameter (3 mm) is used (16.7–35.4 mg kg−1; DPPH increases 36%), but no differences are observed when changing the screw speed. It is remarkable that the use of the whole pistachio (with its shell) helps to greatly enrich the oil in aromatic volatile compounds by up to 135%, with terpenes being the main family (e.g., 38.6–90.9 mg kg−1). Phenolic compounds and their antioxidant activity are higher in the residual cake when a higher processing temperature is used, for example, from 7260 to 12 250 mg kg−1 (at 40 and 130 °C, respectively). This result indicates their potential use as functional ingredients in food formulations. Practical Applications: The edible oil market is expanding and creating new products, where nut oils are gaining space in the preferences of consumers. In this sense, the study of the effect of different oil extraction conditions on the minor composition may help to produce VPOs with a higher bioactive compound content and/or with desired organoleptic characteristics. Virgin nut oils are minimally processed foods characterized by their typical aroma, taste, and minor bioactive compounds depending on the extraction and processing methods employed. Different technological conditions are studied using a screw‐press expeller to produce added value pistachio virgin oils and their residual cakes.

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Section: Introductionmentioning

confidence: 99%

Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

Ojeda‐Amador

Trapani²,

Fregapane

et al. 2018

Euro J Lipid Sci & Tech

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“…Phytosterol contents of SFE-extracted tree nut oils are much lower than mechanically pressed and solvent-extracted oils. c Robbins et al (2011), Pelvan (2011), andRyan et al (2006). While under this extraction condition, the yield of phytosterols may not be at its best (Nyam et al, 2010;Lee et al, 2013).…”

Section: Continuedmentioning

confidence: 99%

“…However, these concerns are not supported by a multitude of epidemiological studies and intervention trials conducted over the past few decades on tree nuts (García-Lorda et al, 2003;Griel and Kris-Etherton, 2006;King et al, 2008;Mattes et al, 2008;Schwingshackl and Hoffmann, 2012). Beneficial actions of vitamin E, phytosterols, and phenolics should also be taken into consideration (Alasalvar and Pelvan, 2011). The lipids of tree nut kernels are generally low in saturated fat and high in mono-and polyunsaturated fats.…”

Section: Compositional and Nutritional Properties Of Tree Nut Oilsmentioning

confidence: 99%

Tree nut oils

Gong

Pegg

2015

Specialty Oils and Fats in Food and Nutrition

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“…The almond composition in these compounds, denominated fat-soluble bioactives, consists of tocopherols, tocotrienols, phospholipids, sterols, phytosterols, phytostanols, sphingolipids, squalene and terpenoids. This group of compounds has been included by several authors inside the phytochemical concept (Alasalvar and Pelvan, 2011).…”

Section: Triglyceridesmentioning

confidence: 99%

Virgin almond oil: Extraction methods and composition

Roncero¹,

Álvarez‐Ortí²,

Pardo-Giménez³

et al. 2016

Grasas y Aceites

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SUMMARY:In this paper the extraction methods of virgin almond oil and its chemical composition are reviewed. The most common methods for obtaining oil are solvent extraction, extraction with supercritical fluids (CO 2 ) and pressure systems (hydraulic and screw presses). The best industrial performance, but also the worst oil quality is achieved by using solvents. Oils obtained by this method cannot be considered virgin oils as they are obtained by chemical treatments. Supercritical fluid extraction results in higher quality oils but at a very high price. Extraction by pressing becomes the best option to achieve high quality oils at an affordable price. With regards chemical composition, almond oil is characterized by its low content in saturated fatty acids and the predominance of monounsaturated, especially oleic acid. Furthermore, almond oil contains antioxidants and fat-soluble bioactive compounds that make it an oil with interesting nutritional and cosmetic properties. KEYWORDS:Almond; Chemical composition; Extraction; Oil; Quality RESUMEN: Aceite de almendra virgen: Métodos de extracción y composición. En este trabajo se revisan los métodos de extracción del aceite de almendra virgen y su composición química. Los métodos más habituales para la obtención del aceite son la extracción con disolventes, la extracción con fluidos supercríticos (CO 2 ) y los sistemas de presión (prensas hidráulica y de tornillo). El mayor rendimiento industrial, pero también la peor calidad de los aceites, se consigue mediante el uso de disolventes. Además, los aceites obtenidos por este método no se pueden considerar vírgenes, pues se obtienen por medio de tratamientos químicos. La extracción con fluidos supercríticos da lugar a aceites de mayor calidad pero a un precio muy elevado. La extracción mediante prensado se convierte en la mejor opción de extracción, al conseguir aceites de alta calidad a un precio asequible. En cuanto a su composición química, el aceite de almendra se caracteriza por su bajo contenido en ácidos grasos saturados y el predominio de los monoinsaturados, en especial en ácido oleico. Además, el aceite de almendra contiene compuestos bioactivos liposolubles y antioxidantes que lo convierten en un aceite con interesantes propiedades nutricionales y cosméticas.

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Fat‐soluble bioactives in nuts

Cited by 47 publications

References 72 publications

Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

Tree nut oils

Virgin almond oil: Extraction methods and composition

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