Production of calorie-reduced almonds by supercritical extraction

Extraction of oil from tiger nut (Cyperus esculentus L.) with supercritical carbon dioxide (SC-CO2)

“…However, this is consistent with oil yields obtained from other nuts. Palazoglu and Balaban (1998) reported 29 g/100 g sample of oil recovery from pistachio nut with particles ranging between 1 and 1.68 mm and extraction conditions of 35 MPa and 50 C. Also, the oil recovery from pecan (Passey & Gros-Louis, 1993), with SC-CO 2 extraction at 55 MPa and a temperature of 25 C was 49 g/100 g sample. The total oil obtained from the tiger nut using solvent extraction method was found to be 41.2 AE 0.4 (g oil extracted/100 g of ground tiger nut).…”

“…Also, it allows extraction at low temperatures and provides easy and complete removal of solvent from the final product (Ozkal, Salgin, & Yener, 2005). Supercritical carbon dioxide has been used to extract oils from different food sources such as almond (Marrone, Poletto, Reverchon, & Stassi, 1998;Passey & Gros-Louis, 1993), hazelnut (Ozkal et al, 2005;Unal & Pala, 1996), pistachio nut (Palazoglu & Balaban, 1998), chia seed (Ixtaina et al, 2010) and palm kernel (Zaidul, Nik Norulaini, Mohd Omar, & Smith, 2007).…”

Supercritical carbon dioxide extraction of hazelnut oil

“…29% oil recovery was reported for pistachio nut particles ranging between 1 and 1.68 mm extracted with SC-CO 2 at 35 MPa and 50°C (Palazoǧlu & Balaban, 1998). The oil recovery for pecan halves (Passey & Gros-Louis, 1993), peanut particles (1.76-2.36 mm) (Goodrum & Kilgo, 1987), soybean particles (0.81 mm) (Snyder et al, 1984), extracted with SC-CO 2 at 55 MPa were 49%, 55%, and 67%, respectively for temperatures ranging from 25 to 50°C.…”

“…It enables extraction at low temperatures and, easy and complete removal of solvent from the final product. With SC-CO 2 , extraction of almond (Marrone, Poletto, Reverchon, & Stassi, 1998;Passey & Gros-Louis, 1993), hazelnut (Ü nal & Pala, 1996), peanut (Goodrum & Kilgo, 1987;Santerre, Goodrum, & Kee, 1994), pecan (Li, Bellmer, & Brusewitz, 1999;Zhang, Brusewitz, Maness, & Gasem, 1995), and pistachio nut (Palazoǧlu & Balaban) oils have been studied. These researches mostly focus on the reduction of the oil content of nuts.…”

Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety

“…Due to the restrictions proposed to reduce the use of organic solvents in industrial processes, clean extraction techniques such as supercritical fluid extraction, based generally on the use of carbon dioxide (CO 2 ), have been developed as a promising alternative to conventional methods to recover vegetable oils (Chemat et al., 2019; Sovilj, 2010). Almond oil extraction by supercritical carbon dioxide has been reported by many studies (Femenia et al., 2001; Marrone et al., 1998; Mericli et al., 2017; Passey &, Gros‐Louis,1993). Some authors obtained enriched tocopherol fractions and increased almond oil yield by increasing pressure, temperature, and solvent flow rate (Leo et al., 2005).…”