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Almond (Prunus dulcis) oil
Abstract
The almond tree, Prunus dulcis, is a species that belongs to the Amygdalus subgenus inside the Prunus genus, the Rosaceae family and the order Rosales. The almond kernel has been used as food for the mankind, due to its oil-rich and high-calorie content. As consumers are more interested in healthy life styles, almonds are emerging as some of the most popular edible nuts. Almonds are a nutrient-dense food, an excellent source of vitamin E, and a good source of manganese, magnesium, copper, phosphorus, fiber and riboflavin. Recent studies have shown that almonds also contain a diverse array of phenolic and polyphenolic compounds. Almond kernel is known as a source of high lipids (44–61% on fresh weight; 20–68% on dry weight). Only 8% of the fatty acids in almond oil are saturated fats, while it is high in monounsaturated fats, which have demonstrated beneficial effects on lipoprotein profiles in the blood and ability lower the risk of cardiovascular diseases. The major fatty acid is oleic acid, representing 50–70% of the total fatty acid content. Other minor components in almond oil include sterols, tocopherols (mainly α-tocopherol) and squalene. The almond oil is used as edible oil, mainly as a salad dressing and in vegetable dips. It is also used in the cosmetic industry, especially in dry skin creams, anti-wrinkle and anti-aging products. Historically, almond oil has been used for its numerous health and beauty benefits in ancient Chinese, Ayurvedic and Greco-Persian schools of medicine. The bitter almond oil contains three basic components, benzaldehyde, amygdalin and hydrogen cyanide that limit its uses to external applications. The sweet almond oil contains large amounts of vitamins E and K that help skin regeneration and maintain elasticity, which is why the oil is used in many cosmetic products. Almond oil is one of the most popular essential oils used in aromatherapy and massage therapy since it is suitable for any skin type.
... This effect could be due to the natural antioxidants contained in almond flour. Indeed, it was reported that almonds contain a variety of antioxidant phytochemicals, including phenolic compounds and α-tocopherol(Colic et al., 2019;Kamil & Chen, 2012;Martins et al., 2017). On the other hand, in samples containing almond flour, the TBARS value increased with the increasing substitution rate. ...
Almond is rich in vitamins, minerals, and dietary fiber and contains high fat and protein. For this reason, almond flour can be used as an additive in the production of various foods to increase nutritional value, improve texture and flavor, and produce healthier products. The purpose of this study is to determine the availability of almond flour as an animal fat replacer in the production of beef patties. For this purpose, beef patties were produced in five different formulations containing animal fat and/or almond flour, and pH, moisture content, color, and TBARS values were detected in both raw and cooked samples. In addition, cooking yield and shrinkage were calculated and fatty acid composition, texture profile, and sensory analyses were performed on cooked samples. Replacing animal fat with almond flour increased pH in raw and cooked beef patties but decreased moisture content, b * value, and TBARS in cooked samples compared to the control. While cooking yield increased in beef patties containing almond flour, shrinkage decreased. In addition, the cooking process caused decreases in L *, a *, and b * values. Using almond flour in beef patties decreased the SFAs and increased the amounts of oleic and linoleic acids. Hardness, cohesiveness, resilience, and chewiness were significantly affected by the use of almond flour ( p < .01), and higher hardness and chewiness, and lower cohesiveness and resilience were determined in the samples containing almond flour compared to the control. On the other hand, the use of almond flour instead of animal fat in beef patties did not have a significant effect on the determined sensory properties ( p > .05).
... The almond kernel is valued for its particular physicochemical, nutritional (Massantini & Frangipane, 2022), and sensory characteristics, and it has a high market potential as an ingredient in many snacks and other processed foods as well as in the pharmaceutical and cosmetic industries (Blaak & Staib, 2022;Čolić et al., 2019). Almonds are rich in nutrients. ...
Almond production in Portugal is of great importance for the economy of their main producing areas. However, the contamination of these nut fruits with fungi and mycotoxins poses a significant risk to food safety and security. This work intended to evaluate the influence of storage conditions on the microbial and mycotoxin stability and safety of almonds throughout long‐term storage. Two almond varieties—Lauranne and Guara—were submitted to three different storage conditions, namely, 4°C with noncontrolled relative humidity (RH), 60% RH at 25°C, and 70% RH at 25°C, for a storage period of 9 months. Samples were collected after 0, 3, 6, and 9 months of storage and analyzed for microbial loads (aerobic mesophiles, yeasts, and molds), mold incidence and diversity, and mycotoxin contamination. In total, 26 species were identified belonging to 6 genera: Aspergillus , Cladosporium , Fusarium , Penicillium , Paecilomyces , and Talaromyces . For the variety Guara, mycotoxins related to Aspergillus sect. Flavi , such as aflatoxins, averufin, versicolorin C, and norsolorinic acid, were detected only after 9 months of storage at 70% and 60% RH. Penicillium mycotoxins, such as quinolactacin A and roquefortine C, were also detected. For the variety Lauranne, Penicillium mycotoxins were detected, such as citrinin, quinolactacins A and B, roquefortines C and D, cyclopenin, cyclopenol, penitrem A, viridicatin, and viridicatol. Mycotoxins related to Aspergillus , such as aspulvinone E, flavoglaucin, paspalin, asperglaucide, asperphenamate, cyclo(L‐Pro‐L‐Tyr), and cyclo(L‐Pro‐L‐Val), were also detected.
Practical Application
(Optional, for JFS Research Articles ONLY) The quality of almonds depends on the storage period and the RH and temperature at which they are stored. Storage of almonds at 60% RH at 25°C is a good storage condition to maintain the stability and safety of nuts in terms of microbial and mycotoxin contaminations.
This study aimed to extract sweet almond oil (SAO), prepare and characterize its nanoemulsion, produce polyvinyl alcohol (PVA) orally disintegrating films (ODFs) containing 20% and 40% of SAO nanoemulsion and characterize the in vitro disintegration time, color parameters, mechanical, structural, morphological and thermal properties, water contact angle and antioxidant activity stability of ODFs. Dynamic light scattering (DLS) confirmed the formation of a nanoemulsion with droplet size, polydispersity index, and zeta potential of 81.7 nm, 0.28 and, + 13.5 mV, respectively. The formation of new hydrogen bonds between PVA chains and SAO nanoemulsion droplets was revealed by ATR-FTIR spectroscopy. Due to XRD results, the crystallinity of the ODFs was increased by SAO nanoemulsion addition. According to FE-SEM images, when SAO nanoemulsion concentration increased, the aggregation of nanoemulsion droplets was observed. The ODF containing 20% nanoemulsion had the highest thermal stability in TGA. Moisture absorption and moisture content of the ODF samples decreased by SAO nanoemulsion addition. All films had excellent color parameters with very little opacity. Although the incorporation of SAO nanoemulsion led to a high hydrophobicity and water contact angle but increased disintegration time values are in the standard accepted range. The SAO nanoemulsion containing ODFs were very efficient in maintaining anti-oxidant activity as a function of the storage time and temperature. Overall, the results shows that the PVA films containing SAO nanoemulsion can be used as an effective ODF with high antioxidant potential.
The effects of gaseous chlorine dioxide (ClO2) treatment, applied to inactivate Salmonella, on lipid oxidation, volatile compounds, and chlorate levels of dehulled almonds were evaluated during a 3 month accelerated storage at 39 °C. At treatment levels that yielded a 2.91 log reduction of Salmonella, ClO2 promoted lipid oxidation as indicated by increased peroxide values, total acid number, conjugated dienes, and thiobarbituric acid-reactive substances. Furthermore, several chlorine-containing volatile compounds including trichloromethane, 1-chloro-2-propanol, 1,1,1-trichloro-2-propanol, and 1,3-dichloro-2-propanol were identified in ClO2-treated samples. However, all the volatile chlorine-containing compounds decreased during the 3 months of storage. Chlorate (26.4 ± 5.1 μg/g) was found on the ClO2-treated samples. The amounts of non-ethanol alcohols, aldehydes, and carboxylic acids increased following ClO2 treatments. Some volatiles such as 2,3-butanediol that were present in non-treated samples became non-detectable during post-ClO2 treatment storage. Overall, our results demonstrated that gaseous ClO2 treatment promoted lipid oxidation, generation of volatiles of lipid origin, and several chlorine-containing compounds.
Keywords: Persian medicine Materia medica Anti-dandruff Topical Remedies Background: Dandruff is a common and important scalp disorder affecting almost half of the population at the pre-pubertal age. Various studies have shown that using herbs can be a good option for improving dandruff. There is a way to search for effective herbal and natural remedies that, in addition to being scientifically valid, is a quick path in the process of discovering, designing, and obtaining natural remedies. This method is based on the knowledge of traditional medicine. Persian medicine contains vast knowledge in diagnosing, preventing and treating diseases, including valuable information from the experiences of scientists. Objective: This article introduces materia medica mentioned in Persian medicine used for dandruff. Methods: The present study is a review based on the study of traditional Persian medicine books. Hereon, effective drugs for improving dandruff mentioned in the second volume of Ibn Sina's book (Al Qanun-fi al-Tibb) have been listed, and then four reference books of traditional medicine (al-Abnieh an Haghayegh al-advieh, Tazkare Ulul Al-bab, Tohfat al-Momenin, and Makhzan al-Advieh) are reviewed. Results: Twenty-one materia medica were found as anti-dandruff remedies. Based on the scores, Trigonella foenum-graecum L. and Beta vulgaris L. earned the best points respectively, and Prunus amygdalus Batsch, Sesamum indicum L., Ziziphus spina-christi (L.) Desf., and sodium tetraborate decahydrate got the next orders with equal scores. Conclusion: The list of drugs collected in this study can be considered as a basis for further studies to design and make new effective drugs for treating dandruff.
Sweet almond oil is a raw material with high-added value used in different products. Then, the aim of this study is to evaluate the quality and purity of 10 body oils based on sweet almond oils currently available in the Brazilian market. Fatty acid composition and triacylglycerol (TAG) profile were determined by gas chromatography with flame ionization detector (GC-FID) and atmospheric solids analysis probe mass spectrometry (ASAP-MS), respectively. The authenticity of samples was assessed using an analytical curve equation. Soybean oil was chosen as the adulterant because it is the cheapest vegetable oil commercialized in Brazil. Hierarchical clustering analysis (HCA) in conjunction with ASAP-MS classified product samples according to the type of vegetable oil (soybean and sweet almond oils). The addition of soybean oil (8.79% to 99.70%) was confirmed in samples. However, only two samples stated in their label the presence of soybean oil as an ingredient. These findings highlight the need for better oversight by regulatory bodies to ensure that consumers acquire high quality and authentic products based on equally high quality and purity of sweet almond oils.
Background:
Based on evidence there are accepted links among early nutrition, epigenetic processes, and cognitive performance. Almond as a nutritious food could exert neuroprotective effects and improve anxiety, learning, and memory.
Methods:
In the current study, female rats were fed with a diet containing 5% (w/w) almonds during the mating period (two days) and gestation period (21 consecutive days). Then, the effect of the almond diet on short-term memory (Y maze), anxiety (elevated plus maze), and stress adaptation (forced swimming test) were investigated in the adult male offspring. The hippocampus (HIP), prefrontal cortex (PFC), and amygdala (AMY) of offspring were collected, and the level of cyclic AMP response element-binding proteins (CREB), brain-derived neurotrophic factor (BDNF) was assessed by western blotting. Also, Monoamine oxidases (MAO)-A and B activity were evaluated via enzymatic assays.
Results:
Our results indicated that prenatal almond consumption improved memory, made a modest reduction in anxiety-like behavior, and increased stress adaptation in adult male offspring. Also, molecular assessments showed an increased level of CREB phosphorylation and BDNF in the HIP and PFC of the almond group, while the activity of MAO-A and MAO-B was inhibited by almond consumption in mentioned areas.
Discussion:
These findings introduce almonds as a beneficial diet during pregnancy, for improving short-term memory, stress adaptation, and cognitive performance in adult offspring.
Biobased raw materials like natural polysaccharides are increasingly sought by the cosmetic industry for their valuable properties. Such biodegradable and usually non-cytotoxic biopolymers are commonly used in skin-care products as rheological modifiers, bioemulsifiers and/or bioactive ingredients. FucoPol is a natural polysaccharide with reported biocompatibility, emulsion-forming and stabilizing capacity, shear-thinning behavior and bioactivity (e.g., antioxidant capacity, wound healing ability) that potentiate its utilization in skin-care products. In this study, olive oil and α-tocopherol containing emulsions were stabilized with FucoPol. Although the presence of α-tocopherol negatively impacted the emulsions’ stability, it increased their emulsification index (EI). Moreover, FucoPol outperformed the commercial emulsifier Sepigel® 305, under the tested conditions, with higher EI and higher stability under storage for 30 days. The formulation of FucoPol-based emulsions with olive oil and α-tocopherol was studied by Response Surface Methodology (RSM) that allowed the definition of the ingredients’ content to attain high emulsification. The RSM model established that α-tocopherol concentration had no significant impact on the EI within the tested ranges, with optimal emulsification for FucoPol concentration in the range 0.7–1.2 wt.% and olive oil contents of 20–30 wt.%. Formulations with 25 wt.% olive oil and either 0.5 or 2.0 wt.% α-tocopherol were emulsified with 1.0 wt.% or 0.7 wt.% FucoPol, respectively, resulting in oil-in-water (O/W) emulsions. The emulsions had similar shear-thinning behavior, but the formulation with higher FucoPol content displayed higher apparent viscosity, higher consistency, as well as higher firmness, adhesiveness and cohesiveness, but lower spreadability. These findings show FucoPol’s high performance as an emulsifier for olive oil/α-tocopherol, which are supported by an effective impact on the physicochemical and structural characteristics of the emulsions. Hence, this natural polysaccharide is a potential alternative to other emulsifiers.
This study evaluates the effect of two contrasting years, in terms of climatic parameters, on kernel morphology and content and on the composition of oil, tocopherols and the 11 macro- and micro-elements in almonds. Low precipitation and high temperatures increased the content of tocopherols, Cu and Zn but decreased the kernel ratio, the oil content, and the levels of macro-elements and of Cr, Fe, Mn and Mo. The obtained data indicate some statistically significant correlations among the kernel quality parameters and climate. A small variation in oil concentration with the highest value in ‘Texas’ (60.07%) was observed. The main tocopherol homologue was α-tocopherol (39.4 to 404.4 mg/100 g DW), representing more than 90% of the total tocopherols. Potassium was predominant (882.0 to 1104.5 mg/100 g), followed by phosphorus, magnesium, calcium and sodium. The most abundant micro-elements were iron (3.095 to 3.708 mg/100 g) and zinc (2.641 to 4.765 mg/100 g), followed by manganese, copper, molybdenum and chromium. The genotype 15/03 has the highest level of health-promoting compounds (α-tocopherol, potassium and zinc), so that, together with genotype 25/03 which showed the best response to changing climatic conditions, this genotype could be of interest for breeding programs.
Abstract. This study focuses on characterization of almond kernel oils extracted mechanically from five sweet
almond varieties: ‘Marcona’, ‘Fournat’, ‘Ferragnes’, ‘Ferraduel’ and ‘Beldi’), cultivated in eastern Morocco. Oil
content, physicochemical parameters, triacylglycerol and fatty acid compositions were determined. Analyzed
oils showed low acidity values that range between 0.77-0.88%, peroxide values range between 6.43-16.39
meq/kg and Iodine values range between 98.42-103.90%. The principal fatty acid of almond kernel oils is oleic
acid (C18:1); oils of ‘Ferragnes-Ferraduel’ and ‘Beldi’ varieties show higher values of C18:1 respectively of 72.87
and 71.62%, however ‘Fournat’ almond kernel oil shows the lowest content of C18:1 (63.54%). HPLC analysis
of triglycerides was carried out, and results show that analyzed almond kernel oils are characterized by the dominance of trioleylglycerol (OOO) that contents range between a minimum of 31.48% for Fournat’s oil and 43.82%
for Ferragnes-Ferraduel’s oil. The oxidative stability of almond kernel oils was determined by rancimat tests as
the induction period (IP, h recorded by a 743 Rancimat apparatus Metrohm, Switzerland). Results show that
stability, of almond kernel oils is clearly influenced by the almond variety; Oxidative stability of tested almond
kernel oils ranged between an IP = 20.28 h for ‘Marcona’ oil and an IP = 27.55 h for ‘Ferragnes-Ferraduel’.
Keywords. Almond kernel oil – Fatty acid – Triglycerides – Oxidative stability.
This study was carried out in order to determine the rootstock effect on content
of oil and most abundant fatty acids (oleic
acid and linoleic acid), oleic acid/linoleic
acid ratio, total phenolic content (TPC)
and radical-scavenging activity (RSA) of
almond kernels. The experimental orchard was established in 2006 in Surduk (North
Serbia). Cultivars ‘Troito’, ‘Marcona’ and ‘Texas’ were budded (grafted) on myrabalan
plum seedlings and ‘GF 677’. Results reveal
ed significant influence of rootstock on
evaluated characteristics. Except content of
oleic acid and oleic acid/linoleic acid ratio
all other parameters had higher values when cultivars were grafted onto myrabalan
plum. As expected, significant differences were also determined among studied
cultivars. Except content of linoleic acid, for all other parameters the lowest values
were found in ‘Marcona’, while highest for ‘Texas’. Obtained results can be used for
improving of almond quality in agro
ecological conditions of Serbia.
Almond is the most important nut species worldwide and almond kernels show the highest levels of tocopherols among all nuts. In almond, tocopherols not only play a substantial role as a healthy food for human consumption, but also in protecting lipids against oxidation and, thus, lengthening the storage time of almond kernels. The main tocopherol homologues detected in almond in decreasing content and biological importance are α-, γ-, δ-, and β-tocopherol. Tocopherol concentration in almond depends on the genotype and the environment, such as the climatic conditions of the year and the growing management of the orchard. The range of variability for the different tocopherol homologues is of 335-657 mg/kg of almond oil for α-, 2-50 for γ-, and 0.1-22 for β-tocopherol. Drought and heat have been the most important stresses affecting tocopherol content in almond, with increased levels at higher temperatures and in water deficit conditions. The right cultivar and the most appropriate growing conditions may be selected to obtain crops with effective kernel storage and for the most beneficial effects of almond consumption for human nutrition and health.
This book, containing 20 chapters, deals with almond taxonomy, morphology, physiology, cultivation history, production, breeding (classical and molecular), cultivar development, genomics, pollen-style (in)compatibility, rootstock development, propagation, orchard management, environmental and water requirements, nutrition, diseases, pests, harvesting, chemical composition, marketing, processing and industrialization.
Oil content and bioactive properties of almond and walnut kernels were investigated in developing almond and walnut kernels at 10 days intervals. The oil contents of almond and walnuts after the first harvest (1.H) stage changed between 46.2% and 55.0% to 39.1% and 70.5%, respectively (p<0.05). Oleic acid contents of almond and walnut oils ranged from 71.98% (1.H) to 78.68% (5.H) and 10.51% (1.H) to 16.78% (2.H) depending on harvest (H) times, respectively (p<0.05). In addition, linolenic acid contents of walnut and almond oils were found between 62.35% and 67.78%, and 12.02% and 17.65%, respectively. The almond kernel oil after the first harvest stage contained 1.045, 1.058, 1.018, 0.995 and 0.819 mg/kg ɑ-tocopherol, respectively. γ-Tocopherol contents of walnut oil changed between 1.364 (3.H) and 2.954 mg/kg (1.H). The β-sitosterol contents of both almond and walnut oils were found between 1956.6 (5.H) and 2557.7 (1.H), and 1192.1 (3.H) and 4426.4 mg/kg (1.H). The study exhibited the presence of high percentage of oleic and linoleic for almond and walnut, respectively, and γ-tocopherol and β-sitosterol.
The aim of this study was to evaluate morphological (of fruit and kernel), mechanical (namely shell rupture force) and antioxidant properties (including phenolics and flavonoid content) of five Portuguese almond cultivars, comparing them with two commercial cultivars (Glorieta and Ferragnès). Of the analyzed traits, nut and kernel dimensions varied substantially and were used to describe cultivars. However, some traditional cultivars recorded similar (Pegarinhos), or even higher (Amendoão, Casanova and Refêgo) nut and kernel weight than commercial cultivars. Furthermore, shelling percentage of traditional cultivar (Bonita) was higher than commercial cultivars. Rupture force necessary to break fruits of all traditional cultivars was higher than commercial ones, and was correlated to nut weight cultivars. The phenolics, flavonoids content and antioxidants were higher for Casanova. Parameters like high kernel weight, low percentages of double kernels or losses during shelling and considerable higher phenolics and flavonoids content may be considered by industry during selection of almond.
The effects of different pollen sources including five cultivated almond cultivars (Genco, Tuono, 15–5, Filip Ceo, and Supernova) on quantity and quality of chemical composition of two Iranian self-incompatible cultivars (Shahrood 12 and Shahrood 21) as well as self-pollination of these cultivars were investigated. Results showed a variation in oil content and fatty acid composition between two studied cultivars. The oil content was not affected by pollination treatments but the fatty acid composition of almond oil significantly was influenced by type of the pollen source. The most common unsaturated fatty acids found in the kernels of all treatments were oleic acid (68.72–88.26%) and linoleic acid (10.57–22.36%). The type of pollen source with modified oleic/linoleic acid ratio affected the oil quality. The highest oleic/linoleic acid ratio was obtained in Shahrood 12 (8.35%) and Sharood 21 (4.78%) cultivars, which pollinated with Filip Ceo and Supernova pollens, respectively.
We assessed chemical composition and variation in oil content and seed weight of 40 wild-growing almonds (Prunus L. spp.) accessions collected from different parts of Iran. There were significant differences in kernel weight and oil parameters. Accessions ranged from 0.20 to 1.5 g in kernel weight, 0.2–3.0 mm in shell thickness, and 16–55 % in oil content. The predominant vegetable oil components of kernels were 4.6–9.5 % palmitic acid, 0.4–0.8 % palmitoleic acid, 1.0–3.4 % stearic acid, 48.8–88.4 % oleic acid and 11.3–33.2 % linoleic acid. Linolenic acid was detected in 15 accessions. High heritability was recorded for all studied traits and was maximum for shell thickness (98.5 %) and minimum for oil content (97.1 %). Maximum and minimum ‘Euclidean’ pair wise dissimilarities were 17.9 and 0.5, respectively. All 40 accessions were grouped into two major clusters. © 2015, Northeast Forestry University and Springer-Verlag Berlin Heidelberg.
Recently, numerous extraction techniques for oil and lipid have been studied and employed. In spite of that; hexane extraction method happens to be widely used on the commercial platform. Application of three phase partitioning (TPP) was emerged out as a greener alternative to the hexane extraction that simultaneously yields separation of other valuable bio molecules like proteins. Researchers have practiced TPP along with pre-treatments like incubation with enzymes, ultrasound and high pressure that can amplify the oil extraction. The aim of this review is to sum up the oil extraction studies executed using TPP; that eventually open up the new research area for developing eco-friendly and efficient method of oil extraction. In addition to this; contribution of various important parameters to extraction efficiency of TPP are also reviewed in this article for better understanding of the process.
The combined evaluation of almond oils and flours obtained by cold pressing provides a comprehensive approach about the nutritional and industrial interest of Spanish almond cultivars for these production purposes. Almonds of ten different cultivars were collected from the same plot to remove the environmental and agricultural management effects on almond chemical traits. Results show that oil yield was similar for all the selected cultivars, however, obtained oils showed significant differences in their fatty acid profile, including essential fatty acids of main nutritional interest. According to the triglyceride profile, significant differences were found for main tri-unsaturated triglycerides (mainly, OOO and OLL) but not for OLO. The concentration of minor components with health promoting properties also was different in the oil obtained from different cultivars. For the selection of the optimal cultivar for oil production, three parameters are proposed as main parameters to consider: iodine value, oxidative stability and oil yield. According to these parameters, the varieties Guara, Ferragnes and Belona would be the most appropriate cultivars for almond oil production. Regarding almond flours obtained, large differences were found in the content of available carbohydrates (276.4–156.1 g/kg) and proteins (581.3–379.4 g/kg) resulting in flours with different potential uses. The total mineral content in flours and the presence of specific minerals (as Fe and Zn) also showed significant differences among cultivars.