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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.
... Sweet almonds have a pleasant taste and can be eaten whole (fresh or roasted) and in spreads like almond butter or they can be used in a wide range of food products and recipes (Richardson et al., 2009). Almond oil, which is extracted from almonds, can also be used in cosmetics and pharmaceuticals as a skin moisturizer, anti-wrinkle, and anti-aging lotion (Colic et al., 2019). Traditional medicine uses all parts of the almond tree, including the leaves, to reduce pain from bruises, burns, and wounds (Colic et al., 2019). ...
... Almond oil, which is extracted from almonds, can also be used in cosmetics and pharmaceuticals as a skin moisturizer, anti-wrinkle, and anti-aging lotion (Colic et al., 2019). Traditional medicine uses all parts of the almond tree, including the leaves, to reduce pain from bruises, burns, and wounds (Colic et al., 2019). Bitter almonds, on the other hand, are used in the production of flavors because of their high concentration of amygdalin, which gives them a bitter taste (de La Taille, 1985). ...
... "In contrast, sweet almond oil is safe to ingest internally. It contains many vitamins, including E and K, that help skin regeneration and maintain elasticity, which is why the oil is used in many cosmetic products" [18]. Almond oil is transparent, light yellow, fragrant, and can resist temperatures under 200°C. ...
... "Almond oil is regularly mentioned in the writings of famous herbalists throughout the ages. Historically, almond oil has been used for its numerous health and beauty benefits in ancient Chinese, Ayurvedic, and Greco-Persian schools of medicine" [18]. John Gerard (the eclectic herbalist Gerard) indicates that almond oil is a huge source of relief from pain on the outside through massage. ...
Context: Terminalia catappa, also known as tropical almond, is a well-known plant recognized for its edible parts, including fruit, bark, leaves, and roots. It is also noted for its medicinal usefulness and numerous pharmacological actions. Aim: This study aims to analyze the proximate composition of the seeds of tropical almonds, extract and characterize the oil from Terminalia catappa seeds and mesocarp. The goal is to assess the nutritional value of Terminalia catappa and to evaluate the oil's physicochemical properties. Materials and Methods: Standard methods were used to assess physicochemical parameters such as saponification, acid, peroxide, iodine, and specific gravity. The seed's proximate composition was also analyzed, revealing moisture, ash, crude fiber, fat, protein, and carbohydrate content. Results: The results indicate that the saponification value (mg KOH/g), acid value (mg KOH/g), iodine value (mg iodine/mg), peroxide value (mg/peroxide/kg), and specific gravity of the oil are 162, 1.68, 89, 1.40, and 0.95 respectively. The proximate composition reveals that the seed contains 23.24% moisture, 5.50% ash, 12.30% crude fiber, 16.51% fat, 21.22% protein, and 39.99% carbohydrate. These findings suggest that tropical almond seed is a good source of protein, carbohydrates, and oil and contains minerals that can contribute valuable amounts of essential nutrients to the human diet. The low acid value suggests that the oil is edible, while the high saponification value indicates its potential in industrial applications such as cosmetics. The low iodine value reveals that it is a non-drying oil unsuitable for the paint industry. Additionally, the low peroxide value of the oil indicates low susceptibility to oxidative rancidity and deterioration, confirming the presence of antioxidants in the seed oil. Conclusion: Terminalia catappa seeds exhibit a high level of most chemical components, making them a promising raw material for various industries. Their high protein value and low level of anti-nutrients indicate their potential usefulness in animal and poultry feed supplements. They also serve as beneficial dietary supplements and should be encouraged in diets.
... Bitter almond is mostly used as rootstock for almond seedlings (Yada et al. 2011) and is also used in cosmetics and medicine for its special oil (Geng et al. 2016). Some studies have reported a large variation in the chemical composition of almonds, depending on the cultivars and fractions analyzed (Čolić et al. 2019;Yada et al. 2011;Oliveira 2019). Chemically, almond is characterized by high contents of fat (~ 50%) (Amarowicz et al. 2017), proteins (~ 20%), carbohydrates (~ 20%), and low moisture (~ 6%), with a fatty acid profile composed mainly of monounsaturated (60%) and polyunsaturated (30%) fatty acids (Roncero et al. 2016). ...
Almonds are one of the most popular and widely consumed tree nuts in the world, prized for their taste, texture, and nutritional benefits. However, the quality and characteristics of almonds can vary significantly depending on the variety and growing conditions. In this context, a comparative study was conducted to explore the nut quality traits of almond local and foreign cultivars, as well as their F1 hybrid offspring resulting from crossbreeding. “Nut quality” is a dynamic concept changing based on consumer needs and perceptions that reflect sociocultural evolution. The aim of this study was to identify the most promising almond varieties and hybrids based on some nut quality traits including macro–micro elements and tocopherol contents. To accomplish this goal, samples were collected from local (Gulcan 2 and Nurlu) and foreign (Lauranne and Guara) almond cultivars, as well as F1 hybrid offspring resulting in two cross-breading (“Gulcan 2 × Lauranne” and “Guara × Nurlu”), and conducted a comprehensive analysis using high-performance liquid chromatography and atomic absorption spectroscopy. Our results showed that the nut quality traits of almonds can vary significantly among different cultivars and hybrids, with some varieties and hybrids exhibiting superior characteristics compared to others. These findings provide important insights into the potential for improving almond quality through crossbreeding and the development of new varieties with improved characteristics which can help inform breeding programs and improve the quality of almonds available in the market.
... 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).
Emollients are valued ingredients of many cosmetic products and medical devices used to support the treatment and prevention of many skin diseases. Despite the fact that they are one of the oldest cosmetic ingredients, raw materials as well as new recipe solutions are constantly being sought, the main goal of which is to obtain products with the most favorable physicochemical properties while improving the hydration of the stratum corneum and softening and smoothing the skin. This article presents the results of physicochemical tests of selected emollients: natural [Macadamia Integrifolia Seed Oil, Ricinus Communis Seed Oil, Prunus Amygdalus Dulcis, Vitis Vinifera (Grape) Seed Oil], semi-synthetic Caprylic/Capric Triglyceride and synthetic (Octyldodecanol, Dicaprylyl Carbonate, Dibutyl Adipate). Then, recipes for cosmetic oils were developed, differing in the type and concentration of emollients used. The obtained formulations were subjected to physicochemical tests (dynamic viscosity, surface tension, wetting angle, color assessment) and selected parameters of the epidermal barrier function (skin hydration and lubrication) were assessed. By appropriately selecting the type and concentration of emollients in the cosmetic oil recipe, it is possible to obtain products with the appropriate ability to spread on the skin, form a uniform protective layer on the skin and remain on the skin for a sufficiently long time. The observed improvement in skin hydration and the level of lubrication after using formulations containing mixtures of natural and semi-synthetic/synthetic emollients confirms that both groups of these raw materials can be components of cosmetic body oil recipes with an emollient effect, and the products themselves constitute an important element of the care of skin affected by the disease process.
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.
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.
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.
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.
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.