info:eu-repo/semantics/article
Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability
Registro en:
Martinez, Marcela Lilian; Penci, Maria Cecilia; Marin, Maria Andrea; Ribotta, Pablo Daniel; Maestri, Damian; Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability; Elsevier; Journal of Food Engineering; 119; 1; 5-2013; 40-45
0260-8774
CONICET Digital
CONICET
Autor
Martinez, Marcela Lilian
Penci, Maria Cecilia
Marin, Maria Andrea
Ribotta, Pablo Daniel
Maestri, Damian
Resumen
The objectives of this work were to study the combined effects of seed moisture content and pressing temperature on oil recovery and quality parameters of almond oil (AO) and to evaluate the effectiveness of natural (rosemary extract and ascorbyl palmitate) and synthetic antioxidants (TBHQ) on the oxidative stability of AO analyzing chemical changes during an accelerated thermo-oxidation assay. A factorial arrangement was conducted, in pressing experiments, in order to study the combined effects of seed moisture content (4, 6, 8, 10 and 12% (w/w)) and pressing temperature (20, 40 and 60 C) on oil recovery and quality parameters. Oil recovery increased significantly as moisture content raised. The highest oil recovery (79.3%) was obtained at 8% (w/w) seed moisture content and 40 C pressing temperature. All extraction conditions employed were compatible with an acceptable chemical oil quality. Although in the accelerated assay of thermo-oxidation, the TBHQ became the most effective antioxidant, considering natural alternatives, rosemary extract and ascorbyl palmitate combination showed additional protective effect on the AO preservation. Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Marin, Maria Andrea. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina