期刊
FOOD SCIENCE & NUTRITION
卷 7, 期 7, 页码 2231-2241出版社
WILEY
DOI: 10.1002/fsn3.1023
关键词
almond oil; bioactive substances; extraction techniques; thermal stability; Xinjiang cultivars
资金
- National Key R&D Program of China [2017YFD0400402]
- Agricultural Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences [CAASXTCX2016005]
- National Natural Science Foundation of China [31501409]
- Construction project of Youth Science and technology innovation leader in Corps [2016BC001]
This study investigated the effect of different almond oil extraction techniques, namely, cold-press extraction (CP), hydraulic press extraction (HP), and subcritical fluid extraction (SFE), on the fatty acid composition, physicochemical properties, bioactive substances, and thermal stability. The results showed that oleic acid and linoleic acid were the main unsaturated fatty acids in almond oil (AO). The overall physicochemical properties of the AO (SFE) had the better oil quality compared to cold-press extraction and hydraulic press extraction in three kinds of varieties. Almond oil extracted from SFE contained the highest levels of total phenolics (9.58-11.75 mg/100 g), total phytosterols (92.86-244.21 mg/100 g), total tocopherols, and tocotrienols (48.03-55.74 mg/100 g). Meanwhile, the TG/DTG curves showed AO (SFE) were more thermally stable than AO (CP) and AO (HP) consistent with the result of oxidative induction time. Subcritical fluid extraction may be a useful extraction technology to produce high-quality almond oils in the future.
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