Influence of Extraction Techniques on Almond Oil Quality: A Comparative Study of Solvent-Extracted and Commercial Products.

ABSTRACT: The aim of the study was to compare the quality of almond oils obtained using different extraction methods, including cold solvent extraction, Soxhlet extraction, and the Folch method. Oils were extracted from four commercially available almond-based products-unpeeled almonds, blanched almonds, almond flakes, and almond protein concentrate-and compared with a commercially refined almond oil. The extracted oils were analyzed for their fatty acid (FA) composition and selected quality parameters, including acid value, peroxide value, p-anisidine value, the TOTOX index, and specific extinction coefficients (K₂₃₂ and K₂₆₈). Based on the FA profiles, health-related indices such as atherogenic index, thrombogenic index, and hypocholesterolemic/hypercholesterolemic rat

SUBMITTER: Kozlowska M 

PROVIDER: S-EPMC12429927 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature