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dc.contributor.author
Martinez, Marcela Lilian
dc.contributor.author
Penci, Maria Cecilia
dc.contributor.author
Marin, Maria Andrea
dc.contributor.author
Ribotta, Pablo Daniel
dc.contributor.author
Maestri, Damian
dc.date.available
2019-09-25T17:25:26Z
dc.date.issued
2013-05
dc.identifier.citation
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
dc.identifier.issn
0260-8774
dc.identifier.uri
http://hdl.handle.net/11336/84416
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ALMOND OIL
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NATURAL ANTIOXIDANTS
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SCREW PRESS EXTRACTION
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STABILITY
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-09-23T17:28:27Z
dc.journal.volume
119
dc.journal.number
1
dc.journal.pagination
40-45
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Amsterdam
dc.description.fil
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
dc.description.fil
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
dc.description.fil
Fil: Marin, Maria Andrea. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
dc.description.fil
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
dc.description.fil
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
dc.journal.title
Journal of Food Engineering
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877413002392
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2013.05.010
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