Differences in Oils from Nuts Extracted by Means of Two Pressure Systems

Abstract

Nuts are nutrient dense foods especially appreciated for the fatty acids composition of the oil fraction and other bioactive compounds, like polyphenols or sterols. Almond, pistachio, and walnut oils were extracted by two pressure systems (hydraulic press and screw press) in order to obtain virgin oils. A comparison of the fatty acids was performed for oils from different sources. Although the main components of oils (fatty acids and sterols) did not vary according to the system used, some differences among the three types of nut oils were found. Almond and pistachio oil samples showed a similar fatty acid profile with a substantial amount of monounsaturated fatty acids, 70 and 61%, respectively. However, the majority proportion in walnut oils was the polyunsaturated fatty acids (60%). The highest total sterol content was presented by pistachio oils (4476 mg/kg). Screw press oils showed higher values of the regulated quality parameters (acidity, peroxide value, K₂₃₂, and K₂₇₀). In the same way, polyphenols and oxidative stability were slightly higher when the nut oils were extracted with a screw press.

Keywords:

• Nut oil
• Quality
• Pressure extraction
• Fatty acids, Polyphenols