Unlocking cold-pressed nut potential: focus on tocopherol content of oils and defatted cakes
Main Article Content
Keywords
apricot kernel, cold-pressed oil, defatted cake, hazelnut, pistachio, tree nuts
Abstract
The research aimed to survey the composition of oil and partially defatted cakes obtained by cold-pressing various tree nuts to enable their use as ingredients for modulating the nutritional properties of final food products. Different types of pistachios (Pistacia vera), hazelnuts (Corylus avellana), and apricot kernels (Prunus armeniaca) were evaluated in terms of colour, water activity, moisture, ash, fat, protein, fibre, total phenolic, and tocopherol contents. They were extracted by hydraulic presses, giving oils rich in vitamin E and defatted cakes with high nutritional potential: the cakes preserved significant antioxidant compounds, as well as fat, protein, and fibre levels based on the oil extraction yield. Products derived from cold-pressed nuts revealed promising compositions that could be exploited to develop healthy foods with improved sensorial and techno-functional properties, increasing the sustainability of the process and zeroing waste.
References
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Akinci Yildirim F., Atilla Askin, M. (2010). Variability of amygdalin content in seeds of sweet and bitter apricot cultivars in Turkey. African J Biotechnol. 9:6522–6524.
Alalwan, T.A., Mohammed, D., Hasan, M., Sergi, D., Ferrais, C., Gasparri, C., et al. (2022). Almond, hazelnut, and pistachio skin: an opportunity for nutraceuticals. Nutraceuticals. 2:300–310. 10.3390/nutraceuticals2040023
Aldobouni, I.A., Fadhil, A.B. and Saied, I.K. (2015). Conversion of de-oiled castor seed cake into bio-oil and carbon adsorbents. Energy Sources, Part A: Recovery, Utilisation, and Environmental Effects 37:2617–2624. 10.1080/15567036.2012.733482
Álvarez-Ortí, M., Quintanilla, C., Sena, E., Alvarruiz, A. and Pardo, J.E. (2012). The effects of a pressure extraction system on quality the parameters of different virgin pistachio (Pistacia vera L. var. Larnaka) oils. Grasas y Aceites. 63:260–266. 10.3989/gya.117511
Amaral, J.S., Casal, S., Seabra, R.M. and Oliveira, B.P.P. (2006). Effects of roasting on hazelnut lipids. J Agric and Food Chem. 54:1315–1321. 10.1021/jf052287v
Astrup, A., Dyerberg, J., Elwood, P., Hermansen, K., Hu, F.B., Jakobsen, M.U., et al. (2011). The role of reducing intakes of saturated fatin the prevention of cardiovascular disease: where does the evidence stand in 2010? Am J of Clin Nutr. 93:684–688. 10.3945/ajcn.110.004622
Bassani, A., Fiorentini, C., Vadivel, V., Moncalvo, A., and Spigno, G. (2020). Implementation of auto-hydrolysis process for the recovery of antioxidants and cellulose from wheat straw. Applied Sci. 10(17):6112. 10.3390/app10176112
Bermúdez, L., Del Pozo, T., Silvestre Lira, B., de Godoy, F., Boos, I., Romanò, C. et al. (2018). A tomato tocopherol-binding protein sheds light on intracellular α-tocopherol metabolism in plants. Plant Cell Physiol. 59:2188–2203. 10.1093/pcp/pcy191
Brufau, G., Boatella, J. and Rafecas, M. (2006). Nuts: Source of energy and macronutrients. Br J Nutr. 96(S2):S24–28. 10.1017/bjn20061860
Calvo, P., Castaño, Á.L., Hernández, M.T., and González-Gómez, D. (2011). Effects of microcapsule constitution on the quality of microencapsulated walnut oil. European Lipid Sci Technol. 113:1273–1280. 10.1002/ejlt.201100039
Catalán, L., Alvarez-Ortí, M., and Pardo-Giménez, A. (2017). Pistachio oil: A review on its chemical composition, extraction systems, and uses. European Lipid Sci Technol. 119:1600126. 10.1002/ejlt.201600126
Celenk, V.U., Argon, Z.U., and Gumus, Z.P. (2020). Cold pressed hazelnut (Corylus avellana) oil. Cold Pressed Oils. Elsevier. pp. 241–254. 10.1016/B978-0-12-818188-1.00020-7
Cherif, A.O., Messaouda, M.B., Abderrabba, M., Moussa, F. (2021). The content of carotenoids and tocochromanols in bitter, semi-sweet and sweet apricots depending on different harvest times and geographical regions. Europ Food Res and Technol. 247:1609–1615. 10.1007/s00217-021-03688-z
CREA: Consiglio per la ricerca in agricoltura e l’analisi dell’economia agrarian. (2019). Food composition tables. Available at: https://www.alimentinutrizione.it/tabelle-nutrizionali/ricerca-per-alimento (accessed January 14, 2023).
Deshmukh, M., Pande, A., and Marathe, A. (2022). Different particle size study of castor deoiled cake for biofuel production with an environmental sustainability perspective. Heliyon. 8(6):e09710. 10.1016/j.heliyon.2022.e09710
D’Evoli, L., Lucarini, M., Gabrielli, P., et al. (2015). Nutritional value of Italian pistachios from bronte (Pistacia vera , L.), their nutrients, bioactive compounds and antioxidant activity. Food and Nutr Sci. 6:1267–1276. 10.4236/fns.2015.614132
EFSA. Panel on Dietetic Products, Nutrition and Allergies (NDA). (2015a). Scientific opinion on the essential composition of total diet replacements for weight control. EFSA Journal. 13(1):3957.
EFSA. Panel on Dietetic Products, Nutrition, and Allergies (NDA). (2015b). Scientific opinion on dietary reference values for vitamin E as α-tocopherol. EFSA Journal. 13(7):4149.
Fantino, V.M., Bodoira, R.M., Penci, M.C., Ribottab, P.D. and Martínez, M.L. (2020). Effect of screw-press extraction process parameters on the recovery and quality of pistachio oil. Grasas y Aceites. 71:360. 10.3989/gya.0107191
Ghiasi, P., Sohrabi, O., Rahmati, E., Najafi, G., Mohamed, M., and Ghasemnezhad, A. (2022). Modeling for extraction of oil from walnut and sesame using batch flow cold press oil extraction system. Food Sci Nutr. 10(4):1211–1221. 10.1002/fsn3.2773
Gómez, E., Burgos, L., Soriano, C., and Marín, J. (1998). Amygdalin content in the seeds of several apricot cultivars. J Sci of Food and Agri. 77:184–186. 10.1002/(SICI)1097-0010(199806)77:2<184::AID-JSFA22>3.0.CO;2-H
Gorrepati, K., Balasubramanian, S., and Chandra, P. (2015). Plant based butters. J Food Sci Technol. 52(7):3965–3976. 10.1007/s13197-014-1572-7
Grant, W.D. (2004). Life at low water activity. Philosophical transactions of the Royal Society of London. Series B. Biolo Sci. 359(1448):1249–1266. 10.1098/rstb.2004.1502
Helstad, A., Forsén, E., Ahlström, C., Labba, I-C.M., Sandberg, A-S., Rayner, M. et al. (2022). Protein extraction from cold-pressed hempseed press cake: From laboratory to pilot scale. J of Food Sci. 87(1):312–325. 10.1111/1750-3841.16005
Kaya, C., Kolat, O., Sertae, M., and Altan, A. (2008). Some characteristics and fatty acids composition of wild apricot (Prunus pseudoarmeniaca L.) kernel oil. Asian J of Chem. 20(4):2597–2602.
Król, K., and Gantner, M. (2020). Morphological traits and chemical composition of hazelnut from different geographical origins: a review. Agri. 10(9): 375. 10.3390/agriculture10090375
Lobo, V., Patil, A., Phatak, A., and Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Rev. 4(8):118–126. 10.4103/0973-7847.70902
Maestri, D., Cittadini, M.C., Bodoira, R., and Martínez, M. (2020). Tree nut oils: chemical profiles, extraction, stability, and quality concerns. Euro J Lipid Sci and Technol. 122:1900450. 10.1002/ejlt.201900450
Mandalari, G., Barreca, D., Gervasi, T., Roussell, M.A., Klein, B., Feeney, M.J., and Carughi, A. (2021). Pistachio nuts (Pistacia vera L.): production, nutrients, bioactives and novel health effects. Plants. 11(1):18. 10.3390/plants11010018
Melo, D., Álvarez-ortí, M., Nunes, M.A., Costa, A.S.G., Machado, S., Alves, R.C., et al. (2021). Whole or defatted sesame seeds (Sesamum indicum L.)? The effect of cold pressing on oil and cake quality. Foods. 10(9):2108. 10.3390/foods10092108
Mokrzycki, W.S. and Tatol, M. (2011). Colour difference ΔE-a survey. Machine Graphics and Vision. 20(4):383–411.
Mwaurah, P.W., Kumar, S., Kumar, N., Attkan, A.K., Panghal, A., Singh, V.K., and Garg, M.K. (2020). Novel oil extraction technologies: Process conditions, quality parameters, and optimisation. Compreh. Rev in Food Sci and Food Safety. 19:3–20. 10.1111/1541-4337.12507
Ojeda-Amador, R.M., Salvador, M.D., Gómez-Alonso, S., and Fregapane, G. (2018a). Characterisation of virgin walnut oils and their residual cakes produced from different varieties. Food Res Inter. 108:396–404. 10.1016/j.foodres.2018.03.066
Ojeda-Amador, R.M., Trapani, S., Fregapane, G., and Salvador, M.D. (2018b). Phenolics, tocopherols, and volatiles changes during virgin pistachio oil processing under different technological conditions. Euro J Lipid Sci and Technol. 120:1800221. 10.1002/ejlt.201800221
Ojeda-Amador, R.M., Fregapane, G., and Salvador, M.D. (2019). Chemical characterisation of virgin almond and hazelnut oils and their by-products. Euro J of Lipid Sci and Technol. 121. 10.1002/ejlt.201900114
Oyinlola, A., Ojo, A., and Adekoya, L.O. (2004). Development of a laboratory model screw press for peanut oil expression. J of Food Engineer. 64:221–227. 10.1016/j.jfoodeng.2003.10.001
Özcan, M.M., Rosa, A., Dessı, M.A., and Marongiu, B. (2013). Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction. Czech J of Food Sci. 31(3):236–240. 10.17221/172/2012-CJFS
Ozyurt, V.H., Çakaloğlu, B., and Otles, S. (2021). Optimisation of cold press and enzymatic- assisted aqueous oil extraction from tomato seed by response surface methodology: Effect on quality characteristics. J of Food Pro and Preserv. 45. 10.1111/jfpp.15471
Rabadán, A., Álvarez-Ortí, M., Gómez, R., Alvarruiz, A., and Pardo, J.E. (2017). Optimisation of pistachio oil extraction regarding processing parameters of screw and hydraulic presses. LWT–Food Sci and Technol. 83:79–85. 10.1016/j.lwt.2017.05.006
Rodríguez, M.E., Rikal, L., Schneider-Teixeira, A., Deladino, L., and Ixtaina, V. (2023). Extraction method impact on the physicochemical characteristics of lipids from chia nutlets applicable to long-term storage studies. Food Chem. 427:136706. 10.1016/j.foodchem.2023.136706
Roncero Heras, J.M., Alvarez-Ortí, M., Pardo-Giménez, A., Rabadán, A., Pardo, J.E., and Roncero, A. (2022). A holistic approach to pressure almond oil production. Br Food J. 125(3):1148–1163. 10.1108/BFJ-02-2022-0110
Sena-Moreno, E., Pardo, J.E., Catalán, L., Gómez, R., Pardo-Giménez, A., and Alvarez-Ortí, M. (2015). Drying temperature and extraction method influence physicochemical and sensory characteristics of pistachio oils. Euro J of Lipid Sci and Technol. 117:684–691. 10.1002/ejlt.201400366
Senkoylu, N., and Dale, N. (1999). Sunflower meal in poultry diets: a review. World’s Poultry Sci J. 55:153–174. 10.1079/WPS19990011
Turan, S., Topcu, A., Karabulut, I., Vural, H., and Hayaloglu, A.A. (2007). Fatty acid, triacylglycerol, phytosterol, and tocopherol variations in kernel oil of Malatya apricots from Turkey. J of Agri Food Chem. 55(26):10787–10794. 10.1021/jf071801p
Tvrzicka, E., Kremmyda, L.-S., Stankova, B., and Zak, A. (2011). Fatty acids as biocompounds: their role in human matabolism, health and disease–a reaview. part 1: classificatiuon, dietary sources and biological functions. Biomedical Pap. 155(2):117–130. 10.5507/bp.2011.038
Zhang, H., Xu, R., Yuan, Y., Zhu, X., Li, W., Ge, X., and Shen, H. (2022). Structural, physicochemical and functional properties of protein extracted from de-oiled field muskmelon (Cucumis melo L. var. agrestis Naud.) seed cake. Foods. 11(12):1684. 10.3390/foods11121684
Ajibola, O.O., Okunade, D.A. and Owolarafe, O.K. (2002). Oil point pressure of soybean. J Food Proc Engineer. 25:407–416. 10.1111/j.1745-4530.2002.tb00574.x
Akinci Yildirim F., Atilla Askin, M. (2010). Variability of amygdalin content in seeds of sweet and bitter apricot cultivars in Turkey. African J Biotechnol. 9:6522–6524.
Alalwan, T.A., Mohammed, D., Hasan, M., Sergi, D., Ferrais, C., Gasparri, C., et al. (2022). Almond, hazelnut, and pistachio skin: an opportunity for nutraceuticals. Nutraceuticals. 2:300–310. 10.3390/nutraceuticals2040023
Aldobouni, I.A., Fadhil, A.B. and Saied, I.K. (2015). Conversion of de-oiled castor seed cake into bio-oil and carbon adsorbents. Energy Sources, Part A: Recovery, Utilisation, and Environmental Effects 37:2617–2624. 10.1080/15567036.2012.733482
Álvarez-Ortí, M., Quintanilla, C., Sena, E., Alvarruiz, A. and Pardo, J.E. (2012). The effects of a pressure extraction system on quality the parameters of different virgin pistachio (Pistacia vera L. var. Larnaka) oils. Grasas y Aceites. 63:260–266. 10.3989/gya.117511
Amaral, J.S., Casal, S., Seabra, R.M. and Oliveira, B.P.P. (2006). Effects of roasting on hazelnut lipids. J Agric and Food Chem. 54:1315–1321. 10.1021/jf052287v
Astrup, A., Dyerberg, J., Elwood, P., Hermansen, K., Hu, F.B., Jakobsen, M.U., et al. (2011). The role of reducing intakes of saturated fatin the prevention of cardiovascular disease: where does the evidence stand in 2010? Am J of Clin Nutr. 93:684–688. 10.3945/ajcn.110.004622
Bassani, A., Fiorentini, C., Vadivel, V., Moncalvo, A., and Spigno, G. (2020). Implementation of auto-hydrolysis process for the recovery of antioxidants and cellulose from wheat straw. Applied Sci. 10(17):6112. 10.3390/app10176112
Bermúdez, L., Del Pozo, T., Silvestre Lira, B., de Godoy, F., Boos, I., Romanò, C. et al. (2018). A tomato tocopherol-binding protein sheds light on intracellular α-tocopherol metabolism in plants. Plant Cell Physiol. 59:2188–2203. 10.1093/pcp/pcy191
Brufau, G., Boatella, J. and Rafecas, M. (2006). Nuts: Source of energy and macronutrients. Br J Nutr. 96(S2):S24–28. 10.1017/bjn20061860
Calvo, P., Castaño, Á.L., Hernández, M.T., and González-Gómez, D. (2011). Effects of microcapsule constitution on the quality of microencapsulated walnut oil. European Lipid Sci Technol. 113:1273–1280. 10.1002/ejlt.201100039
Catalán, L., Alvarez-Ortí, M., and Pardo-Giménez, A. (2017). Pistachio oil: A review on its chemical composition, extraction systems, and uses. European Lipid Sci Technol. 119:1600126. 10.1002/ejlt.201600126
Celenk, V.U., Argon, Z.U., and Gumus, Z.P. (2020). Cold pressed hazelnut (Corylus avellana) oil. Cold Pressed Oils. Elsevier. pp. 241–254. 10.1016/B978-0-12-818188-1.00020-7
Cherif, A.O., Messaouda, M.B., Abderrabba, M., Moussa, F. (2021). The content of carotenoids and tocochromanols in bitter, semi-sweet and sweet apricots depending on different harvest times and geographical regions. Europ Food Res and Technol. 247:1609–1615. 10.1007/s00217-021-03688-z
CREA: Consiglio per la ricerca in agricoltura e l’analisi dell’economia agrarian. (2019). Food composition tables. Available at: https://www.alimentinutrizione.it/tabelle-nutrizionali/ricerca-per-alimento (accessed January 14, 2023).
Deshmukh, M., Pande, A., and Marathe, A. (2022). Different particle size study of castor deoiled cake for biofuel production with an environmental sustainability perspective. Heliyon. 8(6):e09710. 10.1016/j.heliyon.2022.e09710
D’Evoli, L., Lucarini, M., Gabrielli, P., et al. (2015). Nutritional value of Italian pistachios from bronte (Pistacia vera , L.), their nutrients, bioactive compounds and antioxidant activity. Food and Nutr Sci. 6:1267–1276. 10.4236/fns.2015.614132
EFSA. Panel on Dietetic Products, Nutrition and Allergies (NDA). (2015a). Scientific opinion on the essential composition of total diet replacements for weight control. EFSA Journal. 13(1):3957.
EFSA. Panel on Dietetic Products, Nutrition, and Allergies (NDA). (2015b). Scientific opinion on dietary reference values for vitamin E as α-tocopherol. EFSA Journal. 13(7):4149.
Fantino, V.M., Bodoira, R.M., Penci, M.C., Ribottab, P.D. and Martínez, M.L. (2020). Effect of screw-press extraction process parameters on the recovery and quality of pistachio oil. Grasas y Aceites. 71:360. 10.3989/gya.0107191
Ghiasi, P., Sohrabi, O., Rahmati, E., Najafi, G., Mohamed, M., and Ghasemnezhad, A. (2022). Modeling for extraction of oil from walnut and sesame using batch flow cold press oil extraction system. Food Sci Nutr. 10(4):1211–1221. 10.1002/fsn3.2773
Gómez, E., Burgos, L., Soriano, C., and Marín, J. (1998). Amygdalin content in the seeds of several apricot cultivars. J Sci of Food and Agri. 77:184–186. 10.1002/(SICI)1097-0010(199806)77:2<184::AID-JSFA22>3.0.CO;2-H
Gorrepati, K., Balasubramanian, S., and Chandra, P. (2015). Plant based butters. J Food Sci Technol. 52(7):3965–3976. 10.1007/s13197-014-1572-7
Grant, W.D. (2004). Life at low water activity. Philosophical transactions of the Royal Society of London. Series B. Biolo Sci. 359(1448):1249–1266. 10.1098/rstb.2004.1502
Helstad, A., Forsén, E., Ahlström, C., Labba, I-C.M., Sandberg, A-S., Rayner, M. et al. (2022). Protein extraction from cold-pressed hempseed press cake: From laboratory to pilot scale. J of Food Sci. 87(1):312–325. 10.1111/1750-3841.16005
Kaya, C., Kolat, O., Sertae, M., and Altan, A. (2008). Some characteristics and fatty acids composition of wild apricot (Prunus pseudoarmeniaca L.) kernel oil. Asian J of Chem. 20(4):2597–2602.
Król, K., and Gantner, M. (2020). Morphological traits and chemical composition of hazelnut from different geographical origins: a review. Agri. 10(9): 375. 10.3390/agriculture10090375
Lobo, V., Patil, A., Phatak, A., and Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Rev. 4(8):118–126. 10.4103/0973-7847.70902
Maestri, D., Cittadini, M.C., Bodoira, R., and Martínez, M. (2020). Tree nut oils: chemical profiles, extraction, stability, and quality concerns. Euro J Lipid Sci and Technol. 122:1900450. 10.1002/ejlt.201900450
Mandalari, G., Barreca, D., Gervasi, T., Roussell, M.A., Klein, B., Feeney, M.J., and Carughi, A. (2021). Pistachio nuts (Pistacia vera L.): production, nutrients, bioactives and novel health effects. Plants. 11(1):18. 10.3390/plants11010018
Melo, D., Álvarez-ortí, M., Nunes, M.A., Costa, A.S.G., Machado, S., Alves, R.C., et al. (2021). Whole or defatted sesame seeds (Sesamum indicum L.)? The effect of cold pressing on oil and cake quality. Foods. 10(9):2108. 10.3390/foods10092108
Mokrzycki, W.S. and Tatol, M. (2011). Colour difference ΔE-a survey. Machine Graphics and Vision. 20(4):383–411.
Mwaurah, P.W., Kumar, S., Kumar, N., Attkan, A.K., Panghal, A., Singh, V.K., and Garg, M.K. (2020). Novel oil extraction technologies: Process conditions, quality parameters, and optimisation. Compreh. Rev in Food Sci and Food Safety. 19:3–20. 10.1111/1541-4337.12507
Ojeda-Amador, R.M., Salvador, M.D., Gómez-Alonso, S., and Fregapane, G. (2018a). Characterisation of virgin walnut oils and their residual cakes produced from different varieties. Food Res Inter. 108:396–404. 10.1016/j.foodres.2018.03.066
Ojeda-Amador, R.M., Trapani, S., Fregapane, G., and Salvador, M.D. (2018b). Phenolics, tocopherols, and volatiles changes during virgin pistachio oil processing under different technological conditions. Euro J Lipid Sci and Technol. 120:1800221. 10.1002/ejlt.201800221
Ojeda-Amador, R.M., Fregapane, G., and Salvador, M.D. (2019). Chemical characterisation of virgin almond and hazelnut oils and their by-products. Euro J of Lipid Sci and Technol. 121. 10.1002/ejlt.201900114
Oyinlola, A., Ojo, A., and Adekoya, L.O. (2004). Development of a laboratory model screw press for peanut oil expression. J of Food Engineer. 64:221–227. 10.1016/j.jfoodeng.2003.10.001
Özcan, M.M., Rosa, A., Dessı, M.A., and Marongiu, B. (2013). Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction. Czech J of Food Sci. 31(3):236–240. 10.17221/172/2012-CJFS
Ozyurt, V.H., Çakaloğlu, B., and Otles, S. (2021). Optimisation of cold press and enzymatic- assisted aqueous oil extraction from tomato seed by response surface methodology: Effect on quality characteristics. J of Food Pro and Preserv. 45. 10.1111/jfpp.15471
Rabadán, A., Álvarez-Ortí, M., Gómez, R., Alvarruiz, A., and Pardo, J.E. (2017). Optimisation of pistachio oil extraction regarding processing parameters of screw and hydraulic presses. LWT–Food Sci and Technol. 83:79–85. 10.1016/j.lwt.2017.05.006
Rodríguez, M.E., Rikal, L., Schneider-Teixeira, A., Deladino, L., and Ixtaina, V. (2023). Extraction method impact on the physicochemical characteristics of lipids from chia nutlets applicable to long-term storage studies. Food Chem. 427:136706. 10.1016/j.foodchem.2023.136706
Roncero Heras, J.M., Alvarez-Ortí, M., Pardo-Giménez, A., Rabadán, A., Pardo, J.E., and Roncero, A. (2022). A holistic approach to pressure almond oil production. Br Food J. 125(3):1148–1163. 10.1108/BFJ-02-2022-0110
Sena-Moreno, E., Pardo, J.E., Catalán, L., Gómez, R., Pardo-Giménez, A., and Alvarez-Ortí, M. (2015). Drying temperature and extraction method influence physicochemical and sensory characteristics of pistachio oils. Euro J of Lipid Sci and Technol. 117:684–691. 10.1002/ejlt.201400366
Senkoylu, N., and Dale, N. (1999). Sunflower meal in poultry diets: a review. World’s Poultry Sci J. 55:153–174. 10.1079/WPS19990011
Turan, S., Topcu, A., Karabulut, I., Vural, H., and Hayaloglu, A.A. (2007). Fatty acid, triacylglycerol, phytosterol, and tocopherol variations in kernel oil of Malatya apricots from Turkey. J of Agri Food Chem. 55(26):10787–10794. 10.1021/jf071801p
Tvrzicka, E., Kremmyda, L.-S., Stankova, B., and Zak, A. (2011). Fatty acids as biocompounds: their role in human matabolism, health and disease–a reaview. part 1: classificatiuon, dietary sources and biological functions. Biomedical Pap. 155(2):117–130. 10.5507/bp.2011.038
Zhang, H., Xu, R., Yuan, Y., Zhu, X., Li, W., Ge, X., and Shen, H. (2022). Structural, physicochemical and functional properties of protein extracted from de-oiled field muskmelon (Cucumis melo L. var. agrestis Naud.) seed cake. Foods. 11(12):1684. 10.3390/foods11121684
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Apr 4, 2024
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Panzanini, M., Genesi, M., Zeppa, G., & Dordoni, R. (2024). Unlocking cold-pressed nut potential: focus on tocopherol content of oils and defatted cakes. Italian Journal of Food Science, 36(2), 101-110. https://doi.org/10.15586/ijfs.v36i2.2501
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How to Cite
Panzanini, M., Genesi, M., Zeppa, G., & Dordoni, R. (2024). Unlocking cold-pressed nut potential: focus on tocopherol content of oils and defatted cakes. Italian Journal of Food Science, 36(2), 101-110. https://doi.org/10.15586/ijfs.v36i2.2501