Optimization of the Degumming Process for Aqueous‐Extracted Wild Almond Oil

Abstract

AbstractWild almond (Amygdalus scoparia) oil is rich in oleic acid and, considering both nutritional and stability points of view, it can be utilized for future food applications. In the current study, acid degumming was investigated based on a method by response surface methodology using four degumming parameters, namely the amount of phosphoric acid (0.0–0.2%, w/w), the amount of water (1.0–5.0%, w/w), degumming temperature (30–70 °C), and degumming time (10–50 min). Optimum conditions for the minimum phosphorus level in the oil were found to be 0.15% phosphoric acid, 3.0% water, 40 °C degumming temperature, and 28 min degumming time, resulting in an almost complete removal of phosphorus. The final degummed wild almond oil had less than 1 mg kg−1 phosphorus (reduced from an original value of 206 mg kg−1). The experimental value of phosphorus reduction at optimum conditions agreed well with that predicted by the model. Peroxide value, anisidine value, iron, copper, and lead contents, phytosterols, unsaponifiable matter, and color of the oil decreased significantly during the degumming process; however, the fatty acid composition did not change. Also, degumming did not significantly impact the free fatty acid level, refractive index, density, iodine value, and the saponification value of the oil. However, tocopherols and the oxidative stability of the oil increased during degumming. Crude wild almond oil contained a trace level of amygdalin, which was completely eliminated during the degumming process.