Composición química del aceite de almendras producidas por el árbol olleto (lecythis minor DC)

Abstract

Two methods of oil extraction from almonds produced by a tree known in the north region of Colombia as olleto (Lecythis minor DC) are compared. The chemical composition was analyzed and some physicochemical properties were determined. Also, proximal analysis of the cake and the flour was done and the presence of metals in the almond was determined. To extract the oil, the almonds were crushed and subjected to mechanical compression and to solvent extraction. The chemical composition of the oil was analyzed through gas chromatography coupled to mass and the analysis of metals was done with an atomic absorption spectrophotometer. It was found that the most efficient method was solvent extraction. The chemical composition of the almond, cake, flour and oil indicated a high level of carbohydrates, proteins, fiber and minerals, important nutrients that could be used for human and animal consumption.