Biotechnology

Vitamin E

Extraction (chemistry)

Pulp and paper industry

Biology

Engineering

Chemistry

Supercritical fluid extraction

Phytosterol

Antioxidant

Oleic acid

Tocopherol

Edible oil

Food science

Environmental science

Chromatography

Biochemistry

Comprehensive Reviews in Food Science and Food Safety

Almond oil, a rich source of macronutrients and micronutrients, is extracted for food flavorings and the cosmetics industry. In recent years, the need for high‐quality and high‐quantity production of almond oil for human consumption has been increased. The present review examines the chemical composition of almond oil, storage conditions, and clinical evidence supporting the health benefits of almond oil. From the reviewed studies, it appears that almond oil contains a significant proportion of poly and monounsaturated fatty acids, with oleic acid as the main compound, and an important amount of tocopherol and phytosterol content. Some variations in almond oil composition can be found depending on the kernel's origin and the extraction system used. Some new technologies such as ultrasonic‐assisted extraction, supercritical fluid extraction, subcritical fluid extraction, and salt‐assisted aqueous extraction have emerged as the most promising extraction techniques that allow eco‐friendly and effective recovery of almond oil. This safe oil was reported by several clinical studies to have potential roles in cardiovascular risk management, glucose homeostasis, oxidative stress reduction, neuroprotection, and many dermatologic and cosmetic applications. However, the anticarcinogenic and fertility benefits of almond oil have yet to be experimentally verified.

Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety