Almond oil ear drops

The rapid rise of cancer worldwide demonstrates the importance of treatment strategies. In addition to reduce the side effects of conventional treatments, targeted drug delivery systems increase performance and effectiveness. In this research, nanocarriers comprising gelatin (G)-polyvinylpyrrolidone (PVP) coated graphene oxide (GO) were prepared for the first time. The nanocarries were loaded with quercetin (QC) drug and a dual nanoemulsion water/oil/water with bitter almond oil was developed as a membrane around the nanocomposite to control further drug release. XRD, FTIR, FESEM, and DLS analysis confirmed the success of the nanocomposite synthesis and drug loading. The resulting pH-sensitive drug delivery system showed an 87.5% encapsulation efficiency and a 45% drug loading, which are among the highest values reported up to date. The zeta potential of the nanocomposites was about −40 mV, indicating good stability. The release kinetics of the drug followed the Higuchi model, and the presence of a dual nanoemulsion resulted in better drug entrapping efficiency, drug controlled release and long-term release. MTT assay and flow cytometry methods revealed a rate of cancer cell death of 53.14%, which was 36.51% in the apoptotic phase. Taking into account the results obtained herein, PVP-G-GO-QC can be considered as a new promising system for cancer treatment.

Abstract licence: CC BY-NC-ND

Virgin olive oil (VOO), characterized by its unique aroma, flavor, and health benefits, is subject to adulteration with the addition of oils obtained from other edible species. The consumption of adulterated olive oil with nut species, such as hazelnut or almond, leads to health and safety issues for consumers, due to their high allergenic potential. To detect almond and hazelnut in olive oil, several amplification systems have been analyzed by qPCR assay with a SYBR Green post-PCR melting curve analysis. The systems selected were Cora1F2/R2 and Madl, targeting the genes coding the allergenic protein Cor a 1 (hazelnut) and Pru av 1 (almond), respectively. These primers revealed adequate specificity for each of the targeted species. In addition, the result obtained demonstrated that this methodology can be used to detect olive oil adulteration with up to 5% of hazelnut or almond oil by a single qPCR assay, and with a level as low as 2.5% by a nested-qPCR assay. Thus, the present research has shown that the SYBR-based qPCR assay can be a rapid, precise, and accurate method to detect adulteration in olive oil.

Abstract licence: CC BY

Abstract Although aqueous and enzymatic extractions are solvent‐free alternatives for extracting oil and proteins from almond flour, most of the extracted oil becomes entrapped in an emulsion and needs demulsification for recovery. To assess how extraction and demulsification methods impact yields and quality, a lipidomic approach was used to investigate the effects of aqueous and enzymatic extractions processes and recovery strategies, including pH‐shift and protease addition, on almond oil quality. Liquid chromatography‐mass spectrometry, conventional oxidation markers (peroxide value, p‐anisidine), fatty acid profile, lipid class, total phenolic content and antioxidant activity were employed to determine the combined impact of extraction and recovery methods on lipid quality and composition. Peroxide value (1.8–2.0 mEq/kg oil), p‐anisidine (0.1–0.4), and fatty acid composition of the oils (18:1 72%–75%, 18:2 22%–25%, 16:0 4%–5%) showed no significant changes based on extraction and recovery methods. However, oxylipin analysis demonstrated that the solvent‐extracted oil had higher levels of 13‐hydroxyoctadecadienoic acid (13‐HODE) and 12(13)‐epoxyoctadecenoic acid (12(13)‐EpOME) compared to aqueous and enzymatically extracted oils, regardless of the demulsification method. Additionally, the solvent‐extracted oil exhibited lower phenolic content and antioxidant capacity. This work provides valuable insights into how environmentally friendly extraction and recovery methods impact almond oil quality, contributing to processing optimization.

Abstract licence: CC BY

The aim of the study was to compare the quality of almond oils obtained using different extraction methods, including cold solvent extraction, Soxhlet extraction, and the Folch method. Oils were extracted from four commercially available almond-based products—unpeeled almonds, blanched almonds, almond flakes, and almond protein concentrate—and compared with a commercially refined almond oil. The extracted oils were analyzed for their fatty acid (FA) composition and selected quality parameters, including acid value, peroxide value, p-anisidine value, the TOTOX index, and specific extinction coefficients (K232 and K268). Based on the FA profiles, health-related indices such as atherogenic index, thrombogenic index, and hypocholesterolemic/hypercholesterolemic ratio were also calculated. Additionally, the oxidative stability of the oils was assessed using an accelerated method—pressure differential scanning calorimetry. The obtained results demonstrated that the extraction method had a stronger influence on almond oil quality than the type of raw material. Oil extracted from unpeeled almonds using Soxhlet and cold solvent techniques showed better oxidative stability and more favorable FA profiles, while oils obtained using the Folch method and commercial refined oils exhibited higher levels of primary and secondary oxidation products. These findings were further supported by statistical analyses, which revealed distinct groupings based on oxidation indices and lipid composition.

Abstract licence: CC BY