ALKALINE EXTRACTION AND QUALITY ASSESSMENT OF PROTEIN ISOLATE FROM ALMOND (Prunus dulcis) SEED
- Authors
-
-
A. I. Alao
Department of Chemical Engineering, Federal University of Technology, Akure, Nigeria
-
B. K. Adeoye
Department of Chemical Engineering, Federal University of Technology, Akure, Nigeria
-
U. Nwitte-Eze
Department of Chemical Engineering, Federal University of Technology, Akure, Nigeria
-
- Keywords:
- Array, Array, Array, Array, Array
- Abstract
-
The increasing demand for plant-based proteins with good functional properties has led to the exploration of alternative protein sources especially from plants like almonds (Prunus dulcis). Alkaline extraction method was used to extract protein from almond seed, and the extract obtained was freeze dried and the quality of the isolate was assessed. The functional properties, antioxidant activity and vitamin C content of the extracted protein were determined. Water absorption was 0.77 ± 0.08 g/g, oil absorption 1.81 ± 0.38 g/g, and foaming capacity 0.78 ± 0.07 g/g. Antioxidant activity was 161.34 ± 1.67 mg/g (saponin content), 7.85 ± 0.43 mg GAE/g (phenolic content) and 4.95 ± 0.48 mg QE/g (flavonoid content). Vitamin C content was 3.29 ± 0.05 mg/g. The almond protein isolate has favorable functional properties and antioxidant activity.
- References
-
Bryant, C. J. (2022). Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products. Future Foods. 6. Elsevier B.V. https://doi.org/10.1016/j.fufo.2022.100174.
Neji, C., Semwal, J., Kamani, M. H., Máthé, E. and Sipos, P. (2022). Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development. Processes. 10(Falade et al., 2003). 2586 – 2612. https://doi.org/10.3390/pr10122586.
Yada, S., Lapsley, K. and Huang, G. (2011). A review of composition studies of cultivated almonds: Macronutrients and micronutrients. Food Composition and Analysis. 24(4–5). 469 – 480. https://doi.org/10.1016/j.jfca.2011.01.007.
Thakur, S., Pandey, A.K., Verma, K., Shrivastava, A. and Singh, N. (2024), Plant-based protein as an alternative to animal proteins: A review of sources, extraction methods and applications. International Journal of Food Science and Technology, 59, 488 – 497. https://doi.org/10.1111/ijfs.16663
Jamdar, S. N., Rajalakshmi, V., Pednekar, M. D., Juan, F., Yardi, V. and Sharma, A. (2010). Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food Chemistry. 121(1). 178 – 184. https://doi.org/10.1016/j.foodchem.2009.12 .027
Gravel, A., Dubois-Laurin, F. and Doyen, A. (2023). Effects of hexane on protein profile and techno-functional properties of pea protein isolates. Food Chemistry, 406, https://doi.org/10.1016/j.foodchem.2022.135069
Carre, P., Berthold, S.Piofczyk, T., Bothe, S. and Hadjiali, S. (2025). Solvent solutions: comparing extraction methods for edible oils and proteins in a changing regulatory landscape. General introduction. Oilseeds and fats, Crops and Lipids, 32(3), 1 – 4. https://doi.org/10.1051/ocl/2024034
Momen, S., Alavi, F. and Aider, M. (2021). Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review. Trends in Food Science and Technology, 110, 778 - 797, https://doi.org/10.1016/j.tifs.2021.02.052
De Souza, T. S. P., Dias, F. F. G., Oliveira, J. P. S., de Moura Bell, J. M. L. N. and Koblitz, M. G. B. (2020). Biological properties of almond proteins produced by aqueous and enzyme-assisted aqueous extraction processes from almond cake. Scientific Reports. 10(1). 10873. https://doi.org/10.1038/s41598-020-67682-3.
Cruz-Solis, I., Ibarra-Herrera, C.C., Rocha-Pizaña, M.d.R., Luna-Vital, D. (2023). Alkaline Extraction–Isoelectric Precipitation of Plant Proteins. In: Hernández-Álvarez, A.J., Mondor, M., Nosworthy, M.G. (eds) Green Protein Processing Technologies from Plants. Springer, Cham. https://doi.org/10.1007/978-3-031-16968-7_1
Juul, L., Haue, S. K., Bruhn, A., Boderskov, T. and Dalsgaard, T. K. (2023). Alkaline pH increases protein extraction yield and solubility of the extracted protein from sugar kelp (Saccharina latissima). Food and Bioproducts Processing. 140. 144 – 150. https://doi.org/10.1016/j.fbp.2023.05.008
Falade, K.O., Adeyanju, K.I., Uzo-Peters, P.I. (2003). Foam mat drying of cowpea (Vigna unguiculata) using glyceryl monostearate and egg albumin as foaming agents. European Food Research and Technology 217(6); 486 – 491.
Sze-Tao, K. and Sathe, S. (2000). Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate. Food Chemistry. 69(2). 153 – 160. https://doi.org/10.1016/s0308-8146(99)00244-7.
Borokini, F. B., Oladipo, G. O., Komolafe, O. Y. and Ajongbolo, K. F. (2022). Phytochemical, nutritional and antioxidant properties of Abelmoschus esculentus Moench L leaf: A pointer to its fertility potentials. Measurement Food 6. 100034. https://doi.org/10.1016/j.meafoo.2022.100034
Meda, A., Lamien, C. E., Romito, M., Millogo, J. and Nacoulma, O. G. (2004). Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry. 91(3). 571 – 577. https://doi.org/10.1016/j.foodchem.2004.10.006.
Oboh, G. and Omoregie, E. S. (2008). Comparative studies on the antioxidant properties of some Nigerian legumes. Pakistan Journal of Nutrition. 7(4). 495 – 499.
Padhi, E. M. T., Liu, R., Hernandez, M., Tsao, R. and Ramdath, D. D. (2017). Total polyphenol content, carotenoid, tocopherol and fatty acid composition of commonly consumed Canadian pulses and their contribution to antioxidant activity. Functional Foods. 38. 602 – 611. https://doi.org/10.1016/j.jff.2016.11.006.
Lai, L. R., Hsieh, S. C., Huang, H. Y. and Chou, C. C. (2013). Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk. Bioscience and Bioengineering 115(5). 552 – 556. https://doi.org/10.1016/j.jbiosc.2012.11.022.
Li, P., Zhang, W., Han, X., Liu, J., Liu, Y., Gasmalla, M. A. A. and Yang, R. (2017). Demulsification of oil-rich emulsion and characterization of protein hydrolysates from peanut cream emulsion of aqueous extraction processing. Food Engineering. 204. 64 – 72. https://doi.org/10.1016/j.jfoodeng.2017.02.009.
Mæhre, H., Dalheim, L., Edvinsen, G., Elvevoll, E. and Jensen, I. (2018). Protein Determination-Method Matters. Foods. 7(1), 5. https://doi.org/10.3390/foods7010005
Hadinoto, K., Ling, J. K.-U., Pu, S. and Tran, T.-T. (2024). Effects of Alkaline Extraction pH on Amino Acid Compositions, Protein Secondary Structures, Thermal Stability, and Functionalities of Brewer’s Spent Grain Proteins. International Journal of Molecular Sciences, 25(12), 6369. https://doi.org/10.3390/ijms25126369
Devnani, B., Ong, L., Kentish, S. and Gras, S. L. (2021). Structure and functionality of almond proteins as a function of pH. Food Structure. 30. 100229. https://doi.org/10.1016/j.foostr.2021.100229.
Gao, Z., Shen, P., Lan, Y., Cui, L., Ohm, J. B., Chen, B. and Rao, J. (2020). Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate. Food Research International, 131, 109045–. 109053.doi:10.1016/j.foodres.2020.109045
Wagner, J. R. and Anon. M.C. (1990). Influence of Denaturation, Hydrophobicity and Sulfhydryl Content on Solubility and Water Absorbing Capacity of Soy Protein Isolates. Journal of Food Science, 55(3), 765 – 770. doi:10.1111/j.1365-2621.1990.tb05225.x
Zayas, J. F. (1997). Oil and Fat Binding Properties of Proteins. In: Functionality of Proteins in Food. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-59116-7_5
Shire, S. J., Shahrokh, Z. and Liu, J. (2004). Challenges in the development of high protein concentration formulations. Journal of Pharmaceutical Sciences, 93(6), 1390 – 1402. https://doi.org/10.1002/jps.20079
Vishwanathan, K. H., Singh, V. and Subramanian, R. (2011). Influence of particle size on protein extractability from soybean and okara, Journal of Food Engineering, 102 (3), 240 – 246. https://doi.org/10.1016/j.jfoodeng.2010.08.026
Amirshaghaghi, Z., Rezaei, K. and Rezaei, M. H. (2017). Characterization and functional properties of protein isolates from wild almond. Food Measurement and Characterization. 11(4), 1725 – 1733. https://doi.org/10.1007/s11694-017-9553-y
Del Hierro, J. N., Herrera, T., Fornari, T., Reglero, G. and Martin, D. (2018). The gastrointestinal behavior of saponins and its significance for their bioavailability and bioactivities, Journal of Functional Foods, 40, 484 – 497. https://doi.org/10.1016/j.jff.2017.11.032
Timilsena, Y. P., Phosanam, A. and Stockmann, R. (2023). Perspectives on Saponins: Food Functionality and Applications. International Journal of Molecular Sciences, 24(17), 13538. https://doi.org/10.3390/ijms241713538
Arangia, A., Ragno, A., Cordaro, M., D’amico, R., Siracusa, R., Fusco, R., Merlo, F. M., Smeriglio, A., Impellizzeri, D., Cuzzocrea, S., Mandalari, G. and DiPaola, R. (2023). Antioxidant Activity of a Sicilian Almond Skin Extract Using In Vitro and In Vivo Models. International Journal of Molecule and Science. 24(15), 12115. doi: 10.3390/ijms241512115
Poljsak, B., Kova?, V. and Milisav, I. (2021). Antioxidants, Food Processing and Health. Antioxidants,10(3); 433. doi: 10.3390/antiox10030433.
Matsumura, Y., Kitabatake, M., Kayano, S.-I. and Ito, T. (2023). Dietary Phenolic Compounds: Their Health Benefits and Association with the Gut Microbiota. Antioxidants, 12(4), 880. https://doi.org/10.3390/antiox12040880
Zayed, A., Abdelkareem, S., Talaat, N. et al. (2025). Tannin in foods: Classification, Dietary Sources, and Processing Strategies to Minimize Anti-Nutrient Effects. Food Bioprocess Technology 18, 9221 – 9249. https://doi.org/10.1007/s11947-025-04020-3
Cosme, F., Aires, A., Pinto, T., Oliveira, I., Vilela, A. and Gonçalves, B. (2025). A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities. Molecules, 30(4), 800. https://doi.org/10.3390/molecules30040800
Chen, W. and Xu, D. (2023). Phytic acid and its interactions in food components, health benefits, and applications: A comprehensive review. Trends in Food Science and Technology, 141, https://doi.org/10.1016/j.tifs.2023.104201.
Singh, B. and Sharma, R. A. (2013). Anti-inflammatory and antimicrobial properties of pyrroloquinazoline alkaloids from Adhatoda vasica Nees. Phytomedicine: Iinternational Journal of Phytotherapy and Phytopharmacology, 20(5), 441 – 445. https://doi.org/10.1016/j.phymed.2012.12.015
Sychrová, A., Koláriková, I., Žemli?ka, M. and Smejkal, K. et al. (2020). Natural compounds with dual antimicrobial and anti-inflammatory effects. Phytochem Rev 19, 1471 – 1502. https://doi.org/10.1007/s11101-020-09694-5
Didier, A. J., Stiene, J., Fang, L., Watkins, D., Dworkin, L. D., and Creeden, J. F. (2023). Antioxidant and Anti-Tumor Effects of Dietary Vitamins A, C, and E. Antioxidants, 12(3), 632. https://doi.org/10.3390/antiox12030632
Ka?mierczak-Bara?ska J, Boguszewska K, Adamus-Grabicka A, Karwowski B. T. (2020). Two Faces of Vitamin C-Antioxidative and Pro-Oxidative Agent. Nutrients, 12(5): 1501. https://doi.org/ 10.3390/nu12051501.
Begum, N., Khan, Q. U., Liu, L. G., Li, W., Liu, D. and Haq, I. U. (2023). Nutritional composition, health benefits and bio-active compounds of chickpea (Cicer arietinum L.). Frontiers in Nutrition, 28(10). https://doi.org/10.3389/fnut.2023.1218468.
- Downloads
- Published
- 2026-04-18
- Section
- Articles
- License
-
Copyright (c) 2026 FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGY

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright
With the submission of a manuscript, the corresponding author confirms that the manuscript is not under consideration by another journal. With the acceptance of a manuscript, the Journal reserves the exclusive right of publication and dissemination of the information contained in the article. The veracity of the paper and all the claims therein is solely the opinion of the authors not the journal.
How to Cite
Similar Articles
- Dung, M. D.,, Anowai, S.I, Peter, J.A, Dapiya, S.H, Okechalu, J.N, Mawak, J.D, ASSESSMENT OF THE COMPRESSIVE AND SPLITTING TENSILE STRENGTHS OF BIOCONCRETE FROM UREOLYTIC BACTERIA. , FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGY: Vol. 17 No. 2 (2023): FUTA Journal of Engineering and Engineering Technology
- O OLANIRAN, J O BORODE, A E AFOLABI, P A OLUBAMBI, B A OLANIRAN, D O FOLORUNSO, CORROSION ASSESSMENT OF SINTER DUPLEX STAINLESS STEEL COMPOSITES IN PINEAPPLE JUICE EXTRACT , FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGY: Vol. 12 No. 1 (2018): FUTA Journal of Engineering and Engineering Technology
- A. J. Abegunde, B. V. Omidiji, P. O. Ajewole, Characterization of Ado-Ekiti River Sand for foundry applications , FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGY: Vol. 11 No. 2 (2017): FUTA Journal of Engineering and Engineering Technology
- E.E. Igbonoba, A. I Edeoghon, THE PERFORMANCE OF DVB-T2 SIGNAL NETWORK IN THE DRY SEASON: A Case Study of Jos in Nigeria , FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGY: Vol. 15 No. 2 (2021): FUTA Journal of Engineering and Engineering Technology
- J. J. Popoola, D. O. Akinfenwa, I. O. Animasahun, Assessment of Electromagnetic Radiation Effects and Safety Issues of GSM-900 and GSM-1800 Radio Frequencies – A Case Study of Akure, Nigeria , FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGY: Vol. 9 No. 1 (2015): FUTA Journal of Engineering and Engineering Technology
- F. M. Dahunsi, S. O. Oluponna, Analysis of Energy Usage Pattern of a Nigerian University Digital Resource Center (DRC):: FUTA DRC as a Case Study , FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGY: Vol. 13 No. 2 (2019): FUTA Journal of Engineering and Engineering Technology
- Giwa A.M., Olatunji O. K. , Mohammed Dikko Almustapha, Muhammad.Z.Z, Agbon E.E, Yau.I, Sena Timothy Tersoo, SIGNAL MONITORING AND ANALYSIS FOR ENHANCED TRUSTWORTHINESS IN 5G TELECOMMUNICATIONS NETWORKS: AN OVERVIEW OF THE CHALLENGES FACED AND SOLUTIONS , FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGY: Vol. 18 No. 2 (2024): FUTA Journal of Engineering and Engineering Technology
- J. A. V. Famurewa, C. J. Oladejo, Isotherm Models of Tacca Starch (Tacca Involucrata) at Ambient Temperature Using Some Common Packaging Materials , FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGY: Vol. 10 No. 2 (2016): FUTA Journal of Engineering and Engineering Technology
- Samuel Olusola Olatunji, An Assessment of the Barriers of Timely Payment in Public Building Projects in Ekiti State, Nigeria , FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGY: Vol. 13 No. 1 (2019): FUTA Journal of Engineering and Engineering Technology
- O. M. Adebajo, , Prof. Oluyemi-Ayibiowu, B. D. , K. E. Falola, , ASSESSMENT OF SELECTED MACHINE LEARNING SYSTEMS IN PREDICTING THE RESILIENT MODULUS OF COHESIVE SOILS , FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGY: Vol. 19 No. 2 (2025): FUTA Journal of Engineering and Engineering Technology
You may also start an advanced similarity search for this article.
