SPECTROSCOPIC AND CHROMATOGRAPHIC CHARACTERIZATION OF ALMOND OIL USING SOLVENT EXTRACTION.

Almond oil, a nutrient-rich extract, is valued for its high content of essential fatty acids, vitamins, and natural antioxidants, which influence its stability and potential health benefits. This study investigates the composition of almond oil extracted via conventional solvent methods using Fourier Transform Infrared (FTIR) spectroscopy, Ultraviolet-Visible (UV-Vis) spectrophotometry, and Gas Chromatography-Mass Spectrometry (GC-MS). FTIR analysis revealed characteristic absorption peaks at 2919 cm⁻¹ (C–H stretch), 1740 cm⁻¹ (C=O stretch), and 1230 cm⁻¹ (C–O stretch), confirming the presence of triglycerides and ester functional groups. UV-Vis spectroscopy showed significant absorbance at 400 nm and in the UV-B region (300–380 nm), indicating the presence of tocopherols and phenolic compounds, which contribute to antioxidant activity and UV protection. GC-MS analysis identified over 30 components, including key fatty acids such as oleic acid (retention time 19.249 min), linoleic acid (19.809 min), palmitic acid (14.941 min), and stearic acid (27.576 min), as well as antioxidants like vitamin E (32.065 min), phytosterols (32.437 min), and squalene (35.936 min). These compounds play critical roles in inhibiting lipid peroxidation and enhancing oil stability. The balance between oxidants (oleic and linoleic acids) and antioxidants (tocopherols and phytosterols) confirms the therapeutic and preservative potential of almond oil. The study demonstrates that almond oil extracted via n-hexane retains valuable bioactive compounds, making it suitable for applications in food, cosmetics, and pharmaceuticals.