Total Oil Content and Fatty Acid Profile of Some Almond (Amygdalus communis L.) Cultivars
 
More details
Hide details
Publication date: 2016-09-30
 
Pol. J. Food Nutr. Sci. 2016;66(3):173–178
 
KEYWORDS
ABSTRACT
This study was conducted to determine the total oil contents and fatty acid compositions of some commercial almond cultivars. The total oil contents changed significantly (p<0.05) by year in all cultivars with the exception of cultivar Ferrastar. Total oil contents were changed from 50.90% (Picantili) to 62.01% (Supernova) in 2008 and from 52.44% (Lauranne) to 63.18% (Cristomorto) in 2009. While predominant unsaturated fatty acids were oleic and linoleic acids, predominant saturated fatty acid was palmitic acid. The highest amount of oleic acid was obtained in Glorieta in both 2008 (83.35%) and 2009 (72.74%). Linoleic acid content varied by year and the highest content was recorded in Picantili (26.08%) in 2008 and Yaltinski (30.01%) in 2009. The highest amount of palmitic acid was detected in cultivar Sonora in both years, i.e. as 7.76% in 2008 and 10.11% in 2009. The mean UFA:SFA ratio was 11.73 in 2008 but 7.59 in 2009. Principle component (PC) analysis indicated that palmitic acid, palmitolic acid, stearic acid, oleic acid, arachidic acid, unsaturated fatty acid (UFA), saturated fatty acid (SFA) and UFA:SFA ratio were primarily responsible for the separation on PC1.
 
CITATIONS (13):
1.
Synthesis and application of molecularly imprinted polymers for the selective extraction of organophosphorus pesticides from vegetable oils
Sara Boulanouar, Audrey Combès, Sakina Mezzache, Valérie Pichon
Journal of Chromatography A
 
2.
Renewable Hydrocarbon Fuels from Plant Oils for Diesel and Gasoline
Kiky SEMBIRING, Shiro SAKA
Journal of the Japan Petroleum Institute
 
3.
Authentication of “Avola almonds” by near infrared (NIR) spectroscopy and chemometrics
Patrizia Firmani, Remo Bucci, Federico Marini, Alessandra Biancolillo
Journal of Food Composition and Analysis
 
4.
Synthesis and application of molecularly imprinted silica for the selective extraction of some polar organophosphorus pesticides from almond oil
Sara Boulanouar, Audrey Combès, Sakina Mezzache, Valérie Pichon
Analytica Chimica Acta
 
5.
Characterization of physico-chemical and bioactive properties of oils of some important almond cultivars by cold press and soxhlet extraction
Mehmet Özcan, Juhaimi Al, Kashif Ghafoor, Elfadıl Babiker, Mustafa Özcan
Journal of Food Science and Technology
 
6.
Wild almond (Amygdalus pedunculata Pall.) as potential nutritional resource for the future: studies on its chemical composition and nutritional value
Wei Wang, Hui-Ling Wang, Xun-Ze Xiao, Xin-Qiao Xu
Journal of Food Measurement and Characterization
 
7.
Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content
Arantzazu Valdés, Ana Beltrán, Cristina Mellinas, Alfonso Jiménez, María Garrigós
Trends in Food Science & Technology
 
8.
Hyperspectral imaging for non-destructive prediction of total nitrogen concentration in almond kernels
T. Gama, H.M. Wallace, S.J. Trueman, I. Tahmasbian, S.H. Bai
Acta Horticulturae
 
9.
Discovery of Unexpected Sphingolipids in Almonds and Pistachios with an Innovative Use of Triple Quadrupole Tandem Mass Spectrometry
Federico Rubino, Cas Dei, Monica Bignotto, Riccardo Ghidoni, Marcello Iriti, Rita Paroni
Foods
 
10.
Quality and shelf life of tree nuts: A review
Tsvakai Gama, Helen Wallace, Stephen Trueman, Shahla Hosseini-Bai
Scientia Horticulturae
 
11.
Non-Targeted HPLC-UV Fingerprinting as Chemical Descriptors for the Classification and Authentication of Nuts by Multivariate Chemometric Methods
Guillem Campmajó, Gemma Navarro, Nerea Núñez, Lluís Puignou, Javier Saurina, Oscar Núñez
Sensors
 
12.
Physical and biochemical properties of 10 wild almond (Amygdalus scoparia) accessions naturally grown in Iran
Seyed Zahedi, Mostafa Abdelrahman, Marjan Hosseini, Rahman Yousefi, Lam-Son Tran
Food Bioscience
 
13.
Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)
Ivo Oliveira, Ricardo Malheiro, Anne Meyer, José Pereira, Berta Gonçalves
Journal of Food Science and Technology
 
eISSN:2083-6007
ISSN:1230-0322