Characteristics of Iranian almond nuts and oils

Abstract

Almonds of nine different Iranian cultivars were studied. The characteristics of almond nuts and almond oils from these cultivars were determined. They wt of 100 nuts Oil/kernel Oil/nut also were studied for possible deterioration of theirNo. Local name g % % oils during long storage time. Almond nuts from some

A review of composition studies of cultivated almonds: Macronutrients and micronutrients

“…Abdallah et al, 1998;Agar et al, 1998;Ayadi et al, 2006;Kodad and Socias i Company, 2008;Nanos et al, 2002;Ruggeri et al, 1998;Safari and Alizadeh, 2007;Sathe, 1993;Schirra and Agabbio, 1989). In general, a similar fatty acid profile has also been reported among regional selections from Afghanistan (Kaska et al, 2006), India (Kumar et al, 1994), Iran (Mehran and Filsoof, 1974) and Portugal (Neto Martins et al, 2000). The monounsaturated fatty acid, oleic acid, predominates and is generally found within a range of 62-80% of total fatty acids, depending on the genotype, as demonstrated in almonds from various growing regions such as Afghanistan (Kaska et al, 2006), Spain (Kodad and Socias i Company, 2008), Turkey (Agar et al, 1998) and California (Abdallah et al, 1998).…”

“…Lipid contents within a range of about 44-61% have been reported in studies of commercial or locally important (sweet) almond cultivars grown in Egypt (Nassar et al, 1977), Greece (Nanos et al, 2002), India (Kumar et al, 1994(Kumar et al, , 2000, Iran (Mehran and Filsoof, 1974), Italy (Barbera et al, 1994;Ruggeri et al, 1998;Schirra and Agabbio, 1989), Portugal (Cordeiro et al, 2001;Egea et al, 2009), Spain (García-Pascual et al, 2003Ló pezOrtiz et al, 2008;Romojaro et al, 1988b), Tunisia (Ayadi et al, 2006;Cherif et al, 2004) and Turkey (Agar et al, 1998). (Composition data presented in this review refer to almonds on a fresh weight basis, unless otherwise specified.…”

Physicochemical properties of Malaysian-grown tropical almond nuts (Terminalia catappa)

“…However, Monnet et al (2012) revealed that palmitic acid (37.26 %) was the most abundant fatty acid in seed oil from T. catappa fruits followed by oleic (32.40 %) and linoleic (24.65 %) acids, with smaller amount of stearic (5.55 %), linolenic (0.55 %), palmitoleic (0.41 %), myristic (0.17 %) and lauric (trace) acids. The differences between the findings might be due to variety/cultivar (genetic factors), environmental factors such as the year of production and growing location, climate and mainly maturity stage are cited as factors affecting the relative fatty acid composition (Amaral et al 2006;Venkatachalam and Sathe 2006;Canellas 1986;Mehran and Filsoof 1974).…”

Properties of Apricot Kernel and Oils as Fruit Juice Processing Waste

“…While crude ash contents change between 2.138% (Kabaaşı cv) and 3.454% (Aprikoz), crude proteins of kernels ranged between 15.1% (Kabaaşı cv) to 24.2% (Caona cv). In addition, kernel weights changed between 0,300 g/unit and 0,576 g/unit (Alyanak cv), Femenia et al [1] had reported that kernels of bitter and sweet apricots collected from Mallorca (Spain) contained oil between 39.7% and 47.2%; 49.8% and 56.1% oil, respectively, In other study, kernel oil contents of almond were determined between 45.9% and 61.7% [13]. Dry kernels of plum, apricot and peach contained 32%, 37% and 43% of oil, respectively [3].…”

“…On the other hand, linoleic acid contents of kernel oils ranged between 21.43% (Sakıt-2 cv) and 35.67% (Aprikoz cv), As an be observed, the proportions of the most abundant fatty acids (oleic acid) of the kernel oils varied among different varieties. This proportion was also higher than that in other fruit seed oils; mahaleb (35,4%), cherry laurel (53,7%), peanut (56,27%), date pit (49,54%), walnut (13,,0%) [18][19][20][21]. Palmitic acid is the main saturated component in all apricot cultivars.…”