Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prunus amygdalus Batsch spp. dulce) kernel and oils

Abstract

Oil content of almond kernels ranged from 36.7% in the cultivar T12 to 79.0% in genotype T27. The major fatty acid in almond oil is oleic (62.43% in T7-76.34% in T4) followed by linoleic (13.97% in T4-29.55% in T3) and palmitic (4.97% in T2-7.51% inT3). The main tocopherol in almond oil was a-tocopherol (44.25 mg/ 100 g in T25-75.56 mg/100 g in T13) that was 44 folds higher than other tocopherols in the oil. Total tocopherol contents of almond oils ranged between 47.42 mg/100 g (T14) and 80.15 mg/100 g (T16). Among macro minerals, K was the highest (5238-14,683 mg/kg), followed by P (3475-11,123 mgkg), Ca (1798-5946 mg/kg), and Mg (2192-3591 mg/kg), whereas Na was the least (334-786 mg/kg) in almond kernel. The total polyphenol was observed in T16 (98.67 mg GAE/100 g), while the least was found in T24 (23.75 mg GAE/100 g). Antioxidant activity was high in T7 (91.18%) and low in T12 (44.59%).

Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds

“…In the case of paste, although the yield was higher for methanol, the total phenolic content was higher in the extraction with acidified water (Figure 3). Compared with previous studies, the content of total phenols found in this study was lower than that reported in various commercial P. dulcis cultivars (39,40) and higher than that reported in various genotypes of P. amygdalus almond (16). In the case of oil, although the highest yields were found in ethanol and acidified water, the highest total phenol content was found in acetone as a solvent (Figure 3).…”

“…On the other hand, the antioxidant activity values found in pasta (Figures 5, 6) are lower than those reported in P. serotina Ehrh. (7) and P. amygdalus L. (16,43), but higher than those reported by Summo et al (11) in P. dulcis. Finally, in the case of oil, the antioxidant activity values obtained in this research (Figures 5, 6) were similar to those reported in P. serotina by Lu-Martínez et al (25) and higher than those reported in P. dulcis by Miraliakbari (42).…”

“…Various studies have shown that almond by-products (of the kernel, skin, and shell) contain bioactive compounds such as phenolic compounds (flavonoids and phenolic acids) and terpenoids (sterols and triterpenoids), whose composition and quantity depend on factors such as the geographical distribution, origin, environmental conditions, exposure to pests, UV radiation, harvest maturity and obtaining and extraction process (10)(11)(12)(13)(14). These by-products are a source of potent antioxidants for the control of oxidative processes, natural antimicrobials, prebiotic and antiviral compounds (15)(16)(17)(18).…”

“…Studies in Prunus amygdalus Batsch ssp dulce in the kernel of the almond indicate a range in oil content of 36.76 to 79%, depending on the genotype and a total content of polyphenols between 23.75 and 98.67 mg GAE/100 g, with and antioxidant activity between 44.59 and 91.18% using DPPH (1,1-diphenyl-2-picrylhidrazyl). Likewise, the presence of K, P, and Ca as predominant minerals was determined (16).…”

Promotion of almond oil from the Ferragnes variety, a predominant cultivar in young almond plantations in eastern Morocco

“…The concentrations of total phenolic content in the analyzed almond oils present a value of 138 mg/kg. Other studies by Rabadán et al and Ozcan et al [12,13] have shown values of phenol content ranging from 18.53 mg/kg to 237 mg/kg.…”