Influence of genotype and crop year in the chemometrics of almond and pistachio oils

Rabadán, Adrián; Álvarez‐Ortí, Manuel; Gómez, R.; Miguel, C. De; Pardo, José E.

doi:10.1002/jsfa.8732

Cited by 21 publications

(18 citation statements)

References 44 publications

(131 reference statements)

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“…The use of pesticides reduces the phenols content, so it is advisable to implement organic production [114]. Among cold-pressed oils, the press system (screw or hydraulic) and the different extraction conditions considered did not generate significative differences [11,31].…”

Section: Phenolsmentioning

confidence: 99%

“…A numerous group of compounds called phytochemicals should also be added, because even though they appear in low quantities, they have a main role in almond quality. The proportion of these compounds changes according to the cultivars, the cultivation system and the geographical origin [7][8][9][10][11][12] (Figure 1). Precise knowledge about almond kernel composition is of great interest from the commercial, industrial and nutritional points of view, especially taking into account the variability that exists between different cultivars.…”

Section: Chemical Composition Of Almond Kernelmentioning

confidence: 99%

“…The interest aroused by these substances has boosted the development of new methods for their determination, increasing exponentially the published articles about them. Another important source of data is due to the recent interest in almond oil extraction as virgin edible oil [11][12][13][30][31][32][33][34][35]. In this sense, almond oil has been widely characterized, but oil extraction industries generate a by-product derived from the grinding of the pressing cake, which originates a partially defatted flour where the non-lipidic fraction takes on a special relevance.…”

Section: Chemical Composition Of Almond Kernelmentioning

confidence: 99%

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Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel

Roncero

Álvarez‐Ortí

Pardo-Giménez³

et al. 2020

Foods

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This work presents a bibliographic review about almond kernel non-lipid components, in particular about the protein fraction, the carbohydrates and the mineral fraction. In addition, other fat-soluble phytochemicals which are present in minor concentrations but show important antioxidant activities are reviewed. Almond kernel is a rich protein food (8.4–35.1%), in which the globulin–albumin fraction dominates, followed by glutelins and prolamins. Within the almond kernel protein profile, amandine dominates. Free amino acids represent a small amount of the total nitrogen quantity, highlighting the presence of glutamic acid and aspartic acid, followed by arginine. Carbohydrates that appear in almond kernels (14–28%) are soluble sugars (mainly sucrose), starch and other polysaccharides such as cellulose and non-digestible hemicelluloses. Regarding the mineral elements, potassium is the most common, followed by phosphorus; both macronutrients represent more than 70% of the total mineral fraction, without taking into account nitrogen. Microminerals include sodium, iron, copper, manganese and zinc. Within the phytochemical compounds, tocopherols, squalene, phytosterols, stanols, sphingolipids, phospholipids, chlorophylls, carotenoids, phenols and volatile compounds can be found.

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Section: Phenolsmentioning

confidence: 99%

Section: Chemical Composition Of Almond Kernelmentioning

confidence: 99%

Section: Chemical Composition Of Almond Kernelmentioning

confidence: 99%

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Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel

Roncero

Álvarez‐Ortí

Pardo-Giménez³

et al. 2020

Foods

Self Cite

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“…The pistachio fatty acid composition has been used for the differentiation of varieties of different geographical origin (Acar et al, 2008;Arena et al, 2007;Aslan et al, 2002;Chahed et al, 2008;Rabadan et al, 2018;Rabadan et al, 2017), providing useful criteria for origin authentication of pistachio seeds. As expected, the fatty acid content of the six pistachio variety was mainly present tin the seed flash.…”

Section: Linoleic Acid and Oleic Acid Contribute To The Chemical Partmentioning

confidence: 99%

Chemical partitioning and DNA fingerprinting of some pistachio (Pistacia vera L.) varieties of different geographical origin

2019

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The genus Pistacia (Anacardiaceae family) is represented by several species, of which only P. vera L. produces edible seeds (pistachio). Despite the different flavor and taste, a correct identification of pistachio varieties based on the sole phenotypic character is sometimes hard to achieve. Here we used a combination of chemical partitioning and molecular fingerprinting for the unequivocal identification of commercial pistachio seed varieties (Bronte, Kern, Kerman, Larnaka, Mateur and Mawardi) of different geographical origin. The total phenolic content was higher in the variety Bronte followed by Larnaka and Mawardi cultivars. The total anthocyanin content was higher in Bronte and Larnaka varieties, whereas the total proanthocyanidin content was higher in Bronte, followed by Mawardi and Larnaka varieties. HPLC-DAD-ESI-MS/MS analyses revealed significant (P<0.05) higher amounts of cyanidin-3-glucoside, idein, eryodictol-7-galactoside, quercetin-3-glucoside, luteolin-glucoside and marein in the variety Bronte, whereas higher amounts of peonidin-3-glucoside, okanin 4'-galactoside, hyperoside and quercetin-4'-glucoside were found in the variety Larnaka. The highest content of catechin was found in the Mawardi variety. A significantly (P<0.05) higher total amount of fatty acids was found in the varieties Mateur, Kern and Bronte, followed by the varieties Larnaka and Mawardi, whereas the variety Kerman showed the lowest total fatty acid content. GC-FID and GC-MS analyses revealed the presence of several polyunsaturated fatty acids. Kern and Mateur varieties showed a significantly (P<0.05) higher amount of linoleic acid, whereas the variety Bronte showed the highest amount of oleic acid. Molecular fingerprinting was achieved by ITS DNA PCR-RFLP analysis. Three different restriction enzymes (RsaI, TaqαI and PstI) were used to selectively cleave the resulting amplicons. A TaqαI site could be selectively found in the varieties Kerman, Larnaka and Mateur, whereas the digestion of the PCR products by RsaI gave specific patters exclusively on Bronte and Mawardi. Digestion by PstI gave specific patters exclusively on the Kern variety. The results showed that the Mediterranean varieties (Mateur, Bronte and Larnaka) 3 show similar chemical patterns and (particularly for Mateur and Larnaka) a close phylogenetic relationship, allowing a chemical and molecular partitioning with respect to the other varieties.

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“…Otras determinaciones de interés en la caracterización de los aceites vírgenes de frutos secos, son la composición en esteroles (esteroles totales, campesterol y estigmasterol), y las X CONGRESO IBÉRICO DE AGROINGENIERÍA X CONGRESSO IBÉRICO DE AGROENGENHARIA 3 -6 septiembre 2019, Huesca -España relacionadas con la estabilidad de los mismos (tocoferoles totales, polifenoles totales y estabilidad oxidativa) (Tabla 2). Con respecto al contenido en ácidos grasos, encontramos una gran similitud entre los aceites vírgenes de almendra y los de pistacho, caracterizados por un elevado contenido en ácido oleico y un bajo contenido de los ácidos linoleico y linolénico [7,8,9], lo que les aproxima a los aceites de oliva vírgenes [10,11]. Sólo el contenido en ácido palmítico parece diferenciarles, siempre a favor del aceite de pistacho.…”

Section: Composición Lipídica De Los Frutos Secosunclassified

Obtención y caracterización de aceites de frutos secos vírgenes

González¹,

Rabadán²,

Copete³

et al. 2019

Congreso Ibérico De Agroingeniería

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Resumen: En este trabajo se ha evaluado el proceso de obtención del aceite contenido en el interior de diferentes frutos secos, a partir de su caracterización físico-química y sensorial. En la prensa hidráulica se ha evaluado la presión y el tiempo de extracción, mientras que en la de tornillo, la influencia de la temperatura y la velocidad de extracción. El contenido en aceite de los frutos secos ha variado en función del tipo de fruto seco considerado y del tipo de prensa utilizada en la extracción. Se ha encontrado una gran similitud entre los aceites vírgenes de almendra y los de pistacho; en el extremo opuesto se encuentran los de de nuez. Los aceites se han caracterizado, con respecto a su composición lipídica, por su bajo contenido en ácidos grasos saturados y el predominio de los mono y poliinsaturados. Con respecto a la estabilidad, el aceite de nuez se muestra como el menos estable, debido seguramente a su bajo contenido en ácido oleico y a su menor contenido en tocoferoles y polifenoles totales. Con respecto a la caracterización sensorial, los consumidores han valorado positivamente todos los aceites obtenidos, con independencia del tipo de prensa utilizado y el atributo sensorial evaluado.

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Influence of genotype and crop year in the chemometrics of almond and pistachio oils

Cited by 21 publications

References 44 publications

Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel

Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel

Chemical partitioning and DNA fingerprinting of some pistachio (Pistacia vera L.) varieties of different geographical origin

Obtención y caracterización de aceites de frutos secos vírgenes

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