Major Fatty Acids Composition of 32 Almond (Prunus dulcis (Mill.) D. A. Webb.) Genotypes Distributed in East and Southeast of Anatolia

Abstract

Major fatty acids composition of 32 almond (Prunus dulcis [Mill.] Hara and Radin (1978) method were used. Fatty acids content were determined using gas chromatographic (GC) analysis. The datas were evalulated with SPSS 17.0 statistical program. Results: In the gas chromatographic analysis, palmitic acid (16:0), palmitoleic acid (16:1), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3) were determined to be 5.34%, 0.70%, 0.85%, 74.46%, 17.89%, and 0.75% respectively. Saturated fatty acids (SFA) 6.19%, unsaturated fatty acids (USFA) 93.81% and a rate of USFA/SFA of 15.40, monounsaturated fatty acids (MUFA) 75.16%, polyunsaturated fatty acids (PUFA) 18.65% and a MUFA/PUFA ratio of 4.32 were found. In the correlation analysis, the highest correlation coefficient (r=-0.988) was detected between oleic acid and linoleic acid. Relationships among almond samples were partially identified with the cluster analysis. Conclusion: In this study, the variations were found between almond genotypes collected from different locations in terms of fatty acids compositions. Besides, the almond genotypes that have high quality unsaturates fatty acids such as high oleic acids and low linoleik acids content were determened. Key Words: Almond, seeds fatty acid composition, correlation, cluster analysis Conflict of Interest: The authors declare no conflict of interest. ductivity, resistance to pests and diseases, etc.) were taken into account by human selection pressure when looking for the adequate genotypes adapted to local conditions and to the preference of the consumers. The genotypes having incorporated these highly selected traits represent very valuable germplasm for addressing future challenges in almond breeding. As a consequence, these genotypes are preserved, characterized in several almond collections and incorporated into advanced breeding programs [16]. Chemical composition of almond kernels has only been partially studied. This information would be crucial to increase the knowledge of their diversity, the nutritional and healthy value of the kernels, and the possibility of selecting the most adequate parents in a breeding program for increasing kernel quality [9]. In this study, fatty acid composition, correlation and relationship levels of 32 different almond genotypes distributing to East and Southeast Anatolia Regions seeds have been revealed. These findings can be used to identify almond fatty acids quality and selections of almond genotypes for breeding programs and serving to different productions. ÖZET Materials and Methods Almond seed sources32 different genotypes of Prunus dulcis (Mill.) D. A. Webb's mature seeds were collected from different localities of South and Southeast Anatolia Regions (Table 1). From these, the genotypes numbered 37, 42 and 53 are plain, the genotype numbered 43 is bitterish and all other genotypes are composed of sweet almonds. Chemicals, organic solvents, equipment and toolsThe chemicals for fatty acids analyses; palmitic acid (16:0), palmitoleic...

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

“…Still higher oleic acid contents have been reported by Nanos et al (2002) (72-80%) and Kodad et al (2008) (69-78%) for domestically used kernels. Karatay et al (2014) reported that average palmitic, palmitoleic, stearic, oleic, linoleic and linolenic acid amounts of 32 almond oils were found 5.34%, 0.70%, 0.85%, 74.46%, 17.89% and 0.75%, respectively. Rabada ´n et al ( 2017) determined 5.87-7.64% palmitic, 0.54-0.86% palmitoleic, 1.…”

“…The oleic acid content of some of the of almond species have been reported to be in between 66.7 and 69.7%, and the linoleic acid content has been detected in the range of 18.2-23.0% (Moayedi et al 2011). Karatay et al (2014) reported 74.46% oleic, 0.70% palmitoleic, 17.89% linoleic, 5.34% palmitic, 0.85% stearic and 0.75% linolenic acid as an average of a total of 32 different almond varieties. The presence of oleic (72.5-79.9%), linoleic (13.5-19.8%) and palmitic (5.9-6.7%) acids have been reported in different cultivars of almonds (O ¨zcan et al 2011).…”

Nutritional Characteristics (Fatty Acid Profile, Proximate Composition and Dietary Feature) of Selected Nuts Available in Local Market

“…Present results of almonds were comparable with previous reported data of almond by Safa et al, [29] in Turkey showing 60.18 % of MUFA. Huseyin et al, [30] in 2014 also worked on different genotypes of almond and reported comparable limit of MUFA i.e. 61.80 g/100g.…”

Fatty Acids Profile and Antioxidant Activity of Almond Oils Obtained From Six Romanian Varieties

“…In general, fatty acids profiles of almond oil have shown high percentages of monounsaturated fatty acids and low content of unsaturated fatty acids [35]. Anyway, the composition of oils depends on origin, country and climatic conditions and even vary between different genotypes [13,18,19,21,22,34]. Sathe et al have shown that the most abundant fatty acids in almonds grown in California are oleic and linoleic acids, but the quantity depends on the location and the crop year [26].…”

“…As it can be observed, the highest concentration in any fatty acid in almond oil is oleic acid, a MUFA important in human consumption. In order to compare the fatty acid composition of almond oils obtained from different almond varieties grown in diverse parts of the world we used the data obtained in this study and that was reported in some papers[4,6,13,15,17,26,27,34]. These data are shown in TableII.TableII…”