Physical properties, biochemical and antioxidant contents of new promising Tunisian almond genotypes: Traits stability, quality aspects and post-harvest attributes

Gouta, Hassouna; Laaribi, Ibtissem; Ksia, E.; Juan, Teresa; Estopañán, G.; Martínez‐Gómez, Pedro

doi:10.1016/j.jfca.2021.103840

Cited by 14 publications

(5 citation statements)

References 44 publications

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“…Aquino-Bolaños et al from Mexico studied nine different varieties of macadamia nut and our result was very much comparable to a slightly high percentage of palmitoleic acid reported in their study [66]. Almond oil was rich in (Z)-oleic acid followed by linoleic acid and a comparable result was obtained by Gouta et al while studying 17 different cultivars of almonds from Tunisia, Italy, Spain, and France; their results showed a slightly higher percentage of (Z)-oleic acid and less linoleic acid compared with this study [67]. Furthermore, olive oil had the highest level of palmitic acid compared with other oils, while the major compound was (Z)-oleic acid, and a study from Greece by Revelou et al on four different cultivars of olive oil showed a comparable result for the Megaritiki cultivar [68].…”

Section: Gc-ms Analysissupporting

confidence: 91%

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

Ojha,

Poudel,

Rokaya

et al. 2024

Compounds

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The fatty acid (FA) compositions of thirty-nine vegetable oils and fats, including nangai nut, pili nut, shea butter, tamanu oil, baobab, sea buckthorn berry, Brazil nut, grape seed, black seed, evening primrose, passion fruit, milk thistle, sunflower, pumpkin seed, sesame, soybean, flax seed, kukui, red raspberry seed, walnut, chia seed, hemp seed, rosehip, almond, avocado, carrot seed, moringa, apricot kernel, camellia seed, macadamia, olive, marula, argan, castor, jojoba, pomegranate seed, medium-chain triglyceride (MCT) coconut, roasted coconut, canola, and mustard oil, were analyzed using gas chromatography–mass spectrometry (GC-MS). Vegetable oils and fats have different profiles in terms of their fatty acid composition, and their major constituents vary significantly. However, we categorized them into different classes based on the percentages of different fatty acids they contain. The saturated fatty acids, such as palmitic acid and stearic acid, and the unsaturated fatty acids, including oleic acid, linoleic acid, and linolenic acid, are the main categories. Among them, roasted coconut oil contained the greatest amount of saturated fatty acids followed by nangai nut (45.61%). Passion fruit oil contained the largest amount of linoleic acid (66.23%), while chia seed oil had the highest content of linolenic acid (58.25%). Oleic acid was exclusively present in camellia seed oil, constituting 78.57% of its composition. Notably, mustard oil had a significant presence of erucic acid (54.32%), while pomegranate seed oil exclusively contained punicic acid (74.77%). Jojoba oil primarily consisted of (Z)-11-eicosenoic acid (29.55%) and (Z)-docos-13-en-1-ol (27.96%). The major constituent in castor oil was ricinoleic acid (89.89%). Compared with other vegetable oils and fats, pili nut oil contained a significant amount of (E)-FA (20.62%), followed by sea buckthorn berry oil with a content of 9.60%. FA compositions from sources may be problematic in the human diet due to no labeling or the absence of essential components. Therefore, consumers must cast an eye over some essential components consumed in their dietary intake.

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Section: Gc-ms Analysissupporting

confidence: 91%

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

Ojha,

Poudel,

Rokaya

et al. 2024

Compounds

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“…3). In parallel with this study, Gouta et al (2021) reported that linoleic acid and oleic acid had an opposite relationship in their study on different almond varieties. However, contrary to this study, it was stated that palmitic acid and linoleic acid have a linear relationship.…”

Section: Relationship Between Varieties and Genotypes And The Chemica...supporting

confidence: 71%

Agromorphological genetic identification of almond genetic resources regarding physicochemical properties in Turkey

ÇOLAK,

GUNDOGDU,

BERK

et al. 2024

Preprint

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Almond is one of the important fruit types for the nuts and cosmetics industry. At this stage, the selection of cultivars to be grown according to their intended use is important and new cultivars are breding. In this study, the physical and chemical properties of fruits of Ferragnes, Ferraduel and Nonpareil cultivars and Sıra, Ak and Nurlu genotypes were examined. Nurlu genotype was found to have higher values than other cultivars and genotypes in terms of fruit weight (1.52 g) and dimensions (28.28 mm length, 14.25 mm width, 7.97 mm thickness). While Sıra genotype stood out in terms of micro elements (Fe, Mn), Nurlu genotype stood out in terms of macro elements (N, P, K). The highest amounts of lineloeic and oleic acids (10.07 and 68.71%, respectively) were obtained in the Ferragnes cultivar, and the highest oil content was obtained in the Sıra genotype (60.09%). In terms of phenolic compounds, the Nonpareil cultivar, which has the highest content of catechin (45.51 mg kg− 1) and o-coumaric acid (2.52 mg kg− 1), gained value. When the relationships of all traits were examined, it was determined that Nurlu genotype and Ferragnes cultivar were independent from others. While a linear relationship was found between oleic, stearic, palmitic and lionelenic acids, an opposite relationship was found these acids to linoleic acid. In this study, it was determined that genotypes have superior characteristics as well as cultivars, and it was observed that they can guide growers in the cultivar selection stage in garden establishment.

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“…It also presents a good dietary source of antioxidants, such as tocopherols, polyphenols, and flavonoids [ 12 , 13 ], while these minor components are characterized by high variability, especially for the antioxidants, such as polyphenols which vary between 36 mg/kg [ 14 ] and 760 mg/kg [ 15 ] and also the α -tocopherols dominant in almond oils which are preferentially utilized by the human body. This isoform of vitamin E in almond ranges from 85 mg/kg to 650 mg/kg [ 16 ]. These different concentrations of minor components could be due to crop year effect, agricultural practices [ 13 ], different types of extraction [ 17 ], or also to different treatment steps of almond before the extraction such as roasting [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Sweet Almond Oil Content of Four European Cultivars (Ferragnes, Ferraduel, Fournat, and Marcona) Recently Introduced in Morocco

et al. 2021

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This study concerns the characterization of oil content and quality indices for almond cultivars (Marcona (Mr), Fournat (Fn), Ferragnes (Fg), and Ferraduel (Fd)) recently introduced into marginal agricultural areas in eastern Morocco. These verities are known for their rusticity and late flowering stage. The analyzed almond oils showed low acidity and peroxide values ranging, respectively, from 0.32 to 0.36% and 1.88 to 3.18 meq O2/kg. Fatty acid (FA) profile revealed a predominance of the unsaturated FA represented essentially by the oleic (56.64–64.03%) and linoleic FA (24.57–29.80%). Triacylglycerol (TAG) analysis allowed the determination of eleven species with a remarkable dominance of trioleylglycerol (OOO: 30%) and dioleyllinoleoylglcerol (OOL: 27.25%). Regarding the minor compounds, the results showed that the total phenol content ranges between 85.33 and 141.66 mg/kg. Concerning the tocopherol content, the studied oils showed richness in these secondary metabolites (408.99–491.77 mg/kg) with a dominance of α-tocopherol. In comparison to their homologues in the Mediterranean area, the evaluated almond oils demonstrated a slight superiority in terms of quality, in particular, to those produced in Spain.

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Physical properties, biochemical and antioxidant contents of new promising Tunisian almond genotypes: Traits stability, quality aspects and post-harvest attributes

Cited by 14 publications

References 44 publications

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

Agromorphological genetic identification of almond genetic resources regarding physicochemical properties in Turkey

Characterization of Sweet Almond Oil Content of Four European Cultivars (Ferragnes, Ferraduel, Fournat, and Marcona) Recently Introduced in Morocco

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