Plasticity and stability in the major fatty acid content of almond kernels grown under two Mediterranean climates

Kodad, Ossama; Estopañán, G.; Juan, Teresa; Gahete, Francisco Molino; Mamouni, A.; Messaoudi, Zerhoune; Lahlou, M.

doi:10.1080/14620316.2010.11512684

Cited by 21 publications

(19 citation statements)

References 13 publications

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“…Oleic acid and MUFA were abundant in accessions grown in Italy and Slovenia with a low coefficient of variation among cultivars from the same place of cultivation. These results are in agreement with other studies, where climate and latitude of cultivation affect the degree of fatty acid unsaturation and the oil content in olive (Lotti et al 1985), almond (Kodad et al 2010) and other oilseed plants such as sunflower (Izquierdo et al 1985).…”

Section: Correlation Among Variablessupporting

confidence: 83%

“…Accessions with negative values on PC1 and positive on PC2, on the basis of their SFA level, were grouped in cluster VI. The PCA results confirmed that oleic and linoleic acids contents are useful parameters for quality characterization of hazelnut cultivars, as reported for almond by Kodad et al (2010). On the bases of our results, groups V and VI included germplasm of interest for the fatty acids profile, and useful for future breeding programs aimed at increasing oil stability and nutritional value in hazelnut kernels.…”

Section: Correlation Among Variablessupporting

confidence: 69%

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Fatty acids and alpha-tocopherol composition in hazelnut (Corylus avellana L.): a chemometric approach to emphasize the quality of European germplasm

et al. 2013

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In the frame of SAFENUT AGRI GEN RES Action, which was a European strategy for the recovery, characterization and conservation of genetic resources, the fatty acids and the tocopherol profiles of a set of 75 hazelnut accessions were analyzed. The aim of this study was to assess the genetic differences among the European germplasm, contributing to the definition of nut quality in traditional European areas of cultivation. Significant differences were found between accessions for oil amount and contents of most fatty acids. As expected, monounsaturated fatty acids made up the largest portion (mean 80.85 %) followed by polyunsaturated fatty acids (10.70 %). The saturated ones were the minor components and accounted for only 8.43 % of the total fatty acids. On the basis of Student's test, significant differences between the 2 years of harvest were found for fatty acid content, except for linoleic acid, the ratio of polyunsaturated, a-tocopherol and the stability index. When the oil content was studied in cultivars from the same site of cultivation, the mean values of the genetic pools from central Italy (60.8 %), Slovenia (59.3 %) and Portugal (58.2 %) showed highest values than those of cultivars grown in Greece (56.8 %), Spain (55.9 %) and France (51.5 %). A chemometric approach based on principal component and clustering analyses was developed to identify the most interesting cultivars for breeding programs.

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Section: Correlation Among Variablessupporting

confidence: 83%

Section: Correlation Among Variablessupporting

confidence: 69%

Fatty acids and alpha-tocopherol composition in hazelnut (Corylus avellana L.): a chemometric approach to emphasize the quality of European germplasm

et al. 2013

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“…Some components, such as oil content, depend mainly on the genotype and to a much lesser degree on the environmental conditions. Under the climatic conditions of CITA, the year effect was not significant for oil content and for the percentages of palmitic and stearic acids (Kodad and Socias i Company, 2008a;Kodad et al, 2010), confirming that the year stability of each fatty acid depends on the specific characteristics of the genotype (Abdallah et al, 1998).…”

Section: Introductionmentioning

confidence: 79%

Genetic variability and pollen effect on the transmission of the chemical components of the almond kernel

Forcada

Kodad

Juan

et al. 1970

Span. j. agric. res.

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The chemical components of the almond kernel are traits contributing to almond quality and must be considered in breeding programs searching for high-quality almonds. Thus, total protein, oil content, fatty acid composition and tocopherol content were determined in 200 genotypes from four progenies from the almond (Prunus amygdalus Batsch) breeding program of Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Spain. All components showed significant differences among genotypes, as well also among progenies, showing a significant effect of the pollen parent in the average composition of each family. The protein content ranged between 8.4 and 24.7%, and the oil content between 37 and 67.5% of dry matter (DM). The major fatty acid was oleic, followed by linoleic. Alphatocopherol was predominant among the different tocopherol homologues (α, δ, and γ). Significant correlations were found among some components, such as total oil, oleic acid, and γ-and δ-tocopherol, but not with α-tocopherol. Heritability estimates were high for oil content and γ-tocopherol, medium for linoleic acid and α-tocopherol, and low for the rest of components. These results remark the importance of the genetic background of an individual for the quality profile of its kernels and the significant and positive effect of the pollen on the transmission of most chemical components of the almond kernel.Additional key words: fatty acids; heritability; kernel quality; oil content; protein; Prunus amygalus Batsch; tocopherol. ResumenVariabilidad genética y efecto del polen en la transmisión de los componentes químicos de la pepita del almendro Los componentes químicos de la pepita del almendro son productos que contribuyen a la calidad del almendro y deben considerarse en los programas de mejora para almendras de mayor calidad. Por ello, se determinaron los contenidos en proteína total, en aceite y en tocoferol, así como la composición en ácidos grasos, en 200 genotipos de cuatro familias del programa de mejora genética del almendro (Prunus amygdalus Batsch) del Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), España. Todos los componentes mostraron diferencias significativas entre genotipos, así como entre familias, resultando en un efecto significativo del parental masculino en la media de las composiciones en cada familia. El contenido en proteína osciló entre 8,4 y 24,7%, y en aceite entre 37 y 67.5% del peso seco (DM). El ácido graso más abundante fue el oleico, seguido por el linoleico. El α-tocoferol fue el homólogo predominante entre los tres mayoritarios (α, δ, y γ). Se encontraron correlaciones significativas entre algunos componentes, como el aceite total, el ácido oleico y los γ-y δ-tocoferol, pero no con el α-tocoferol. La heredabilidad fue elevada para el contenido en aceite y en γ-tocoferol, media para el ácido linoleico y el α-tocoferol, y baja para el resto de los componentes. Estos resultados resaltan la importancia de la base genética de un individuo para el perfil de calidad de sus p...

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“…Oil content in almond kernel shows a high heritability value of 57% [28], confirming that the genetic factor is the most determinant for oil content in almond kernels. This trait appears to be under polygenic control with a clear environmental effect [24,[29][30]. Kodad et al [23] indicated that the magnitude of the effect of the external factors such as the climatic condition of the year probably depends on the genetic background of each cultivar, explaining the significant effect of the interaction genotype X year.…”

Section: Resultsmentioning

confidence: 99%

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

Karatay¹,

Aslan²

2014

Turk J Bioch

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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...

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Plasticity and stability in the major fatty acid content of almond kernels grown under two Mediterranean climates

Cited by 21 publications

References 13 publications

Fatty acids and alpha-tocopherol composition in hazelnut (Corylus avellana L.): a chemometric approach to emphasize the quality of European germplasm

Fatty acids and alpha-tocopherol composition in hazelnut (Corylus avellana L.): a chemometric approach to emphasize the quality of European germplasm

Genetic variability and pollen effect on the transmission of the chemical components of the almond kernel

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

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