Variability of Oil Content and of Major Fatty Acid Composition in Almond (Prunus amygdalus Batsch) and Its Relationship with Kernel Quality

Kodad, Ossama

doi:10.1021/jf8001679

Cited by 136 publications

(135 citation statements)

References 21 publications

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“…In addition, they indicated that this rate can be used as distinction of genotypes because this rate does not change over the years and linoleic acid is less stable and less saturated than oleic acid. In our study, the oleic acid ratio was found to be 64.05-80.68% and the linoleic acid ratio was found to be 12.65-27.00%, similar to [13] results. Previous studies [24,27] indicated that synthesis of fatty acids may vary according to genetic, ecological, morphological, physiological and cultura factors.…”

Section: Resultssupporting

confidence: 90%

“…In this study, in general, a large number of genotypes and more comprehensive fatty acid compositions of almond genotypes were studied. Our findings were found to be similar to [26] and especially [13] results. Kodad and Socias [13] showed that genotypes' oleic/linoleic acid ratio is an important factor in determining the stability of almond oil.…”

Section: Resultssupporting

confidence: 90%

“…Our findings were found to be similar to [26] and especially [13] results. Kodad and Socias [13] showed that genotypes' oleic/linoleic acid ratio is an important factor in determining the stability of almond oil. In addition, they indicated that this rate can be used as distinction of genotypes because this rate does not change over the years and linoleic acid is less stable and less saturated than oleic acid.…”

Section: Resultssupporting

confidence: 90%

“…For this reason, mainly the oil content and composition of almond seed has major importance [12]. A lot of the oil elements in almonds, which are the amounts of oleic acid, oleic/linoleic acid ratio and tocopherol concentration, are used as quality indicators [7,9,12,13]. Also, the oleic/linoleic acid ratio is used in determining the quality of the kernel due to its preventive effect on lipid oxidation [14].…”

Section: Introductionmentioning

confidence: 99%

“…Also, the oleic/linoleic acid ratio is used in determining the quality of the kernel due to its preventive effect on lipid oxidation [14]. The chemical composition of the various fatty acids which have a wide usage field depends on the genotype, climatic conditions, agriculture and harvest conditions [13,15].…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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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Near‐infrared spectroscopy for analysis of oil content and fatty acid profile in almond flour

Fernández‐Cuesta

Fernández‐Martínez

Company

et al. 2012

Euro J Lipid Sci & Tech

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Almond kernels show large variability for oil content and fatty acid profile. The objective of this research was to evaluate the potential of near infrared (NIR) reflectance spectroscopy (NIRS) for the analysis of these traits in almond flour. Ground kernels of 181 accessions collected in 2009 were used for developing calibration equations for oil content and concentrations of individual fatty acids. Calibration equations were developed using second derivative transformation and modified partial least squares regression. They were validated with samples from 179 accessions collected in 2010. The accuracy of calibration equations was measured through the coefficient of determination (r 2 ) in external validation and the ratio of the SD in the validation set to the standard error of prediction (RPD). Both r 2 and RPD were high for oil content (r 2 ¼ 0.99; RPD ¼ 9.24) and concentrations of oleic (r 2 ¼ 0.97; RPD ¼ 5.37) and linoleic acids (r 2 ¼ 0.98; RPD ¼ 7.35), revealing that calibration equations for these traits are highly accurate. Conversely, the accuracy of the calibration equations for palmitic (r 2 ¼ 0.54; RPD ¼ 1.41) and stearic acids (r 2 ¼ 0.52; RPD ¼ 1.44) was too low for allowing their application in practice. NIRS discrimination of oil content and concentrations of oleic and linoleic acids was mainly based on the spectral region from 2240 to 2380 nm.Practical applications: NIRS is a high-throughput analytical technique that allows fast measurement of several traits in a single analysis without using chemical reagents. We evaluated the feasibility of analyzing oil content and concentrations of palmitic, stearic, oleic, and linoleic acids in almond flour using fruits collected during 2 years from a world germplasm collection. The fruits collected in 2009 were used for NIRS calibration, whereas the fruits collected in 2010 were used for validation. NIRS equations were highly accurate for measuring oil content and concentrations of oleic and linoleic acids, which are important traits defining the quality of almond flour for specific uses in the food industry. These results have applications both in the research laboratory and the food industry, where NIRS is becoming a widely used technique for quality control.

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Tree Nut Oils: Chemical Profiles, Extraction, Stability, and Quality Concerns

Maestri

Cittadini

Bodoira

et al. 2020

Euro J Lipid Sci & Tech

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Tree nuts are globally consumed. Their kernels are calorie-rich, nutrient-dense foods and contain several bioactive and health-promoting components. While some nut crops have expanded through the world since ancient times (almond, hazelnut, walnut), more recently, there has been a parallel development of underexploited promising species (Brazil nut, macadamia, pecan). Nut kernels have high lipid content, ranging from 40% to 80% depending on nut species and varieties. In general, nut oils contain significant proportions of nutritionally and medicinally desirable fatty acids and nutraceutical compounds (sterols, tocopherols, and other phenolics). A considerable genetic variability in oil content and composition is present in nut genetic resources worldwide. This suggests the possibility of different breeding lines focused to enhance oil yields, chemical and quality traits. Regarding extraction, screw-pressing is suitable to achieve high oil recovery and good quality standards, but seed materials should be conditioned appropriately. Seed moisture content and pressing temperature appear as key variables to enhance oil recovery. This article presents an overview on chemical profiles, mechanical extraction, and quality concerns of oils from the most widely produced tree nut crops. The revision is also aimed at identifying areas where knowledge is insufficient and to set priorities for further research. Practical applications: The review updates and increases knowledge about oils from tree nut genetic resources, encompassing genetic variability and environmental effects on oil yield and compositional traits. It also analyzes findings regarding oil extraction and provides useful insights to establish better conditions for achieving sustainable oil yields and good quality standards.

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Variability of Oil Content and of Major Fatty Acid Composition in Almond (Prunus amygdalus Batsch) and Its Relationship with Kernel Quality

Cited by 136 publications

References 21 publications

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

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

Near‐infrared spectroscopy for analysis of oil content and fatty acid profile in almond flour

Tree Nut Oils: Chemical Profiles, Extraction, Stability, and Quality Concerns

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