Almond Quality: A Breeding Perspective

Socías, R.; Kodad, Ossama; Alonso, J.M.; Gradziel, Thomas M.

doi:10.1002/9780470380147.ch3

Cited by 55 publications

(28 citation statements)

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“…Sensory or organoleptic quality refers to those factors that determine consumer preference and, thus, is subjective and highly variable, while nutritional quality refers to the specific nutrients provided and the overall contribution to consumer health. [18] Shelled nuts undergo processes including blanching, dicing, coating, roasting and grinding to fit product formulation needs or give them increased consumer appeal. Roasting is one of the most important processes giving the product the necessary alterations to become value-added nuts.…”

Section: Introductionmentioning

confidence: 99%

Kinetic of Color Changes in Almond (Akbadem Variety) During Roasting and Storage

Nizamlıoğlu

Nas

2016

International Journal of Food Properties

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In this research, the color change kinetics of Akbadem variety during roasting and storage processes was investigated. The roasting process was carried out at three different temperatures (150, 160 and 170 °C) and four different times as 10, 20, 30 and 40 minutes and then roasted samples were separated in two groups and stored six months in 4 °C and 22 °C. The color parameters for the color change of the materials were quantified by the Hunter L, a and b system. The all color parameters reactions during roasted and storage took place according to first order reaction kinetics. L and Hue Angle (H) values tended to decrease linear significantly during roasting. The L values of Akbadem samples roasted at 150, 160 and 170 °C for 40 min wasA c c e p t e d M a n u s c r i p t 2 determined as 52.34 ± 2.53, 47.96 ± 1.35, 43.17 ± 0.09, respectively. The highest Ea value was determined through on the L value as 14.80 ± 4.26. The a, b, " E, Metric Chroma (C), and Metric Saturation (S) values increased during roasting. L, C, a, b and S values tended to decrease linear significantly during storage. The L, a and b values of Akbadem samples which was roasted at 170 °C and stored at 4 °C for six months were decreased from 43.17 ± 0.09, 14.25 ± 0.026 and29.53 ± 0.06 to 34.91 ± 0.13, 10.06 ± 0.15 and 15.93 ± 0.12, respectively. According to sensory analysis, the panelists gave low scores as taste (1.9 ± 0.88), color (2.1 ± 0.57) and flavor (2.4 ± 0.7) for the Akbadem samples roasted at 170 °C for 40 min. " E value was increased during storage. Ea values were decreased during roasting and storage at 4 °C and 22°C for six months.

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Section: Introductionmentioning

confidence: 99%

Kinetic of Color Changes in Almond (Akbadem Variety) During Roasting and Storage

Nizamlıoğlu

Nas

2016

International Journal of Food Properties

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“…The predominance of unsaturated fatty acids in almond is a very important fact from the nutritional and healthy viewpoints, since these fatty acids do not contribute to the synthesis of cholesterol in the human body (Chen et al, 2006). Therefore almond, along with other nuts, plays an important role in the human diet (Socias i Company et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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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“…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%

“…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.…”

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confidence: 99%

“…Especially in recent years, the importance of fruit such as almonds which are rich oleic, linoleic and linolenic of unsaturated fatty acid (USFA) content has increased due to the positive effects on cholesterol and cardiovascular disease in humans [7,8]. Almond oil obtained from almond seeds is commonly used in multi-faceted ways in medicine, pharmaceutical and cosmetic industries [8][9][10][11].…”

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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Almond Quality: A Breeding Perspective

Cited by 55 publications

References 80 publications

Kinetic of Color Changes in Almond (Akbadem Variety) During Roasting and Storage

Kinetic of Color Changes in Almond (Akbadem Variety) During Roasting and Storage

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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