Fatty Acid Composition of California Grown Almonds

Sathe, Shridhar K.; Seeram, Navindra P.; Kshirsagar, Harshal H.; Heber, David; Lapsley, Karen

doi:10.1111/j.1750-3841.2008.00936.x

Cited by 105 publications

(96 citation statements)

References 29 publications

(46 reference statements)

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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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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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“…The most frequently studied relationship is the oleic/linoleic ratio because of its nutritional importance, which shows a wide range of variation depending on the considered author; from 1.96 to 3.05 (Saura et al, 1988), from 2.35 to 6.56 (Kodad, 2006) or from 1.8 to 3.8 (Sathe et al, 2008). The correlation observed in both fatty acids is very high and negative, with r values from −0.92 (Askin et al, 2007) to −0.99 (Sathe et al, 2008).…”

Section: Fatty Acidsmentioning

confidence: 99%

“…They appear in low quantities but have a major influence on almond quality. The proportion of this compound changes according to the cultivar and the kind of cultivation (Prats, 2000;Sathe et al, 2008;Yada et al, 2011;Kodad et al, 2014).…”

Section: Almond: a Nut With High Comercial And Nutritional Valuementioning

confidence: 99%

“…This research was completed by incorporating classification criteria, minority fatty acid concentrations (Martín et al, 1998) and triglyceride compositions (Martín et al, 1999). Sathe et al (2008), analyzing Californian cultivars, found that palmitic, oleic and linoleic fatty acids were predominant in the lipid composition regardless of the cultivar, crop origin and harvest year. The ranges of these fatty acids were from 5.15% to 6.65%, from 59.52% to 73.80%, and from 19.49% to 33.29%, respectively; mean values for oleic and linoleic acids were 65.77% and 27.18%.…”

Section: Fatty Acidsmentioning

confidence: 99%

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Virgin almond oil: Extraction methods and composition

Roncero¹,

Álvarez‐Ortí²,

Pardo-Giménez³

et al. 2016

Grasas y Aceites

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SUMMARY:In this paper the extraction methods of virgin almond oil and its chemical composition are reviewed. The most common methods for obtaining oil are solvent extraction, extraction with supercritical fluids (CO 2 ) and pressure systems (hydraulic and screw presses). The best industrial performance, but also the worst oil quality is achieved by using solvents. Oils obtained by this method cannot be considered virgin oils as they are obtained by chemical treatments. Supercritical fluid extraction results in higher quality oils but at a very high price. Extraction by pressing becomes the best option to achieve high quality oils at an affordable price. With regards chemical composition, almond oil is characterized by its low content in saturated fatty acids and the predominance of monounsaturated, especially oleic acid. Furthermore, almond oil contains antioxidants and fat-soluble bioactive compounds that make it an oil with interesting nutritional and cosmetic properties. KEYWORDS:Almond; Chemical composition; Extraction; Oil; Quality RESUMEN: Aceite de almendra virgen: Métodos de extracción y composición. En este trabajo se revisan los métodos de extracción del aceite de almendra virgen y su composición química. Los métodos más habituales para la obtención del aceite son la extracción con disolventes, la extracción con fluidos supercríticos (CO 2 ) y los sistemas de presión (prensas hidráulica y de tornillo). El mayor rendimiento industrial, pero también la peor calidad de los aceites, se consigue mediante el uso de disolventes. Además, los aceites obtenidos por este método no se pueden considerar vírgenes, pues se obtienen por medio de tratamientos químicos. La extracción con fluidos supercríticos da lugar a aceites de mayor calidad pero a un precio muy elevado. La extracción mediante prensado se convierte en la mejor opción de extracción, al conseguir aceites de alta calidad a un precio asequible. En cuanto a su composición química, el aceite de almendra se caracteriza por su bajo contenido en ácidos grasos saturados y el predominio de los monoinsaturados, en especial en ácido oleico. Además, el aceite de almendra contiene compuestos bioactivos liposolubles y antioxidantes que lo convierten en un aceite con interesantes propiedades nutricionales y cosméticas.

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“…To benefi t more effi ciently from these fruits, the seeds of which are consumed, more information regarding their storage and the developmental characteristics of the cultivars is required [Femenia et al, 1995]. After a long-storage period and transportation, stone fruits undergo extensive fatty acid oxidation and thus their quality signifi cantly decreases [ Recently, some studies were published about total oil and fatty acid profi le of some almond cultivars [Abdallah et al, 1998;Sathe et al, 2008;Özcan et al, 2011;Beyhan et al, 2011]. However, we did not encounter any research on fatty acid profi le in some cultivars such as Desmayo Largueta, Ferrastar, Glorieta, Lauranne, Supernova.…”

Section: Introductionmentioning

confidence: 99%