Lipophilic antioxidant content of almonds (Prunus dulcis): A regional and varietal study

Zhu, Ying; Wilkinson, Kerry L.; Wirthensohn, M.

doi:10.1016/j.jfca.2014.12.003

Cited by 36 publications

(22 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Palmitic acid was found as the third major fatty acid in eight out of the nine cultivars, the exception being Bonita; in Bonita, α‐linolenic instead of palmitic acid was the third major fatty acid. In fact, most studies reported the predominance of oleic, linoleic, palmitic, and stearic acids in almond (Barreira et al, ; Čolić et al, ; Rabadán, Álvarez‐Ortí, Gómez, Pardo‐Giménez, & Pardo, ; Zamany, Samadi, Kim, Keum, & Saini, ; Zhu, Wilkinson, & Wirthensohn, ). However, large variations in the α‐linolenic acid content of almonds have been reported (Gama, Wallace, Trueman, & Hosseini‐Bai, ), and in some cultivars, it could represent up to 11% of total fatty acids (Askin, Balta, Tekintas, Kazankaya, & Balta, ).…”

Section: Resultsmentioning

confidence: 99%

“…The importance of α-linolenic acid lies in its role in the reduction of incidences of diabetes and coronary heart disease (Virtanen, Mursu, Voutilainen, Uusitupa, & Tuomainen, 2014). Besides the cultivar effect, growing temperature (Beyhan et al, 2011) and growth stage (Zhu, Wilkinson, et al, 2015a) have also been shown to affect the content of α-linolenic acid in almond.…”

Section: Fatty Acidsmentioning

confidence: 99%

See 1 more Smart Citation

Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars

Oliveira

Meyer²,

Afonso

et al. 2019

J Food Biochem

View full text Add to dashboard Cite

Almonds have recognized health benefits, which are largely attributed to their chemical composition, including fatty acids, phenolics, vitamin E, and sucrose. This study was carried with the aim of providing information on the levels of the aforementioned bioactive compounds and antioxidant activities in six understudied Portuguese cultivars (Amendoão, Bonita, Casanova, Molar, Pegarinhos–Moncorvo, Pegarinhos–Murça and Refêgo), in comparison with two foreign cultivars (Ferragnès and Glorieta). A cultivar effect was observed for all the parameters evaluated, with some Portuguese cultivars comparing well and even favorably with the foreign ones. A multivariate analysis of the data allowed a clear discrimination of cultivars and that statistical tool could be used for authenticity purposes, especially for cultivars included in the Protected Designation of Origin “Amêndoa Douro.” Practical applications Almonds are among the most consumed nuts worldwide, with a considerable number of cultivars recorded around the world, although research has been neglecting the local cultivars. This work studies the chemical composition of several understudied cultivars and compares them to two widespread commercial ones. The results not only provide new information about these neglected cultivars, but also provide data for stakeholders to select more interesting cultivars with particular characteristics/or rich in compounds of interest.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Fatty Acidsmentioning

confidence: 99%

Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars

Oliveira

Meyer²,

Afonso

et al. 2019

J Food Biochem

View full text Add to dashboard Cite

show abstract

“…Almonds and many other edible tree kernels are a rich source of monounsaturated fatty acids (MUFA) and tocopherols. Almond cultivars from Argentina, Australia, Spain, France, and the USA are well characterized for the lipids, fatty acids and tocopherol contents [14][15][16]. The physical characteristics, such as kernel shape, size, and surface color are well documented for the native almond cultivars of Afghanistan [11], which shows a significant morphological diversity among cultivars.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of Tocopherol Contents and Fatty Acids Composition in Twenty Almond Cultivars of Afghanistan

Zamany

Samadi

Kim

et al. 2017

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Afghanistan is the fourth largest producer of almonds in the world producing 78 native and 6 imported cultivars. However, till date, there have been no comprehensive data on nutrient profiles of the native cultivars. Thus, in the present investigation, tocopherol contents and fatty acid composition from the kernels of 20 selected native almond cultivars of Afghanistan were analyzed. The ranges of variability for the studied nutrients were similar to those already reported for almonds grown in other countries, such as 47.8–66.1% of total lipids (fresh weight basis), 62.54–81.57% of oleic acid in the total lipids, and 139.1–355.0 μg/g α‐tocopherol in kernels. With respect to cultivars, significantly (p < 0.05) high content of total lipids were recorded in ‘Belabai’ and ‘Sattarbai’ (Afghan grade), oleic acid in ‘Khairodini’ and of α‐tocopherol in ‘Khairodini‐161 Samangan’ and ‘Belabai’ cultivars. Kernels from these cultivars can be used for nutrient dense food formulations. Daily consumption of 50 g almonds is sufficient to meet the RDA of α‐tocopherol (15 mg/day), considering the average 300 μg/g of α‐tocopherol in Afghan almonds. Also, these nutrient rich cultivars can be used in almond breeding programs globally, to focus on improving kernel oil composition and nutrient contents.

show abstract

“…Compared to those obtained from animal origin, proteins from plant sources possess certain pharmaceutically and biologically active compounds that are known to be healthier for human consumption (Sarmadi & Ismail, 2010). Almond is considered to be a good source of unsaturated fatty acids, proteins, minerals and vitamins and is free from cholesterol (Zhu et al, 2015). Wild almond (Amygdalus scoparia) is a popular nut in the southern and eastern parts of Iran containing about 20% (w/w) protein in the unprocessed nuts.…”

Section: Introductionmentioning

confidence: 99%

In vitro antioxidant activities of hydrolysates obtained from Iranian wild almond (Amygdalus scoparia) protein by several enzymes

Mirzapour

Rezaei

Sentandreu

et al. 2015

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary A protein extract from wild almond was hydrolysed using five different enzymes (pepsin, trypsin, chymotrypsin, alcalase and flavourzyme). The hydrolysates were then assayed for their antioxidant activities. The highest extent of proteolysis was obtained with alcalase (0.35; determined as the change in the absorbance at 340 nm, ΔA340) and the lowest was with pepsin (ΔA340 = 0.12). Radical scavenging activities obtained by 2, 2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulphonic acid) and ferric‐reducing abilities of the hydrolysates demonstrated that the hydrolysate from alcalase had significantly (P < 0.05) greater antioxidant activity. Analysis of the molecular weight distributions showed that peptides produced by alcalase were smaller than those produced by chymotrypsin, trypsin and flavourzyme. Based on the current study, the hydrolysates produced by alcalase can be suggested as potential antioxidant agents in food industry and for use in functional foods.

show abstract

Lipophilic antioxidant content of almonds (Prunus dulcis): A regional and varietal study

Cited by 36 publications

References 43 publications

Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars

Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars

Comparative Study of Tocopherol Contents and Fatty Acids Composition in Twenty Almond Cultivars of Afghanistan

In vitro antioxidant activities of hydrolysates obtained from Iranian wild almond (Amygdalus scoparia) protein by several enzymes

Contact Info

Product

Resources

About