Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prunus amygdalus Batsch spp. dulce) kernel and oils

• Published in: Journal of food science and technology Vol. 57; no. 11; pp. 4182 - 4192
• Main Authors: Özcan, Mehmet Musa, Matthäus, Bertrand, Aljuhaimi, Fahad, Mohamed Ahmed, Isam A., Ghafoor, Kashif, Babiker, Elfadıl E., Osman, Magdi A., Gassem, Mustafa A., Alqah, Hesham A. S.
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.11.2020; Springer Nature B.V
• Subjects: Antioxidants; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cultivars; Fatty acid composition; Fatty acids; Food Science; Genotypes; Kernels; Minerals; Nutrition; Oils & fats; Original; Original Article; Prunus amygdalus; Tocopherol; Tocopherols; Vitamin E; Mineral; ICP-AES; Fatty acid; Antioxidant activity; Almond cultivars; Almond oil; Tocopherol; Total phenol; GC-FID; HPLC
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04456-9

Oil content of almond kernels ranged from 36.7% in the cultivar T12 to 79.0% in genotype T27. The major fatty acid in almond oil is oleic (62.43% in T7-76.34% in T4) followed by linoleic (13.97% in T4-29.55% in T3) and palmitic (4.97% in T2-7.51% inT3). The main tocopherol in almond oil was α-tocopherol (44.25 mg/100 g in T25-75.56 mg/100 g in T13) that was 44 folds higher than other tocopherols in the oil. Total tocopherol contents of almond oils ranged between 47.42 mg/100 g (T14) and 80.15 mg/100 g (T16). Among macro minerals, K was the highest (5238–14,683 mg/kg), followed by P (3475–11,123 mgkg), Ca (1798–5946 mg/kg), and Mg (2192–3591 mg/kg), whereas Na was the least (334–786 mg/kg) in almond kernel. The total polyphenol was observed in T16 (98.67 mg GAE/100 g), while the least was found in T24 (23.75 mg GAE/100 g). Antioxidant activity was high in T7 (91.18%) and low in T12 (44.59%).