Journal
FOOD CHEMISTRY
Volume 170, Issue -, Pages 55-61Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.08.073
Keywords
Almond; Genetic resources; Oil content and composition; Oxidative stability; Phytochemicals
Funding
- Consejo de Investigaciones Cientificas y Tecnicas (CONICET)
- Secretaria de Ciencia y Tecnologia de la Universidad Nacional de Cordoba (SeCyT-UNC)
- Instituto Nacional de Tecnologia Agropecuaria (INTA)
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Almond (Prunus dulcis (Miller) D.A. Webb) genetic resources (Marcona, Guara, Non Pareil, IXL, AI, Martinelli C, Emilito INTA, Caceres Clara Chica, Javier INTA) were studied during two consecutive crop years in order to evaluate variations in kernel oil yield and composition, and oil oxidative parameters. Total oil, oleic acid, alpha-tocopherol and squalene contents were found to range between 48.0% and 57.5%, 65% and 77.5%, 370 and 675 mu g/g oil, and 37.9 and 114.2 mu g/g oil, respectively. The genotype was the main variability source for all these chemical traits. The alpha-tocopherol content seems to be the most important contributor to both the radical scavenging capacity and the oxidative stability of almond oils analysed. Results obtained from the local genotypes namely Martinelli C, Emilito INTA and Javier INTA may be of interest for almond breeding focused to improve kernel oil yield and composition. (C) 2014 Elsevier Ltd. All rights reserved.
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