期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 57, 期 11, 页码 4182-4192出版社
SPRINGER INDIA
DOI: 10.1007/s13197-020-04456-9
关键词
Almond cultivars; Almond oil; Fatty acid; Tocopherol; Mineral; Total phenol; Antioxidant activity; GC-FID; HPLC; ICP-AES
资金
- Deanship of Scientific Research at King Saud University [RG-1439-080]
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 alpha-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%).
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